Do Share Recipe

Best Ever Baked Ziti Recipe | Cheesy & Comforting Pasta Dish

I just pulled the pan out of the oven after making this best ever baked ziti recipe, and I can’t wait to tell you how it turned out. I’ve always loved comfort pasta dishes, and this one felt like a special treat — cheesy, saucy, meaty and crowd‑pleasing. When I dug into the first scoop, the gooey mozzarella and savory sausage really sang together.

After tasting it fresh and warm, I know I’ll be making this again for family dinners. So, I’m excited to walk you through exactly how I made it and how you can too. You can also enjoy similar broccoli cheese casserole recipe for another cheesy baked dish.

Ingredients

Here are the ingredients you’ll need and why each one matters (with little pro‑tips from me):
(Note: serves 10)

¾ pound hot Italian sausage – brings bold flavor and a bit of heat; you can adjust to your spice level.
¾ pound sweet Italian sausage – balances the heat and adds richness and seasoning from the herbs in the sausage.
2 tablespoons olive oil – used for sautéing the sausage and onion; good quality olive oil adds a mild fruity note.
1 large yellow onion, diced – gives a sweet, savory base flavour; I like to let it soften fully.
½ teaspoon dried oregano – a classic Italian herb that plays well with tomato sauce.
¼ teaspoon dried thyme – adds subtle earthy depth; you could use fresh if you have it.
¼ teaspoon dried rosemary – strong herb, but used sparingly here so it doesn’t overpower.
2 (24‑ounce) jars prepared marinara sauce – using good quality sauce makes a big difference in flavour and convenience.
2 cups water – added to the sauce to bring it up to the right volume; if your sauce is very strong, you might reduce water slightly.
1 (16‑ounce) package ziti pasta – the tubular shape holds sauce and cheese so you get flavour in every bite.
Olive oil for greasing the baking dish – just a drizzle to grease the dish so nothing sticks and the bottom browns nicely.
1 ½ cups whole‑milk ricotta cheese – creamy and mild, adds that soft cheese layer between pasta and sauce.
8 ounces mozzarella cheese, cut into small cubes – melty and stretchy mozzarella is key for that baked‑pasta experience.
1 cup grated Pecorino Romano cheese – sharp, salty cheese that elevates the flavour profile; freshly grated is best.
1 teaspoon chopped flat‑leaf parsley (or to taste) – for garnish, adds freshness and colour to the finished dish.

Note: serves 10

Variations

Want to mix things up? Here are some alternative ingredient options:

Dairy‑free option: Swap the ricotta and mozzarella for a plant‑based “ricotta” and vegan mozzarella alternative; use a good vegan Parmesan substitute for the Pecorino.
Lower‑sodium or milder: Use all sweet Italian sausage (skip the hot) and pick a no‑salt‑added marinara sauce.
Add‑ins for extra flavour: I sometimes add sautéed spinach or chopped zucchini to the sauce for more veggies. The original recipe even notes mushrooms, zucchini or spinach as possible swaps.
For extra kick: Increase the hot sausage amount or sprinkle in chilli flakes when sautéing the onion and sausage.
Vegetarian version: Replace both sausages with a mix of sautéed mushrooms, zucchini ribbons or spinach, and proceed the same way.

You might also enjoy a warming bowl of buffalo chicken soup recipe for a hearty soup alongside your baked ziti.

Cooking Time

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes (includes sauce simmering + baking)
Total Time: 2 hours 15 minutes

Equipment You Need

Large saucepan – for browning the sausage and simmering the sauce.
Large pot – for boiling the ziti pasta until just under al dente.
9 × 15‑inch casserole dish (or 9 × 13‑inch) – to assemble and bake the ziti.
Slotted spoon – great for transferring pasta & sauce mixture and layering cheese without too much liquid.
Spatula – for smoothing the layers and mixing pasta with sauce.

How to Make Best Ever Baked Ziti Recipe

Step 1: Brown the sausage and onions

In your large saucepan over high heat, drizzle in the olive oil and add both kinds of sausage (after cutting down the length and removing casings) with the diced onion. Cook, breaking up the sausage with a spatula, until the sausage is browning and the onion is translucent (about 5‑7 minutes). Then stir in the oregano, thyme and rosemary and cook for about a minute more.

