There’s something unbelievably comforting about a dish bubbling with cheese, rich sausage, and tender pasta baked to perfection. This Cheesy Baked Ziti with Italian Sausage Recipe brings all those flavors together in a way that feels like a warm hug on a plate—I promise you’ll want to make it again and again.

A close-up of a large spoon lifting a serving of baked pasta from a white baking dish resting on a white marbled surface. The pasta has three visible layers: the bottom layer is tube-shaped pasta mixed with thick red tomato sauce and ground meat, the middle layer is rich red sauce with meat, and the top layer consists of melted white cheese sprinkled with fresh green herbs. The cheese is gooey and stringy, stretching from the spoon to the dish, with small bits of green herbs adding contrast. The background is blurred with bright lighting highlighting the vibrant reds, whites, and greens. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Baked Ziti with Italian Sausage Recipe
Top Tip
How to Serve Cheesy Baked Ziti with Italian Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Baked Ziti with Italian Sausage Recipe

Why You'll Love This Recipe

I remember the first time I made this Cheesy Baked Ziti with Italian Sausage Recipe—it was a rainy Sunday afternoon, and the whole house smelled like Italy. It’s one of those dishes that feels fancy but is really straightforward. Here’s why you’re going to adore it:

Rich, layered flavors: The combination of Italian sausage, lean beef, and a robust tomato sauce makes every bite deeply satisfying.
Generous cheese pull: Between the mozzarella, ricotta, and Parmesan, it’s cheesy without being overwhelming.
Make-ahead friendly: You can prep it in advance, making weeknights or entertaining stress-free.
Kid and crowd-pleaser: The comforting flavors make it a hit for picky eaters and dinner guests alike.

A white rectangular baking dish filled with a lasagna showing five visible layers: a deep red tomato sauce mixed with cooked ground meat forms the main base and middle layers, creamy white melted cheese layers spread thickly on top and between the meat sauce layers, and fresh green parsley sprinkled generously over the top with a few small basil leaves scattered for color contrast. The sides of the dish show the baked tomato sauce and cheese slightly browned and baked into the edges. A metal spoon rests inside the bottom left corner where a portion has been served, revealing the rich layers clearly. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheesy Baked Ziti with Italian Sausage Recipe plays a special role—from the savory meat sauce to the creamy ricotta layer. Here’s a quick rundown on the essentials and how they come together to create the magic.

Flat lay of dry uncooked ziti pasta tubes, a small white ceramic bowl of bright red crushed tomatoes in puree, a small white ceramic bowl of deep red tomato sauce, a small white ceramic bowl of rich red tomato paste, fresh whole brown onion bulb, a small white ceramic bowl of diced orange carrot cubes, a fresh celery stalk with leaves, a small white ceramic bowl filled with peeled garlic cloves, a small white ceramic bowl of dark red chili flakes, raw lean ground beef portion, raw mild Italian sausage meat formed in a natural shape, a small white ceramic bowl of soy sauce, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of balsamic vinegar, a fresh bay leaf, a small white ceramic bowl containing a mix of dried basil, dried parsley, dried oregano, dried thyme, salt, black pepper, a large white ceramic bowl of whole milk ricotta cheese, a small white ceramic bowl of sour cream, one whole clean white egg, a small white ceramic bowl of chopped fresh basil leaves, a small white ceramic bowl of freshly shredded mozzarella cheese, a small white ceramic bowl of freshly grated Parmesan cheese, arranged symmetrically and proportionally 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

Ziti pasta: Its tubular shape holds the sauce perfectly, but penne is a handy substitution if ziti is hard to find.
Mozzarella cheese: I always recommend fresh-shredded mozzarella over pre-shredded to avoid those anti-clumping additives that mess with meltiness.
Parmesan cheese: Freshly grated Parmesan gives your dish that authentic tangy kick you just can’t get from powdered.
Italian sausage: The fennel seasoning is the secret hero here—don’t skip on it or try to replace it without an alternative herb.
Ground beef: Go lean (93/7) to keep your sauce from getting greasy, and be sure to drain the fat.
Vegetables (onion, carrot, celery): These add a subtle sweetness and depth to the sauce but are totally optional if you’re in a hurry.
Garlic and red pepper flakes: Essential for that warm, spicy undertone.
Tomatoes and tomato paste: The heart of the sauce—crushed tomatoes for texture, paste for richness.
Ricotta cheese: I mix mine with sour cream and egg to create a silky, lush layer that balances the acidity.
Fresh or dried herbs: Basil, parsley, oregano, and thyme make the sauce sing with Italian authenticity.

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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.

Make It Your Way

I love how flexible this Cheesy Baked Ziti with Italian Sausage Recipe is—there’s plenty of room to tweak it depending on your mood or pantry stash. Don’t be shy about making it your own, I often do!

Variation: When I want a little extra kick, I swap mild Italian sausage for spicy and add a handful of sliced black olives—gives a great salty punch.
Vegetarian Option: Swap the meat for sautéed mushrooms and eggplant, plus add a bit of smoked paprika to mimic that hearty flavor.
Make it lighter: Using part-skim ricotta and mozzarella works well if you’re watching calories but still want the cheesiness.

