Baked Ziti With Italian Sausage

Ingredients

• 680 g (1 1/2 pounds)Italian sausage
• 225 g (1 1/2 cups), choppedonion
• 15 ml (1 tablespoon), mincedgarlic
• 25 g (1/4 cup), finely gratedcarrot
• as neededolive oil
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• 15 ml (3 teaspoons)Italian seasoning
• 794 g (1 can, 28 ounces), including juicescrushed tomatoes
• 425 g (1 can, 15 ounces)tomato sauce
• 170 g (1 can, 6 ounces)tomato paste
• 2bay leaves
• 120 ml (1/2 cup)water
• 454 g (16 ounces)ziti
• 240 ml (1 cup)double cream
• 100 g (1 cup)Parmesan cheese
• 340 g (3 cups; about 12 ounces), shreddedmozzarella
• 30 ml (2 tablespoons), choppedparsley or fresh basil

Instructions

1. 1

   Prepare the oven

   Heat the oven to 177°C (350°F). Spray a 23 × 33 cm (9 × 13-inch) baking dish with non-stick cooking spray and set it aside.

2. 2

   Brown the sausage

   In a large pot, brown the sausage, breaking it into large pieces as it cooks. Transfer it to a plate lined with paper towels. Pour off all but 30 ml (2 tablespoons) of the drippings; if there is less, add enough olive oil to make that amount.

3. 3

   Soften the vegetables

   Add the onion and cook over medium-high heat for about 5–6 minutes, until soft. Stir in the grated carrot, salt and pepper, and cook until soft. Turn the heat to low, add the garlic and Italian seasoning, and cook for about 1 minute, until fragrant.

4. 4

   Simmer the sauce

   Return the browned sausage to the pot. Stir in the crushed tomatoes, tomato sauce, tomato paste, bay leaves and water. Bring the sauce to a boil, then immediately lower the heat and simmer for at least 30 minutes. Stir in the cream and Parmesan.

5. 5

   Cook the pasta

   While the sauce simmers, cook the ziti according to the packet instructions until al dente. Drain it well and return it to the pot. Pour over the sauce and toss until the pasta is coated.

6. 6

   Layer the pasta

   Spoon half of the pasta into the prepared baking dish and scatter half of the mozzarella over it. Repeat with the remaining pasta and cheese.

7. 7

   Bake until bubbly

   Set the dish on a rimmed baking sheet and bake in the preheated oven for about 25–30 minutes, until heated through and bubbling. Top with the chopped parsley or basil and serve.

What is baked ziti?

Baked ziti is an Italian-American pasta casserole, built around tubular pasta, tomato sauce and cheese. It takes inspiration from baked pasta dishes associated with southern Italy, but this version leans into a generous sausage-and-tomato sauce.

Sausage brings savoury depth, while cream and Parmesan enrich the sauce before it is layered with mozzarella. Baking everything together makes a substantial dish suited to sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 674 calories, 31g protein, 44g carbs, 41g fat.

The ziti and tomato ingredients provide most of the carbohydrates, while sausage, cream, Parmesan and mozzarella contribute much of the fat and protein. Serve a portion with salad or vegetables to add freshness and balance the meal.

Building flavour in the sauce

Sausage first: Browning it in the pot leaves flavourful drippings for the onion and carrot. Keep the pieces fairly large as directed, then return the sausage to the sauce for the simmer.

Tomato base: Crushed tomatoes, tomato sauce and tomato paste each contribute to the sauce, which simmers for at least 30 minutes. Garlic and Italian seasoning go in after the vegetables soften, so they cook briefly until fragrant.

Why the carrot and cream matter

Finely grated carrot softens into the onion and adds sweetness to the tomato base without leaving large pieces. Cook it until soft before adding the garlic and seasoning.

Cream and Parmesan are stirred into the sauce after its simmer. They make the tomato sauce richer and help it cling to the pasta before the bake.

Getting the pasta texture right

Al dente pasta: Cook the ziti only to al dente, following its packet instructions. It will spend another 25–30 minutes in the oven, so starting with pasta that is already very soft can make the finished bake mushy.

Drain it well before adding the sauce, then toss thoroughly to coat. Layering half the mozzarella between the pasta portions helps distribute the cheese through the dish.

How to judge the bake

The recipe gives a baking time of about 25–30 minutes at 177°C (350°F). Look for bubbling around the edges and a dish heated through before taking it out.

Rest it briefly before serving so the sauce settles a little and portions are easier to lift. Finish with the chopped parsley or basil just before serving.

Serving baked ziti

A crisp green salad or simply dressed leafy vegetables make a fresh contrast to the rich pasta and cheese. Steamed or roasted vegetables are another easy side.

Because this is a generous casserole, serve it straight from the baking dish and offer extra herbs at the table if you like. The recipe makes 12 portions, so it works well for a group meal.

Recipe notes & tips

• Use a large pot so the sausage and vegetables have room to cook evenly.
• If the sausage leaves less than 30 ml (2 tablespoons) of drippings, top it up with olive oil as directed.
• Keep the sauce at a gentle simmer after it comes to the boil.
• Drain the ziti well so excess water does not thin the sauce.
• Set the baking dish on a rimmed baking sheet to catch any bubbling sauce.
• Check for bubbling and heat throughout as the bake approaches 25 minutes.

Variations

• Choose sausage: Use mild or hot Italian sausage to adjust the heat.
• Change the herbs: Finish with either parsley or fresh basil, as in the recipe.
• Use another pasta: Replace ziti with a similar short tubular pasta if needed.
• Add a side salad: Pair the bake with crisp greens for a fresher meal.
• Make it ahead: Assemble the layered pasta in the dish and bake when ready to serve.

Common mistakes to avoid

• Overcooking the ziti: Cook it only to al dente so it holds its shape during baking.
• Skipping the sauce simmer: Simmer for at least 30 minutes as directed to let the sauce cook before adding the cream and cheese.
• Burning the garlic: Lower the heat before adding it and cook for about 1 minute, just until fragrant.
• Leaving excess pasta water: Drain the ziti well before returning it to the pot and tossing it with sauce.
• Baking without checking: Use bubbling and heat throughout as cues, with about 25–30 minutes as the guide.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat portions until hot throughout in the microwave or in an oven-safe dish; cover the dish while reheating to help prevent the pasta from drying out.

Frequently asked questions