The Best Baked Ziti Recipe

Name: The Best Baked Ziti
Prep time: 20 min
Cook time: 105 min
Total time: 135 min
Ingredients: 0.75 pound hot Italian sausage; 0.75 pound sweet Italian sausage; 2 tablespoons olive oil; 1 large yellow onion, diced; 0.5 teaspoon dried oregano; 0.25 teaspoon dried thyme; 0.25 teaspoon dried rosemary; 2 (24 ounce) jars prepared marinara sauce; 2 cups water; 1 (16 ounce) package ziti pasta; 1 drizzle olive oil; 1.5 cups whole-milk ricotta cheese; 8 ounces mozzarella cheese, cut into small cubes; 1 cup grated Pecorino Romano cheese; 1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Cook Time: 105 minutes

Ingredients

pound hot Italian sausage
pound sweet Italian sausage
2 tablespoons olive oil
1 large yellow onion, diced
teaspoon dried oregano
teaspoon dried thyme
teaspoon dried rosemary
2 (24-ounce) jars prepared marinara sauce
2 cups water
1 (16-ounce) package ziti pasta
1 drizzle olive oil, or as needed, for greasing
1 cups whole-milk ricotta cheese
8 ounces mozzarella cheese, cut into small cubes
1 cup grated Pecorino Romano cheese
1 teaspoon chopped flat-leaf parsley, or to taste

Directions

Step 1: Gather all your ingredients. Using a sharp knife, cut each sausage down the length and remove the casings, discarding them.

Step 2: Heat olive oil in a large saucepan over high heat. Add the sausages and diced onion. Stir occasionally, breaking the sausage into smaller pieces with a spatula, until the sausage begins to brown and the onion becomes translucent, about 5 to 7 minutes.

Step 3: Add oregano, thyme, and rosemary to the pan. Stir and cook for another minute to release the flavors.

Step 4: Pour in the marinara sauce and use one cup of water per jar to rinse out the remaining sauce, adding this to the saucepan as well. Stir everything together and bring the sauce to a simmer.

Step 5: Reduce the heat to medium-low and let the sauce simmer for about 1 hour, stirring occasionally. Taste and adjust the seasoning if necessary. Turn off the heat and set aside. Skim off any excess fat that rises to the surface before using.

Step 6: While the sauce is simmering, bring a large pot of salted water to a boil. Add the ziti pasta and cook for about 1 to 2 minutes less than the package instructions, which is usually around 8 minutes. Drain well and transfer the cooked pasta to a large mixing bowl.

Step 7: Carefully add the meat sauce to the pasta and stir until thoroughly combined. Let it sit for 5 minutes to allow the flavors to meld.

Step 8: Preheat the oven to 375F (190C). Drizzle a little olive oil to grease a large 9x15-inch casserole dish. If using a smaller 9x13-inch dish, reserve about 1 cup of cooked pasta to avoid overflowing and bubbling over.

Step 9: Using a slotted spoon, transfer half of the pasta and sauce mixture into the prepared casserole dish. Spread it out evenly with a spatula to form a uniform layer.

Step 10: Top the pasta with half of the ricotta cheese, half of the mozzarella cheese, and half of the grated Pecorino Romano cheese. Ensure the cheese is evenly distributed over the pasta.

Step 11: Add the remaining pasta and sauce mixture on top, and shake the pan slightly to settle it. Repeat the cheese layering with the remaining ricotta, mozzarella, and Pecorino Romano.

Step 12: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the cheese is melted and bubbly, and the casserole is piping hot throughout.

Step 13: Remove the casserole from the oven and let it cool for 10 to 15 minutes before serving. Garnish with chopped parsley before serving for an added fresh touch.

Chef's Notes

You can use all sweet sausage, all hot sausage, or a combination of both based on your preference. You can also substitute Pecorino Romano with Parmesan cheese, or swap the sausage for sauted mushrooms, zucchini, or spinach for a vegetarian option.

The 10-minute resting time allows the cheese to set and makes the casserole easier to slice.

