This baked ziti recipe is the weeknight pasta bake: boiled ziti, a meaty marinara, pockets of ricotta, and a mozzarella top that browns. It is not lasagna (no noodle sheets, no stacking) and it is not a stovetop skillet pasta. Sister sites keep their own chicken dinners. This page stays on the 9×13 ziti bake.
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Baked Ziti
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Easy baked ziti with Italian sausage, ricotta, marinara, and mozzarella. One pan, about an hour, from Your Daily Hit.
Ingredients
- 1 pound (454g) ziti or penne
- 1 tablespoon (15ml) olive oil
- 1 pound (454g) Italian sausage, casings removed
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 jar (24 ounces / 680g) marinara sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup (250g) whole-milk ricotta
- 1 large egg
- 1/4 cup (25g) grated Parmesan, plus 2 tablespoons for the top
- 2 cups (226g) shredded low-moisture mozzarella, divided
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Boil the ziti in salted water until 2 minutes shy of al dente. Drain.
- Heat the oil in a wide skillet over medium-high. Brown the sausage, breaking it up, 6 to 8 minutes. Add the onion and cook 3 minutes. Stir in the garlic 30 seconds.
- Pour in the marinara, salt, oregano, and pepper flakes. Simmer 5 minutes.
- Stir the ricotta with the egg, 1/4 cup Parmesan, and 1/2 cup mozzarella.
- Toss the drained pasta with most of the sauce, leaving 1/2 cup for the top. Spread half the pasta in the dish. Dollop the ricotta. Add the remaining pasta, the reserved sauce, and the rest of the mozzarella and Parmesan.
- Bake uncovered 22 to 28 minutes until the cheese is browned in spots and the edges bubble. Rest 10 minutes. Scatter basil.
Notes
Penne or rigatoni work. Turkey sausage is fine. Assemble up to 24 hours ahead, cover, and add 10 minutes to the bake if it goes in cold.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
Ziti, not lasagna
Lasagna is layered sheets. This is tossed pasta with ricotta pockets. Keep the searches on separate URLs.
Substitutions
Use 1 pound ground beef instead of sausage. Cottage cheese can stand in for ricotta if you blend it smooth. Gluten-free short pasta works if you undercook it more.
Mistakes to avoid
Do not boil the pasta fully — it finishes in the oven. Do not skip the rest or the slices slump. Do not drown it in extra sauce or the top will not brown.
Storage
Refrigerate up to 4 days. Reheat covered at 350°F until hot. Freeze baked portions up to 2 months.
Nutrition (estimated)
About 520 calories per serving. Estimate only, not a lab test.
FAQ
Can I make baked ziti ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake from cold and add about 10 minutes.
What pasta can I use instead of ziti?
Penne or rigatoni. Use a short tube so the sauce catches.
Is this the same as lasagna?
No. Lasagna uses stacked noodle sheets. This is tossed ziti with ricotta dollops.
Can I freeze it?
Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw overnight before reheating.