Baked Ziti: Creamy Sausage and Ricotta

Ingredients

• 454 g (1 lb)ziti or penne rigate
• 454 g (1 lb)Italian sausage, bulk or with casings removed
• 15 ml (1 tbsp)extra-virgin olive oil
• 4 clovesgarlic, minced
• 1 smallyellow onion, finely diced
• 1,361 g (48 oz)good-quality marinara sauce
• 425 g (15 oz)whole-milk ricotta
• 1 largeegg, lightly beaten
• 50 g (½ cup)grated Parmesan
• 15 g (¼ cup)fresh parsley, chopped
• 5 ml (1 tsp)dried oregano
• 340 g (3 cups)shredded low-moisture mozzarella
• ½ cupfresh basil leaves, torn
• 1 pinchred pepper flakes

Instructions

1. 1

   Brown the sausage

   Heat a Dutch oven over medium-high heat and brown the sausage, breaking it into small crumbles. Add the onion and garlic to the rendered fat and cook until the onion is translucent and the garlic smells fragrant.

2. 2

   Boil the pasta

   Bring a large pot of heavily salted water to the boil. Cook the ziti for exactly 2 minutes less than the packet instructions recommend. Before draining, reserve a splash of pasta water.

3. 3

   Mix the ricotta

   In a bowl, whisk together the ricotta, beaten egg, Parmesan, parsley and oregano. Add a splash of the reserved pasta water and whisk until the mixture is smooth and uniform.

4. 4

   Layer the pasta

   Stir the marinara sauce into the sausage, onion and garlic mixture. In a 23 × 33 cm (9 × 13 inch) baking dish, layer a little sauce, the par-boiled pasta and spoonfuls of the ricotta mixture.

5. 5

   Bake until bubbly

   Cover the assembled layers with the mozzarella. Bake at 190°C (375°F) for about 30 minutes, until the cheese is bubbling and charred.

6. 6

   Rest and garnish

   Take the dish out of the oven and leave it to rest for 5–10 minutes so the sauce can set. Finish with torn basil and red pepper flakes before serving.

What is baked ziti?

Baked ziti is an Italian-American pasta bake, named for the short, tube-shaped pasta traditionally used in it. It brings pasta and tomato sauce together with cheese in a casserole dish and finishes in the oven.

This version adds crumbled Italian sausage to the marinara and pairs the mozzarella topping with a ricotta mixture enriched with egg and Parmesan. Par-boiling the pasta helps it keep its shape as it finishes cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 664 calories, 35g protein, 57g carbs, 33g fat.

The pasta and marinara provide much of the carbohydrate, while sausage, ricotta and mozzarella contribute protein and fat. Serve a portion with a generous salad or vegetables to add freshness and balance the richness.

The sausage and sauce

Sausage first: Brown it into small crumbles so it can be distributed throughout the bake. Cooking the onion and garlic in the same pot lets them take on some of the rendered flavour.

Marinara: Use a sauce you enjoy on its own, since it provides much of the dish’s tomato flavour. Stir it through the sausage mixture before layering.

Why the pasta is undercooked

Two minutes less: The recipe calls for pasta cooked exactly 2 minutes short of the packet time. It will continue cooking in the oven, so this helps prevent it becoming too soft.

Pasta water: Reserve a splash before draining. A little goes into the ricotta mixture to help it whisk together smoothly.

Making the ricotta mixture

Smooth filling: Whisk the ricotta, egg, Parmesan, parsley and oregano with a splash of pasta water until evenly combined. Aim for a cohesive mixture that can be spooned over the pasta.

Even portions: Add the ricotta in spoonfuls across the layers rather than leaving it in one large mound. That makes it easier to get some of the creamy filling in each serving.

Layering and baking

Build the dish: Start with a little sausage marinara, then add the pasta and dollops of ricotta. The method calls for layering these components in a 23 × 33 cm (9 × 13 inch) baking dish.

Cheese topping: Spread the shredded low-moisture mozzarella over the assembled layers. Bake at 190°C for about 30 minutes, watching for bubbling cheese with charred patches.

Serving the baked ziti

Rest first: Leave the baked dish for 5–10 minutes after it comes out of the oven. This gives the sauce time to settle and makes portions easier to lift.

Finish fresh: Scatter torn basil and red pepper flakes over the top just before serving. A green salad or simply cooked vegetables make a fresh contrast to the rich, cheesy pasta.

Recipe notes & tips

• Break the sausage into small crumbles as it browns so it mixes evenly through the sauce.
• Reserve the pasta water before you drain the ziti; it is used to loosen the ricotta mixture.
• Follow the packet timing and stop cooking the pasta exactly 2 minutes early.
• Use low-moisture mozzarella as specified for a well-melted topping.
• Let the casserole rest for 5–10 minutes before cutting and serving.

Variations

• Add vegetables: Layer in cooked sliced mushrooms or courgette alongside the pasta.
• Make it spicier: Increase the red pepper flakes to suit your taste.
• Use penne: Swap the ziti for penne rigate, as the recipe allows.
• Change the herbs: Use another chopped fresh herb in place of the parsley.
• Extra basil: Add more torn basil at the table for a fresher finish.

Common mistakes to avoid

• Overcooking the pasta: Stop 2 minutes before the packet time so it can finish in the oven.
• Skipping the pasta water: Reserve a splash before draining to help smooth the ricotta mixture.
• Leaving large sausage pieces: Break the meat into small crumbles as it browns for more even distribution.
• Serving straight from the oven: Rest the casserole for 5–10 minutes so the sauce can set.
• Expecting pale cheese: The recipe calls for a bubbly, charred mozzarella topping, so bake until it reaches that cue.

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