Hearty Southern-Style Baked Ziti with Italian Sausage
Baked Ziti
A comforting, cheesy pasta bake with zesty sausage and rich marinara. Perfect for feeding a crowd.
Nutrition (per serving)
There is something truly special about the fellowship that happens over a shared meal after a Sunday service. This Baked Ziti is my go-to for those gatherings because it’s pure comfort in a pan—layers of tender pasta, zesty Italian sausage, and a blend of three cheeses that melts into bubbly perfection. It’s the kind of dish that smells like home and brings everyone to the table with a smile, making it a staple for any church social or big family reunion.
What makes this recipe a winner for large groups is how well it travels and stays warm in a thermal carrier. You can easily prep the sauce and cheese mixture ahead of time, then just assemble and bake before you head out the door. I love using a mix of sweet and spicy sausage to give the sauce a little extra depth, but you can keep it mild to ensure it's a hit with the kids too. It’s hearty, filling, and guaranteed to leave everyone asking for the recipe before the potluck is over.
Ingredients
- Ziti pasta:1 lb
- Bulk Italian sausage:1 lb
- Yellow onion, diced:1 piece
- Garlic, minced:3 cloves
- Marinara sauce:48 oz
- Ricotta cheese:15 oz
- Egg, lightly beaten:1 piece
- Shredded mozzarella cheese:3 cups
- Grated Parmesan cheese:½ cup
- Dried Italian seasoning:1 tbsp
- Fresh parsley, chopped:2 tbsp
Instructions
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Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with cooking spray.
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Bring a large pot of salted water to a boil. Cook the ziti pasta according to package directions until just slightly underdone (al dente). Drain and set aside.
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In a large skillet or Dutch oven, brown the Italian sausage and diced onion over medium-high heat until the meat is fully cooked. Add the minced garlic and cook for 1 minute until fragrant.
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Pour the marinara sauce into the skillet with the sausage. Reduce heat to low and let it simmer for about 10 minutes to meld the flavors.
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In a medium mixing bowl, stir together the ricotta cheese, beaten egg, 1/4 cup of the Parmesan, and the Italian seasoning.
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Combine the cooked pasta with about 2 cups of the meat sauce in the large pot, tossing until the noodles are well-coated.
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Spread half of the pasta into the prepared baking dish. Dollop the ricotta mixture over the top, then sprinkle with 1.5 cups of the mozzarella cheese.
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Layer the remaining pasta on top, then pour the rest of the meat sauce evenly over the dish. Sprinkle with the remaining mozzarella and Parmesan.
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Bake for 25-30 minutes, or until the sauce is bubbly and the cheese on top is golden brown.
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Let the dish rest for 5-10 minutes before garnishing with fresh parsley and serving.
Tips & Notes
- To make this even faster on Sunday morning, you can brown the sausage and onions the night before and keep them in the fridge.
- If the cheese is browning too quickly, loosely cover the dish with aluminum foil for the last 10 minutes of baking.
- For a bit of extra nutrition, stir a handful of fresh baby spinach into the hot meat sauce until it wilts before assembling.
