Baked Ziti

Ingredients

• 454 g (1 pound)ziti pasta
• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, chopped
• 3 clovesgarlic, minced
• 454 g (1 pound)Italian sausage, casings removed, mild or spicy
• 680 g (24 ounces; 1 jar)marinara sauce
• 1 teaspoondried basil
• 1 teaspoondried oregano
• to tastesalt and pepper
• 425 g (15 ounces; 1 container)ricotta cheese
• 1 largeegg
• 200 g (2 cups)mozzarella cheese, shredded
• 50 g (1/2 cup)Parmesan cheese, grated
• to tastefresh basil, chopped, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the ziti until al dente, following the packet instructions, then drain it well.

3. 3

   Make the meat sauce

   Warm the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onion is translucent. Add the sausage and cook until browned. Stir in the marinara sauce, dried basil and dried oregano; season with salt and pepper to taste. Simmer for about 10 minutes.

4. 4

   Mix the cheeses

   In a bowl, combine the ricotta, egg, 1 cup of the mozzarella and the Parmesan.

5. 5

   Layer the ziti

   Spread a layer of meat sauce in a large baking dish. Add half the cooked ziti, all of the cheese mixture, and half of the remaining sauce. Add the rest of the ziti, then the remaining sauce, and finish with the remaining mozzarella.

6. 6

   Bake until golden

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes, or until the cheese is bubbling and golden.

7. 7

   Rest and serve

   Leave the ziti to cool for a few minutes before serving. Garnish with chopped fresh basil or parsley.

What is baked ziti?

Baked ziti is an Italian-American pasta casserole: pasta is combined with tomato sauce and cheese, then baked until hot and bubbling. It takes its name from ziti, a tube-shaped pasta that holds sauce well.

This version layers sausage marinara with a ricotta mixture and a mozzarella topping. The result brings together savoury meat sauce, creamy cheese and pasta in a dish made for serving at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 676 calories, 32g protein, 52g carbs, 38g fat.

The pasta and marinara provide most of the carbohydrates, while sausage and the ricotta, mozzarella and Parmesan contribute much of the protein and fat. Serve a portion with salad or vegetables for a more balanced plate.

Choosing the ingredients

Pasta shape: Ziti is the classic choice, but a similar tube-shaped pasta can work if ziti is unavailable. Cook it just to al dente so it can finish in the oven without becoming too soft.

Sausage: Mild or spicy Italian sausage both suit the tomato sauce. Removing the casings lets the meat brown in small pieces and spread through the bake.

Cheese: Ricotta makes the middle creamy, while mozzarella melts over the top and Parmesan adds a savoury note. Shredding the mozzarella yourself can help it melt evenly.

Build a flavourful sauce

Aromatics first: Cook the onion and garlic in olive oil until the onion turns translucent, rather than letting the garlic brown. This gives them time to soften before the sausage goes in.

Brown the sausage: Break it up as it cooks and let it develop colour before adding the marinara. The short simmer then gives the dried herbs time to mingle with the sauce.

Keep the pasta al dente

Drain the ziti thoroughly after cooking it according to the packet instructions. Pasta that is already very soft can lose its shape during the bake.

A little bite is the right cue at the draining stage: the pasta will continue cooking in the oven as the layers heat through.

Layer for an even bake

Sauce base: Spread sauce across the bottom of the dish before adding pasta, and distribute the layers as evenly as you can. This helps the pasta and cheese heat through together.

Cheese centre: Keep the ricotta mixture between the two pasta layers, then finish with sauce and mozzarella. Covering the dish for the first 20 minutes helps the centre warm before the uncovered finish browns the top.

Serving and timing

Let the baked ziti stand for a few minutes after it comes out of the oven so it is easier to portion. Look for bubbling sauce around the edges and melted, golden cheese on top.

Serve it with a green salad or cooked vegetables to add freshness alongside the rich pasta. The recipe’s stated total time is 80 minutes, including preparation and baking.

Recipe notes & tips

• Salt the pasta water before adding the ziti.
• Brown the sausage before stirring in the marinara.
• Drain the pasta well so excess water does not thin the layers.
• Mix the ricotta, egg and cheeses until evenly combined.
• Cover the dish for the first 20 minutes of baking, then uncover it to brown the cheese.
• Let the casserole rest for a few minutes before cutting portions.

Variations

• Use spicy sausage: Choose the spicy option for a warmer, more peppery sauce.
• Add vegetables: Stir cooked mushrooms or spinach into the sauce before layering.
• Change the pasta: Use another tube-shaped pasta if ziti is not available.
• Finish with herbs: Garnish with chopped parsley instead of fresh basil.
• Make it meat-free: Leave out the sausage and use a vegetable-rich marinara sauce.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente so it holds its shape in the oven.
• Skipping the sauce base: Spread sauce over the bottom of the dish before layering to keep the pasta from sticking.
• Leaving the sausage pale: Cook it until browned before adding the sauce for a fuller savoury flavour.
• Baking uncovered throughout: Keep the dish covered for the first 20 minutes so it heats through without drying on top.
• Serving straight from the oven: Give the casserole a few minutes to settle so portions hold together more easily.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat portions in the oven or microwave until hot throughout; add a splash of water or sauce if the pasta seems dry.

Frequently asked questions