You know that moment when you’re starving, your brain says “order pizza,” and your wallet says “we’re not on speaking terms”? This Italian baked ziti recipe fixes that in one pan and about an hour. It’s cheesy, saucy, crispy on top, and downright dangerous for leftovers.
No culinary diploma required—just an appetite and a baking dish. Make it once and you’ll “accidentally” volunteer to host every potluck.
What Makes This Special
This version layers three textures: al dente pasta, meaty, garlicky sauce, and a golden, bubbly cheese crust. The secret?
A quick ricotta blend that melts into the pasta without turning it gummy. We also use a mix of mozzarella and provolone for stretch and flavor. And yes, there’s a clever broil at the end for restaurant-level browning—no sad, pale casseroles here.
Ingredients Breakdown
- 1 pound ziti (penne or rigatoni also work)
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot; casings removed) or ground beef/turkey
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional but recommended)
- 1 (24–28 oz) jar marinara or 3 cups homemade sauce
- 1/2 cup water or low-sodium chicken broth
- 1 teaspoon dried oregano
- Fresh basil, a handful, chopped (or 1 teaspoon dried basil)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan, divided
- 2 cups shredded low-moisture mozzarella
- 1 cup shredded provolone (or more mozzarella)
- Salt and black pepper, to taste
Step-by-Step Instructions
- Boil the pasta: Salt a big pot of water like the ocean.
Cook ziti to very firm al dente (1–2 minutes less than package). Drain; do not rinse.
- Brown the meat: Heat olive oil in a large skillet. Cook sausage, breaking it up, until no longer pink.
Spoon off excess fat if needed.
- Aromatics time: Add onion and cook 3–4 minutes until translucent. Stir in garlic and red pepper flakes for 30 seconds. Smells like victory, right?
- Sauce it up: Pour in marinara and water/broth.
Add oregano and a pinch of salt and pepper. Simmer 5–8 minutes to marry flavors. Stir in chopped basil.
- Ricotta mix: In a bowl, combine ricotta, half the Parmesan, a pinch of salt, and a few grinds of pepper.
If thick, loosen with 1–2 tablespoons of warm pasta water.
- Assemble: Toss cooked ziti with about 2 cups of the sauce so every piece is coated. Fold in dollops of the ricotta mixture—don’t fully blend; streaks are good.
- Layer: Spread a thin layer of sauce in a 9×13-inch baking dish. Add half the pasta, half the remaining sauce, half the mozzarella and provolone.
Repeat with the rest. Sprinkle the remaining Parmesan on top.
- Bake: Cover with foil (tent so it doesn’t steal your cheese). Bake at 375°F (190°C) for 20 minutes.
- Brown: Remove foil and bake 10 minutes more.
For extra bubbly edges, broil 1–2 minutes. Watch closely—cheese burns fast, like your last impulse purchase.
- Rest and serve: Let it sit 10 minutes, then garnish with more basil. Slice, scoop, and prepare for applause.
How to Store
- Fridge: Cool completely.
Store in airtight containers for 3–4 days.
- Reheat: Microwave in short bursts with a splash of water, or cover and bake at 325°F until hot.
- Freeze: Wrap tightly (whole casserole or portions). Freeze up to 2 months. Thaw overnight and reheat covered at 350°F until warmed through.
- Make-ahead: Assemble up to the bake step, cover, and refrigerate 24 hours.
Add 5–10 minutes to bake time.
Health Benefits
- Protein boost: Sausage or lean ground meat keeps you fuller, longer.
- Calcium and vitamin D: Ricotta and mozzarella support bone health.
- Lycopene from tomatoes: Antioxidant benefits from the marinara—your heart says grazie.
- Customization: Swap in whole-wheat pasta, add spinach or mushrooms, and you’ve got fiber and micronutrients without killing the vibe.
Avoid These Mistakes
- Overcooking pasta: It keeps cooking in the oven. Start firmer than you think.
- Dry casserole: Skimping on sauce is a rookie move. Coat the pasta and leave extra for layering.
- Waterlogged ricotta: If your ricotta is very wet, stir in Parmesan to tighten it up.
- Cheese overload (yes, really): Too much on top insulates and prevents browning.
Balance is key, IMO.
- No resting time: Cutting immediately turns it into lava soup. Give it 10 minutes.
Variations You Can Try
- Veggie lover: Add sautéed mushrooms, spinach, and zucchini. Keep the meaty flavor with a touch of smoked paprika.
- Spicy arrabbiata: Use spicy marinara, extra red pepper, and hot Italian sausage.
Your taste buds have been warned.
- Chicken pesto: Swap sausage for shredded rotisserie chicken and swirl in 1/4 cup pesto with the ricotta.
- Lightened-up: Use part-skim ricotta, part-skim mozzarella, and turkey sausage. Still tastes like a cheat meal.
- Extra-cheesy al forno: Add a thin layer of béchamel between pasta layers for ultra-creamy vibes.
FAQ
Can I make this without meat?
Absolutely. Skip the sausage and add hearty veggies like mushrooms, eggplant, or lentils to keep it satisfying.
What if I don’t have ziti?
Penne, rigatoni, or any short tube-shaped pasta works.
Tubes hold sauce, which is the whole point, FYI.
Is fresh mozzarella okay?
Use low-moisture mozzarella for the best melt and browning. Fresh works in a pinch, but pat it dry and expect a softer top.
How do I prevent watery baked ziti?
Cook pasta to firm al dente, don’t overdo added liquids, and let it rest after baking so the sauce sets.
Can I double this for a crowd?
Yes—use two 9×13 pans or a deep roasting pan. Rotate pans halfway through baking for even heat.
Wrapping Up
This Italian baked ziti recipe is the culinary equivalent of a standing ovation: simple steps, huge flavor, and a crispy-cheesy payoff.
It feeds a crowd, reheats like a champ, and crushes takeout cravings without crushing your budget. Make it your signature move—and maybe keep a pan in the freezer for future you. Future you will be very grateful.
