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Cheesy, saucy, and loaded with juicy Italian sausage—this Italian baked ziti recipe skips the hassle of boiling and dives straight into oven-baked bliss. Featuring tender pasta mingling with savory sausage and pockets of creamy ricotta—all drenched in a garlicky tomato sauce, smothered with melty mozzarella, and baked to bubbly perfection. It’s meaty comfort food meets easy weeknight hero.

“This is dinner perfection! My family went crazy over this! Brilliant how you only soak the pasta before baking. Making this again soon. Thanks!”

– KELLY
Overhead photo of baked ziti with italian sausage, ricotta cheese, and mozzarella in a casserole dish.

Update: This recipe was originally published in March 2019. I made updates to the article below to include more information about making this baked ziti with sausage.

Hey there, friends! Craving a rich, cheesy, comfort-packed pasta dish without the hassle of boiling noodles first? Meet your new weeknight hero! Bubbling with cheesy goodness, savory sausage, and tender pasta, this baked ziti recipe with Italian sausage is the ultimate cozy dish, with a super-easy twist—no boiling and no stress:

Table of Contents

About this baked ziti with sausage

Hearty, satisfying, and easier than you think, this Italian baked ziti with sausage delivers layers of cozy texture and flavor, without too much fuss.

Picture: ziti pasta soaked until al dente and tossed with a rich tomato sauce overflowing with tender crumbles of Italian sausage and kissed with pungent garlic; layered with creamy ricotta and smoky, bold pepperoni, then crowned with melty mozzarella and baked until bubbly. Rich, meaty, cheesy, and perfectly soul-warming, this Italian ziti is pure comfort food at its finest.

Whether you’re hosting a holiday gathering, feeding a crowd on game day, or just craving something satisfying, this family-friendly, make-ahead-friendly, and totally fuss free baked ziti recipe with Italian sausage is ideal anytime you want a little homemade comfort.

If you’re looking for more hearty Italian dinners, be sure to try these recipes next: Short Ribs Bolognese Sauce, Spaghetti with Minced Beef, and Meatballs and Vodka Sauce.

Why you’ll love this recipe

  • Heavenly Flavor. No lifeless ziti noodles, watery sauce, or pockets of dry ricotta here—just tender pasta, thick sauce, savory sausage, and three types of decadent cheeses.
  • Laid-back lasagna. Love lasagna? Think of this ziti recipe as it’s less fussy cousin—no boiling, no finicky sheets of sticky noodles, or endlessly layering everything together. Just hearty, homemade goodness.
  • Made with Pantry Staples (mostly). Chances are pretty good you already have many of the ingredients on hand. 
  • Family Friendly and Make Ahead-Friendly. Cheesy and meaty, it appeals to adults and children alike. Plus, you can meal prep it ahead or bake and freeze for quick weeknight dinners.
  • Customizable and Feeds a crowd. Use mild, sweet, or hot Italian sausage, swap cheeses, use a different pasta shape, and more to satisfying anyone’s cravings. And, this recipe comfortably serves eight. Remember, sharing is caring.
Overhead photo of raw ziti noodles soaking in a large bowl of water.

Ingredients for ziti bake with sausage

This oven-baked pasta is bursting with robust Italian flavor and relies on easy to find ingredients for the best, comforting taste:

  • Pasta. Tubular shaped ziti is the traditional choice, but penne or rigatoni will work great too.
  • Onion and Garlic. Aromatics build a base layer of flavor for the Italian sausage tomato sauce.
  • Sausage: Ground Italian sausage lends a ton of meaty, sweet and spicy flavor. Substitute: Pork sausage, ground beef or ground turkey.
  • Pepperoni. While not traditional, diced pepperoni adds a touch of bold, slightly smoky flavor.
  • Seasonings. Crushed red pepper, dried oregano, paprika, and dried basil all provide robust flavor. Substitute: Swap out the oregano and basil for robust Italian seasoning blend if you prefer bold flavor.
  • Crushed Tomatoes and Tomato Paste. One can of crushed tomatoes and two tablespoons of tomato paste provide ziti that traditional rich tomato flavor. For the best taste, I highly recommend you use a can of certified San Marzano crushed tomatoes.
  • Sugar. A teaspoon of granulated sugar helps balance out the acidity in the tomato meat sauce.
  • Ricotta Mixture. A combination of whole milk ricotta cheese, ground nutmeg, and grated parmesan lends creamy texture. Swap: Omit the ricotta and use an equal amount of cottage cheese mixed with a whole large egg.
  • Cheese. Mozzarella cheese lends melty, decadent goodness. Be sure to purchase a block and shred it yourself for the best flavor and melting properties.

