There’s a particular kind of magic that happens when you slide a dish of Baked Ziti into the oven. The first time I made this version with Italian sausage, my entire kitchen filled with the most incredible aroma—garlic and fennel from the sausage, sweet tomatoes, and earthy herbs. It’s a memory that comes back every single time I make it. This isn’t just a recipe; it’s a warm, cheesy, deeply satisfying hug on a plate that I absolutely love sharing with friends and family. It’s the dish that makes everyone gather in the kitchen, asking “Is it ready yet?” I’m so excited to share my tested, tweaked, and foolproof version with you.
Ingredients
- 1 pound (450g) Italian sausage, casings removed (see tips below)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, but recommended)
- Salt and freshly ground black pepper, to taste
- 1 pound (450g) ziti pasta
- 15 ounces (425g) whole-milk ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1 pound (450g) low-moisture mozzarella cheese, divided (part shredded, part sliced)
- 1 cup (100g) freshly grated Parmesan cheese, divided
Now, about those ingredients—let’s talk specifics, because they truly matter. First, the sausage: don’t skip the Italian sausage; it makes a huge difference. I strongly recommend using sweet or mild Italian sausage in casings that you remove yourself. The pre-ground “Italian sausage meat” often lacks the same depth of fennel and herb flavor. For the cheeses, whole-milk ricotta is creamier and richer, and for the mozzarella, please grate your own from a block if you can. Pre-shredded bags contain anti-caking agents that prevent it from melting as luxuriously. I’ve tried this both ways, and trust me, the extra few minutes of grating are worth it.
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