This baked ziti with Italian sausage and ricotta is a deeply saucy, three-cheese pasta casserole built for generous family dinners. Tender ziti, slices of savory sausage, creamy ricotta, melted mozzarella, and Parmesan or Romano are layered with six cups of marinara, then baked until the edges bubble and the top turns lightly golden.
It is the kind of dinner that earns a permanent place in the rotation: substantial enough for company, freezer-friendly, and very happy beside homemade garlic bread and a crisp salad. I have included both the oven method and a slow-cooker option for the Drew Barrymore Beautiful 10-in-1 Multi-Cooker.
What Is Baked Ziti?
Baked ziti is an Italian-American pasta casserole made by layering tube-shaped pasta with tomato sauce and cheese, then baking it until hot and bubbling. This version adds Italian sausage, ricotta mixed with egg and parsley, mozzarella, and Parmesan or Romano for a rich, cohesive filling.
Why You'll Love This Recipe
- It stays saucy. Six cups of marinara are spread below, between, and above the pasta layers.
- Every serving gets the good stuff. Sausage, ricotta, and mozzarella are divided between two even layers.
- It feeds a table. One 9 x 13-inch casserole makes 8 hearty servings.
- It is freezer-friendly. Assemble it up to 3 months ahead, thaw overnight, and bake when needed.
- You have two cooking options. Use the oven for a browned top or the slow cooker for hands-off convenience.
Recipe At-a-Glance
- Flavor: Savory Italian sausage, rich tomato sauce, creamy ricotta, and plenty of nutty cheese.
- Texture: Tender pasta, creamy cheese pockets, meaty sausage, and a lightly browned top.
- Difficulty: Easy; the work is mostly boiling, stirring, and layering.
- Prep time: 25 minutes.
- Cook time: 1 hour 15 minutes.
- Total time: 1 hour 40 minutes.
- Make-ahead: Assemble and refrigerate before baking.
- Freezer-friendly: Yes, unbaked or in fully baked portions.
- Best occasions: Family dinners, casual entertaining, potlucks, and freezer-meal prep.
Where This Dish Comes From
Baked ziti belongs to the Italian-American tradition of pasta al forno, or oven-baked pasta. American versions usually favor plenty of tomato sauce and melted cheese, and many add ricotta, sausage, or meatballs. Think of it as lasagna's less fussy cousin: the same cozy red-sauce spirit without carefully stacking wide noodles.
Ingredients You'll Need
This baked ziti uses familiar pasta-night ingredients, but each one has a specific job in the finished casserole.
- Ziti pasta: The hollow tubes catch sauce and bits of cheese; penne or rigatoni also work.
- Italian sausage links: Mild, sweet, or hot sausage adds savory flavor and satisfying texture.
- Whole milk ricotta: Makes the center creamy without thinning the sauce.
- Egg: Helps the ricotta layer set so servings hold together.
- Fresh parsley: Brings freshness to the rich cheese mixture.
- Marinara sauce: Six cups keep both pasta layers moist; use prepared sauce or homemade marinara sauce.
- Mozzarella: Melts through both layers for the classic cheese pull.
- Parmesan or Romano: Adds salty, nutty flavor and a lightly browned finish.
- Cooking spray or butter: Keeps the casserole from sticking to the baking dish.
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Ingredient Notes & Substitutions
- Sausage: Mild, sweet, or hot Italian sausage all work well.
- Ricotta: Cottage cheese may be substituted for a looser, more curded texture.
- Cheese: Provolone, an Italian cheese blend, or more mozzarella can replace part of the Parmesan or Romano.
- Pasta: Penne or rigatoni are excellent substitutes for ziti.
- Marinara: Prepared sauce is a useful shortcut; warm it gently while the sausage and pasta cook.
Tools That Make It Easier
- 9 x 13-inch baking dish for the casserole
- Large pot for the pasta
- Medium mixing bowl
- Colander
- Measuring cups
- Large spoon or ladle
- Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker for the slow-cooker method
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Buy Now → How to Make Baked Ziti with Sausage and Ricotta
1. Get the pans, water, and ricotta ready
Heat the oven to 400°F. Lightly grease a 15 x 10 x 2-inch baking dish or roasting pan for the sausage and a separate 9 x 13-inch baking dish for the casserole. Bring a large pot of generously salted water to a boil. Stir the ricotta, egg, and parsley together in a medium bowl until evenly combined.
