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Creamy Baked Ziti with Italian Sausage Recipe

Creamy Baked Ziti with Italian Sausage Recipe

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Jump to Recipe· 4.8 from 52 reviews

If you’re craving a comforting, crowd-pleasing pasta bake, you’ve got to try my Creamy Baked Ziti with Italian Sausage Recipe. This dish is the perfect weekend dinner, blending rich, velvety cream with zesty Italian sausage and heaps of melty cheese. I absolutely love how every forkful feels like a warm, cheesy hug — it’s honestly become one of my family’s favorites, and I’m excited to share it with you!

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Why You’ll Love This Recipe

  • Creamy, Comforting Flavor: The heavy cream mixed with tangy tomatoes and Italian sausage makes it surprisingly rich without feeling heavy.
  • Simple Ingredients: You probably already have most of these ingredients on hand, and the recipe is straightforward enough for a weeknight.
  • Versatile and Customizable: Whether you want it spicy or mild, meat-filled or veggie-packed, you can tweak it to your liking.
  • Crowd-Pleasing Comfort Food: Perfect for gatherings, leftovers that reheat beautifully, and guaranteed to get compliments.
A close-up view of a baked pasta casserole being lifted from a white baking dish with a black spatula. The dish has three main layers: the bottom layer is firm pasta tubes in a reddish-orange tomato and meat sauce; the middle layer contains more pasta with a thick, mixed meat and tomato sauce; the top layer is melted golden-brown cheese with some browned spots and sprinkled green herbs. The pasta looks soft and mixed in the sauce, with melted cheese stretching slightly as it is lifted. The background shows more of the same pasta bake in the baking dish, all set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Baked Ziti with Italian Sausage, baked ziti recipe, cheesy pasta bake, Italian sausage pasta, comfort food recipes this Recipe

Ingredients You’ll Need

Let’s talk about the ingredients because they’re the heart of this Creamy Baked Ziti with Italian Sausage Recipe. Every piece plays a part — from the spicy sausage to the creamy ricotta — making it flavorful and luscious. Plus, with a few simple pantry staples, you’re good to go.

Flat lay of uncooked ziti pasta in a simple white ceramic bowl, fresh Italian sausage links on a white plate, one medium chopped onion neatly piled on a white dish, several cloves of whole garlic arranged beside the onion, a small white bowl of Italian seasoning powder, a tiny white bowl with crushed red pepper flakes, a simple white bowl filled with crushed tomatoes, a small white bowl of heavy cream, a small white bowl of granulated white sugar, a white ceramic bowl holding smooth ricotta cheese dollops, a white plate with freshly grated parmesan cheese, a white plate with shredded mozzarella cheese, and a few sprigs of fresh parsley and basil casually placed together on a white dish, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Baked Ziti with Italian Sausage, baked ziti recipe, cheesy pasta bake, Italian sausage pasta, comfort food recipes
  • Ziti or Penne Pasta: I like ziti for this bake, but penne holds sauce just as well; cook it slightly al dente to avoid mushy noodles after baking.
  • Italian Sausage: Use mild or spicy depending on your heat preference; removing casings yourself ensures better texture.
  • Onion: Adds sweetness and depth when sautéed with the sausage.
  • Garlic: Freshly minced garlic gives it that unmistakable Italian aroma.
  • Italian Seasoning: The classic herb blend ties everything together perfectly.
  • Red Pepper Flakes (Optional): For a touch of heat—you can skip if you’re not into spice.
  • Crushed Tomatoes: The base for the sauce; I recommend a good-quality canned brand for freshness.
  • Heavy Cream: The secret to creamy lusciousness that makes this baked ziti stand out.
  • Salt & Pepper: Season carefully to balance flavors.
  • White Sugar: Just a little to smooth out the acidity of the tomatoes.
  • Ricotta Cheese: Adds creaminess and softness between pasta layers—a must for that classic texture.
  • Parmesan Cheese: Freshly grated brings nutty, sharp flavor.
  • Mozzarella Cheese: Melts gorgeously for that bubbly, golden topping.
  • Fresh Parsley or Basil (Optional for Serving): Adds a pop of color and fresh herbal brightness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Baked Ziti with Italian Sausage Recipe is so adaptable! Sometimes I swap the sausage for ground turkey when I’m feeling lighter, or add sautéed mushrooms and spinach for a veggie boost. You can make it your own — don’t be afraid to play with flavors and textures.

  • Meat Variation: I once made this with spicy chorizo instead of Italian sausage, and the smoky kick was incredible.
  • Vegetarian Version: Skipping the sausage and doubling the mushrooms and zucchini works beautifully.
  • Dairy-Free Option: Try swapping ricotta for a cashew cream and using vegan cheese substitutes; it’s workable but changes the texture a bit.
  • Spice Level: Add more crushed red pepper flakes or a dash of hot sauce for those who want a spicy twist.

