Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ziti
- 2 tbsp olive oil (plus more for the baking dish)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 lb (454 g) Italian sausage (mild/sweet), casings removed
- 1 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 1/2 cup water
- 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp black pepper, 1 tsp kosher salt (plus more to taste)
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- 3/4 cup grated Parmesan, divided
- 4 cups shredded low-moisture mozzarella, divided
- 2 tbsp chopped fresh parsley or basil (optional, for serving)
Do This
- 1) Heat oven to 400°F. Oil a 9 x 13-inch baking dish.
- 2) Boil ziti in salted water until 2 minutes shy of al dente; drain.
- 3) Cook onion and garlic in olive oil; brown sausage. Stir in tomato paste.
- 4) Add crushed tomatoes, tomato sauce, water, and seasonings; simmer 10–12 minutes.
- 5) Mix ricotta + egg + 1/2 cup Parmesan + 1/2 tsp salt + pepper.
- 6) Toss pasta with most sauce, ricotta mixture, and 2 cups mozzarella; mound into dish.
- 7) Top with remaining sauce, 2 cups mozzarella, and 1/4 cup Parmesan; bake 20–25 minutes, then broil 1–2 minutes to bronze.
Why You’ll Love This Recipe
- Classic food-court comfort at home: hearty marinara, creamy ricotta, and that thick, bubbly cheese lid.
- Reliable, crowd-friendly bake: great for family dinners, potlucks, and leftovers that reheat well.
- Big flavor without fuss: a quick sausage marinara tastes slow-simmered with just 10–12 minutes on the stove.
- Easy to customize: go vegetarian, add vegetables, or turn up the heat.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, fresh parsley or basil (optional)
- Dairy: whole-milk ricotta (15 oz), low-moisture mozzarella (4 cups shredded / 16 oz), Parmesan (3/4 cup grated / about 3 oz), 1 large egg
- Pantry: ziti (1 lb), olive oil, tomato paste, crushed tomatoes (28 oz), tomato sauce (15 oz), dried oregano, dried basil, kosher salt, black pepper
- Meat: Italian sausage (1 lb), mild or sweet
Full Ingredients
Pasta
- 1 lb (454 g) ziti
- 1 1/2 tbsp kosher salt (for the pasta water)
Hearty Marinara (Sausage Tomato Sauce)
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 lb (454 g) Italian sausage (mild or sweet), casings removed
- 1 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 1/2 cup (120 ml) water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp granulated sugar (optional, helps round out acidity)
Ricotta-Cheese Mix
- 15 oz (425 g) whole-milk ricotta (about 1 3/4 cups)
- 1 large egg
- 1/2 cup (50 g) grated Parmesan
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Mozzarella and Topping
- 4 cups (16 oz / 454 g) shredded low-moisture mozzarella, divided
- 1/4 cup (25 g) grated Parmesan (for the top)
- 1 tbsp olive oil (optional, for extra bronzing on the cheese lid)
- 2 tbsp chopped fresh parsley or basil (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Set the oven to 400°F (204°C). Lightly coat a 9 x 13-inch baking dish with olive oil (about 1 teaspoon is enough). This helps prevent sticking and makes serving easier.
Step 2: Boil the ziti (slightly undercook it)
Bring a large pot of water to a boil and stir in 1 1/2 tablespoons kosher salt. Add the 1 lb ziti and cook until it’s 2 minutes shy of al dente (check your box time, then subtract 2 minutes).
Drain well. (If you like, reserve 1/2 cup pasta water in case you want to loosen the sauce later.)
Step 3: Start the hearty marinara base
While the pasta cooks (or right after), heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 4: Brown the sausage and build flavor
Add the Italian sausage and cook for 6–8 minutes, breaking it up with a spoon, until browned and cooked through.
Stir in the tomato paste and cook for 1 minute. This quick step deepens the flavor and helps the sauce taste rich and “restaurant-y.”
Step 5: Simmer the marinara until thick and hearty
Pour in the crushed tomatoes, tomato sauce, and 1/2 cup water. Stir in the oregano, basil, 1 teaspoon kosher salt, black pepper, and sugar (if using).
Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally. The goal is a thick, clingy sauce that won’t make the ziti watery.
Taste and adjust salt if needed.
Step 6: Mix the ricotta layer (creamy, not runny)
In a medium bowl, combine the ricotta, egg, 1/2 cup grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth and evenly mixed.
Step 7: Toss everything together (this is the “Sbarro-style” part)
In a large mixing bowl (or right in your pasta pot), combine:
- the drained ziti
- about 3 1/2 cups of the marinara (reserve the rest for the top)
- the ricotta mixture
- 2 cups of the shredded mozzarella
Stir gently until the pasta is evenly coated and the ricotta is distributed in creamy pockets. If it looks a little tight, splash in 1–2 tablespoons of reserved pasta water.
Step 8: Assemble, bake, and bronze the cheese lid
Spoon the mixture into the prepared baking dish and mound it slightly in the center (that classic bakery-pan look). Spoon the remaining sauce over the top.
Sprinkle on the remaining 2 cups mozzarella and the remaining 1/4 cup Parmesan. If you want a more bronzed, blistered top, drizzle 1 tablespoon olive oil lightly over the cheese.
Bake uncovered at 400°F for 20–25 minutes, until the edges are bubbling. For a deeper golden top, switch the oven to broil and broil for 1–2 minutes, watching closely so it doesn’t burn.
Let rest for 10 minutes before slicing. Finish with chopped parsley or basil if you like.
Pro Tips
- Undercook the pasta: pulling it 2 minutes early keeps the final bake from turning mushy.
- Use low-moisture mozzarella for the top: it melts into that iconic stretchy, bubbly “lid” without making the casserole watery.
- Simmer the sauce uncovered: even 10 minutes helps it thicken so the ziti bakes up cohesive, not soupy.
- Rest before serving: 10 minutes helps the slices hold together and keeps the cheese from sliding off.
- Broil briefly for the finish: 60–120 seconds is usually enough for bronzing; don’t walk away.
Variations
- Vegetarian baked ziti: skip the sausage and add 8 oz sliced mushrooms (brown them with the onions) or stir in 2 cups baby spinach at the end of simmering.
- Spicy “arrabbiata” vibe: add 1/2 tsp red pepper flakes to the onions and garlic, and use hot Italian sausage.
- Extra creamy, extra cheesy: add 1/2 cup heavy cream to the sauce at the end of simmering and increase the top mozzarella by 1/2 cup.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat portions in the microwave until hot, or rewarm in a 350°F oven for 15–20 minutes (cover with foil, then uncover for the last few minutes to re-crisp the top).
Make-ahead (unbaked): Assemble fully, cover tightly, and refrigerate up to 24 hours. Bake at 400°F for 30–35 minutes (cold dish takes longer). Broil at the end if needed for browning.
Freeze: Wrap well and freeze baked or unbaked for up to 2 months. Thaw overnight in the fridge before baking/reheating for best texture.
Nutrition (per serving)
Approximate, based on 8 servings: 620 calories, 32 g protein, 62 g carbohydrates, 28 g fat, 5 g fiber, 980 mg sodium.
