Baked Ziti ranks high among Italian-American comfort dishes. You’ll spot it at potlucks, family dinners, and casual Sunday feasts. I enjoy this version when served with crisp salad and garlic bread. Most importantly, I value how speedy it comes together. In this recipe, I brown mild Italian sausage with onion and garlic, simmer a seasoned tomato sauce, stir in ziti with creamy ricotta and melted mozzarella, then top with Parmesan before baking.
What is Baked Ziti?
Baked Ziti is a pasta casserole combining tubular ziti, tomato sauce and cheese, then baked until hot and lightly browned. The name comes from ziti, a smooth tubular pasta from Sicily and Campania. The word “ziti” comes from Southern Italian dialects, especially Sicilian and Neapolitan, where “zita” (feminine) or “zitu” (masculine) means bride or groom. It is because the pasta ziti was traditionally served at weddings in Southern Italy, especially in Sicily, because of this name connection. In fact, a big tray of baked ziti would often be part of the wedding feast, as a celebratory main dish for large groups.
This dish took shape in Italian-American kitchens, where people adapted old‑country pasta al forno methods. “Al forno” is an Italian phrase that simply means “from the oven” or “baked in the oven.” When Italians say a dish is al forno, it means the dish was assembled and then finished in the oven, just like this Baked Ziti recipe.
Ingredients of Baked Ziti
- Ziti (1 lb) – This hollow tubular pasta soaks up sauce inside and lets cheese cling to its outside. Its smooth body ensures an even, satisfying bite.
- Ground mild Italian sausage (1 lb) – I brown this first for bold flavor. It brings savory meat richness and gentle spice from fennel seasoning.
- Pasta sauce (2 × 24 oz bottles) – A rich tomato base is essential. I choose a sauce with well‑rounded herbs so the bake stays moist and flavorful.
- Yellow onion (1 medium, diced) – I sauté it with the meat to add mild sweetness and soften harsh edges in sauce.
- Garlic (2 cloves, minced) – I toss this in for an aromatic boost that deepens flavor with minimal effort.
- Dried basil (½ tsp) – This herb adds classic Italian warmth without overpowering other tastes.
- Dried oregano (½ tsp) – Oregano brings an earthy note and rounds out the tomato sauce.
- Ricotta cheese (1 cup) – This creamy cheese gives tender pockets of richness. If overworked, it can dry, so I fold it gently.
- Mozzarella cheese (1 cup shredded) – I include it inside for melty texture and on top for stretchy, golden finish.
- Parmesan cheese (¾ cup shredded) – I sprinkle it at the end to add a light salty crust and sharp flavor.
- Canola oil (2 Tbsp) – I use neutral oil to cook sausage and vegetables without affecting overall taste.
How This Baked Ziti Stands Out
Many versions of baked ziti online skip the simmering stage or use ground beef instead of Italian sausage. That shortcut tends to flatten the flavor. I simmer the sauce for 20 minutes with onion, garlic, basil, and oregano to pull more character from bottled sauce and give the sausage time to release its fat. Others layer the cheese without folding it in, which leads to dry patches. I fold the ricotta and mozzarella directly into the pasta to distribute creaminess evenly. Compared to traditional Southern Italian pasta al forno, this version keeps it streamlined but still layered. I focus on maintaining moisture and evenly spreading flavors instead of overwhelming with too many extras
How to Cook Baked Ziti
- Prepare the meat sauce base – Heat 2 tablespoons of canola oil in a pan. Add 1 pound of mild Italian sausage and cook until it turns light brown. Stir in 1 diced yellow onion and 2 cloves of minced garlic. Let them cook together until the onion softens and the garlic smells strong but not burnt.
- Simmer with herbs and sauce – Pour in two 24-ounce bottles of traditional pasta sauce. Stir in ½ teaspoon each of dried basil and oregano. Cover the pan and let the sauce simmer over low to medium heat for 20 minutes. Stir it every 5 minutes so the bottom doesn’t scorch.
- Boil the ziti pasta – While the sauce simmers, boil 1 pound of ziti based on the package instructions. Drain the pasta once it’s tender and firm to the bite. Pour the cooked ziti into a baking pan or oven-safe dish that’s roomy enough to mix ingredients comfortably.
- Preheat the oven and mix the first layer – Preheat your oven to 350°F. Pour half of the sauce over the cooked ziti in the pan. Add 1 cup of ricotta cheese and half of the shredded mozzarella. Use a spatula or wooden spoon to fold the mixture gently until combined.
