Baked Ziti

Why you’ll love it

Want to know our secret to making the best baked ziti? The sauce is made completely from scratch instead of opening up a jar of marinara sauce, yet it’s still very simple to make. The difference is amazing. You’ll never again make it another way!

Baked ziti with ricotta is on many restaurant menus, but it’s way better homemade. This iconic dish is sure to become a new family favorite. Whenever I make it, everybody can’t get enough since it’s so cheesy and comforting with no fancy ingredients.

What you’ll need

• Ziti – it’s a hollow tube-shaped pasta that’s a little longer than penne and isn’t cut on an angle. It can either be smooth or have ridges.
• Sausage – you can buy Italian sausage meat or just take it out of the casings. I used mild, but you can use hot if you prefer.
• Onion and garlic – classic aromatics to give a great savory base
• Italian seasoning – it comes in a single jar and has a blend of dried herbs
• Crushed red pepper flakes – they don’t make it spicy, but you could double them if you do want this pasta bake to have some heat! Or omit them entirely.
• Tomatoes – we’re using canned crushed tomatoes for the base of the tasty sauce since they’re thick and smooth
• Cream – heavy cream gives the sauce its totally luxurious quality!
• Salt and pepper – it’s important to be generous with the seasoning
• Sugar – adding a pinch of sugar is a tried and true tip for countering the acidity of tomatoes. It’s even used in restaurants for that signature taste.
• Ricotta – I made this baked ziti with ricotta so that there’s a cheesy middle layer that makes each bite deliciously creamy
• Parmesan and mozzarella – these two cheeses make up our irresistible melty topping

How to make baked ziti

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Preheat the oven. Boil the ziti pasta for a few minutes less than the package directions say, and set aside. In a large pot or Dutch oven, sauté the onion and sausage meat until browned. Add the garlic, Italian seasoning, and red pepper flakes.

Stir in the crushed tomatoes, cream, salt & pepper, and sugar. Let it heat through for a few minutes, and then add in the drained ziti and toss.

In a 9×13 baking dish, spread in an even layer half the pasta mixture. Top with ricotta to make the cheesy inner layer.

Add the remaining pasta to make a second layer, and then top with the parmesan and mozzarella cheese. Bake, uncovered, until hot and bubbly. Broil until the cheese is golden. Serve with fresh basil if desired!

Substitutions and variations

• If you can’t find ziti, try penne.
• You could try subbing the sausage meat for ground beef if you prefer.
• The cream makes the sauce extra silky and delicious, so I don’t recommend subbing it, but if you really want to, I’d sub it for a cup of crushed tomatoes, tomato sauce, or even Marinara Sauce vs. something with a lower fat content than heavy cream like half-and-half or milk that could easily curdle due to the acidity of the tomatoes.
• Feel free to omit the ricotta. Some people love it, and it does add creaminess, but you could definitely make it without! Cottage cheese also makes a good substitute for ricotta cheese.
• Want to add in some vegetables? Zucchini, mushrooms, or even eggplant would be good.