Go Back
The Best Baked Ziti

The Best Baked Ziti

If there's one dish that can bring an entire table to life, it's a bubbling, golden-edged pan of baked ziti. This is the kind of recipe that earns you a reputation — the one where people quietly hope you'll bring it to every gathering. It's hearty, comforting, and layered with flavor that makes every bite feel intentional.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings 8

Ingredients
  

  • 1 lb hot Italian sausage casings removed
  • 1 lb sweet Italian sausage casings removed
  • 2 tbsp olive oil plus more for greasing
  • 1 large onion diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 2 large Prepared marinara sauce 24 oz each
  • 2 cups water
  • 1 lb ziti pasta
  • 2 cups whole-milk ricotta cheese
  • 1 lb mozzarella cheese cut into small cubes
  • 1 cup grated Pecorino Romano cheese
  • ¼ cup fresh flat-leaf parsley chopped

Instructions
 

  • Gather all ingredients. Slice each sausage link lengthwise and remove and discard the casings.
  • Heat olive oil in a large saucepan over high heat. Add sausage and onion. Cook, breaking up with a spatula, until sausage browns and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook 1 minute more.
  • Pour in marinara sauce. Add 1 cup of water to each empty jar, swirl, and pour into the pan. Stir and bring to a simmer.
  • Reduce heat to medium-low and simmer for 1 hour, stirring occasionally. Taste and adjust seasoning. Turn off heat and skim any excess fat from the surface.
  • Bring a large pot of salted water to a boil. Cook ziti 1 to 2 minutes less than package directions, about 8 minutes. Drain well and transfer to a large mixing bowl.
  • Add meat sauce to pasta and stir to combine. Rest 5 minutes. Preheat oven to 375°F (190°C). Grease a 9x15-inch casserole dish with olive oil.
  • Spoon half the pasta mixture into the dish and spread evenly. Top with half the ricotta, half the mozzarella, and half the Pecorino Romano. Add remaining pasta, shake pan gently to settle, then repeat the cheese layers.
  • Bake 30 to 35 minutes until cheese is melted and bubbling. Rest 10 to 15 minutes before serving. Top with fresh parsley.

Notes

 
  • Undercook the pasta by 1–2 minutes — it finishes in the oven and prevents a mushy texture.
  • Always use whole-milk ricotta for the creamiest layers.
  • Cube the mozzarella instead of shredding for distinct, melty pockets of cheese.
  • If using a 9x13-inch dish, reserve about 1 cup of pasta to avoid overflow.
  • Leftovers keep refrigerated for up to 4 days and freeze well for up to 3 months.
 

Nutrition Fact

 
  • Calories: 627
  • Total Carbohydrates: 58g
  • Dietary Fiber: 5g
  • Total Sugars: 14g
  • Protein: 31g
  • Total Fat: 30g
  • Saturated Fat: 12g
  • Cholesterol: 72mg
  • Vitamin C: 5mg
  • Sodium: 1,380mg
  • Calcium: 454mg
  • Iron: 4mg
  • Potassium: 765mg