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Italian Sausage Baked Ziti

Italian sausage baked ziti is a hearty baked pasta casserole with ziti cooked al dente, a simmered marinara-meat sauce, and layered mozzarella and Parmesan. You’ll get bubbly, lightly golden edges after baking at 375°F, plus a 10-minute rest for clean, scoopable slices.
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Prep Time 20 minutes
Cook Time 55 minutes
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Mild or hot; casings removed
  • 1 tbsp olive oil
  • 1 yellow onion Small, diced
  • 3 cloves garlic Minced
  • 1 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes Optional
Sauce
  • 1 jar (24 oz) marinara sauce
  • 1 can (15 oz) tomato sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Pasta and cheese layers
  • 12 oz ziti pasta
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese Divided
  • 0.5 cup grated Parmesan cheese Divided
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and cook the ziti
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with a thin film of oil.
  2. Cook the ziti in salted boiling water for 2 minutes less than the package directions, then drain and set aside.
Make the sausage sauce
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the Italian sausage and cook for 6–8 minutes, breaking it into crumbles, until browned and fully cooked.
  3. Add the onion and cook for 4–5 minutes until softened.
  4. Stir in the garlic, Italian seasoning, and crushed red pepper flakes, then cook for 30 seconds until fragrant.
  5. Pour in the marinara sauce and tomato sauce, season with kosher salt and black pepper, and simmer for 8–10 minutes until slightly thickened.
Assemble and bake
  1. In a large bowl, combine the cooked ziti, ricotta cheese, half of the mozzarella, half of the Parmesan, and the sausage sauce; stir until evenly coated.
  2. Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella and Parmesan evenly over the top.
  3. Bake uncovered for 25–30 minutes at 375°F, until the cheese is melted, bubbly, and lightly golden around the edges.
  4. Rest the baked ziti for 10 minutes before serving, then garnish with fresh basil and parsley.

Notes

For the best texture, cook the ziti 2 minutes less than the package directions so it finishes baking without turning soft. Refrigerate leftovers in a covered container for up to 4 days. Freeze baked ziti (cool completely first) for up to 2 months; thaw in the fridge overnight and reheat until hot. For a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the same layering method.