5.0 from 159 votes
Baked Ziti
This baked ziti recipe is a mouthwatering Italian American favorite that has pasta and Italian sausage in tomato sauce along with three kinds of cheese! It's a crowd-pleasing pasta bake that you can easily make ahead of time.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 738 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound uncooked ziti or penne pasta
- 1 pound Italian sausage see note
- 1 medium onion chopped
- 4-5 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy/whipping cream
- 1/2 teaspoon salt
- pepper to taste
- 1 teaspoon white sugar see note
- 8 ounces ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella
- For serving: chopped fresh parsley and/or basil optional
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven. Boil a salted pot of water and cook the ziti for 2-3 minutes less than package directions indicate. Drain and set aside once it's done.
- Meanwhile, add the sausage meat and onion to another pot and cook until browned (about 7-10 minutes), stirring occasionally.
- Add the garlic, Italian seasoning, and red pepper flakes to the pot and cook for about a minute.
- Stir in the crushed tomatoes, cream, salt & pepper, and sugar. Let it heat through (about 5 minutes).
- Drain the pasta, add it to the pot with the sauce, and toss.
- Add half the pasta mixture to a 9x13 casserole dish (spread it out evenly to create your bottom layer).
- Spoon the ricotta over the pasta for the cheesy middle layer (you don't need to be too neat... I just put dollops here and there).
- Spoon the remaining pasta into the casserole dish to create an even top layer (I don't stir it).
- Sprinkle the parmesan and mozzarella over top.
- Bake, uncovered, for 20 minutes (or until hot & bubbly), and then broil (watch it closely) to brown the cheese.
- Serve with some fresh basil and/or parsley if desired.
Cup of Yum
Notes
- Use either ground sausage meat or buy sausages and take the meat out of the casings. Anything up to about 1.5 pounds will work.
- The sugar helps enhance the sweetness of the canned tomatoes. You may leave it out if you prefer, but it helps give this recipe that "restaurant quality" taste.
- If you need to sub the cream (I don't recommend it), I would sub it with a cup of crushed tomatoes, tomato sauce, or even marinara (not something like half-and-half or milk because the acid will likely curdle it).
- Want to skip the ricotta? This recipe will still be delicious without it.
- See blog post for more tips, step-by-step photos, and answers to FAQs (including make-ahead tips).
- This recipe can also be found in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Calories
738kcal
(37%)
Carbohydrates
55g
(18%)
Protein
32g
(64%)
Fat
43g
(66%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Cholesterol
131mg
(44%)
Sodium
1098mg
(46%)
Potassium
679mg
(19%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1095IU
(22%)
Vitamin C
12mg
(13%)
Calcium
422mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 738
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 131mg | 44% |
| Sodium | 1098mg | 46% |
| Potassium | 679mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 422mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.