Olive Garden Baked Ziti Copycat Recipe

Ingredients

• 454 g (1 pound)ground Italian sausage
• 15 ml (1 tablespoon)olive oil
• 4 clovesgarlic, minced
• 2.5 ml (½ teaspoon)red pepper flakes
• 794 g (28 ounces)marinara sauce
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)Italian seasoning
• 60 ml (¼ cup)shredded parmesan cheese
• 60 ml (¼ cup)shredded asiago cheese
• 60 ml (¼ cup)shredded romano cheese
• 120 ml (½ cup)small-curd cottage cheese
• 120 ml (½ cup)double cream
• 454 g (16 ounces)whole-milk mozzarella cheese, shredded
• 340 g (12 ounces)ziti pasta
• 710 ml (3 cups)water
• to tastefreshly ground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 230°C (450°F) so it is ready to melt and brown the topping.

2. 2

   Brown the sausage

   In a large non-stick, oven-safe skillet, cook the sausage over medium-high heat, breaking it into small pieces with a wooden spoon. Once browned and cooked through, lift it out with a slotted spoon, leaving the excess fat behind, and set it aside.

3. 3

   Sauté the garlic

   Warm 15 ml (1 tablespoon) of olive oil in the same skillet over medium-high heat. Add the garlic and red pepper flakes and cook for about 1 minute, until fragrant but not burnt.

4. 4

   Stir in the sauce

   Add the marinara sauce, parmesan, asiago and romano. Stir until the cheeses are mixed through the sauce.

5. 5

   Add pasta and seasoning

   Pour in 710 ml (3 cups) of water, then add the ziti, salt and Italian seasoning. Stir to distribute everything evenly.

6. 6

   Simmer the pasta

   Cover the skillet and cook over medium to medium-high heat for 15–20 minutes, stirring occasionally, until the ziti is nearly tender but still a little firm.

7. 7

   Stir in the dairy

   Mix in the cooked sausage, double cream and cottage cheese. Taste and adjust with salt and freshly ground black pepper.

8. 8

   Top with mozzarella

   If using an oven-safe skillet, spread the mozzarella evenly over the pasta. Otherwise, transfer half the mixture to a baking dish, add half the mozzarella, layer on the remaining mixture and finish with the rest of the cheese.

9. 9

   Bake until bubbling

   Put the skillet or baking dish in the preheated oven and bake for about 10 minutes, until the cheese has melted and bubbled. Continue until the top is lightly golden.

10. 10

    Rest before serving

    Take the baked ziti out of the oven and leave it to cool for a few minutes so it settles slightly before serving.

11. 11

    Serve warm

    Serve warm, with a fresh salad or crusty bread alongside.

What is baked ziti?

Baked ziti is an Italian-American pasta bake built around tubular pasta, tomato sauce and cheese. It draws on Italian baked-pasta traditions, while versions like this one use a rich, layered combination of sausage and dairy.

Sausage and marinara make the sauce savoury, and the three hard cheeses add a salty, tangy edge. Cottage cheese and cream soften the mixture before mozzarella forms the bubbling top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1305 calories, 69g protein, 100g carbs, 69g fat.

The pasta and marinara provide most of the carbohydrates, while the sausage, cream and cheeses contribute much of the fat and energy. Sausage and the cheeses also supply most of the protein. Serve it with a generous salad or vegetables to add freshness and balance the plate.

Build flavour in the skillet

Sausage first: browning it separately gives it colour and lets you remove excess fat before the sauce goes in. Keep the browned meat to stir back through later.

Garlic and chilli: briefly warming them in olive oil perfumes the base. Keep the garlic moving and take care not to let it burn.

Let the pasta finish in the oven

Nearly tender: simmer the ziti until it still has a little firmness in the centre. It will continue cooking as the dish bakes, so avoid simmering it until completely soft.

Stir regularly: pasta can catch on the bottom of the skillet as it absorbs the water and sauce. Gentle, occasional stirring helps it cook more evenly.

Make a bubbling cheese topping

Three-cheese sauce: parmesan, asiago and romano are stirred into the marinara, while cottage cheese and cream go in with the sausage. This spreads the different cheeses through the pasta rather than leaving them all on top.

Mozzarella finish: scatter it evenly so the pasta is covered. Bake until melted and bubbling, then leave the dish to rest briefly before scooping.

Choose the right baking dish

Oven-safe skillet: use one large enough to hold the pasta and sauce, and check that its handle is suitable for the oven. It makes this a stovetop-to-oven meal with fewer dishes.

Baking dish: if your skillet cannot go in the oven, layer the pasta and mozzarella in a baking dish as directed. Transfer carefully, as the mixture will be hot.

Serve it with something fresh

A crisp green salad or lightly dressed leaves bring freshness alongside the rich, cheesy pasta. Crusty bread is another option for scooping up the tomato sauce.

The baked ziti is filling on its own, so keep sides simple and serve them at the table while the cheese is still warm.

Recipe notes & tips

• Use an oven-safe skillet large enough to hold the sauce, pasta and sausage without crowding.
• Stir occasionally during the covered simmer so the pasta does not stick to the bottom.
• Keep the ziti slightly firm before baking, as it cooks further in the oven.
• Shred the mozzarella evenly so it covers the pasta from edge to edge.
• Let the dish rest for a few minutes before serving to make portions easier to lift.
• Taste the sauce before baking and adjust the salt and black pepper to suit your ingredients.

Variations

• More heat: increase the red pepper flakes if you want a spicier sauce.
• Milder sausage: use mild Italian sausage for a less spicy result.
• Extra herbs: add a little more Italian seasoning for a stronger herb flavour.
• Vegetable side: serve with a green salad or cooked vegetables for a fresher meal.
• Pasta swap: use another short tubular pasta if ziti is unavailable, keeping an eye on its texture as it simmers.

Common mistakes to avoid

• Burning the garlic: cook it for about 1 minute and keep it moving so it turns fragrant without darkening.
• Overcooking the pasta: stop the simmer when the ziti is nearly tender, since it will continue cooking in the oven.
• Skipping the stirring: stir occasionally during the simmer to prevent pasta from catching on the skillet.
• Using an unsuitable skillet: transfer the mixture to a baking dish if the skillet is not oven-safe.
• Serving straight from the oven: rest the dish for a few minutes so it settles and is easier to portion.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or in an oven-safe dish until piping hot throughout; add a splash of water if the pasta seems dry.

Frequently asked questions