There’s something so comforting about a cozy pasta bake that’s loaded with layers of melty cheese and rich, savory sauce. This Cheesy Baked Ziti with Italian Sausage Recipe hits all those marks—and then some. It’s a go-to in my kitchen when I want something hearty, crowd-pleasing, and oh-so-satisfying.

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’ve made this Cheesy Baked Ziti with Italian Sausage Recipe countless times, and every time it delivers the perfect balance of cheesy goodness, meaty richness, and that cozy baked texture. Trust me, it becomes an instant favorite for family dinners or casual get-togethers.

Rich, flavorful sauce: The combination of Italian sausage and ground beef simmered with herbs creates a robust Bolognese-style sauce that’s anything but ordinary.
Cheesy layers: Mixing mozzarella, ricotta, and fresh Parmesan results in a creamy, melty, and perfectly balanced cheesy casserole.
Easy to customize: From swapping out ziti for penne to adding extra veggies, this recipe adapts to what you have on hand and what you love.
Make-ahead friendly: It’s perfect for prepping in advance or freezing, making weeknight dinners way less stressful.

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 key role—whether it’s building deep, complex flavors or lending that perfect texture. Using quality Italian sausage with fennel gives the sauce that authentic punch, while freshly shredded cheeses make all the difference in melt and mouthfeel.

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: I love using ziti for its tubular shape that holds sauce beautifully, but penne works just as well when ziti is hard to find.
Mozzarella Cheese: Freshly shredded mozzarella melts evenly and avoids the watery texture that sliced fresh mozzarella can add.
Parmesan Cheese: Always opt for freshly grated Parmesan for richer flavor and better melting compared to pre-grated varieties.
Italian Sausage: The fennel seasoning in Italian sausage is crucial for that authentic taste—don’t skip it! Remove the casings for easy browning.
Lean Ground Beef: Choose 93/7 lean beef to keep the sauce flavorful but not greasy; draining excess fat is a must.
Onion, Carrot & Celery: These veggies add a subtle sweetness and depth to the sauce—you can leave carrot and celery out if you’re short on time.
Garlic & Red Pepper Flakes: Plenty of garlic for savory punch and just a touch of heat from red pepper adds great complexity.
Crushed Tomatoes, Tomato Sauce & Paste: Combining these gives a balanced body and richness to the sauce.
Soy Sauce & Balsamic Vinegar: These unexpected ingredients deepen umami flavor in the sauce.
Herbs & Seasonings: Classic dried basil, parsley, oregano, thyme, bay leaf, salt, pepper, and nutmeg bring layers of Italian flavor to the dish.
Ricotta Cheese Mix: Whole milk ricotta blended with sour cream, egg, and fresh herbs gives the creamy, luscious layers that balance the meat sauce.

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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

This recipe really invites you to get creative with your favorite flavors and tweaks. Over time, I’ve learned it’s super flexible—so feel free to mix things up to suit your taste or what’s in your pantry.

Vegetables Variation: I often toss in some sautéed mushrooms or spinach with the sauce for a veggie boost—you can’t even tell it’s hidden in there!
Spice Level: If you enjoy a little heat, crank up those red pepper flakes or add a pinch of crushed chili for more kick.
Dairy Substitutions: For a lighter version, try using part-skim ricotta and mozzarella, though whole milk versions just taste extra indulgent.
Gluten-Free Option: Swap ziti for gluten-free pasta—just be careful to cook it al dente to keep the perfect bake texture.

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

Step 1: Cook Pasta Just Right

I like to cook my ziti pasta until it’s just al dente, usually about 2 or 3 minutes before the package says. This way, it holds up well in the sauce and doesn’t turn mushy in the oven. After draining, I rinse the pasta quickly under cold water to stop the cooking process and set it aside.

Step 2: Brown the Meat and Veggies

In a large Dutch oven, I brown the ground beef and Italian sausage along with onions, carrots, and celery. Browning the meat well adds fantastic depth to the sauce. Then, I stir in the garlic and red pepper flakes, cooking just until fragrant—about 30 seconds—to avoid burning the garlic. Don’t forget to drain the excess fat to keep the sauce from getting greasy.

Step 3: Simmer the Sauce to Perfection

Next comes the magic: pouring in the crushed tomatoes, tomato sauce, and tomato paste, then adding the rest of the flavor boosters—soy sauce, sugar, balsamic vinegar, herbs, and seasonings. I let it all simmer uncovered for about 15 minutes, stirring once in a while. This step develops that deep, savory, slightly sweet sauce you’ll crave forever.

