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–+ servings

Classic Baked Ziti with Italian Sausage and Three Cheeses

A hearty baked ziti recipe featuring Italian sausage, three cheeses, and a creamy tomato sauce. Perfect for family dinners or make-ahead meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: dinner, Main Course, Pasta
Cuisine: Italian-American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Sauce
  • 1 pound ziti or penne pasta uncooked
  • 1 pound Italian sausage casings removed if using links
  • 1 medium onion chopped
  • 4-5 cloves garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes or to taste
  • 1 can (28 oz) crushed tomatoes San Marzano preferred
  • 1 cup heavy cream or whipping cream
  • 1/2 teaspoon salt plus more for pasta water
  • 1/4 teaspoon black pepper freshly ground
  • 1 teaspoon white sugar optional, to balance acidity
Cheese Layers
  • 8 ounces ricotta cheese whole milk preferred
  • 1 cup Parmesan cheese freshly grated
  • 2 cups mozzarella cheese shredded
For Serving
  • fresh basil or parsley chopped, for garnish

Method
 

Prepare Pasta and Sauce
  1. Preheat your oven to 375°F and move a rack to the top third. Bring a large pot of salted water to a boil and cook the ziti for 2-3 minutes less than the package directions. Drain and set aside.
  2. In a separate large pot or Dutch oven, cook the Italian sausage and chopped onion over medium-high heat until browned, about 7-10 minutes, breaking up the sausage with a spoon.
  3. Add the minced garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in the crushed tomatoes, heavy cream, salt, pepper, and sugar. Bring to a gentle simmer and cook for 5 minutes, allowing flavors to meld.
  5. Add the drained pasta to the sauce and toss well to coat.
Assemble and Bake
  1. Spread half of the pasta mixture evenly into a 9x13-inch baking dish to form the bottom layer.
  2. Dollop the ricotta cheese over the pasta layer; no need to spread it perfectly.
  3. Top with the remaining pasta mixture, spreading it into an even layer without stirring.
  4. Sprinkle the grated Parmesan and shredded mozzarella evenly over the top.
  5. Bake uncovered for 20 minutes, until hot and bubbly. Then switch the oven to broil and watch closely for 1-3 minutes until the cheese is golden brown.
  6. Let rest for 5 minutes, then garnish with fresh basil or parsley if desired. Serve warm.

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 32gFat: 35gSaturated Fat: 18gCholesterol: 115mgSodium: 980mgFiber: 4gSugar: 10g

Notes

For a richer flavor, use a mix of sweet and hot Italian sausage. You can substitute the heavy cream with an equal amount of crushed tomatoes or tomato sauce if needed, but avoid milk or half-and-half as they may curdle. To make ahead, assemble the dish without baking, cover, and refrigerate for up to 24 hours; add 10 minutes to the baking time. Leftovers keep well in the fridge for 3-4 days and can be reheated in the oven or microwave. If you prefer a lighter version, skip the ricotta layer and the dish will still be delicious.

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