Easy Baked Ziti

This Easy Baked Ziti is what happens when perfectly cooked pasta meets rich tomato sauce, savory Italian sausage, and three kinds of cheese that melt together into pure bliss. It’s the kind of dish that makes everyone at the table fall silent for that magical first bite.

What makes this ziti special is the perfect balance of textures – the slight chew of the pasta, the creamy pockets of ricotta, and that irresistible golden-brown mozzarella top that stretches into perfect cheese pulls with every serving. The sauce simmers with Italian sausage until it’s rich and deeply flavored, making this casserole taste like it came straight from an Italian grandmother’s kitchen.

Ingredients

For the Sauce:

• 1 lb. ground Italian sausage (sweet, mild, or hot)
• 1 yellow onion, finely diced
• 3 oz. tomato paste
• 1 (28 oz.) can crushed tomatoes
• 1 Tbsp Italian seasoning blend
• 1/2 cup water

For the Pasta:

• 1 lb. ziti pasta
• 1/2 Tbsp salt (for pasta water)

For the Cheese Filling:

• 15 oz. ricotta cheese
• 1 cup Italian cheese blend
• 1/4 tsp freshly cracked black pepper

For Topping:

• 2 cups shredded mozzarella
• 1 handful chopped parsley (optional, for garnish)

Steps

1. Brown the Italian sausage in a large skillet or pot over medium heat for 8-10 minutes, until it’s brown and crispy on the edges. Break it up with a wooden spoon as it cooks for even browning. No need to add extra oil as pork sausage releases plenty of its own fat.
2. While the sausage is browning, finely dice the onion into 1/4-inch pieces. Add the onion to the skillet once the sausage has browned, and continue to sauté over medium heat for 4-5 minutes until the onion is soft and translucent. You’ll know they’re ready when they’re no longer firm and have a slight shine.
3. Add the tomato paste and cook for 1 minute, stirring constantly to bloom the flavors. Then add the crushed tomatoes, Italian seasoning, and 1/2 cup water to the skillet with the sausage and stir to combine. Place a lid on the skillet and allow it to come up to a simmer (you’ll see small bubbles consistently breaking the surface). Once simmering, reduce heat to low-medium and let it continue to simmer for 15-20 minutes while you cook the ziti. Stir the sauce occasionally to prevent sticking.
4. After getting the sauce started, begin the ziti. Bring a large pot of water (at least 4 quarts) with 1/2 Tbsp salt to a rolling boil over high heat. Once vigorously boiling, add the ziti, and let it continue to boil for 7-8 minutes until al dente (tender but still firm to the bite). Test a piece by cutting it in half – it should have just a tiny white dot in the center. Drain the pasta in a colander. Shake the colander gently to remove excess water, but don’t rinse the pasta – the starch helps the sauce adhere.
5. While the pasta and sauce are cooking, prepare the cheese filling. In a medium bowl, add the ricotta, Italian cheese blend, and freshly cracked black pepper (about 10 cranks of a pepper mill). Stir until well combined and no streaks remain. Begin to preheat the oven to 350°F (175°C).
6. After draining the ziti, return it to the pot and add 1 cup of the red sauce. Stir gently but thoroughly to coat the cooked pasta in sauce, being careful not to break the pasta tubes.
7. Pour half of the ziti into a 9×13″ baking dish, spreading it into an even layer. Add half of the ricotta mixture on top of the pasta in small dollops (about 1 tablespoon each) spaced evenly throughout. Finally, spoon half of the red sauce and sausage over the pasta and ricotta. Don’t worry if the ingredients don’t cover in a solid layer – the gaps will fill in during baking.
8. Repeat these layers with the second half of the pasta, ricotta mixture, and sauce. Top the entire casserole with 2 cups shredded mozzarella, spreading it evenly to the edges for that perfect cheese pull.
9. Cover the baking dish with foil, making sure it’s slightly tented (about 1 inch above the surface) so that it doesn’t touch or stick to the cheese. Transfer the covered casserole to the oven and bake for 20 minutes at 350°F (175°C).
10. After baking for 20 minutes, carefully remove the foil (watch for hot steam), and switch the oven to broil setting (keep the casserole on the middle rack, about 10-12 inches from the broiler). Broil for 3-5 minutes, or just until the cheese is slightly browned and bubbling. Keep a close eye on the baked ziti as it broils – it can go from perfectly golden to burnt in seconds. Top with chopped parsley, if desired, then let rest for 5 minutes before serving to allow the layers to set.

Smart Swaps

• Use whole grain pasta instead of regular ziti for extra fiber (cooking time may increase by 1-2 minutes)
• Substitute ground turkey for Italian sausage (add 1 Tbsp olive oil and 1 tsp fennel seeds to mimic sausage flavor)
• Try cottage cheese instead of ricotta (drain first and pulse in food processor for smoother texture)
• For a vegetarian version, replace sausage with 2 cups sautéed mushrooms and 1 diced bell pepper

Make It Diabetes-Friendly

• Use high-protein, low-carb pasta (like Banza chickpea pasta) to reduce carbs by approximately 25g per serving
• Replace half the pasta with 2 cups riced cauliflower (reducing carbs by approximately 15g per serving)
• Use part-skim ricotta and reduce mozzarella to 1 cup to lower fat content without sacrificing creaminess
• Add 2 cups diced zucchini to the sauce for extra volume with minimal carb impact (only 3g net carbs per cup)
• Serve with a large side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• Cook the pasta 1 minute less than package directions for the perfect texture after baking
• Let the baked ziti rest for 10-15 minutes before serving for cleaner slices
• For make-ahead convenience, assemble everything but don’t bake – refrigerate for up to 24 hours, then add an extra 10-15 minutes to the covered baking time
• Freeze individual portions after baking for quick weeknight meals (reheat from frozen at 350°F for 30-35 minutes)
• For extra flavor, add 1/4 cup of the pasta cooking water to your sauce instead of regular water