2. Bake and slice the sausage
Place the Italian sausage in the prepared roasting pan and prick it several times with a fork. Bake for about 30 minutes, or until fully cooked. Carefully drain excess grease, cool the sausage for several minutes, then slice it into ¼-inch rounds or bite-sized pieces. Warm the marinara over medium-low heat if needed.
3. Cook the ziti just to al dente
While the sausage cooks, boil the ziti until just al dente according to the package directions. The pasta should still feel firm because it will continue cooking in the casserole. Drain it thoroughly so excess water does not loosen the sauce.
4. Build the first layer
Reduce the oven temperature to 375°F. Spread about 2 cups of marinara over the bottom of the prepared 9 x 13-inch dish. Arrange half of the cooked ziti over the sauce, spoon on half of the ricotta mixture, add half of the sausage, and sprinkle with half of the mozzarella.
5. Finish the layers and top with cheese
Add the remaining pasta, ricotta mixture, sausage, and mozzarella. Pour the remaining marinara evenly over the top, making sure the pasta is well covered, then finish with the Parmesan, Romano, or combination of the two.
6. Bake until bubbling, then let it rest
Bake uncovered for 45 to 60 minutes, until the casserole is hot throughout and the cheese is melted and lightly browned. Look for bubbling sauce around the edges. Let the baked ziti rest for 5 to 10 minutes before serving so the layers settle without drying out.
How to Make It in the Beautiful Multi-Cooker
The slow-cooker version uses the same ingredients, with the sausage cooked on Sauté and the pasta boiled separately until slightly under al dente.
- Select Sauté and cook the Italian sausage until fully browned, breaking it into large chunks if desired; drain excess grease.
- Cook the pasta separately until slightly under al dente and drain it well.
- Mix the ricotta, egg, and parsley in a bowl, then lightly grease the slow-cooker insert.
- Spread about 1 ½ cups marinara in the bottom. Layer half of the pasta, ricotta mixture, sausage, mozzarella, and additional sauce.
- Repeat the layers and finish with the remaining sauce and Parmesan or Romano.
- Cover and cook on Slow Cook-Low for 3 to 4 hours or High for 1 ½ to 2 hours, until heated through and the cheese is fully melted.
- Turn off the cooker and let the casserole stand for about 10 minutes before serving.
Helpful Tips Before You Start
- Salt the pasta water generously so the ziti is seasoned from the inside.
- Stop cooking the pasta at al dente; fully soft pasta can turn mushy in the oven.
- Drain the pasta well, but do not rinse it. A little surface starch helps sauce cling.
- Use small, evenly spaced spoonfuls of ricotta instead of a few large mounds.
- Cover every exposed tube of pasta with sauce to prevent crisp, dry edges.
- Let the casserole rest before serving; the cheese will still be molten after it leaves the oven.
A Few Easy Mistakes to Avoid
- Overcooking the pasta: It cooks again in the sauce, so drain it while it still has a firm bite.
- Using too little sauce: The full six cups are intentional for a two-layer 9 x 13-inch casserole.
- Leaving large ricotta clumps: Smaller spoonfuls create a creamy bite throughout the dish.
- Cutting into it immediately: A short rest gives the layers time to settle and keeps the first serving from collapsing.
A Few Things That Make This Recipe Better
Whole milk ricotta has a creamier texture than part-skim, and freshly grated Parmesan or Romano melts more evenly than pre-shredded cheese. Mild, sweet, or hot Italian sausage all work, so choose the version that suits your table. If ziti is unavailable, penne or rigatoni are sturdy substitutes.
Keeping Leftovers Fresh
Refrigerate leftover baked ziti in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover a larger portion and warm it in a 350°F oven until heated through.
Can You Make It Ahead?
Yes. Assemble the casserole ahead, cover it tightly, and refrigerate it until you are ready to bake. For longer storage, cover the unbaked casserole first with plastic wrap and then aluminum foil and freeze it for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10 to 15 minutes if needed.
Fully baked leftovers can also be frozen in individual portions for up to 3 months. Thaw them overnight in the refrigerator and reheat until hot throughout.