Recipe variations

  • Spicy Sausage Ziti. Use hot Italian sausage and increase the crushed red pepper flakes for fiery goodness.
  • Mild Kids Version. Stick with mild or sweet sausage and omit the crushed red pepper flakes for a more gentle flavored baked ziti recipe with sausage.
  • Cheese Swap. Swap the mozzarella out and use provolone, fontina, or melty Monterey Jack. And swap the nutty Parmesan cheese out for salty Pecorino Romano cheese.
  • Vegetarian Version. Swap the Italian sausage for vegetarian sausage or sautéed mushrooms instead.

If you’ve got leftover ricotta cheese, put it to good use in these pasta recipes next: gnudi recipe, and shells stuffed with pumpkin and ricotta.

Overhead photo of ziti noodles, italian sausage tomato sauce, and ricotta cheese in a large white pot - before being stirred together.

Chef expert tips for perfect results every time

  • Use Good‑Quality Sausage: Use the sausage variety you love (sweet vs hot, herbs, seasoning), just make sure it’s a good brand.
  • Season Generously. Be sure to generously season everything with salt and pepper—the pasta water, sauce, ricotta, etc. Since there are many layers in this baked ziti recipe with sausage you want a well-balanced flavor.
  • Don’t Boil Pasta. Just soak the ziti pasta in lukewarm water while you prep the rest of the ingredients. This simple trick ensures the pasta in the final baked ziti isn’t mushy or too al dent.  
  • Toss Pasta with Some Sauce. To insulate the noodles and prevent them from drying out, toss the soaked noodles with half of the Italian sausage sauce before assembling the ziti casserole
  • Fold Ricotta. Gently folding the ricotta into the sauced pasta is essential for pockets of creamy, cheesy Italian baked ziti goodness! 
  • Layer the Ziti. Assemble your ziti in two layers – pasta, pepperoni, sausage sauce, and shredded cheese. Layering prevents it from drying out and perfectly distributes the cheese and sauce, guaranteeing a cheesy pasta casserole with that hallmark golden-brown, cheesy top.
  • Cover then Uncover.: Baking the ziti covered helps steam and cook the pasta; while uncovering towards the end gets that desirable cheese browning.
  • Let it Rest. Allow the sausage baked ziti to rest for 10-15 minutes before serving. This gives the sauce a chance to settle into the pasta without pooling at the bottom of the casserole dish.

Step by step photos: making this recipe at home

(Please scroll down for the detailed measurements in the complete printable recipe at the bottom of the page.)

Overhead photo collage of how to make sausage baked ziti step by step with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question about this baked ziti recipe with sausage and you don’t see them listed below, please drop them in the comments section. I’m happy to help when I can! 

Is baked ziti the same as lasagna?

Think of baked ziti as the laid-back, informal cousin to lasagna. While ziti and lasagna are both baked casseroles made with similar ingredients (think: pasta, cheese and sauce) and the flavors are very alike, there are some obvious differences:

  • Noodles: Lasagna is prepared with lasagna noodles, which are long and flat. Baked ziti is made with small tubular pasta, typically ziti noodles.
  • Assembly: Ziti layers can be haphazardly heaped into the pan. However, lasagna consists of alternating layers of pasta, cheese and sauce.

What kind of meat is best for ziti?

Traditionally, Italian sausage is used to make baked ziti. However, if you don’t eat pork or  prefer a different meat, you can substitute the Italian sausage for just about any type of ground meat in this easy baked ziti recipe. Or, you can use a 50-50 combination – half pork half ground meat of your choosing. 

  • Ground Italian sausage: Sweet and spicy with a garlicky kick, you can find this three varieties–sweet, mild and hot. But, the most familiar variety would be mild Italian sausage, which is made from ground pork and includes fennel. Hot Italian sausage also contains red pepper flakes, while sweet sausage includes sweet basil. Use whichever variety you like depending on your taste preference.
  • Sausage links: Italian sausage links work, just make sure you remove the sausages from their casings before cooking.
  • Breakfast sausage: Breakfast sausage, also labeled as country sausage or simply pork sausage, is an American fresh pork sausage. Breakfast sausage comes in a variety of flavors; however, I recommend either regular or hot pork sausage links for this recipe. And, I recommend adding a bit of crushed red pepper flakes and some Italian seasoning for heat and flavor.
  • Ground Beef: If you prefer beef to pork, 90% lean ground beef will add plenty of flavor without making the dish overly greasy.
  • Chicken Sausage: If you are looking for a leaner option, Italian chicken sausage is a great alternatives. Just make sure to use mixed ground chicken and not ground chicken breast. And, add in Italian seasoning to make up for the lack of flavor.
  • Ground Turkey: Lean ground turkey is another wholesome option. Opt for 93% lean instead of 99% lean ground turkey. And, consider adding Italian seasoning to make up for the lost flavor.

