Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ziti pasta
- 1 tbsp olive oil
- 1 lb (454 g) Italian sausage (sweet or hot), casings removed (or 90% lean ground beef)
- 1 small yellow onion, finely diced
- 5 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp granulated sugar (optional)
- 1/2 cup (120 ml) water or low-sodium chicken broth
- 2 tbsp chopped fresh basil (or 2 tsp dried)
- 1 1/2 cups (360 g) whole-milk ricotta
- 1 cup (100 g) finely grated Parmesan, divided
- 1 large egg
- 1 tbsp chopped fresh parsley (optional)
- 4 cups (16 oz / 450 g) shredded low-moisture mozzarella, divided
- 2 tbsp unsalted butter, cut into small pieces (optional, for extra bubbly top)
Do This
- 1) Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2) Boil ziti in well-salted water until 2 minutes shy of al dente; drain.
- 3) Brown sausage with onion in olive oil; add garlic, spices; stir in tomatoes, sauce, paste, water; simmer 10 minutes.
- 4) Mix ricotta + egg + 3/4 cup Parmesan + parsley + pinch salt/pepper.
- 5) Toss pasta with most of the marinara; fold in 2 cups mozzarella.
- 6) Layer half pasta, dollop ricotta, add remaining pasta; top with remaining mozzarella + remaining Parmesan.
- 7) Bake covered 20 minutes, then uncovered 15–20 minutes until browned and bubbly; rest 10 minutes before slicing.
Why You’ll Love This Recipe
- Creamy center, crispy edges: Ricotta dollops stay luscious while the exposed corners get browned and crackly.
- Garlicky, savory sauce: A quick simmer builds deep marinara flavor without requiring hours.
- Perfect for feeding a crowd: One pan serves 8 and reheats like a dream.
- Flexible: Use Italian sausage or ground beef, and adjust spice level to your taste.
Grocery List
- Produce: 1 small yellow onion, 5 garlic cloves, fresh basil, fresh parsley (optional)
- Dairy: whole-milk ricotta, Parmesan cheese, low-moisture mozzarella, 1 large egg, unsalted butter (optional)
- Meat: Italian sausage (sweet or hot) or 90% lean ground beef
- Pantry: ziti pasta, olive oil, crushed tomatoes, tomato sauce, tomato paste, dried oregano, red pepper flakes (optional), sugar (optional), kosher salt, black pepper
Full Ingredients
Pasta
- 1 lb (454 g) ziti pasta
- Kosher salt (for pasta water)
Sausage Marinara
- 1 tbsp olive oil
- 1 lb (454 g) Italian sausage (sweet or hot), casings removed (or 90% lean ground beef)
- 1 small yellow onion, finely diced (about 1 cup / 150 g)
- 5 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp granulated sugar (optional, balances acidity)
- 1/2 cup (120 ml) water or low-sodium chicken broth
- 2 tbsp chopped fresh basil (or 2 tsp dried basil)
Ricotta Layer
- 1 1/2 cups (360 g) whole-milk ricotta
- 1 large egg
- 3/4 cup (75 g) finely grated Parmesan
- 1 tbsp chopped fresh parsley (optional)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Cheese Topping
- 4 cups (16 oz / 450 g) shredded low-moisture mozzarella, divided
- 1/4 cup (25 g) finely grated Parmesan (the remaining Parmesan)
- 2 tbsp unsalted butter, cut into small pieces (optional, for extra browning and bubbly spots)
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch (3-quart) baking dish with a little olive oil or nonstick spray. Set aside.
Step 2: Boil the pasta (slightly under)
Bring a large pot of water to a boil. Salt it generously (aim for about 1 tablespoon kosher salt for a full pot).
Add the ziti and cook until 2 minutes shy of al dente, about 7–8 minutes (check your package directions and subtract 2 minutes). The pasta will finish cooking in the oven, and this keeps it from turning soft and mushy.
Drain well. Do not rinse.
Step 3: Brown the sausage and build the flavor base
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
Add the sausage (or ground beef) and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned and mostly cooked through.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion softens and turns lightly translucent.
