Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Ziti with Spicy Italian Sausage, Cream, and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 646 reviews
  • Author: Lauren
  • 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

Scale

Pasta

  • 1 lb ziti noodles

Sauce & Sausage

  • 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

  1. 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.
  2. Preheat the Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle.
  3. 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.
  4. 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.
  5. 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.
  6. Mix Pasta and Sauce: Carefully pour the sauce mixture into the pot with the cooked ziti and gently stir to coat the noodles evenly.
  7. 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.
  8. 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.
  9. 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