If you’re craving something rich, comforting, and just a little bit spicy, then I have to share my absolute favorite Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe. I promise, once you make this, it’ll become a staple in your home just like it is in mine. Creamy sauce, spicy sausage, and ooey-gooey mozzarella all baked to bubbly perfection—this dish is everything you want on a cozy night or when hosting friends who love a hearty meal.
Why You’ll Love This Recipe
- Spicy, Creamy, and Cheesy: The blend of spicy Italian sausage with rich cream and mozzarella creates an irresistible flavor combo.
- Perfect Texture: Cooking the ziti just a bit al dente before baking means no soggy pasta—just perfectly tender noodles.
- Super Family-Friendly: My kids and guests always go crazy for this one; it’s comforting but full of flavor.
- Flexible and Easy to Make: I love how you can easily swap ingredients or make it ahead, which I’ll share lots about below.
Ingredients You’ll Need
This recipe balances hearty proteins, creamy cheese, and fresh herbs perfectly. Use quality ingredients—the sausage’s spice level and the cheese’s freshness really make a big difference here!
- Ziti noodles: Go for classic ziti, but penne works too; just make sure to undercook them slightly so they finish baking perfectly.
- Spicy Italian sausage: Choose spicy or sweet, depending on your heat preference; removing casings helps it crumble beautifully.
- Garlic: Freshly minced garlic adds essential depth to the sauce—don’t skip it.
- Crushed tomatoes: Use a good-quality canned crushed tomato for that robust flavor and smooth texture.
- Salt: Season carefully to balance flavors, especially since the sausage and cheeses add their own salt.
- Sugar: Just a touch to cut the acidity of the tomatoes—trust me, it makes a subtle but important difference.
- Crushed red pepper flakes: Adds a nice zing; you can adjust depending on your spice tolerance.
- Heavy cream: This is the secret weapon for a silky, luscious sauce everyone raves about.
- Pecorino Romano cheese: Grated, it brings a nutty, salty kick that complements the mozzarella wonderfully.
- Fresh basil: Chopped into the sauce and for garnish, it brightens every bite with fresh herbal notes.
- Whole milk mozzarella: Shredded for melting, mozzarella gives that classic ooey-gooey texture that’s impossible to resist.
Variations
I love personalizing this baked ziti to suit whatever mood or dietary needs I have—don’t be afraid to make it your own!
- Meat Variation: I’ve swapped spicy sausage for ground turkey or even plant-based sausage, and it still comes out delicious!
- Cheese Swap: Mixing in provolone or fontina can add a different cheesy twist that my family loves.
- Extra Veggies: Adding sautéed mushrooms, spinach, or zucchini is a great way to sneak in some greens without losing flavor.
- Less Spice: If spicy isn’t your thing, use sweet Italian sausage and reduce or omit the red pepper flakes.
How to Make Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe
Step 1: Cook the Ziti Perfectly Al Dente
Bring a large pot of well-salted water to a rolling boil. Add your ziti and cook just about 7 minutes—this is key because the pasta will keep cooking in the oven, so you want it firm and not mushy. Drain, then toss it back into the pot to keep warm and prevent sticking.
Step 2: Brown the Spicy Italian Sausage
Heat a large nonstick skillet over medium-high heat. Crumble your sausage into the pan and cook it until it’s browned and cooked through, about 5 to 6 minutes. This is always my favorite part because that spicy aroma fills the kitchen and gets everyone excited. Remove the sausage with a slotted spoon and drain most of the fat, leaving about a tablespoon in the pan for flavor.
Step 3: Build the Sauce
Lower the heat, add your minced garlic to the sausage fat, and cook until fragrant but not browned—about a minute. Then stir in crushed tomatoes, salt, sugar, and crushed red pepper flakes. Let it simmer for 10 minutes uncovered; this step lets the flavors come together and the sauce thicken just right.
Step 4: Add Cream, Cheese, Sausage, and Basil
Finish your sauce by stirring in the heavy cream, a good handful of grated pecorino Romano, the cooked sausage, and fresh chopped basil. This blend is what makes this baked ziti truly magical—creamy with spicy bites in every forkful.
Step 5: Assemble and Bake
Pour the sauce mixture into the pot with the cooked ziti and gently fold to combine, so every noodle is luxuriously coated. Transfer half the ziti to a 9×13 baking dish, top with half the mozzarella and half the remaining pecorino. Add the rest of the pasta and cheese on top. Bake in your preheated 425°F oven for 15-20 minutes until the cheese melts, bubbles, and turns golden brown. Let it rest for a few minutes before digging in—it really helps those flavors settle.
Pro Tips for Making Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe
- Don’t Overcook Your Pasta: Undercook your ziti by a minute or two so it doesn’t turn mushy after baking—that chewy bite is what you want.
- Choose Quality Sausage: The flavor of the sausage shines through, so I always pick a brand I trust or a spicy one from my local butcher.
- Layer the Cheese: Splitting your mozzarella and pecorino layers helps the cheese melt evenly and creates a perfectly cheesy crust.
- Let It Rest Before Serving: A few minutes out of the oven lets everything set up, so it slices nicely without losing that creamy texture.
