Baked Ziti With Sausage Recipe | Cheesy Italian Classic

I just made this baked ziti with sausage last night, and I’m excited to tell you all about it. I love how the sausage really boosts the flavor without making the dish too complicated. The sauce simmers just long enough to be rich, with just simple ingredients that feel homemade.

The melt-in-your-mouth cheese on top always earns me compliments. If you love cozy baked pasta dishes, you can also enjoy a similar baked sausage ricotta pasta recipe for another comforting twist.

Ingredients Section

Here are the ingredients you’ll need — and a few pro tips from me for choosing the best of each.

1 tablespoon olive oil — for sautéing; using extra virgin gives a nice flavor.
1 small onion, finely diced — yellow or sweet onion works, I personally prefer yellow for its balance between sharpness and sweetness.
3-5 garlic cloves, minced — fresh garlic adds a much brighter punch than garlic powder.
1 pound mild Italian sausage, casings removed and torn into pieces (or use bulk sausage) — mild helps let the tomato & cheese shine; hot sausage if you like more kick.
1 28-ounce can diced tomatoes (I used fire-roasted) — the fire-roasted adds smoky depth; whole canned tomatoes chopped are fine too if you want control over size.
1 24-ounce jar pasta sauce (choose a meatless variety) — because sausage is already doing the meat job, so a simpler sauce complements better.
1 pound ziti pasta, cooked to al dente — cooking slightly firm ensures it holds up when baked.
1 tablespoon kosher salt for the pasta water — helps season the pasta from within.
2 cups shredded mozzarella cheese — fresh shredded tends to melt better than pre-shredded (less anti-caking agents).
½ cup grated Parmesan cheese plus extra for serving — freshly grated Parm is richer.
Chopped parsley for garnish (optional) — adds color and freshness.
Crushed red pepper for serving (optional) — gives a nice little heat lift if desired.

Note: several servings — this recipe makes about 8 servings.

Variations

If you want to adjust things, here are some alternative ingredient options and flavor boosts:

For a dairy-free version: swap mozzarella for a plant-based melting cheese, and use a dairy-free Parmesan substitute (nutritional yeast works well for sprinkle texture).
For lower sodium or lighter flavor: choose low-salt pasta sauce, use lean Italian sausage, and reduce added salt in pasta water.
To make it spicier: use hot Italian sausage instead of mild, and add extra crushed red pepper.
To enhance flavor: stir in some fresh basil or oregano near the end; or add a splash of red wine when cooking the sauce.
For more vegetables: you could fold in spinach (fresh, not frozen), bell peppers, or mushrooms when sautéing the onions. You can find more creative twists like these in other pasta recipes if you’re looking to branch out.

Cooking Time

Here are the typical times you’ll spend:

Prep Time: about 15 minutes
Cooking Time: around 1 hour and 20 minutes
Total Time: approximately 1 hour and 35 minutes

Equipment You Need

Here are the tools that will help make this recipe go smoothly:

Large heavy pot or deep skillet — to sauté onions, garlic, cook sausage and sauce.
Pasta pot with strainer — to boil the ziti properly until al dente.
Large oven-proof casserole dish (about 9×13-inch) — for layering and baking the ziti.
Wooden spoon or spatula — to break up sausage and stir sauce.
Baking sheet (rimmed) — handy under the casserole in case it bubbles over in the oven.

How to Make Baked Ziti with Sausage Recipe

Here’s how I make it, step by step, from prepping to serving.

Sautee Onions, Garlic, and Brown the Sausage

I start by heating olive oil over medium heat, then cook the diced onion for about three minutes. Once the onion softens, I add the minced garlic and cook just a minute until fragrant.

Then I add the sausage (casings removed, pieces broken up) and crank the heat to medium-high, cooking it for 5-6 minutes until browned and well broken up.

Simmer the Sauce

Once the meat is browned, I stir in the diced tomatoes and the jarred pasta sauce. I bring everything to a gentle simmer, then lower the heat to medium-low and cover. I let it cook for about 40-45 minutes, stirring occasionally.

If it boils too hard, I lower the heat — this slow simmer helps the flavors meld and the sauce thicken nicely.

Prepare the Pasta and Bake

While the sauce is simmering, I preheat the oven to 350°F (about 175°C) and cook the ziti according to package directions just to al dente, then drain it well. I combine the pasta and sauce in a large pot or bowl.

Then layer half of that in my casserole dish, sprinkle half of the mozzarella and Parmesan, add the rest of the pasta mixture, and top with the remaining cheeses.

I bake it for 15-20 minutes until the cheese is melted and bubbly. Then I garnish with chopped parsley, extra Parmesan, and a bit of crushed red pepper if I’m feeling spicy.

Additional Tips for Making this Recipe Better

Here are some things I’ve learned by making this recipe a few times:

I always watch the pasta cook-time carefully. If I overcook, it turns mushy after baking — so I pull it just shy of al dente.
If the sausage marrow (fat) seems excessive, I drain off the extra grease. I tilt the pot to one side and ladle off what I don’t want.
I reserve about 1 cup of the pasta cooking water before draining. If the sauce feels too thick or sticky, adding a little of that water smooths things out.
I let the sauce simmer low and slow. A gentle simmer rather than a rolling boil keeps the flavors rich and prevents burning.
I place the casserole on a rimmed baking sheet when baking — bubbling sauces tend to overflow a bit, and that keeps my oven clean.

If you’re in the mood for a playful appetizer to pair with this meal, the Cheesecake Factory air fryer fried macaroni and cheese balls copycat recipe makes a fun starter.

How to Serve Baked Ziti with Sausage Recipe

I like to let the baked ziti cool for a few minutes before slicing, so it holds its layers better. I serve it straight from the casserole dish onto warm plates. Garnishing with freshly chopped parsley gives a pop of green.

A sprinkle of extra grated Parmesan and optional crushed red pepper flakes look beautiful and give guests control over extra flavor. On the side, some garlic bread or a crisp green salad balances the richness.

Nutritional Information

Here are approximate nutrition facts per serving (from my version of the recipe):

Calories: ~ 577 kcal
Protein: ~ 26 grams
Carbohydrates: ~ 54 grams
Fat: ~ 29 grams

Make Ahead and Storage

Make Ahead

You can assemble the dish up to the step before baking. Cover tightly with plastic wrap and refrigerate for up to 24 hours.

When you’re ready, let the casserole sit at room temperature for about 30 minutes, then bake it covered, and uncover toward the end to let the cheese brown.

Storage

Once baked and cooled to room temperature, transfer leftovers into airtight containers and refrigerate. It should stay good for about 3-4 days. For freezing, portion it into freezer-safe containers once cooled, and freeze for 2-3 months.

Reheating

If refrigerated, reheat in an oven-safe dish, cover with foil, and bake about 20-25 minutes until hot throughout. If frozen, thaw overnight in the fridge first, then bake similarly.

For smaller amounts, microwave in intervals, stirring occasionally, until warmed through. Make sure the internal temperature reaches at least 165°F to be safe.

Why You’ll Love This Recipe

Here’s why this version of baked ziti with sausage really wins:

It’s comfort food done right — hearty, cheesy, and satisfying without being overly fancy.
Simple ingredients that are easy to find — you don’t need anything exotic, and the sausage adds a lot of flavor so you can keep other components straightforward.
Versatile — you can adjust spice, swap in veggies, go dairy-free, or make it milder depending on taste.
Great for feeding a group — makes about 8 servings, so good for families or dinner parties, and leftovers turn into equally tasty meals.
Make-ahead friendly — options to assemble ahead, freeze, or reheat well, which makes it practical when you’re busy.

Ash Tyrrell