Baked ziti is one of those comforting meals I come back to again and again -especially when cooking for my family. I’ve made it monthly for may years, and I change it up depending on what’s in the fridge. I often use rigatoni instead of ziti (it’s easier to find and I love the ridges!). Any tube pasta works well in this cheesy baked sausage casserole.
My family loves cheesy pasta dishes. Of course sides we also have our favorite sides with this. My favorite side (or appetizer) to pasta dishes, is this garlic bread made with fresh garlic! If you like garlic, you are going to LOVE this homemade garlic bread. This cucumber and tomato salad with a simple dressing is also great to serve with this type of main pasta dish.
Table of contents
Why I Love This Recipe
It’s an easy and hearty meal that feeds a crowd.
Rigatoni (or ziti) holds the sauce and cheese perfectly.
You can make it ahead or freeze it for later.
It’s super flexible—switch up the meats or cheeses based on what you have. I do love it with Italian sausage though. It's way more flavorful than ground beef!
Ingredients
1 pound – Ziti or rigatoni pasta
1 pound - ground beef cooked and crumbled (I use a 15 % fat package).
½ pound – Italian sausage
32 oz – Marinara or pasta sauce (store-bought or homemade) Have you tried Rao's? It has very simple ingredients and no additives!
15 oz – Ricotta cheese
2 cups (reserve 1 cup) – Shredded mozzarella cheese (plus extra if you like a cheesier top)
½ cup – Grated Parmesan cheese (for topping)
2 – Large eggs (to mix into ricotta, optional)
1 teaspoon – Italian seasoning or 1 tablespoon chopped fresh basil (optional)
Note: I usually use rigatoni because it’s easier to find in my store—and I love the ridges. Ziti, penne, or even mostaccioli work just as well!
Make it Your Way
As I mentioned earlier, I often use what I have on hand to either substitute or add in addition to the basic recipe. Here are some options!
Pasta Options - I often use rigatoni because it’s easier to find, but ziti, penne, or mostaccioli all work beautifully.
Meat Options - Use all sausage, or do half sausage and half ground beef. Ground turkey or plant-based crumbles work too.
Cheese Swaps - Sub cottage cheese for ricotta, or use a shredded Italian blend instead of just mozzarella.
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Add Veggies - Add sautéed spinach, mushrooms, or zucchini for extra flavor and nutrition.
Instructions
Preheat oven to 375°F.
Step 1
Boil pasta (ziti, rigatoni, or your favorite tube pasta) until al dente. Drain and set aside.
Step 2
In a large skillet, brown the ground beef and sausage. I brown them together. Drain excess grease. Add marinara sauce and oregano and simmer for a few minutes.
Step 3
In a medium bowl, mix ricotta, half the mozzarella, and eggs.
Step 4
In a large baking dish, layer as follows: about ⅓ of sauce on the bottom, then all the pasta, top the pasta with all the ricotta mixture.
Then add the balance of the tomato/meat sauce. Top with remaining mozzarella and parmesan.
Some people like doing 2 layers of each but I have always just done it as above (it's easier and faster)!
Step 5
Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.
Make-Ahead + Freezer Tips
To Make Ahead:
Assemble the full dish, cover tightly, and refrigerate for up to 2 days. Add 10–15 extra minutes to the bake time if cold.
To Freeze:
Wrap unbaked pasta tightly with plastic wrap and foil. Freeze up to 2 months. Bake from frozen (covered) at 375°F for 1 hour, then uncover for 15–20 minutes. Make sure you remove the plastic wrap before baking!
Leftovers:
Store leftovers in an airtight container in the fridge up to 4 days. Reheat in oven or microwave.
Other Delicious Pasta Dishes
Printable Recipe
Easy Baked Ziti with Sausage
Ingredients
- 1 pound Ziti or rigatoni pasta
- 1 pound ground beef cooked and crumbled I use 15% fat ground beef. Both ground beef and sausage can be browned together.
- ½ pound Italian sausage Mild or spicy depending on your family's preferences.
- 32 oz Marinara sauce Containers contain various sizes now! If you use anywhere from 28 - 32 oz, the recipe will be fine. I like Rao's brand.
- 15 oz Ricotta Cheese
- 2 cups Mozzarella Shredded. Reserve about ⅔ cup to sprinkle on top. If I have extra cheese at home, I'll sometimes add more to the top to make it cheesier.
- ½ cup Parmesan grated
- 2 Eggs to mix into ricotta and cheese
- 1 teaspoon Italian seasoning or oregano for the sauce and some to sprinkle on top.
Instructions
- Preheat oven to 375°F.
- Boil pasta (ziti, rigatoni, or your favorite tube pasta) until al dente. Drain and set aside.
- In a large skillet, brown the ground beef and sausage. I brown them together. Drain excess grease. Add marinara sauce and oregano and simmer for a few minutes.
- In a medium bowl, mix ricotta, half the mozzarella, and eggs.
- In a large baking dish, layer as follows: about ⅓ of sauce on the bottom, then all the pasta, top the pasta with all the ricotta mixture, then add the balance of the tomato/meat sauce. Top with remaining mozzarella and parmesan.Some people like doing 2 layers of each but I have always just done it as above (it's easier and faster.)!
- Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.
Nutrition (I am not a nutritionist. These are estimates only)
Mary Ellen
I made this for dish for My husband's Birthday party on Sunday. Everyone enjoyed it and our son commented that is was restaurant quality! I assembled it earlier in the day and kept it in the fridge until it was ready to be baked. Leaving it out for 30 mins. before putting it in a hot oven !
Thank you Susan for this delightful recipe!
Susan Moncrieff
I am so glad your husband and everyone enjoyed this recipe! My family loves it too!!