Nutrition Facts (per serving)

Calories	627
Total Fat	30g
Saturated Fat	12g
Cholesterol	72mg
Sodium	1380mg
Total Carbohydrate	58g
Dietary Fiber	5g
Protein	31g
Vitamin C	5mg
Calcium	454mg
Iron	4mg
Potassium	765mg

Baked Ziti is a beloved Italian-American dish that combines the heartiness of pasta with the rich flavors of marinara sauce, sausage, and cheese. Though simple in its preparation, this dish has evolved into a symbol of comfort food for many families. The version of Baked Ziti most commonly served today was popularized in the United States, but its roots are firmly planted in the traditional Italian pasta bakes, which were adapted and modified as Italian immigrants brought their culinary heritage to America.

History of Baked Ziti

Baked Ziti has its origins in Southern Italy, where pasta baked with cheese and sauce has been a staple for centuries. The term "ziti" itself refers to a particular type of pasta, a tube-shaped noodle that holds sauce beautifully. The dish became popular in the United States in the early 20th century as Italian immigrants settled in New York, New Jersey, and other major cities. Over time, it became a classic in Italian-American cuisine, often served at family gatherings, holiday dinners, and casual weeknight meals.

Regional Variations

While the dish originated in Italy, it has since been adapted to various regions in the U.S., where cooks have added their personal twists. In the Northeast, particularly in areas with large Italian-American populations like New York and New Jersey, Baked Ziti is often prepared with a meat sauce made from a combination of sausage and ground beef. Some variations include the use of spicy sausage or the addition of vegetables like spinach or mushrooms, which are baked into the layers for added flavor. In other regions, the dish may feature different cheeses such as mozzarella, ricotta, and Parmesan, with the balance of cheese varying based on local preferences.

How It Differs from Similar Dishes

Baked Ziti is often compared to other Italian-American baked pasta dishes, such as lasagna and baked rigatoni. However, there are some key differences. Unlike lasagna, which uses wide sheets of pasta layered with sauce, cheese, and fillings, Baked Ziti uses smaller pasta tubes that are mixed directly with sauce and cheese before baking. The texture of the pasta in Baked Ziti is also softer than lasagna, as the dish is baked for a shorter time, allowing the pasta to retain more of its bite. Furthermore, Baked Ziti is typically easier to assemble than lasagna, making it a favorite for busy home cooks.

Where Its Usually Served

Baked Ziti is a versatile dish that can be served in a variety of settings. Its often the centerpiece of family dinners and potluck gatherings due to its hearty nature and ability to feed a crowd. In Italian-American households, its a staple at Sunday dinners, holidays, and celebrations. Its popularity also extends to restaurants, where its often found on the menu as a comforting, crowd-pleasing dish. Whether enjoyed at a casual meal with friends or as part of a more formal occasion, Baked Ziti remains a symbol of warmth and togetherness.

Interesting Facts

In Italy, pasta dishes are often prepared with minimal cheese and sauce. The American version of Baked Ziti, however, uses generous amounts of both cheese and sauce, making it a distinctly Italian-American creation.
Many people love to customize their Baked Ziti with different meats, such as ground beef, turkey, or even vegetarian options like mushrooms and spinach. Some regional versions even incorporate spicy Calabrian chili peppers for an extra kick.
The key to a great Baked Ziti lies in the sauce. Its common to use high-quality marinara or homemade tomato sauce for the best flavor, as the sauce is the backbone of the dish.
In some families, Baked Ziti is a regular dish for large gatherings or celebrations, such as Christmas or Easter, because its both delicious and easy to prepare in large quantities.

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FAQ about The Best Baked Ziti Recipe

Leftover baked ziti can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual servings or reheat in the oven at 350°F (175°C) until hot and bubbly.

Yes, baked ziti freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil or place in an airtight container. It can be frozen for up to 3 months. To reheat, bake at 375°F (190°C) for about 45-60 minutes, or until heated through.

Both hot and sweet Italian sausages work well in baked ziti. You can mix the two for a balance of flavors or use just one type depending on your preference. If you prefer a vegetarian option, consider substituting the sausage with sautéed vegetables like mushrooms, zucchini, or spinach.

Yes, you can prepare the baked ziti a day in advance. Assemble it completely, cover it tightly with foil, and store it in the refrigerator. When ready to bake, allow it to sit at room temperature for 20-30 minutes, then bake as directed. You may need to add an extra 5-10 minutes of baking time if it's cold from the fridge.

While ziti is traditional, you can substitute it with other pasta shapes like rigatoni, penne, or even fusilli. Just ensure the pasta is sturdy enough to hold up to the sauce and cheese.

