Buy Now → 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
Scale
1 pound ziti pasta
1 pound Italian sausage
1 pound whole milk ricotta cheese
1 large egg
1/4 cup chopped fresh parsley
6 cups marinara sauce
1 pound mozzarella cheese, shredded
1 1/2 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 1/4-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 1/2 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 1/2 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.