Can I make Italian ziti recipes without meat?

Absolutely! If you don’t eat meat you can easily transform this recipe into a delicious vegetarian ziti by using a vegetarian Italian sausage alternative or use sautéed mushrooms for a “meaty” flavor.

Can I use gluten-free pasta?

You sure can. But just be sure to check the pasta for doneness while it’s soaking as it may take less time or more time.

What if I don’t like ricotta?

You can swap the ricotta cheese out for an equal amount of cottage cheese, but you’ll want to whisk in a whole large egg to ensure luscious creaminess. Or, you can try using mascarpone cheese if you’d like. While you can omit it, the baked ziti will definitely taste different than intended.

Do I need to boil the pasta first?

Nope, you sure don’t! This easy ziti recipe simply calls for soaking uncooked pasta in lukewarm water to soften them before baking to perfection. This not only simplifies the process, but it also ensures your baked ziti noodles aren’t an overcooked, mushy mess.

Do you cover ziti recipes when baking?

Most Italian ziti recipes, including this one, calls a two-stage baking: you’ll cover the casserole for the first half of baking and then uncover the ziti to finish baking it.

Why? Covering the ziti allows the pasta to cook through and prevents drying while uncovering allows the cheese on top to melt and brown.

Can you make Italian baked ziti with sausage in advance?

Absolutely! Since baked ziti recipes with Italian sausage do require a little bit of preparation, it’s a great dish to make ahead of time. You can either assemble the sausage ziti ahead and refrigerate for 1 day, or freeze the unbaked casserole for 1 month, then baked when ready.

Overhead photo of ziti with sausage in a large casserole dish - before being covered with mozzarella and baked.

Serving italian sausage baked ziti

Below are a few side dish ideas to serve alongside your baked ziti recipe with Italian sausage:

  • With Bread: Any kind of bread, from garlic breadsticks, roasted garlic bread, or basil pesto bread to parker bread rolls, and focaccia work perfect for sopping up the meaty sauce. Just don’t forget the marinara sauce or pink vodka sauce on the side if you like dipping!
  • Alongside a Salad: A crisp salad, like Caesar, a lemon dressed arugula salad, or a chopped Italian salad is the perfect way to balance out richness of the ziti pasta.
  • Next to a Bowl of Soup. Pair your baked ziti with a brothy minestrone or hearty Italian soup with sausage for the ultimate cozy dinner.
  • Pair with Veggies. Add a little color and balance to your plate by serving sauteed or roasted veggies, think: broccoli, asparagus, green beans, eggplant, or Italian peppers and onions, alongside the pasta.

Unique serving suggestions

  • Start with Bruschetta. If serving a crowd, consider starting your meal off with balsamic tomato bruschetta on garlicky crostini toasts. 
  • Alongside Zucchini Fries. Lend a little crunch to your meal and pair the Italian sausage ziti with crispy oven baked zucchini fries. 
  • With Non-Traditional Salads: Lend a freshness to your meal and serve a juicy tomato salad or cannellini bean salad alongside—perfect for those who aren’t “salad people”. 
Overhead action photo of two spoons digging into baked sausage ziti from a baking dish.