How to Make Creamy Baked Ziti with Italian Sausage Recipe

Step 1: Cooking the Pasta Just Right

First things first — you want your pasta to be al dente because it’ll continue to cook in the oven. I boil a large pot of salted water, then cook the ziti for 2-3 minutes less than the package suggests. This way, you avoid that soggy, overcooked texture. Drain the pasta and set it aside while you prepare the sauce.

Step 2: Browning the Italian Sausage & Onions

In a large skillet or saucepan, add your Italian sausage (removed from casings if needed) and chopped onion. Cook over medium heat, stirring occasionally, until the sausage is browned and the onions are soft—about 7 to 10 minutes. This step builds the foundation of flavor for the whole dish.

Step 3: Building the Creamy Tomato Sauce

Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes, cooking for about a minute until the garlic is fragrant. Then pour in the crushed tomatoes, heavy cream, salt, pepper, and a teaspoon of white sugar. Let everything simmer for around 5 minutes — this melds the flavors and softens the acidity of the tomatoes. You’ll notice the sauce thickens slightly and turns beautifully creamy.

Step 4: Layering the Baked Ziti

Next, add the cooked pasta directly into the sauce and toss gently to combine. Spoon half the saucy pasta mixture into a 9×13 casserole dish, spreading it out evenly for the bottom layer. Then dollop ricotta cheese over the pasta — you don’t need to be perfect here; scattered dollops work just fine. Finally, add the remaining pasta on top without mixing, and sprinkle the parmesan and mozzarella cheeses generously over everything.

Step 5: Baking to Cheesy Perfection

Bake your ziti uncovered at 375°F (190°C) for about 20 minutes, or until it’s hot and bubbly. To get that irresistible golden cheese crust, switch the oven to broil for the last 2-3 minutes — but keep a vigilant eye on it to avoid burning. As soon as it’s perfectly browned on top, pull it out and let it rest for a few minutes before serving.

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Pro Tips for Making Creamy Baked Ziti with Italian Sausage Recipe

  • Cook Pasta Slightly Underdone: Pasta continues to cook in the oven, so stopping early prevents mushiness in your final dish.
  • Don’t Skip the Cream: The heavy cream is what sets this sauce apart and prevents your baked ziti from feeling dry.
  • Use Freshly Grated Cheese: Pre-grated cheese often contains additives that affect melting and texture.
  • Watch the Broil Step Like a Hawk: The cheese can go from beautifully browned to burnt fast, so keep the oven door open and check frequently.

How to Serve Creamy Baked Ziti with Italian Sausage Recipe

Creamy Baked Ziti with Italian Sausage Recipe - Serving

Garnishes

Right before serving, I like to sprinkle chopped fresh parsley or basil over the top—it adds a lovely fresh note and a beautiful pop of green. Sometimes, I’ll drizzle a bit of extra virgin olive oil or even add a few flakes of red pepper for a touch of color and kick.

Side Dishes

This baked ziti pairs wonderfully with something light and crisp to balance the richness. A simple mixed green salad with lemon vinaigrette or garlic roasted broccoli are my go-to sides. Garlic bread or a crusty baguette is also fantastic for soaking up every last bit of sauce.

Creative Ways to Present

For special occasions, I like to serve this in individual ramekins or mini cast iron skillets—each person gets their own perfectly cheesy portion. Sometimes, I layer in different cheeses or swirl in pesto before baking for an elevated twist. It always gets compliments when I jazz it up a bit!

Make Ahead and Storage

Storing Leftovers

When storing leftover baked ziti, I let it cool to room temperature, then transfer it to an airtight container. It keeps beautifully in the fridge for up to 4 days. I usually portion it out for easy grab-and-go reheating, which makes dinner a breeze on busy nights.

Freezing

I’ve had great luck freezing this recipe — just make sure to cool it completely before wrapping tightly in foil and plastic wrap. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then bake at 350°F until heated through, adding extra cheese on top if you want to refresh that melty goodness.

Reheating

Reheat leftovers covered in the oven at 350°F for 15-20 minutes, or until warmed through. I like to add a splash of cream or a sprinkle of shredded cheese on top before reheating to keep it luscious and not dried out. Microwaving works in a pinch but baking preserves the best texture and flavor.

FAQs

  1. Can I use other types of pasta for this recipe?

    Absolutely! While ziti or penne is traditional because their hollow shapes hold sauce well, you can swap in rigatoni, shells, or even elbow macaroni if that’s what you have. Just make sure to cook your pasta slightly less than package directions to avoid mushiness after baking.