How to Serve Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe
Garnishes
I’m a sucker for fresh basil right on top—it adds a lovely pop of color and herbal brightness that cuts through the richness beautifully. Sometimes, I sprinkle a little extra grated pecorino Romano for a sharp finish.
Side Dishes
Serve this baked ziti alongside a crisp Caesar salad or some garlicky roasted broccoli to balance the meal. Crusty Italian bread or garlic knots also work wonders to mop up the creamy sauce—trust me, nobody leaves a crumb behind.
Creative Ways to Present
For special occasions, I like to bake this in individual ramekins for a personal touch. It’s also great layered in a decorative cast-iron skillet, topped with fresh basil and a drizzle of extra virgin olive oil for that homemade charm.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep really well for up to 4 days. The flavors deepen, and reheating is a breeze for a quick dinner later in the week.
Freezing
This baked ziti freezes beautifully. I cool it completely, cover tightly with plastic wrap and foil, then freeze for up to 3 months. It’s a lifesaver for busy days when you want homemade comfort without any fuss.
Reheating
To reheat, I thaw overnight in the fridge, cover with foil, and warm at 350°F for about 20 minutes. If reheating from frozen, bake covered for about 45 minutes and uncover for the last 5-10 minutes to let the cheese bubbly up again.
FAQs
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Can I make this Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe vegetarian?
Absolutely! Simply swap the sausage for a plant-based sausage or extra vegetables like mushrooms and eggplant. You might also want to add some extra seasonings or smoked paprika to mimic the sausage’s flavor depth.
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How spicy is the baked ziti?
The level of spice depends on the sausage and how much red pepper flakes you add. You can always control this by choosing sweet Italian sausage and reducing or skipping the red pepper flakes for a milder dish.
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Can I use other pasta shapes besides ziti?
Definitely! Penne, rigatoni, or even mini rigatoni work wonderfully as they hold sauce well and have a similar texture. Just be sure to adjust cooking times accordingly.
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What’s the best way to avoid a watery baked ziti?
Undercooking your pasta slightly and simmering the sauce uncovered to thicken it both help. Also, don’t skip draining the sausage fat—too much oil can add unwanted grease to the dish.
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Can I prepare this recipe ahead of time?
Yes! You can assemble the dish the day before, cover it tightly, and refrigerate. Just add a few extra minutes to the baking time if baking chilled straight from the fridge.
Final Thoughts
This Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe is one of those dishes I turn to when I want to impress family or settle in with something warm and satisfying. I love how it’s packed with flavor yet comes together so easily. If you try it once, you’ll see why my family keeps requesting it again and again. So go ahead, grab some sausage, a good block of mozzarella, and let’s get cooking—you’re going to love every bite.
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Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe
- Prep Time: 40 min
- Cook Time: 50 min
- Total Time: 90 min
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Baked Ziti recipe features perfectly cooked ziti pasta tossed in a rich, creamy tomato sauce with spicy Italian sausage, plenty of garlic, fresh basil, and a generous blend of mozzarella and pecorino Romano cheeses. Baked until bubbly and golden, it’s an indulgent yet easy-to-make comfort food ideal for weeknight dinners, family gatherings, or potlucks.
Ingredients
Pasta
- 1 lb ziti noodles
Sauce & Sausage
- 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/3 cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- 1/3 cup chopped fresh basil, plus more for serving
Cheese
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to package directions until very al dente, about 7 minutes. Drain the pasta and return it to the pot. Set aside to prevent overcooking since it will continue cooking in the oven.
- Preheat the Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle.
- Brown the Sausage: Heat a large nonstick sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking it apart with a wooden spoon, until lightly browned and just cooked through, about 5 to 6 minutes. Use a slotted spoon to remove the sausage to a plate.
- Sauté the Garlic and Simmer Sauce: Drain all but 1 tablespoon of fat from the pan. If the remaining fat is insufficient, add 1 tablespoon olive oil. Lower the heat to low, add the minced garlic, and cook, stirring constantly, until softened but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to meld flavors.
- Combine Sauce with Cream, Cheese, and Basil: Stir in the heavy cream, 1/3 cup pecorino Romano, cooked sausage, and chopped basil until well combined.
- Mix Pasta and Sauce: Carefully pour the sauce mixture into the pot with the cooked ziti and gently stir to coat the noodles evenly.
- Assemble the Baking Dish: Spread half of the pasta mixture into a 9 x 13-inch (23 x 33-cm) baking dish. Sprinkle with half the shredded mozzarella (1 cup/113 g) and half the remaining pecorino Romano (1½ tablespoons). Layer the remaining pasta on top and finish with the rest of the mozzarella and pecorino Romano.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 15 to 20 minutes until the cheese has melted and browned on top.
- Garnish and Serve: Sprinkle with additional fresh basil before serving for a bright, herbal finish.
Notes
- This baked ziti is perfect for cozy weeknights or entertaining guests and is extremely crowd-pleasing.
- You can swap spicy Italian sausage for sweet if preferred or use ground turkey for a lighter option.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or roasted vegetables.
- Ensure the pasta is slightly undercooked before baking to achieve the ideal tender texture without being mushy.
- Fresh basil enhances the flavor after baking, so don’t skip this garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 6 g
- Sodium: 913 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 111 mg