Storing leftovers

  • Refrigerator Storage: Let the baked ziti recipe with sausage cool to room temperature, then cover tightly and store leftovers in the fridge for 4-5 days. Pro-tip: Divide the leftovers into individual servings for quick heat-and-eat meals!
  • Freezing Instructions – Unbaked Ziti. Assemble the sausage ziti according to recipe instructions and then let cool completely before covering with plastic wrap followed by aluminum foil. Then, store in the freezer for up to 1 month.
    • When ready to bake frozen ziti, allow casserole to thaw in the refrigerator (this can take up to 2 days). Unwrap and discard the plastic wrap and recover with greased aluminum foil. Bake at 425 degrees Fahrenheit for 20 minutes, uncover and then continue baking for 20 minutes or until ziti is golden brown and warm throughout.
  • Freezing Instructions – Baked Ziti. Let the baked ziti with Italian sausage cool completely before wrapping tightly in plastic and aluminum foil to avoid freezer burn. Then store in the freezer for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating Leftovers. You have a few options: either cover the Italian ziti with foil and reheat a 325 oven until warmed throughout, about 20 minutes. Or, reheat single servings, covered to retain moisture, in the microwave until warm throughout. And, if you like crispy edges, pan-fry brick-size slabs of ziti in a little oil in a skillet over medium-high heat. Be sure to sear the four sides and cook until the cheese starts to melt and the exterior turns brown.
Close-up photo of a serving of Italian sausage baked ziti on a serving plate.

This baked ziti recipe with Italian sausage takes everything you love about comforting, cheesy pasta bakes and makes it easier than ever with a no-boil method. Meaty, cheesy, savory, saucy, perfectly indulgent, and easy to prep ahead, it’s the ideal dinner for both busy weeknights and all your special gatherings. 

I hope you try this sausage ziti out and don’t forget to come back leave a review or share your gooey pan of pasta goodness on social media and tag me.

Until next time, cheers!

Cheyanne

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More Italian dinners with sausage!

If you love this sausage ziti with ricotta, try one of these delicious recipes next:

Overhead action photo of a large spoon scooping baked ziti with sausage from a casserole dish.

Baked Ziti with Italian Sausage

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Pasta Soaking Time: 50 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Cheesy, saucy, and loaded with juicy Italian sausage—this Italian baked ziti skips the hassle of boiling and dives straight into oven-baked bliss. Featuring tender pasta mingling with savory sausage and pockets of creamy ricotta—all drenched in a garlicky tomato sauce, smothered with melty mozzarella, and baked to bubbly perfection. It's meaty comfort food meets easy weeknight hero.

Equipment

  • 2 Mixing Bowls
  • 1 Colander
  • 1 Large Pot or Saucepan
  • 1 9×13-inch Casserole Baking Dish

Ingredients 

  • 12 ounces Ziti Pasta – uncooked (substitute: penne pasta)
  • to taste Kosher Salt & Ground Black Pepper
  • 1 TBS Olive Oil
  • 1 small Yellow Onion – finely chopped (about 1 1/2 cups)
  • 2-3 cloves Garlic – minced
  • ½ tsp Crushed Red Pepper Flakes
  • 1 pound Ground Sausage (or Italian Sausages, casings removed)
  • 1 tsp EACH: Dried Oregano, Paprika, Dried Basil, Granulated Sugar
  • 2 TBS Tomato Paste
  • 1 (28 ounce) Can Crushed Tomatoes
  • 2/3 Cup Pepperoni – diced (about 2.8 ounces)
  • 1 ¼ cup Whole Milk Ricotta Cheese
  • 1/8 tsp Ground Nutmeg (optional)
  • ¾ cup Finely Grated Parmesan – DIVIDED, plus more for serving
  • 2 heaping cups Freshly Shredded Mozzarella – freshly shredded (8 ounces)
  • Optional Garnishes: Fresh Basil and/or Parsley, Mini Pepperoni, Grated Parmesan