Yes, if you don't have ricotta cheese, you can substitute it with cottage cheese (blended to smooth consistency), cream cheese, or even mascarpone for a creamier texture. However, ricotta adds a distinct flavor and texture that is traditional in baked ziti.

If your sauce is too watery, simmer it longer to allow it to thicken up. You can also add a small amount of tomato paste to help achieve the right consistency. If it's too thick, add a little water or broth to loosen it up.

To avoid overcooking the pasta, cook it for about 1-2 minutes less than the package instructions suggest. This way, it will absorb some of the sauce during baking and remain firm, not mushy.

Yes, you can add vegetables to baked ziti for extra flavor and nutrition. Consider adding sautéed mushrooms, spinach, bell peppers, or zucchini. You can mix them into the sauce or layer them between the pasta and cheese.

To make your baked ziti spicier, try adding crushed red pepper flakes to the sauce, using hot Italian sausage, or incorporating spicy marinara sauce. You can also mix in some Calabrian chili peppers or a dash of hot sauce.

Comments

Joyce Cordova

10/06/2025 01:52:54 PM

I just made this for dinner and it definitely is the best baked Ziti I've ever had. I used Rao's Marinara Sauce since I think that's what Chef John used in the video based on part of the label I could see (I paused and zoomed in). I followed the recipe exactly and didn't even need to add more salt and pepper. It was perfect and will be making this again.

Marla Nardo

04/26/2024 12:53:13 PM

I purchased bulk sausage instead and fried it with the onion. Boiled the pasta and then added the sauce, sausage and pasta together. Poured it into a greased pyrex and made pockets into the pasta with a ladle and put the ricotta cheese mixture (ricotta, mozzarella, garlic powder, chopped spinach, romano and an egg) into the pockets. That way every serving had a nice amount of the ricotta. Put more shredded mozzarella and a sprinkle of romano on top and baked it. It was delicious. Next time I will cover it for the first 20 minutes of baking. It was a hit! My 92 yr young Sicilian father loved it 😊🍷❤️

Kurt The Wicked

05/23/2024 10:32:47 PM

Baked ziti without garlic? Have you gone mad? I mandoline sliced about six cloves and sauteed it with the onion for a couple of minutes before adding the meat. I also substituted two of the sausage with ground beef because sausage doesn't agree with me, but I didn't leave it out entirely. I also topped with a little smoke provolone because it's my favorite cheese on the planet (so far).

Valerie

10/04/2020 01:07:50 AM

The only change I made was to use cottage cheese instead of ricotta. I actually saw this on America's Test Kitchen when they were making lasagna and they said it had better a little better "tang" in the flavor vs. ricotta. I have been doing that ever since. As they recommended, put a stick blender into the cottage cheese and blend it up a bit so the curds are not visible, which I always do. I also use 4% milkfat cottage cheese. Much cheaper and works like a charm! The only other change I made was to cut this recipe in half and it was plenty even for 4 people. Baked for only 22 minutes in an 11x7 pan which was perfect size. I thought the 24 oz. jar of sauce plus one cup of water was going to be WAY too much for the 8 oz. of ziti I used, but couldn't believe it was perfect! I did use a smidge more mozzarella and parmesan than in the recipe as we like cheese, but basically same recipe just cut in half! Thanks for an awesome recipe!

Olivia

12/19/2022 04:23:14 PM

This is great! I did make a few changes: -I used all mild Italian sausage and added some fermented calabrian chili peppers for spice. My store was out of spicy sausage. -I also added a few cloves of minced garlic a couple minutes before adding the marinara to the meat. -Added 1/4 tsp dry basil with the other spices. -I had goat cheese I needed to use so I added 5 oz of goat cheese crumbled and mixed into the ricotta for some extra tang. -Rigatoni noodles instead of ziti Other than that I did everything just as written and it was delicious! I think using Rao's brand marinara and high quality cheese is really key here. Also it may look like too much sauce but it's definitely not!

RosyScone1615

11/27/2023 11:20:16 PM

I have made this recipe twice. Each time I halved the recipe, and it turned out great. The second time I used freshly grated Parmesan instead of pecorino romano, and it was still tasty. I cannot find basket ricotta cheese like Chef John uses in the video, so I put mine in a wire sieve to drain it while the sauce is cooking.

Kimberly Carter

02/15/2021 02:36:29 PM

My husband said it’s restaurant-quality.

