Cheesy, Perfect Classic Baked Ziti Recipe

Introduction

This classic baked ziti recipe is rich, cheesy, and full of flavorful Italian sausage and herbs. It’s a comforting pasta dish perfect for weeknight dinners or feeding a crowd. With layers of creamy ricotta and melted mozzarella, it’s sure to become a family favorite.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 ½ pounds ground Italian sausage, hot or mild
• 1 medium yellow onion, finely chopped
• 5 garlic cloves, finely minced
• 2 tablespoons tomato paste
• 1 tablespoon packed light brown sugar
• 1 (28 ounce) can crushed fire roasted tomatoes
• Kosher salt & fresh ground black pepper to taste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 pound ziti pasta
• 15 ounces whole milk ricotta cheese
• 16 ounces low-moisture mozzarella cheese, grated by hand and divided
• ¼ cup grated parmesan cheese, divided
• ¼ cup basil chiffonade, divided

Instructions

1. Step 1: Preheat the oven to 375°F. Lightly spray or grease a 9×13-inch baking dish with nonstick spray and set aside.
2. Step 2: In a large deep skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Once hot and sizzling, add the ground sausage. Break up the sausage with a wooden utensil and cook until browned and lightly crispy, about 5-7 minutes.
3. Step 3: Add the chopped onion and sauté until tender and translucent, about 2-3 minutes. Stir in the minced garlic and cook until fragrant, about 1-2 minutes. Mix in the tomato paste and brown sugar until well combined.
4. Step 4: Pour in the crushed tomatoes and stir well. Season the sauce with salt, pepper, dried oregano, dried basil, and garlic powder. Stir to fully combine.
5. Step 5: Reduce the heat to low and let the sauce simmer gently for 15-20 minutes.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook the ziti pasta according to package directions until al dente. Reserve ⅓ cup of the starchy pasta water then drain the pasta.
7. Step 7: Add the cooked pasta to the pot with the meat sauce. Pour in the reserved pasta water and stir everything together. Remove from heat.
8. Step 8: To assemble, spread half of the pasta mixture in the prepared baking dish in an even layer. Dollop half of the ricotta cheese on top in sections. Sprinkle half of the shredded mozzarella and 2 tablespoons of parmesan evenly over the ricotta. Add half of the basil chiffonade.
9. Step 9: Top with the remaining pasta in an even layer. Finish with the remaining mozzarella and parmesan cheeses.
10. Step 10: Bake uncovered at 375°F for 30 minutes, until the cheese is bubbly and edges are golden brown.
11. Step 11: Let the baked ziti cool for 10 minutes. Garnish with remaining basil chiffonade and serve immediately.

Tips & Variations

• Use hot or mild Italian sausage depending on your spice preference.
• For a vegetarian version, substitute sausage with sautéed mushrooms and bell peppers.
• Fresh basil chiffonade adds a bright, herbal finish—don’t skip it if you can help it.
• Hand-grate your mozzarella for better melting and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the cheese melty, or microwave in shorter bursts to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baked ziti ahead of time?

Yes, you can assemble the dish a day in advance and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.

What pasta can I use instead of ziti?

Penne or rigatoni work well as substitutes since they hold sauce nicely and bake up similarly.