Baked Ziti with Sausage

This baked ziti with sausage recipe is a rich twist on tradition. Instead of the red sauce and ground beef that are normally in the original baked pasta recipe, this version features Italian sausage links and a velvety homemade white sauce. We combine the sauce and sausage with layers of tender pasta, three kinds of cheese—Parmesan for flavor, mozzarella for meltiness and cottage cheese for creaminess—and bake everything together until the casserole is bubbly and ooey-gooey all over.

Baked ziti and sausage is a comforting meal for Sunday family dinners that’s easy enough to make on weeknights. It’s also make-ahead friendly, so you can prep it in advance and bake or reheat it whenever. Just add a salad, and dinner is served!

Ingredients for Baked Ziti with Sausage

• Pasta: Ziti is the classic choice. The hollow tubes trap creamy sauce and melty cheese in every bite. Other small, tubular pasta shapes like penne, rigatoni or shells also work. Just be sure to cook the pasta to al dente so it doesn’t get mushy in the oven.
• Italian sausage: Sliced sausage links add rich, savory flavor and hearty texture to the dish. Choose mild or hot Italian sausage depending on your spice preference, or try turkey sausage for a lighter option. If you prefer a crumbled texture, remove the casings and break the sausage with a wooden spoon or use bulk sausage.
• Butter: Butter adds richness and creates the base for the creamy white sauce. Use unsalted butter so you can control the seasoning.
• Flour: All-purpose flour thickens the sauce (just like a roux) and transforms butter and milk into a smooth, velvety coating for the pasta.
• Milk: Milk gives the sauce its luscious, creamy texture. This recipe calls for 2%, but you can use whole milk for even more richness. Just avoid skim milk—it can make the sauce thin and grainy.
• Cheeses: Grated Parmesan adds a sharp, nutty flavor and shredded mozzarella melts into a gooey, golden topping. A layer of cottage cheese in the middle adds extra creaminess with a hint of tang, plus extra protein. Feel free to swap ricotta for the cottage cheese if you prefer a smoother texture.
• Egg: The egg binds the cottage cheese mixture, giving it structure so it doesn’t ooze when sliced.
• Seasoning: Fresh parsley brightens the rich flavors, but dried parsley works in a pinch—just use about 1/3 of the amount called for in the recipe. Finish the casserole with a sprinkle of paprika on top for a hint of color.

Directions

Step 1: Cook the pasta

Preheat the oven to 350°F. Cook the pasta in a large pot of boiling water according to the package directions. Drain the pasta well and transfer it to a large bowl.

Editor’s Tip: Salt the cooking water for more flavorful pasta, and cook the ziti until just al dente to ensure it stays firm as it bakes.

Step 2: Brown the sausage

While the pasta cooks, heat a skillet over medium heat. Add the sausage links and cook them until they’re browned all over with no pink remaining. Drain any excess fat and cut the sausage into 1/2-inch slices.

Step 3: Make the white sauce

Melt the butter in a large saucepan. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon of pepper until smooth.

Gradually whisk in the milk.

Bring to a boil and cook, whisking constantly, until the sauce thickens, about two minutes.

Remove the pan from the heat and stir in 1/4 cup of the grated Parmesan.

Then, pour the sauce over the pasta and toss to coat it.

Editor’s Note: Be sure to cook the flour with the butter for a minute or two to remove the raw flavor and smell.

Step 4: Layer the dish

In a small bowl, stir together the egg, cottage cheese, parsley and the remaining Parmesan, salt and pepper.

Spoon half the pasta mixture into a greased 2-1/2-quart baking dish. Spread the cottage cheese mixture over the top.

Stir the sliced sausage into the remaining pasta mixture.

Spread the sausage pasta mixture over the cottage cheese layer.

Top the dish with the shredded mozzarella cheese and a sprinkle of paprika.

Step 5: Bake the ziti

Bake, uncovered, for 30 to 35 minutes until the casserole is hot and bubbly and a thermometer inserted in the center reads 160°.