Dave Spurrier

12/31/2020 10:02:47 PM

Best ziti ever. I'm not a fan of sausage in my sauce, so I cut that down to 2 links of hot. I used one jar of diavolo sauce and a large can of San Marzano tomatoes (DOP). Crushed the tomatoes into the sauce. Used rigatoni instead of ziti, as that's what I had on hand. Spaced 8 meatballs in the bottom layer of pasta. And otherwise made it as directed. Best baked ziti I ever ate.

colegramling

11/09/2022 11:45:16 PM

Incredible, like any Chef John recipe. The amount of sauce is the key and prevents a bunch of flavorless crunchy ziti like I'm used to. I cut up a few zucchini and used a Chef John method from another video, salting the pieces heavily and letting that draw out moisture for 20 min in a strainer before rinsing & adding them to the sauce mixture for the last 5 minutes of simmering. Flavorful & a little crunchy instead of bland and mushy! Next time maybe I'll stir in a bag of spinach and call it health food.

LimeScale7665

09/18/2024 08:32:29 PM

This is a good traditional baked ziti recipe with one exception. I always use shredded mozzarella cheese. I like the texture better. My Italian grandmother taught me to mix the ricotta and mozzarella together with some shredded pecorino and a couple of eggs before spreading onto the pasta.

Kim

03/15/2024 01:13:33 AM

Thank you for sharing this recipe, John, it turned out very tasty! I avoid red meat so I used Italian seasoned chicken sausage links and cut them into small bits; it was good but next time I’ll look for ground chicken sausage patties. Also, I didn’t use any hot sausage this time, but I’ll try some hot sausage next time. I used a little more cheese than recipe specifies, because I love cheese! And I only added half the added water that recipe calls for because I needed the sauce to cook down more quickly. I’ll definitely make this again.

SappySake1215

09/08/2025 01:50:52 AM

What a great recipe!!!! I doubled the recipe and froze one pan for later. A few things I changed were that instead of adding 1 cup of water per jar of sauce, I only added 3/4 cup. I used shredded mozzarella instead of blocks (sorry Chef John), added some minced garlic to the onions while frying, and used fake ground beef instead of Italian sausage since we have vegetarians in the house. It came out great!! Would definitely make again!

Candice

09/01/2025 08:01:14 PM

Great casserole. I add garlic and increase the spice amounts. 2 cups of water must be a mistake in the recipe? Sauce would be too watery. I probably added only 1/2 cup of water. You can also add more if it looks to thick as you simmer. It is a delicious casserole and definitely a keeper.

Teresa Goodman Hillier

08/21/2025 02:42:57 PM

Cooked recipe as instructed with exception to mild sausage only. My husband loved it too. I divided up remaining servings after dinner and packaged up four more meals for two in my freezer. "

Sophia Cameron

06/27/2025 08:01:28 PM

BEST TASTING PASTA I HAVE MADE. I will say this was some work but it was worth it. A little more time consuming but it is like lasagna but this was different for me and it turned out so good. My family enjoyed it so much. I also can’t figure out how to not make the top noodle layer on lasagna or any baked pasta if you have any tips please let me know!

Ohiocook

06/24/2025 05:03:54 PM

Kinda bland to be honest- underwhelmed

PeppyIce5864

06/23/2025 01:58:00 AM

Agree with those that said the 2 cups of water dilutes the flavor. I used one jar of marinara sauce, one can of diced tomatoes, one can of tomato sauce and just one cup of water. Also would add salt next time. Flavor was improved by adding fresh basil and doubling the other herbs. Will definitely make again though.

SunnyPizza9636

06/03/2025 09:32:00 PM

Such a great recipe. Worth the cost to buy real Italian sausage and cheeses. Fed 12 on doubled recipe. This is going on our family recipe book!

s smith

04/29/2025 01:43:56 AM

I followed the recipe exactly and here are my observations: 1) Adding the extra water dilutes the flavor (I used Rao sauce) and makes it too runny 2) There was too much for a 9x13 pan Even with these two issues it still tasted pretty good. Here's what I'll do next time. I'll use to jars of sauce without the water and just use 3/4 box of ziti noodles. That should solve both issues.

Frank Clark

04/16/2025 09:24:16 PM

It’s simple but somehow absolutely perfect.

Cook Time: 70 minutes