Step 4: Mix Ricotta and Layer It Up

While the sauce simmers, I whisk together the ricotta, sour cream, egg, fresh basil, nutmeg, and Parmesan in a big bowl—this creamy mixture adds a luxurious texture between layers of pasta and sauce. When ready to assemble, I toss the cooked pasta with the sauce just before layering, to avoid pre-soaking and mushiness.

Step 5: Bake Covered and Then Uncovered

I layer half of the pasta and sauce in a sprayed 9x13 pan, dot half the ricotta on top, then sprinkle half the mozzarella. Then I repeat the layers and finish with a generous sprinkle of Parmesan. Covering the pan tightly with foil during the first 30 minutes locks in moisture and melds flavors. The last 15-30 minutes uncovered lets that golden, bubbly cheese on top crisp up just right.

Top Tip

Over the years, I’ve learned a few key tricks that take this Cheesy Baked Ziti with Italian Sausage Recipe from great to unforgettable. These tips help you nail the perfect balance of flavors and textures every time.

Don’t Overcook Pasta: Cooking ziti just until al dente ensures it won’t become mushy during baking. Remember, it’s going back in the oven!
Use Freshly Shredded Cheese: Avoid pre-shredded mozzarella and Parmesan due to anti-caking agents that affect melting; shredding fresh cheese makes all the difference.
Browning the Meat Properly: Take your time browning ground beef and sausage to develop rich flavor, and drain excess fat to prevent greasiness in your sauce.
Layer with Care: Dot the ricotta mixture across the pasta rather than spreading it smoothly; little pockets of creamy ricotta make bites more interesting.

How to Serve Cheesy Baked Ziti with Italian Sausage Recipe

Garnishes

I usually sprinkle some chopped fresh parsley or extra basil over the sizzling casserole right before serving. It adds a pop of color and fresh aroma that balances the richness perfectly. Sometimes a light drizzle of good olive oil on top elevates it even more.

Side Dishes

This baked ziti pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a simple roasted vegetable medley like zucchini and bell peppers also round out the meal beautifully.

Creative Ways to Present

For holidays or dinner parties, I sometimes bake individual portions in small ramekins. Not only does it make plating easier, but it also feels extra special and helps with portion control. You can even sprinkle a little extra cheese on top before broiling for a golden crust.

Make Ahead and Storage

Storing Leftovers

After baking, I let the Cheesy Baked Ziti cool to room temperature, then cover it tightly with plastic wrap before refrigerating. Leftovers keep well for about 3 to 4 days, and the flavors actually deepen beautifully overnight.

Freezing

This recipe freezes like a dream! I like to assemble it in a freezer-safe dish, wrap it in plastic wrap and foil tightly, and freeze for up to 3 months. Then, when I’m ready, I thaw it in the fridge for 48 hours before baking. It’s a lifesaver for busy weeks.

Reheating

To reheat leftovers, I cover the dish with foil and bake at 350°F until heated through—usually about 20 to 30 minutes. This method keeps the pasta moist and the cheese delightfully melty without drying out. For single servings, reheating gently in the microwave works well too.

Frequently Asked Questions:

Can I use penne instead of ziti in this recipe?

Absolutely! Penne is a perfect substitute if you can’t find ziti. The shapes and size are quite similar, and it holds the sauce just as well.

How do I prevent the baked ziti from becoming mushy?

The best way is to cook the pasta just until al dente, a few minutes less than package instructions. Also, wait to toss the pasta with the sauce until you're ready to assemble, so the pasta doesn’t soak too long before baking.

Can I make this recipe ahead of time?

Yes! You can assemble the entire casserole a day ahead and refrigerate it, which actually improves the flavor. You can also freeze it in a wrapped dish for up to three months and bake when ready.

What type of cheese should I use for the best flavor?

Freshly shredded mozzarella and Parmesan are best for melt and flavor. Avoid pre-shredded cheeses that contain anti-caking agents, as they don’t melt as well. The ricotta mixture adds creamy richness and balances the cheesy layers beautifully.

Final Thoughts

This Cheesy Baked Ziti with Italian Sausage Recipe is one of those dishes I come back to again and again because it wraps up everything I want in a comfort meal: layers of cheesy, meaty goodness with just enough herbaceous brightness to keep it balanced. It’s great for feeding a crowd but also just as rewarding when it’s just you cozying up with a big bowl. I hope you give it a try—it might just become your new weeknight favorite too!