Editor’s Tip: Let the baked ziti stand at room temperature for 5 to 10 minutes before digging in. The short rest helps the layers set for easier serving.

Recipe Variations

• Try a different meat: Use ground sausage, beef or turkey instead of Italian sausage links. You could also use shredded rotisserie chicken, or add sliced pepperoni or crumbled bacon for extra richness.
• Go meatless: Omit the sausage and add plant-based meat crumbles and/or sauteed veggies for a hearty vegetarian version.
• Change the cheese: Swap ricotta for the cottage cheese to make the filling smoother, or try provolone instead of mozzarella for a sharper melt.
• Add some veggies: Saute your favorite veggies to add color and texture to the dish. Chopped mushrooms, onion, zucchini, bell peppers, eggplant, broccoli or a few handfuls of spinach are all tasty additions—just toss them with the pasta and sauce before baking.
• Make it with red sauce: Swap the creamy white sauce for your favorite marinara or tomato-based pasta sauce for a classic flavor. You can also mix half white sauce and half red sauce to give this pasta dish a bit of blush.

How to Store Baked Ziti and Sausage

Let the baked ziti cool to room temperature, then either cover it tightly with foil or transfer it to an airtight container. Store it in the refrigerator for up to four days.

Reheat individual portions in the microwave, or reheat the whole casserole (covered with foil) in a 350°F oven until it’s warmed through. Add a splash of milk before reheating to loosen the sauce and keep the pasta creamy.

Can you freeze baked ziti with Italian sausage?

Yes, you can freeze baked ziti with Italian sausage, though the creamy sauce can separate or become grainy after thawing. Assemble the ziti in a freezer-safe baking dish or foil pan and bake it as directed. Let it cool completely to room temperature, then wrap it tightly with storage wrap, followed by a layer of aluminum foil. Freeze it for up to three months.

Before reheating the baked ziti with Italian sausage, thaw it overnight in the fridge. Unwrap it, cover it loosely with a fresh piece of foil and bake it at 350° for about 35 minutes until it’s bubbly.

Can you make baked ziti with sausage ahead of time?

Absolutely! Baked ziti with sausage is a perfect make-ahead meal. You can refrigerate it for up to four days or freeze it for up to three months. For quick, reheat-and-eat meals, cut the cooled ziti into individual portions and store them in microwave-safe containers—just warm the portions until they’re hot and bubbly for an instant meal.

Baked Ziti with Sausage Tips

Can I use jarred sauce instead of homemade?

Of course! If you’re short on time, swap in a good-quality jarred Alfredo sauce and skip Step 3 (the butter, flour and milk). Taste the sauce before using it and adjust the seasoning to your liking—stir in extra Parmesan, a pinch of Italian seasoning or a dash of black pepper to make it your own.

You can also use marinara or one of our Test Kitchen’s favorite jarred pasta sauces to make a more traditional baked ziti.

Should you cover the baked ziti during baking?

Not for this recipe! This baked ziti with sausage should bake uncovered so the top can turn beautifully golden and crisp. Leaving it uncovered also lets excess moisture evaporate, so the casserole isn’t overly saucy.

If you’re reheating a frozen or leftover pan of ziti, cover the dish loosely with foil to prevent it from drying out while it warms through.

Can I double this recipe?

Yes, you can! To make a double-batch of baked ziti with sausage, simply double all the ingredients and layer them in a deep 13×9-inch baking dish or two smaller casseroles. You may need to add 10 to 15 minutes of extra bake time for a larger pan; look for a bubbly top and check that the center reaches 160° to ensure it’s cooked through.

What can you serve with baked ziti and sausage?

Baked ziti with sausage is creamy and cheesy, so it pairs best with light, fresh sides to balance out all that heartiness. Serve this baked ziti with a crisp green salad with a tangy vinaigrette, or add a side of roasted or steamed broccoli or green beans. Don’t forget a warm slice of garlic bread or a crusty Italian loaf to soak up the last bits of sauce and cheese!