Step-by-Step: How I Make Cheesy Baked Ziti with Italian Sausage Recipe

Step 1: Cook the Pasta Just Right

I always cook my ziti in plenty of salted boiling water but stop a couple of minutes before the package directions say—think al dente with a tiny bite in the center. This is key because the pasta will keep cooking in the oven, and you don’t want mushy noodles. After draining, rinse it under cold water to stop cooking and prevent sticking.

Step 2: Layer Up the Meat Sauce

I brown the ground beef, Italian sausage, and veggies in a Dutch oven, letting those aromas build as the garlic and red pepper flakes hit the pan. After draining any excess fat, I add the crushed tomatoes, tomato sauce, paste, and seasonings. Simmer it gently for 15 minutes so the flavors marry beautifully—this is calling all your patience, but it’s so worth it!

Step 3: Prepare the Creamy Ricotta Mixture

While the sauce simmers, I blend whole milk ricotta with sour cream, a beaten egg, fresh basil, nutmeg, and Parmesan. This blend adds creaminess and a subtle herbal note that brightens the dish.

Step 4: Assemble and Bake

Here’s where it all comes together: I mix half the pasta with the meat sauce, layer that in my prepared baking dish, dot with half the ricotta mixture, then sprinkle mozzarella. Repeat the layers once more and finish with a generous topping of Parmesan. Cover tightly with foil to keep all the moisture in, then bake at 350°F for 30 minutes. Removing the foil after allows the cheese to get that irresistible golden bubbly finish.

Top Tip

From countless times making this recipe, I’ve learned a few tricks that make the difference between good and unforgettable baked ziti!

Don’t overcook the pasta: Trust me, pulling the ziti out early prevents it from turning mushy after baking, so keep an eye on the clock.
Freshly shred your cheese: Avoid pre-shredded mozzarella and Parmesan to get the smoothest melt and best texture.
Layer evenly: Dot the ricotta in small blobs rather than one big scoop so it distributes creamy pockets throughout.
Cover tightly with foil: This keeps the moisture in during baking so the sauce is luscious, not dried out.

How to Serve Cheesy Baked Ziti with Italian Sausage Recipe

Garnishes

I usually sprinkle fresh chopped parsley right off the bat. It adds a fresh pop of color and that little herbal brightness that cuts through the richness. Sometimes I add a pinch of crushed red pepper for those who love heat at the table.

Side Dishes

A crisp Caesar salad or a simple arugula salad with lemon vinaigrette balances the richness perfectly. For bread, crusty garlic bread or even a soft dinner roll is my go-to to mop up every last bit of sauce.

Creative Ways to Present

For a dinner party, I like to serve in individual ramekins to make it feel extra special. Or, layer it in a glass baking dish so guests admire all those cheese and sauce layers before digging in—it’s surprisingly impressive and sparks all sorts of compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they keep well for up to 4 days. The flavors actually deepen overnight, so reheated ziti the next day tastes even better. Just cover with foil or a lid to avoid drying out.

Freezing

Freezing this baked ziti is a lifesaver for busy weeks. I assemble it in a freezer-safe pan, wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When baking from frozen, I thaw it in the fridge 48 hours before, then add 10-15 extra minutes to baking time. It tastes almost as fresh as day one!

Reheating

My favorite way to reheat leftover baked ziti is low and slow in the oven—covered with foil at 350°F until warmed through, usually 20-30 minutes. This method keeps the sauce luscious and cheese melty. But, if you’re in a hurry, the microwave works too—just heat in short bursts to avoid drying out.

Frequently Asked Questions:

Can I use penne instead of ziti in this recipe?

Absolutely! Penne works beautifully as a substitute for ziti, offering a similar shape and texture that holds the sauce well. In fact, I often use penne when ziti isn’t available at my store.

How can I make this recipe ahead of time?

You can easily assemble the entire baked ziti a day in advance and keep it in the fridge unbaked; the flavors even improve with time. Just bake it the next day following the instructions, and add a little extra baking time if the sauce is cold.

What type of Italian sausage works best?

I always recommend using mild Italian sausage with the casings removed for this recipe. It provides that classic fennel flavor that defines the dish. You can swap for spicy if you want more heat, but mild keeps it family-friendly.

Can I freeze baked ziti after it’s cooked?

Yes! Once your baked ziti is fully cooked and cooled, slice it into portions and freeze in airtight containers or freezer bags. Reheat in the oven or microwave, adding a bit more time if baking from frozen. It’s a great way to enjoy leftovers later without losing flavor or texture.

Final Thoughts

This Cheesy Baked Ziti with Italian Sausage Recipe holds a special place in my recipe collection because it turns humble ingredients into a feast. Whether for family weeknights or a crowd-pleasing potluck, it brings warmth, flavor, and that wonderful feeling of home. Give it a try—you might just find your new favorite comfort dish.