Baked Ziti with Meat Sauce

4.97 from 94 votes
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Need a delicious dinner to feed the whole family, plus have plenty of leftovers for the week? This easy baked ziti recipe will do the trick!

Serving baked ziti out of a white casserole dish.

Baked ziti is the best of both worlds when craving lasagna but love that airy chew of tubular pasta. Everyday pantry staples like dried pasta, herbs, and canned tomatoes transform into a stunning Italian feast. Tender noodles are layered between a sausage-filled marinara sauce and a creamy ricotta cheese mixture.

This baked ziti with ricotta easily feeds a hungry family or provides leftovers for the next day. You can even make the components ahead of time and bake them later for a stress-free meal. While this hearty dish is the star of the plate, I always recommend having a few slices of garlic bread on hand to dip into the tasty sauce.

What is baked ziti?

This simple casserole has three essential components: Short-cut tubular pasta, a savory meat sauce, and a three-cheese filling. Having little cheese pockets adds a pleasant surprise to each bite instead of mixing everything where the individual flavors are lost. Mozzarella is sprinkled on top and baked until the noodles are hot underneath the molten topping.

Cooking the pasta

Ziti pasta cooking in a pot of water.

With several types of pasta to choose from, the name says it all. Ziti is narrow with a hollow center and a smooth surface, ideal for trapping tasty sauce inside. Penne would also work since it has a similar shape, with ridges on top.

The ziti pasta cooks twice. The first time is in hot, salted water until al dente so that there’s a firm bite. If you cook the pasta until soft, it will break apart easily when mixed with the sauce. Lastly, it will cook in the oven and absorb the flavorful liquid from the tomato sauce.

Meat selection

I use Italian sausage to add protein and flavor to the tomato sauce. Use a whole pound of mild, or grab spicy for lingering heat. However, you can use ground beef between 80 to 90% lean to get the flavor from the fat. A mixture of both would also taste delicious! Otherwise, using a simple marinara sauce, you can omit the meat for a vegetarian option. 

Canned tomato selection

I use three types of canned tomatoes to make a quick yet well-developed tomato sauce. Crushed tomatoes are the base with a nice pulpy texture, while tomato paste adds thickness and sweetness. Diced tomatoes further enhance the taste and texture. 

To build and intensify the flavors, the tomatoes briefly simmer for 10 minutes with sauteed garlic, chopped onions, and Italian seasoning. For a spicier sauce, feel free to add red pepper flakes.

Three kinds of cheese

A combination of aged parmesan, sweet ricotta cheese, and melty mozzarella cheese adds luxurious textures to the dish. I use them to create a mixture that I dollop onto the pasta.

They are combined with egg, parsley, dried herbs, and savory seasonings to add dimension to the neutral taste. Save the remaining mozzarella to sprinkle on top before baking to create a cheesy golden crust.

Layering baked ziti

Casserole dish with layers of tomato sauce, ricotta cheese, and pasta.

Once you prepare the noodles, meat sauce, and cheese, it’s time to layer the components. If you mix everything, the fat inside the cheese will dull the sweet and slightly acidic sauce. Combine the ziti with a large portion of the sauce to coat it before adding it to the baking dish.

There will be two layers; half of the pasta, dollops of ricotta cheese mixture, and some reserved sauce. Repeat the process, and then top with mozzarella and parmesan to lock everything together.


This recipe for baked ziti is in the oven for 45 minutes. The duration ensures that the center is piping hot, the egg cooks, and the cheese melts. Unlike lasagna, you don’t have to wait to serve since you’re not concerned about a tall, stacked presentation. Just grab a big spoon and dig in!

Serve this with

Top down view of a beautiful pasta casserole with browned mozzarella cheese.

Frequently asked questions

What is the difference between lasagna and ziti?

Lasagna uses flat sheets of pasta layered with red or white bechamel sauce (or a mixture), ricotta cheese, and mozzarella. Ziti uses short, tubular pasta as the base. It’s mixed with marinara sauce and then layered with different types of cheese, taking less time to assemble. Both bake in a casserole dish until hot and the cheese melts.

Should I undercook pasta for baked ziti?

To prevent mushy pasta, cook the ziti until al dente. It will be chewy and slightly firm in the center. This doneness allows the pasta to absorb some liquid from the sauce as it bakes.

What can I substitute for ricotta cheese in baked ziti?

The best substitute is cottage cheese. It has a soft, curd texture, but it is saltier. Mascarpone also works well. It’s creamy, slightly sweet, and gives a more velvety consistency as it heats up in the casserole.

Bowl of baked ziti pasta with parmesan cheese and chopped parsley on top.

Recipe Science

Bake covered and uncovered

I use both methods to ensure the pasta is hot and the eggs mixed with the cheese cook through. I loosely cover the casserole with greased foil so that the trapped steam cooks the pasta quicker, prevents drying of the noodles, and gradually melts the cheese. After 30 minutes, the dish is uncovered, which helps the cheese lightly brown on the surface.