  2. What if I’m short on time?

    If you need to speed things up, you can use pre-cooked sausage or even store-bought marinara sauce, then stir in cream before assembling. Remember to still layer with ricotta and cheese for that signature creamy baked goodness. Baking time stays about the same.

  3. Can I make this recipe vegetarian?

    Definitely! Skip the Italian sausage and pile in veggies like mushrooms, zucchini, spinach, or eggplant. Sauté the veggies with the onions and garlic until tender, then proceed with the tomato cream sauce and layering. The ricotta and cheeses add plenty of richness to compensate for the missing meat.

  4. Why do you add sugar to the sauce?

    The white sugar helps balance the acidity of the canned crushed tomatoes and rounds out the flavors. This small addition makes the sauce taste more like a classic Italian restaurant dish—smooth, not too tart.

  5. Can I use half-and-half instead of heavy cream?

    I wouldn’t recommend it since the acid in tomatoes can cause half-and-half or milk to curdle when heated. Heavy cream’s higher fat content keeps the sauce silky and stable during cooking.

Final Thoughts

This Creamy Baked Ziti with Italian Sausage Recipe holds a special place in my kitchen because it’s simple, satisfying, and endlessly comforting. Whether you’re cooking for your family or bringing something cozy to a friend’s dinner, this dish never disappoints. Give it a try — I think you’ll love the creamy textures and bold flavors as much as we do. Plus, leftovers taste amazing the next day, so you get that cozy feeling twice!

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Creamy Baked Ziti with Italian Sausage Recipe

Creamy Baked Ziti with Italian Sausage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 52 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Pasta
  • Method: Baking
  • Cuisine: Italian
Print Recipe

Description

This comforting baked ziti recipe features tender pasta mixed with a rich Italian sausage tomato cream sauce, layered with creamy ricotta and topped with melted mozzarella and parmesan cheeses. Perfectly baked until bubbly and golden, it’s an ideal hearty meal to share with family and friends.

Ingredients

Scale

Pasta

  • 1 pound uncooked ziti or penne pasta

Meat and Aromatics

  • 1 pound Italian sausage (see note)
  • 1 medium onion, chopped
  • 4–5 cloves garlic, minced

Seasonings and Sauces

  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup heavy/whipping cream
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 teaspoon white sugar (see note)

Cheeses

  • 8 ounces ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 2 cups shredded mozzarella cheese

For Serving (Optional)

  • Chopped fresh parsley and/or basil

Instructions

  1. Preheat Oven and Cook Pasta: Preheat your oven to 375°F and move the rack to the top third of the oven. Bring a large pot of salted water to a boil. Cook the ziti for 2-3 minutes less than the package directions indicate to ensure it is slightly undercooked. Drain and set aside.
  2. Brown the Sausage and Onions: In another pot over medium heat, add the sausage meat and chopped onion. Cook, stirring occasionally, until the sausage is browned and the onions are soft, about 7-10 minutes.
  3. Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for about one minute until fragrant.
  4. Make the Sauce: Pour in the crushed tomatoes, heavy cream, salt, pepper, and white sugar. Stir well and let the sauce heat through for approximately 5 minutes, allowing flavors to meld.
  5. Combine Pasta and Sauce: Add the drained pasta to the sauce and toss gently to coat all noodles evenly.
  6. Assemble the Bake – Bottom Layer: Spread half of the pasta mixture evenly in a 9×13 inch casserole dish.
  7. Add Ricotta Layer: Spoon dollops of ricotta cheese over the pasta layer. There’s no need to spread it evenly; the ricotta will melt and mix during baking.
  8. Assemble the Bake – Top Layer: Add the remaining pasta mixture over the ricotta layer, smoothing it out without stirring.
  9. Add Cheese Topping: Sprinkle the freshly grated parmesan and shredded mozzarella evenly over the top layer of pasta.
  10. Bake and Broil: Bake the casserole uncovered for 20 minutes or until hot and bubbly. Then, switch the oven to broil and watch closely to brown the cheese on top to your liking.
  11. Serve: Garnish with fresh chopped basil and/or parsley if desired. Serve hot and enjoy your delicious baked ziti.

Notes

  • You can use either ground sausage meat or remove sausage meat from the casings; up to 1.5 pounds will work fine.
  • The white sugar balances the acidity of the canned tomatoes and enhances flavor but can be omitted if preferred.
  • If substituting heavy cream, use crushed tomatoes, tomato sauce, or marinara rather than milk or half-and-half to avoid curdling.
  • The recipe is still delicious without ricotta cheese if you want to skip it.
  • For tips, step-by-step photos, and FAQs including make-ahead advice, see the original blog post or Salt & Lavender: Everyday Essentials cookbook.

Nutrition

  • Serving Size: 1/8 of recipe (~1.5 cups)
  • Calories: 480
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.3g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 80mg

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