Step 4: Make the garlicky marinara
Reduce heat to medium. Stir in the minced garlic, oregano, and red pepper flakes (if using). Cook for 30–45 seconds, stirring constantly, just until fragrant.
Add the crushed tomatoes, tomato sauce, tomato paste, sugar (if using), and 1/2 cup water or broth. Stir well, scraping up any browned bits on the bottom of the pan.
Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened and glossy. Stir in the basil.
Taste and adjust seasoning if needed (more salt, pepper, or red pepper flakes). Keep the sauce warm.
Step 5: Mix the ricotta layer
In a medium bowl, combine the ricotta, egg, 3/4 cup Parmesan, parsley (if using), 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Stir until smooth and creamy. This mixture gives you that rich, creamy center once baked.
Step 6: Combine pasta, sauce, and some mozzarella
In a large bowl (or right in the pasta pot), combine the drained pasta with about 3 1/2 cups of the marinara (reserve roughly 1 cup for spooning around the edges and/or over the top if you like it extra saucy).
Fold in 2 cups of the mozzarella. This helps the center turn creamy and cheesy instead of dry.
Step 7: Layer for creamy pockets and a browned top
Spoon half of the sauced pasta mixture into the prepared baking dish and spread into an even layer.
Dollop the ricotta mixture over the pasta in large spoonfuls (don’t spread it perfectly; those uneven pockets become the best bites).
Add the remaining pasta mixture on top. If you reserved extra sauce, spoon a little over any dry-looking spots and around the edges.
Top evenly with the remaining 2 cups mozzarella and the remaining 1/4 cup Parmesan. Dot with the 2 tablespoons butter (optional) for extra browned, bubbly patches.
Step 8: Bake until bubbly, browned, and crisp at the edges
Cover the baking dish tightly with foil and bake for 20 minutes.
Remove the foil and continue baking for 15–20 minutes, until the cheese is melted, the sauce is actively bubbling around the edges, and the top is browned in spots.
If you want a deeper brown top, broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
Let the baked ziti rest for 10 minutes before slicing. This helps it set so you can serve tidy squares, while still keeping the center creamy.
Pro Tips
- Undercook the pasta: Pull it about 2 minutes early so it finishes perfectly in the oven.
- Use low-moisture mozzarella for the top: It browns better and avoids a watery layer. Fresh mozzarella is delicious, but it can make the bake wetter.
- Don’t overmix the ricotta layer: Dollops create creamy pockets instead of a uniform layer.
- Reserve a bit of sauce: If your pasta looks dry before baking, a few spoonfuls of extra sauce on top fixes it.
- Rest before serving: Ten minutes makes the difference between soupy scoops and clean, creamy slices.
Variations
- Spicy baked ziti: Use hot Italian sausage and increase red pepper flakes to 1 tsp. Finish with a drizzle of good olive oil.
- Extra creamy: Stir 1/2 cup (120 ml) heavy cream into the sauce right after simmering, then proceed as written.
- Veggie-packed: Add 8 oz (225 g) sliced mushrooms (cook with the onion) and 5 oz (140 g) baby spinach (stir into the sauce to wilt at the end).
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: For best texture, reheat covered in a 350°F (175°C) oven for 20–25 minutes (add a splash of water or sauce if it looks dry). Individual portions can be microwaved for 2–3 minutes, covered.
Make-ahead: Assemble the full casserole, cover tightly, and refrigerate for up to 24 hours. Bake at 375°F (190°C) covered for 30 minutes, then uncover and bake 15–20 minutes more until browned and bubbling.
Freeze: Freeze baked or unbaked (tightly wrapped) for up to 3 months. Thaw overnight in the fridge before baking/reheating for the most even results.
Nutrition (per serving)
Approximate (based on 8 servings): 650 calories, 34 g protein, 58 g carbohydrates, 31 g fat, 12 g saturated fat, 1050 mg sodium, 4 g fiber, 8 g sugar.