Baked Ziti

Need a dinner to feed the whole family, plus have plenty of leftovers? This easy baked ziti recipe is a classic Italian casserole dish to feed a crowd.
4.97 from 94 votes
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Servings 8 servings
Course Entree
Cuisine Italian


  • 4 quarts water
  • 5 teaspoons kosher salt, divided
  • 1 pound ziti pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 pound Italian sausage, casing removed, mild or spicy
  • ½ cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian seasoning, divided
  • ¼ cup tomato paste
  • 28 ounces crushed tomatoes, Cento Brand or San Marzano tomatoes
  • 14.5 ounces diced tomatoes, do not drain
  • ½ teaspoon black pepper, divided
  • 2 cups whole-milk ricotta cheese
  • 2 cups mozzarella cheese, freshly grated
  • ½ cup grated parmesan cheese, divided
  • 1 tablespoon chopped Italian parsley
  • 1 large egg


  • Preheat the Oven – Set the oven rack to the middle position and the temperature to 375°F (190ºC).
  • Cook the Pasta – In a large dutch oven or pot, bring water to a boil. Add 1 tablespoon of salt and stir to dissolve. Add in the ziti. Cook it according to package directions until al dente, about 9 to 10 minutes.
    Drain in a colander, and rinse with cool water for about 30 seconds to immediately stop the cooking process. Separate them with a spoon so they do not stick together. Leave some moisture on the surface and set it aside.
  • Brown the Sausage – Heat olive oil in the dutch oven or pot over medium heat. Add the sausage. Break into smaller pieces, and cook until browned, about 4 to 5 minutes.
  • Cook the Aromatics – Reduce the heat to medium-low and add the onion, garlic, and 1 teaspoon of Italian seasoning. Sauté until onions are translucent, about 3 minutes.
  • Add the Tomatoes – Add the tomato paste and cook for 1 minute. Add the crushed tomatoes, diced tomatoes, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and simmer for 10 minutes. Season with more salt and pepper to taste. Reserve 2 cups of the meat sauce.
  • Sauce the Pasta – Add the ziti to the meat sauce and stir to combine. Set aside.
  • Make the Cheese Mixture – In a medium-sized bowl, stir together ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon pepper, parsley, and egg.
  • Layer the Casserole – In a 13-inch by 9-inch baking dish add half of the pasta. Evenly dollop with half of the ricotta cheese mixture. Spread half of the reserved meat sauce on top. Add the remaining pasta on top, followed by the ricotta cheese mixture and the remaining meat sauce.
    Evenly sprinkle 1 cup of mozzarella cheese and ¼ cup of parmesan cheese on top.
  • Bake – Loosely cover the baking dish with greased foil so that it does not touch the pasta. Bake for 30 minutes. Remove the foil and bake until the cheese is melted and lightly golden brown, about 15 minutes.
  • Serve – If desired, garnish with chopped parsley and parmesan cheese.


  • Make-Ahead: The casserole can be assembled 3 days in advance, then baked the day you are ready to serve.
  • Storing: The baked ziti can be refrigerated for up to 5 days.
  • Reheating: Reheat individual servings in the microwave until warmed through, about 1 to 1 ½ minutes.
  • Freezing Unbaked Ziti: Tightly cover assembled ziti casserole in plastic wrap and foil for up to 2 months. Remove plastic, cover with foil, and bake until pasta is hot, about 45 to 50 minutes. Remove foil and bake until cheese is lightly browned.
  • Freezing Baked Ziti: Cool completely, then cover with plastic wrap and foil or transfer to a container. Freeze for up to 3 months. Cover with foil and reheat at 350ºF (177ºC) until hot. Alternatively, cover with plastic wrap and microwave individual portions on high in 15 to 30-second intervals.

Nutrition Facts

Serves: 8 servings
Calories 719kcal (36%)Carbohydrates 58g (19%)Protein 34g (68%)Fat 39g (60%)Saturated Fat 17g (85%)Cholesterol 125mg (42%)Sodium 1533mg (64%)Potassium 863mg (25%)Fiber 5g (20%)Sugar 9g (10%)Vitamin A 1000IU (20%)Vitamin C 19mg (23%)Calcium 428mg (43%)Iron 4mg (22%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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29 Comments Leave a comment or review

  1. Mary Dunn says

    Traditional Recipe! I have been searching for a Baked Ziti Recipe similar to the one my Mother made when we were growing up. This is it. Layered like Lasagna. We luved tasting the delicious creamy cheesy ricotta layer between the pasta and meat sauce. Make it just as written it is very good. Making a few flavor changes according to your Italian Family’s preference is easy when you have a perfect base recipe….. Thank You, This Baked Ziti is an addition to my recipe box.

  2. Diane says

    Delicious! I reserved a cup of water after cooking the pasta al dente and mixed that into the sauce. Used Rao’s Italian whole peeled tomatoes with basil leaf (28-oz.) and about a cup of Rao’s Marinara plus 14.5 oz of chopped tomatoes into the sauce. Put in the cup of shredded Mozzerella, mixed i the Rocotta, and topped the entire baked presentation?…. I used 4 oz. of whole milk burrata with black truffle (available at Trader Joe’s), plus 1/4 cup of shreded Parmesan. For my first baked ziti, we were pleased with its outcome! Thanks for clear and precise instructions for assembly. 😉

  3. Mayang says

    I made this for my family and everyone enjoyed it, even my son who’s a very picky eater. I added another pound of ground beef because we love very meaty sauce. Thanks for sharing your recipe. I am definitely adding this to my faves.

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