Step 2: Simmer the sauce

Pour in the marinara sauce along with 1 cup of water for each jar (two jars total), stir well and bring to a simmer. Reduce heat to medium‑low and let it simmer, stirring occasionally, for one hour. Taste and adjust seasoning, and skim off any excess fat from the surface at the end.

Step 3: Cook the pasta and combine

While the sauce simmers, bring a large pot of generously salted water to a boil and cook the ziti about 1‑2 minutes less than the package directions (about 8 minutes) so it’s a little underdone. Drain well and transfer to a large mixing bowl.

Then add the meat sauce and stir everything until combined. Let it rest for 5 minutes. Preheat your oven to 375 °F (190 °C) and grease a 9 × 15‑inch baking dish with a drizzle of olive oil (if using a 9×13 dish, reserve about a cup of cooked pasta to avoid overfilling).

Step 4: Layer and bake

Use a slotted spoon to transfer half the pasta‑sauce mixture into the prepared dish and smooth it into an even layer. Top with half the ricotta, half the mozzarella cubes, and half the grated Pecorino Romano evenly. Then add the remaining pasta‑sauce mixture, give the dish a little shake to settle it, and top with the remaining cheeses.

Bake in the center of the preheated oven for about 30‑35 minutes, until the cheese is melted and the casserole is piping hot. Remove and let it cool for 10‑15 minutes before serving; sprinkle chopped parsley on top.

Additional Tips for Making this Recipe Better

Here are some personal touches that I found helpful:

I like to use freshly grated Pecorino Romano (not pre‑grated) because it melts and integrates better than the dried packet kind.
I cook the pasta just a minute less than “al dente” – it helps the pasta hold its shape during the bake and avoids getting mushy.
Simmering the sauce full hour pays off: the flavours deepen and the herbs become fully integrated. Don’t skip it if you have time.
After baking, letting the ziti rest for 10‑15 minutes is so important — the cheese sets and it’s easier to slice and serve neatly. The original recipe notes this too.
If you like a crispy cheese top, you can switch the oven to broil for the last 1‑2 minutes and watch carefully so it doesn’t burn.

How to Serve Best Ever Baked Ziti Recipe

When it’s time to serve, I like to present the dish straight in the casserole, then scoop out generous servings. For a nicer presentation: garnish the top with a sprinkle of chopped flat‑leaf parsley and perhaps a few torn basil leaves for colour.

Serve alongside a crisp green salad dressed lightly with olive oil and lemon, and maybe some garlic bread or a crusty baguette to soak up extra sauce. This dish pairs well with a chilled glass of sparkling water with lemon for contrast. The layered cheese and sauce make each portion visually rich—so slice into neat squares and let the melted cheese stretch as the plate is served.

Nutritional Information

Here are the approximate nutritional facts per serving (based on 10 servings):

Calories: 627 kcal
Protein: 31 g
Carbohydrates: 58 g
Fat: 30 g

Make Ahead and Storage

Make Ahead

You can assemble the casserole up to the point of baking, cover it tightly, and refrigerate overnight. When ready, bring it back to room temperature for about 15‑20 minutes and then bake as directed; flavours may deepen further.

Freezing

This baked ziti freezes well. After assembling and baking, allow to cool, then wrap it tightly with foil and plastic wrap. Freeze for up to 2‑3 months. Thaw in the fridge overnight, then bake at 375 °F until heated through and cheese is melted—about 30‑35 minutes.

Reheating

Store leftovers in an airtight container in the fridge for up to 3‑4 days. Reheat individual portions in the microwave or oven (at ~350 °F for ~15‑20 minutes) until hot all the way through.

How long it stays fresh

Fresh‑from‑the‑oven, serve immediately. Leftovers in the fridge stay good for up to 3‑4 days. If frozen, best used within a couple of months for optimal flavour.

Why You’ll Love This Recipe

Here’s why I think this baked ziti is a winner:

It’s full of flavour – the meat, sauce and herbs simmered together create a deep, robust taste.
It’s comfort food at its finest – gooey cheese, hearty sausage, satisfying pasta — perfect for family dinners or gatherings.
Versatile and adaptable – you can adjust the sausage type, spice level, or swap in veggies/vegan cheese for dietary options.
Prep isn’t overly complicated – while there is simmering and layering, it uses accessible ingredients and equipment.
Crowd‑pleaser with great texture – the combination of tubular pasta, cheesy layering and steaming bake gives you that “wow” dish that even picky eaters enjoy.

Ben Carraoli