What to Serve with Baked Ziti
Baked ziti is rich and saucy, so crisp salads, green vegetables, and bread are the most useful sides.
- Homemade Garlic Bread for catching every bit of marinara.
- Classic Homemade Caesar Salad for a crisp, tangy contrast.
- Italian Side Salad for a lighter Italian dinner plate.
- Roasted Broccoli or Sautéed Garlic Butter Green Beans for an easy vegetable side.
Frequently Asked Questions
Do I have to cook the pasta before making baked ziti?
Yes, for this tested recipe, cook the ziti separately until just al dente and drain it well before layering.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese may replace ricotta, though the finished texture will be looser and more curded.
Can I use penne or rigatoni instead of ziti?
Yes. Penne and rigatoni are both sturdy tube-shaped pastas that hold sauce and cheese well.
Should baked ziti be covered in the oven?
No. Bake this casserole uncovered at 375°F for 45 to 60 minutes so the cheese melts and becomes lightly browned.
How do I keep baked ziti from drying out?
Use the full amount of marinara, spread sauce under and over both pasta layers, cook the pasta only to al dente, and remove the casserole once it is hot and bubbling rather than baking it past doneness.
How do I know when baked ziti is done?
The casserole is ready when it is hot throughout, sauce bubbles around the edges, and the cheese is fully melted and lightly browned.
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Baked Ziti with Italian Sausage and Ricotta
This Baked Ziti with Italian sausage and ricotta is layered with marinara, mozzarella, and tender pasta for a hearty, cheesy dinner that's easy to make ahead.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
1 pound ziti pasta
1 pound Italian sausage
1 pound whole milk ricotta cheese
1 large egg
¼ cup chopped fresh parsley
6 cups marinara sauce
1 pound mozzarella cheese, shredded
1 ½ cups freshly grated Parmesan cheese, Romano cheese, or a combination
Cooking spray or butter, for greasing the baking dish
Instructions
Heat the oven to 400°F. Lightly grease a 15 x 10 x 2-inch baking dish or roasting pan for the sausage and a separate 9 x 13-inch baking dish for the casserole. Bring a large pot of generously salted water to a boil. Stir the ricotta, egg, and parsley together in a medium bowl until evenly combined.
Place the Italian sausage in the prepared roasting pan and prick it several times with a fork. Bake for about 30 minutes, or until fully cooked. Carefully drain excess grease, cool for several minutes, then slice into ¼-inch rounds or bite-sized pieces. Warm the marinara over medium-low heat if needed.
While the sausage cooks, boil the ziti until just al dente according to the package directions. Drain thoroughly.
Reduce the oven temperature to 375°F. Spread about 2 cups marinara in the prepared 9 x 13-inch dish. Layer half of the cooked ziti, half of the ricotta mixture, half of the sausage, and half of the mozzarella.
Repeat with the remaining pasta, ricotta mixture, sausage, and mozzarella. Pour the remaining marinara evenly over the top and finish with the Parmesan, Romano, or combination.
Bake uncovered for 45 to 60 minutes, until hot throughout, bubbling around the edges, and lightly browned. Rest for 5 to 10 minutes before serving.
Notes
Slow cooker: Select Sauté on the Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker and cook the Italian sausage until browned; drain. Cook the pasta separately until slightly under al dente. Mix the ricotta, egg, and parsley. Grease the insert, spread about 1 ½ cups marinara in the bottom, layer half of the pasta, ricotta mixture, sausage, mozzarella, and sauce, then repeat and finish with the remaining sauce and Parmesan or Romano. Cover and cook on Low for 3 to 4 hours or High for 1 ½ to 2 hours. Turn off the cooker and rest for 10 minutes.
Substitutions: Mild, sweet, or hot Italian sausage all work. Cottage cheese may replace ricotta. Provolone, Italian blend cheese, or more mozzarella can replace part of the Parmesan or Romano. Penne or rigatoni may replace ziti.
Storage: Refrigerate leftovers airtight for up to 4 days. Reheat individual portions in the microwave or larger portions, covered, in a 350°F oven until hot.
Freezing: Assemble, cover tightly with plastic wrap and foil, and freeze unbaked for up to 3 months. Thaw overnight before baking and add 10 to 15 minutes if needed. Fully baked portions may also be frozen for up to 3 months.
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