Baked Ziti with Sausage

This baked ziti with sausage combines tender pasta, rich tomato sauce, and layers of creamy cheeses into one unforgettable comfort meal. It’s designed to make weeknight dinners or family gatherings a breeze, offering familiar flavors that please picky eaters and hungry crowds alike. The blend of Italian sausage and ground beef adds savory depth, while the ricotta and egg mixture provides a soft, velvety counterpoint to the golden, bubbly cheese crust on top.

I still remember the first time I made this for my brother’s birthday. Even my picky nephew couldn’t stop eating it and asked to take some home. Now it’s a staple for potlucks and family dinners whenever I need a guaranteed hit.

Ingredients

• Ziti pasta: gives the bake its classic chewy texture choose bronzecut variety if you want the sauce to cling better
• Italian sausage: adds spiced and savory flavor select mild for a gentle kick or hot if you prefer more heat
• Ground beef: brings richness and hearty meatiness to the dish
• Diced tomatoes: brighten the sauce with fresh tomato flavor firer roasted adds extra complexity if available
• Marinara sauce: provides moisture and a tomato base homemade or high quality store bought works great
• Yellow onion: builds sweetness and depth in the sauce
• Bell pepper: adds brightness and subtle sweetness choose any color you like for variation
• Ricotta cheese: delivers creaminess and balances acidity whole milk ricotta gives the best texture
• Egg: binds the ricotta mixture so it stays creamy when sliced
• Mozzarella cheese: melts beautifully to create gooey strands on top shred fresh for best melting
• Cheddar cheese: sharpens the cheese topping with tang and richness
• Italian seasoning, garlic powder, and onion powder: round out and enhance the sauce’s flavor
• Salt and black pepper: balance all the flavors naturally
• Olive oil: helps sauté the vegetables and adds richness

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the ziti according to package directions until just al dente. Stir occasionally to prevent sticking. Drain the pasta and set aside. It’s important not to overcook here because the pasta will continue to absorb sauce while baking.

Sauté the Aromatics:

Heat olive oil in a large skillet over mediumhigh heat. Add the diced onion and bell pepper and cook for about two to three minutes, stirring frequently. You want the vegetables softened and fragrant but not browned. This step builds a sweet and flavorful foundation for your sauce.

Brown the Meats:

Add the Italian sausage and ground beef to the skillet. Break the meat up with a spoon and cook until no pink remains and some pieces develop a golden brown crust. Browning the meat well adds savory depth that can’t be rushed. Drain off excess fat before moving to the next step to avoid a greasy casserole.

Build the Sauce:

Pour in the drained diced tomatoes and marinara sauce. Sprinkle Italian seasoning, garlic powder, onion powder, salt, and black pepper over the mixture. Stir to combine everything well, then let it simmer gently for a few minutes so the flavors meld and the sauce thickens slightly.

Mix Pasta with Sauce:

Add the cooked ziti directly into the skillet with the simmering sauce. Stir thoroughly so every piece of pasta is coated with the meaty tomato sauce. This ensures each bite will be packed with flavor.

Prepare Ricotta Layer:

In a small bowl, mix the ricotta cheese with the egg until smooth and creamy. This mixture will bake into a soft, cohesive layer that holds the dish together when sliced.

Layer the Casserole:

Using a nine by thirteeninch casserole dish, spread a generous layer of pasta and sauce on the bottom. Dollop spoonfuls of the ricotta mixture and spread gently over the pasta. Repeat this layering process two more times ending with a final layer of pasta and sauce.

Add Cheese Topping:

Cover the top evenly with shredded mozzarella and cheddar cheese, making sure to spread the cheese edge to edge. This creates a bubbly, golden crust that everyone loves.

Bake:

Cover the casserole with foil and bake at three hundred fifty degrees Fahrenheit for twenty to thirty minutes until hot and bubbling. Remove the foil and broil the top for two to three minutes to brown the cheese until golden and slightly crisp in spots. Let the dish rest for a few minutes before serving to help with slicing.

The gooey mozzarella topping has always been my favorite part there is something so satisfying about pulling a slice and watching the cheese stretch. One holiday season I remember everyone going back for seconds before the main course even arrived it’s always been a moment of joy for me.

Storage Tips

Make sure leftovers have completely cooled before covering the dish or transferring to airtight containers. Refrigerate baked ziti up to four days and reheat in the oven or microwave until hot. To freeze, wrap portions tightly and store for up to three months. Thaw overnight in the fridge and reheat adding a little extra cheese on top freshens it up nicely.

Ingredient Substitutions

You can swap ziti for penne or rigatoni since they all hold sauce well and bake nicely. Use only ground beef or only Italian sausage if you prefer a simpler meat profile. Cottage cheese works as a lighter stand in for ricotta when blended with the egg. Provolone or Monterey Jack cheeses can replace cheddar if needed, providing a mild melt.

Serving Suggestions

Serve with a crisp green salad drizzled with vinaigrette and some warm garlicky bread to round out the meal. Add sauteed spinach or mushrooms to your sauce for extra veggie goodness. A sprinkle of fresh basil or parsley at the end adds brightness and a pop of color.

This baked ziti is a reliable, crowd pleasing comfort meal that makes weeknight dinners or gatherings easy. Leftovers reheat beautifully and often taste even better the next day.

Common Recipe Questions

→ Can I use another pasta instead of ziti?

Penne or rigatoni are great alternatives as they hold sauce well and maintain texture when baked.

→ Is there a way to substitute the Italian sausage?

Mild or spicy sausage, ground turkey, or even omitting meat for added vegetables works nicely in this dish.

→ What can replace ricotta cheese?

Cottage cheese or mascarpone offer creamy textures that complement the layers similarly to ricotta.

→ How do I avoid mushy pasta?

Cook pasta just shy of al dente since it softens further during baking in the sauce.

→ Can this dish be prepared ahead of time?

Yes, assemble and refrigerate up to a day before baking to save time while maintaining flavor.

→ What is the best way to store leftovers?

Keep cooled portions in airtight containers in the fridge for up to four days; reheat thoroughly before serving.