Italian Sausage Baked Ziti
This hearty baked ziti is packed with savory Italian sausage, rich marinara, and layers of gooey cheese. A comforting, crowd-pleasing casserole that’s perfect for busy weeknights, potlucks, or cozy family dinners—and it freezes beautifully, too.
Servings: 6
Calories: 803kcal
Ingredients
- 16 oz dried ziti pasta or substitute penne, rigatoni, etc.
- 1 tablespoon olive oil
- 1 lb ground Italian sausage hot or mild
- 4 cloves garlic minced
- 32 oz marinara sauce Rao’s recommended
- 1/2 teaspoon red pepper flakes
- 3 cups shredded mozzarella cheese divided
- 1/2 cup Pecorino Romano cheese divided
- Minced fresh parsley for garnish
Instructions
Preheat Oven & Prep Dish
- Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish and set aside.
Cook Pasta
- Bring a large pot of salted water to a boil. Cook the ziti about 1 minute less than the package directions for al dente. Drain and set aside, stirring occasionally to prevent sticking.
Cook Sausage
- In a large skillet over medium-high heat, heat the olive oil. Add sausage and cook, breaking it up with a spoon, until browned and fully cooked (about 5–6 minutes). Drain excess fat if needed and return sausage to the skillet.
Add Garlic & Sauce
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Add marinara sauce and red pepper flakes. Stir to combine and simmer for about 10 minutes, until slightly thickened.
Combine with Pasta
- Remove skillet from heat and stir in the cooked pasta until evenly coated with the sauce.
Assemble the Ziti
- Spread half of the pasta mixture in the prepared baking dish. Sprinkle with half of the mozzarella and Pecorino Romano. Repeat with remaining pasta and top with the rest of the cheese.
Bake
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
Cool & Serve
- Let the dish rest for 5–10 minutes before serving. Garnish with chopped fresh parsley.
Notes
Serves 6, but portions can be scaled up or down.
Penne or rigatoni are great alternatives to ziti.
Pre-shredded mozzarella is fine, but grate Pecorino Romano fresh for better flavor.