Instructions

  • Soak the Ziti Pasta: Place the pasta in a large bowl and add enough lukewarm water to cover the pasta completely. Then, season the water generously with salt and stir to combine.
    Set the pasta aside and let stand on the counter for 50 minutes.
  • Meanwhile, Start the Italian Sausage Tomato Sauce: Heat the oil in a large pot or large deep skillet over medium heat.
    Once the oil shimmers, add the onion and season with salt and pepper.
    Sauté until almost softened, about 3 minutes.
    Add in the garlic and red pepper flakes. Cook until fragrant, about 1 minute.
  • Add Italian Sausage: Increase heat to medium-high and add in the italian sausage. Season generously with salt and pepper.
    Cook, breaking up the sausage with the back of a wooden spoon, until browned.
    Add the oregano, paprika, basil and tomato paste to the meat and cook, stirring, for 1-2 minutes, or until the tomato paste is slightly caramelized.
    (Tip: If necessary drain off some of the fat, leaving the meat and vegetables in the skillet, before adding in the seasonings.)
  • Add Tomatoes and Simmer: Add in the crushed tomatoes and sugar. Bring to a rapid simmer and immediately reduce heat to maintain simmer.
    Cook, stirring occasionally, for 12-15 minutes, or until sauce is thickened.
    Taste sauce and adjust for seasoning with salt and pepper. Remove from heat and let cool while you prepare the filling and drain the pasta.
  • Make Ricotta Mixture: In a small bowl, stir together the ricotta with ¼ cup of parmesan, the nutmeg and 1/8 tsp of salt. Set aside
  • Drain the Pasta in a colander and return to the large bowl.
    Preheat oven to 425 degrees F.
  • Add Sauce to Pasta: Add half of the sauce (about 2 ¼ cups) to the drained pasta and stir until the ziti noodles are well coated.
  • Fold in the Ricotta: Add the ricotta mixture to the sauced pasta and gently fold it in, making sure to leave large pockets of ricotta throughout.
  • Assemble Ziti: Lightly spray a large casserole dish (9 x 13’’) with non-stick cooking spray.
    Add half of the pasta mixture to the casserole dish and gently spread in an even layer.
    Sprinkle half of the remaining parmesan (1/4 cup) and half of the mozzarella (1 cup) on top.
    Layer on the half of the pepperoni (1/3 cup).
    Top with the rest of the pasta mixture and spread it out in an even layer.
    Pour the remaining sauce evenly over the top.
    Top with the rest of the pepperoni.
    Sprinkle with remaining mozzarella and parmesan.
  • Bake Ziti Covered: Cover the baking dish loosely with foil and bake on the middle shelf in the oven for 15 minutes.
    Uncover and Continue to Bake: Remove foil and continue to bake for 15 minutes, or until cheese is bubbly and golden.
  • Let Ziti Cool Slightly: Remove the casserole from the oven to a wire rack and allow to cool for 10-15 minutes before serving.
  • Garnish and Serve: Sprinkle fresh basil and/or parsley, grated parmesan, and crushed red pepper flakes over the top of the baked Italian sausage ziti. Serve immediately and enjoy!

Video

Notes

  1. Pro-tip for preparing ziti: Don’t pre-cook the pasta! Boiling pasta can cause the noodles in the ziti to be sad and overcooked! Instead, soak the pasta in lukewarm water!  This easy trick ensures the pasta in the baked ziti isn’t over- or undercooked.  Just make sure you season the water generously with salt!  To save time, soak the pasta first, and then proceed to gather and prep all of your ingredients.
  2. Sausage: While I used Italian ground sausage in this baked ziti recipe, you can use Italian sausage links.  Or, you can use your favorite type of ground sausage! If using links, be sure to remove the sausages from their casings before proceeding with the recipe.
  3. Fold ricotta: Make sure you gently fold ricotta into the sauced pasta.  Folding, versus stirring, is essential for pockets of creamy, cheesy baked ziti goodness!
  4. Seasoning: Be sure to generously season everything with salt and pepper.  Since there are a lot of different components to baked ziti, it is important to season each element properly to taste!
  5. Rest ziti: Allow baked ziti to rest for 5-10 minutes before serving!  Allowing the baked pasta to rest before serving gives the sauce a chance to settle into all the nooks and crannies of the pasta! 
  6. To assemble in advance:  Assemble the ziti according to recipe directions.  Cover tightly with plastic wrap and store in the refrigerator for up to 2 days in advance.  Or, cover tightly with plastic wrap and then foil and freeze.  Assembled (unbaked) ziti will keep in freezer for up to 1 month.
  7. To bake refrigerated ziti:  Preheat oven to 425 F.  Bake, covered for 25 -30 minutes.  Uncover and continue to bake for 15-20 minutes or until cheese is melted and ziti is heated through.
  8. To bake frozen ziti:  Allow ziti to thaw in the refrigerator (this can take up to 2 days).  Unwrap and discard the plastic wrap and recover with greased aluminum foil.  Follow instructions above for baking refrigerated ziti.
  9. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  10. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  11. Recipe Yield: enough servings for 6-8 people, depending upon appetite. 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 506kcal    Carbohydrates: 35g    Protein: 24g    Fat: 29g    Saturated Fat: 12g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 12g    Trans Fat: 0.3g    Cholesterol: 76mg    Sodium: 731mg    Potassium: 370mg    Fiber: 2g    Sugar: 2g    Vitamin A: 388IU    Vitamin C: 2mg    Calcium: 214mg    Iron: 2mg
Course: Main Course
Cuisine: American, Italian

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