- Top and finish layering – Pour the remaining pasta sauce on top of the mixture. Sprinkle the rest of the mozzarella cheese and then ¾ cup of shredded Parmesan. Try to spread the cheese evenly across the surface.
- Bake until bubbly and golden – Slide the baking dish into the oven and bake for 30 minutes. The cheese should melt and start to brown lightly. Once baked, take it out of the oven and let it rest for 5 to 10 minutes before slicing and serving.
What to Have with Baked Ziti
When I serve baked ziti, I always think ahead about the pairings. The dish is already rich and saucy, so I usually reach for something crisp or light to contrast. That way, I don’t feel weighed down after the meal, and it gives me more room for a little second helping.
In Italian-American homes, garlic bread remains the top side dish. Caesar salad is another popular partner because of its sharp dressing and crunchy croutons cut right through the cheese. For something warmer, roasted green beans or oven-roasted carrots add just enough sweetness and don’t compete with the pasta. Some families go with soup (try my chicken noodle soup), especially during colder months. It’s light enough and helps balance out the dish’s heft.
Altogether, those sides bring comfort without dragging the meal down. I always feel like baked ziti anchors the meal and lets everything else work around it.
Baked Ziti Recipe
Ingredients
- 1 lb. ziti
- 1 lb. ground mild Italian sausage
- 2 24 oz. bottles traditional pasta sauce
- 1 medium yellow onion diced
- 2 cloves minced garlic
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup Ricotta cheese
- 1 cup shredded Mozzarella cheese
- ¾ cup shredded Parmesan cheese
- 2 tablespoons canola oil
Instructions
- Heat oil in a pan.2 tablespoons canola oil
- Add the ground sausage. Cook until it turns light brown.1 lb. ground mild Italian sausage
- Stir the onion and garlic in the pan. Continue to cook until they're translucent and fragrant.1 medium yellow onion, 2 cloves minced garlic
- Pour the pasta sauce in and then stir. Let boil.2 24 oz. bottles traditional pasta sauce
- Add dried basil and oregano. Stir. Cover and cook in low to medium heat for 20 minutes. Stir every 5 minutes.½ teaspoon dried basil, ½ teaspoon dried oregano
- Meanwhile, cook the Ziti based on package instructions. Once cooked, drain the water and arrange in a baking pan.1 lb. ziti
- Preheat the oven to 350F.
- Pour half of the cooked pasta sauce over the Ziti. Add Ricotta cheese and half of the Mozzarella cheese and then gently fold. Make sure that all the ingredients are well incorporated.1 cup Ricotta cheese, 1 cup shredded Mozzarella cheese, 2 24 oz. bottles traditional pasta sauce
- Pour the remaining pasta sauce over the Ziti and top with Parmesan and remaining Mozzarella2 24 oz. bottles traditional pasta sauce, ¾ cup shredded Parmesan cheese
- Bake for 30 minutes.
- Remove from the oven and let it cool. Enjoy!
Video
Notes
- Don’t overbake the pasta. Baked ziti keeps cooking even after you take it out of the oven. If it stays in too long, the edges turn rubbery or dry. I stick to the 30-minute mark and skip foil so the top browns properly. After baking, I always let it sit a few minutes to settle.
- Use enough sauce in both layers. Dry bites happen when there’s not enough sauce, especially in the folded layer. I divide the sauce evenly between the pasta fold and the topping. That way, the cheese stays soft and the pasta doesn’t dry out. A fully coated surface helps everything melt smoothly.
- Ricotta needs gentle handling. Ricotta breaks down fast if it’s stirred too roughly. I fold it into the pasta slowly so it doesn’t lose its creamy texture. Overmixing also leads to a grainy feel after baking. If you’re unsure, fold it with a spatula instead of a spoon.
- Choose sausage with fat for moisture. Extra-lean sausage can taste dry after baking. I use mild Italian sausage with just enough fat to keep the dish moist and rich. That fat blends into the tomato sauce while it simmers. It also coats the pasta better without clumping.
- Let the dish rest before cutting. If you slice into it right away, the sauce and cheese won’t hold together. I wait about 5 to 10 minutes before serving. This cooling time helps the cheese settle and gives neater portions. The flavor also feels more even once it’s rested a bit.
Was easy to make better than most restrauant. Will make again
Thanks Ellen, for trying the recipe. I’m glad you liked it.