Can I assemble Baked Ziti ahead of time?

Yes, you can fully assemble the dish up to 24 hours ahead. Cover and refrigerate until you’re ready to bake. Simply add a few extra minutes to the baking time to ensure it heats through.

Can I substitute cottage cheese for ricotta?

Absolutely. Cottage cheese works in a pinch and will make the filling a bit lighter. For best texture, choose small curd and drain off excess liquid.

Is it possible to make this gluten-free?

Of course! Use your favorite gluten-free pasta and double-check that your marinara and sausage are gluten-free, too.

My Baked Ziti is watery—how do I fix that?

If your sauce is on the thin side, simmer it for a few minutes to thicken before adding to the pasta. Be sure to thoroughly drain cooked pasta and sausage so extra liquid doesn’t sneak into the dish.

Baked Ziti Recipe

Name: Baked Ziti Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 16 oz ziti or penne pasta; 1 tablespoon olive oil, plus more for drizzling over pasta; 1 pound Italian sausage; 32 oz marinara sauce; 15 oz ricotta cheese; 1 large egg; 2 cups mozzarella cheese, divided; 3/4 cups shredded Parmesan cheese, divided; 2 tablespoons chopped fresh basil; 1 teaspoon Italian seasoning; Dash of crushed red pepper flakes, optional; Kosher salt and black pepper, to taste; Chopped basil, if desired

Description

Baked Ziti is a comforting Italian-American casserole featuring al dente pasta, savory Italian sausage, creamy ricotta, and two types of cheese, all baked together in a zesty marinara sauce. This crowd-pleasing dish is easy to assemble and perfect for family dinners, potlucks, or meal prep.

Ingredients

Units Scale

Pasta

16 oz ziti or penne pasta
1 tablespoon olive oil, plus more for drizzling over pasta

Meat & Sauce

1 pound Italian sausage
32 oz marinara sauce

Cheese Mixture

15 oz ricotta cheese
1 large egg
2 cups mozzarella cheese, divided
3/4 cups shredded Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
Dash of crushed red pepper flakes, optional
Kosher salt and black pepper, to taste

For Garnish

Chopped basil, if desired

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Instructions

Preheat and Prepare Baking Dish
Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray and set aside.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain using a colander. Drizzle with a little olive oil and stir to keep the noodles from sticking. Transfer pasta to a large bowl and set aside.
Cook the Sausage
In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add Italian sausage and cook, breaking the meat up with a wooden spoon, until it is fully cooked and no longer pink, about 5 to 7 minutes. Drain off excess fat and set sausage aside.
Prepare Ricotta Mixture
In a medium bowl, mix together ricotta cheese, large egg, 1 cup mozzarella, 1/2 cup Parmesan, chopped basil, Italian seasoning, and crushed red pepper flakes (if using). Season with kosher salt and black pepper to taste.
Combine Ingredients
Add the ricotta mixture to the drained pasta. Add marinara sauce and cooked sausage. Gently stir until all ingredients are combined, taking care not to break up the pasta.
Assemble in Baking Dish
Pour the pasta mixture into the prepared baking dish. Sprinkle the top with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheese.
Bake
Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is golden brown and the pasta is bubbling.
Rest and Serve
Remove from oven and let rest for 5 minutes before garnishing with more fresh basil. Serve warm and enjoy.

Notes

To make this dish ahead, assemble and refrigerate, then bake just before serving.
For added flavor, swap in hot Italian sausage or add more red pepper flakes.
Substitute cottage cheese for ricotta if desired.
Leftovers keep well in the fridge for up to 4 days and reheat easily.
Can be frozen either before or after baking for up to 2 months.

Nutrition

Serving Size: 1/10 of recipe
Calories: 440
Sugar: 7g
Sodium: 755mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 23g
Cholesterol: 75mg