Italian Sausage Baked Ziti
This hearty baked ziti is loaded with savory Italian sausage, rich marinara, and layers of melty cheese. Perfectly comforting and easy to make, it’s a go-to family favorite that works just as well for weeknight dinners as it does for feeding a crowd or stocking the freezer.
Servings: 6
Calories: 803kcal
Ingredients
- 16 oz dried ziti pasta or substitute penne, rigatoni, etc.
- 1 tablespoon olive oil
- 1 lb ground Italian sausage hot or mild
- 4 cloves garlic minced
- 32 oz marinara sauce Rao’s recommended
- 1/2 teaspoon red pepper flakes
- 3 cups shredded mozzarella cheese divided
- 1/2 cup Pecorino Romano cheese divided
- Minced fresh parsley for garnish
Instructions
Preheat Oven & Prep Dish
- Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish and set aside.
Cook Pasta
- Bring a large pot of salted water to a boil.
- Cook the ziti about 1 minute less than package directions for al dente.
- Drain and set aside, stirring occasionally to prevent sticking.
Cook Sausage
- Heat a large skillet over medium-high heat.
- Add olive oil and sausage. Cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes).
- Drain any excess fat and return sausage to the skillet.
Add Garlic & Sauce
- Stir in the minced garlic.
- Pour in the marinara sauce and red pepper flakes. Mix well.
- Simmer for about 10 minutes, until sauce is slightly thickened.
Combine with Pasta
- Remove skillet from heat and stir in the cooked pasta until evenly coated with the sauce.
Assemble the Ziti
- Add half of the pasta mixture to the prepared baking dish.
- Sprinkle with half of the mozzarella and Pecorino Romano cheeses.
- Add the remaining pasta and top with the remaining cheeses.
Bake
- Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
Cool & Serve
- Remove from oven and let rest for 5–10 minutes.
- Garnish with fresh parsley and serve warm.
Notes
Recipe serves 6, but you can easily scale it up or down.
Substitute other short pasta shapes like penne or rigatoni as needed.
Pre-shredded mozzarella works well, but freshly grated Pecorino Romano offers the best flavor.