Baked Ziti with Sausage

Baked Ziti with Sausage brings rich tomato sauce, hearty pasta, and layers of melty cheese into one satisfying casserole. It is pure comfort food and a family favorite for gatherings, holidays, or any chilly weeknight. The sausage gives a subtle kick and savory depth, while ricotta and mozzarella create a creamy, gooey finish that makes every bite irresistible.

The first time I made this was for my brother’s birthday dinner. Even my picky nephew went back for seconds and asked to take some home. Ever since this has been a go-to for both family celebrations and potlucks.

Ingredients

• Ziti pasta: gives the bake its classic chewy texture. Choose a bronze-cut pasta for the best sauce grip
• Italian sausage: brings spiced savory flavor. Mild or hot both work well depending on your taste
• Ground beef: adds richness and heartiness to the dish
• Diced tomatoes: bring bright tomato flavor. Use fire-roasted for extra depth
• Marinara sauce: adds flavorful moisture. Homemade or a trusted store brand will shine here
• Yellow onion: builds the base sweetness in the sauce
• Bell pepper: adds color and subtle sweetness
• Ricotta cheese: provides a creamy layer and balances the acidity of the sauce. Choose whole milk ricotta for best texture
• Egg: helps bind the ricotta layer so it holds up when sliced
• Mozzarella cheese: melts into gooey strands on top. Freshly shredded melts best
• Cheddar cheese: gives a sharp tang to the cheese topping
• Italian seasoning, garlic powder and onion powder: round out the flavor of the sauce
• Salt and black pepper: keep the flavors balanced
• Olive oil: helps sauté vegetables and adds richness

Step-by-Step Instructions

Cook the Pasta:

Boil ziti in a large pot of salted water following package directions. Stir occasionally to prevent sticking and cook until just al dente. Drain and set aside. Do not overcook the pasta since it will continue to cook in the oven

Sauté the Aromatics:

Heat olive oil in a large skillet over medium high heat. Add diced onion and bell pepper. Stir frequently and cook for two to three minutes until softened and fragrant which builds a flavorful base for your sauce

Brown the Meats:

Add Italian sausage and ground beef to the skillet. Cook breaking them up with a spoon until no pink remains. For the best flavor let the meat develop a bit of browning. Drain off any excess grease to avoid a greasy casserole

Build the Sauce:

Pour in drained diced tomatoes and marinara sauce. Sprinkle in Italian seasoning garlic powder onion powder salt and black pepper. Stir until everything is well combined. Let this mixture come to a gentle simmer so the flavors meld and the sauce thickens slightly

Mix Pasta with Sauce:

Add the cooked ziti into the skillet of simmering sauce. Stir until pasta is evenly coated and sauce clings to every piece which ensures each bite has plenty of meaty tomato flavor

Prepare Ricotta Layer:

In a small bowl mix ricotta cheese with the egg until smooth and creamy. This blend will bake up into a soft layer throughout your casserole

Layer the Casserole:

In a nine by thirteen casserole dish spread a generous layer of the pasta and sauce mixture over the bottom. Dollop and gently spread a thin layer of the ricotta mixture over the pasta. Repeat this layering process two more times ending with a final layer of pasta and sauce

Add Cheese Topping:

Sprinkle shredded mozzarella and cheddar cheese over the top layer making sure to go edge to edge for that golden bubbly crust

Bake:

Cover casserole with foil and bake at three hundred fifty degrees for twenty to thirty minutes until hot and bubbling. Remove foil and broil for two to three more minutes to brown the cheese until it is golden and slightly crisp in spots. Let rest a few minutes before serving

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I am always amazed how quickly this disappears at family dinners. The mozzarella on top is my personal favorite for its gooey pull when you serve a slice. Watching everyone scoop out seconds is a favorite memory of mine from every holiday season.

Storage Tips

Let leftovers cool completely before covering the casserole dish or transferring to airtight containers

• Refrigerate for up to four days
• To freeze wrap portions tightly and store for up to three months. Thaw overnight in the refrigerator and reheat in the oven or microwave. Add a little extra cheese before reheating if you want a fresh melty top

Ingredient Substitutions

• Swap penne or rigatoni if you do not have ziti on hand
• You can use only ground beef or only sausage if you prefer
• Cottage cheese works in place of ricotta for a lighter option
• Substitute provolone or even Monterey Jack for the cheddar if needed

Serving Suggestions

• Pair with a crisp green salad and garlicky bread for a complete meal
• Add sautéed spinach or mushrooms to the sauce for extra vegetables
• A sprinkle of fresh basil or chopped parsley just before serving will brighten the flavors and add color

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Where Baked Ziti Began

Baked pasta dishes like this have roots in Italian American homes where hearty one pan meals feed a crowd. Ziti is often made for Sunday dinners or special occasions and has become a beloved classic in the United States especially for communal gatherings and comfort feasts.

Recipe FAQs

→ Can I use another type of pasta instead of ziti?

Yes, penne or rigatoni also work well since they hold sauce effectively and withstand baking.

→ Is it possible to substitute another meat for Italian sausage?

Crumble mild or spicy sausage, ground turkey, or omit meat for a vegetarian version with extra veggies.

→ What cheeses can I use if I don't have ricotta?

Cottage cheese or mascarpone are good alternatives, offering similar creaminess in the layers.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta slightly under al dente before baking; it will soften further in the oven with sauce.

→ Can baked ziti be prepared ahead?

Absolutely! Assemble and refrigerate up to one day ahead, then bake shortly before serving for best results.

→ How should leftovers be stored?

Store cooled portions in an airtight container in the fridge for up to four days. Reheat until piping hot.