Italian Sausage Baked Ziti
This hearty baked ziti is packed with bold Italian flavors thanks to savory sausage, rich marinara, and layers of gooey mozzarella and Pecorino Romano. It’s a comforting, family-friendly pasta bake that’s simple to prepare, freezer-friendly, and perfect for busy weeknights or relaxed weekend meals.
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 package directions for al dente.
- Drain and set aside, stirring occasionally to prevent sticking.
Cook Sausage:
- Heat a large skillet over medium-high heat.
- Add olive oil and sausage. Cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes).
- Drain any excess fat and return sausage to the skillet.
Add Garlic & Sauce:
- Stir in the minced garlic.
- Pour in marinara sauce and red pepper flakes. Mix well.
- Simmer for about 10 minutes until sauce is slightly thickened.
Combine with Pasta:
- Remove skillet from heat and stir in the cooked pasta until evenly coated.
Assemble the Ziti:
- Add half of the pasta mixture to the prepared baking dish.
- Sprinkle with half of the mozzarella and Pecorino Romano cheeses.
- Add the remaining pasta and top with the remaining cheeses.
Bake:
- Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
Cool & Serve:
- Remove from oven and let rest for 5–10 minutes.
- Garnish with fresh parsley and serve warm.
Notes
Serves 6, but portions can be adjusted based on appetite.
Penne or rigatoni can be used in place of ziti.
Pre-shredded mozzarella is convenient, but grating Pecorino Romano fresh gives the best flavor.