Baked Ziti - Spend With Pennies

Baked ziti is cheesy, saucy, and baked until bubbly, for the kind of cozy dinner that always disappears fast. With layers of ziti, creamy ricotta, and hearty sausage sauce, it’s an easy pasta bake that is perfect for weeknights, potlucks, and make-ahead dinners.

Flavor: Savory Italian sausage, tangy tomato, and creamy ricotta melt together with mozzarella for a rich, comforting dish.
Why Make It: This is an easy-to-make-ahead casserole that serves 8 with a thick and hearty sausage sauce.
Serving Suggestions: This baked ziti has quickly become my go-to for feeding teens and house guests, especially paired with garlic bread and a Caesar or Italian salad.

diced tomatoes , italian sausage , pasta sauce , onion , italian seasoning , ziti pasta , parsley , parmesan cheese, mozzarella cheese , egg , ricotta cheese with labels to make Baked Ziti

Best Ingredients for Baked Ziti

Meat: Choose mild or hot sausage. This can be replaced with ground beef or ground turkey. Add 2 cloves of minced garlic and 1 teaspoon of Italian seasoning to the meat.
Pasta Sauce: Choose your favorite pasta sauce, as it is the main flavor of the dish.
Pasta: I use ziti in this recipe; however, penne, rigatoni, or other tube-shaped pasta can be used in place.
Cheese: Ricotta adds a creamy layer to this recipe. You can replace it by blending cottage cheese with an egg until smooth.
Topping: Sprinkle mozzarella cheese over the top for a browned, bubbly topping. Just before serving, add freshly grated Parmesan cheese and some fresh herbs like parsley or basil.
Variations: Add chopped spinach to the ricotta mixture (squeezed dry). Stir sautéed mushrooms or diced zucchini into the sauce for extra veggies.

How to Make Baked Ziti

Prepare the sausage sauce and the cheese mixture in separate bowls (full recipe below).
In a large pot, cook the pasta al dente.
Layer the sauce, pasta, and cheese in a greased dish.
Top with mozzarella and bake.

For cleaner slices, let baked ziti rest 10 to 15 minutes before cutting and serving.

Cook the pasta al dente, or 1 to 2 minutes under “done”, so it does not get mushy in the oven.
Drain the sausage well. Too much grease can make the casserole feel heavy.
Simmer the sauce uncovered until it’s thick enough to coat the back of a spoon, since the tomatoes release extra liquid.
If the top browns faster than you like, loosely cover with foil for the last 10 minutes.
For freezing a whole dish, line the pan with foil, assemble, freeze solid, then lift out and wrap. Slide back into the pan for baking later.

Fridge, Freezer, Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Baked or unbaked ziti will keep in the freezer for up to 3 months.

To reheat, cover with foil and warm at 350°F until hot throughout. Add a splash of water or sauce if it looks dry. To reheat single portions, microwave in short bursts, loosely covered, stirring once if possible.

Italian Comfort Classics

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Preheat the oven to 375°F. Grease a 9×13-inch baking pan.
In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon. Drain any fat.
Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste.
Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.
In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and Parmesan cheese.
Add 1 cup of sauce to the bottom of the prepared baking pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
Bake uncovered for 25-30 minutes or until golden and bubbly.

If replacing the sausage with ground beef or turkey, add 2 cloves of garlic and 1 teaspoon of Italian seasoning to the meat as it cooks.
½ teaspoon red pepper flakes can be added to the sauce for a little kick if you’d like
To Prepare Ahead of Time: Prepare as directed, storing the 1 cup of cheese for the topping in a separate container. Refrigerate, tightly covered, for up to 48 hours or freeze for up to 4 months. If frozen, thaw in the fridge overnight.
Remove from the fridge at least 30 minutes before baking. Bake for 25 minutes, add the cheese, and bake for an additional 20 to 25 minutes or until hot and bubbly.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Main Course, Pasta

Cuisine Italian

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