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posted by Christy Denneyon Jul 8, 2020 (updated Mar 1, 2022) 104 comments »
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This Easy Baked Ziti is a great Italian casserole recipe for feeding a crowd filled with layers of pasta, sausage, and cheese. This is my favorite recipe when I have to entertain company.
EASY BAKED ZITI
For the first year of our marriage whenever I cooked I instinctively made enough foodfor ten people at least without even thinking about it. I was just used to cooking for a ton of people being from such a large family.
Back then John could almost kill a whole 9X13 pan of food by himself…but things change. His metabolism has slowed down and he doesn’t eat nearly as much as he used to. As for me…I’m still trying to find my metabolism from those days. It must be hiding in a closet somewhere with my pre-birthing hips!
My mom’s house is still the gathering place on Sunday. Every Sunday my mom still makes enough food for around 40 people. Sometimes only 10 people come over, sometimes a huge crowd. Although I live thousands of miles away from her now, on Sundays I still tend to cook big meals.
I am always looking for recipes to feed a crowd since we like to have friends over to our house for dinner often. This easy Baked Ziti recipe is great because both the kids and the adults will like it. It’s also a great take in meal for someone who is sick or just had a baby.
In full disclosure, I have two baked ziti recipes. This Baked Ziti is a little more complex and uses more pans. It’s more traditional. This ziti recipe is a little easier and better for when you don’t have as much patience or time.
Add a salad and some garlic bread and you’re set.This easy Baked Ziti recipe makes a heaping 9X13 casserole so if you are just feeding your little family you should half it.The sour cream and Provolone give itgreat flavor.Ithas a similar tasteto lasagna without all the hard work!
INGREDIENTS
- GROUND ITALIAN SAUSAGE– Sausage is my preferred ground meat but you could use ground beef or ground turkey as well. For extra flavor use hot sausage.
- ZITI– really any short pasta or tubed pasta can be used (penne pasta or rigatoni) in this pasta bake but ziti pasta is great for this recipe. The shape of the ziti noodles is good for this sauce and filling.
- ONION –
- GARLIC – I like to use fresh minced garlic but you can use garlic powder as a sub.
- MARINARA SAUCE– you can use homemade marinara sauce but as far as jarred sauce I really like Rao’s marinara. It tastes homemade. Tomato paste doesn’t provide enough tomato flavor in the pasta sauce.
- SOUR CREAM– ricotta cheese is sometimes used in pastas but sour cream is the unexpected special ingredient that makes this creamy.
- MOZZARELLA CHEESE– I don’t use fresh mozzarella but shredded mozzarella cheese, Italian cheeses of any kind can be used.
- PROVOLONE CHEESE
- PARMESAN CHEESE
- ITALIAN SEASONING
Tips for How to Make Baked Ziti:
- It’s important to cook your pasta al dente. The pasta continues to cook when you bake it and you don’t want the ziti to be soggy.
- The recipe calls for Italian sausage but using a hot sausage will give it a lot of flavor if you like a little heat.
- If you want to make ahead of time and freeze, this Baked Ziti freezes well.
OTHER ITALIAN RECIPES
- Unstuffed Shells Casserole
- Chicken Parmesan Meatballs
- One-Pan Baked Ziti Skillet
- Chicken and Spinach Stuffed Shells
- Sausage Baked Ziti
- One-Pan Spinach Artichoke Pasta
- Chicken Broccoli Alfredo
- One-Pan Chicken Parmesan Pasta
Easy Baked Ziti
4.27 from 46 votes
This Easy Baked Ziti is a great Italian casserole recipe for feeding a crowd filled with pasta, sausage, and cheese.
PrintPinRate
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Total Time: 50 minutes mins
Servings: 10 servings
Ingredients
- 1 pound dry ziti pasta
- 1 onion, diced finely
- 1 pound Italian sausage
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasonings
- 2 (26 ounce) jars marinara sauce, (I like Rao's)
- 6 ounces Provolone cheese, sliced ( 9 rounds)
- 1 cup sour cream
- 8 ounces mozzarella cheese, shredded, (2 cups)
- grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add ziti pasta, and cook until al dente according to package directions, about 8 minutes; drain.
In a large skillet, brown onion and sausage (or beef ) over medium heat. Drain the fat. Add minced garlic and cook for a minute or so. Add the marinara sauce and Italian seasonings to the cooked sausage, and simmer 15 minutes.
Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 meat sauce mixture, all of the Provolone cheese, all of the sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese.
Spray aluminum foil with cooking spray so it doesn't stick to the cheese. Bake for 20 minutes in the preheated oven. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and starts to brown. Top with fresh basil if desired.
Notes
Source: adapted from Allrecipes
Cuisine: Italian
Course: Main Course
Author: Christy Denney
All Recipes Beef Casseroles Feeding a Crowd Freezer Meals Italian Main Dishes Pasta Pork
originally published on Jul 8, 2020 (last updated Mar 1, 2022)
104 comments Leave a comment »
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104 comments on “Easy Baked Ziti”
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Lee Ann Luman — Reply
This my “go to” when I’m cooking for a crowd or need something to take to a family who needs a yummy meal!
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Rene keil — Reply
Tried for the first time tonight, very good. I used Italian sausage even though it’s not my favorite. I think beef would make it bland because it doesn’t have flavor like sausage. Doesn’t take long to make!!
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Christy Denney — Reply
Yes I love sausage! It does add so much flavor.
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Gage — Reply
Whoops I must suck a reading! Lol you DO mention it, duh! Sorry about that!
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Christy Denney — Reply
No worries!
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Gage — Reply
You mention the diced onion in the ingredients, but not in the instructions. I have a good guess of where it goes, but a less experienced cook may not. Great recipe!
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Nicole — Reply
Started making this once a week for our family of 7! It’s perfect to make ahead of time for nights you have to run out the door to activities!
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Christy Denney — Reply
Glad you like it!
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Monica — Reply
Can you use penne pasta instead of ziti?
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Christy Denney — Reply
Of course!
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Lisa Yaskiw — Reply
We LOVE a good pasta bake in my house. My youngest picked this for supper from one of my Pinterest boards. I split the recipe into 2 8×8’s when I assembled it. One for the freezer and one for supper tonight. THIS is now our new fave pasta bake. Can’t wait to make it for company when COVID restrictions are no longer.
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Christy Denney — Reply
Yes! So happy you liked it!
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Brittany — Reply
If I am making this without the sausage, should I add additional noodles or stick to 1 pound?
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Christy Denney — Reply
You shouldn’t need to adjust. Stick with one pound.
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Kristin — Reply
I’m not a fan of sour cream. Do you have to use sour cream or what would be a good alternative? (Not a fan of ricotta either lol)
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Christy Denney — Reply
You could leave it out. Or cream cheese?
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Monique Ranger — Reply
I have been making this for years now. I found in on pinterest.
I just decided to explore your site for more ideas/recipes.
I have already pinned 3 other recipes and am planning on making the Lemon Orzo chicken soup tonight.
Thank you so much!
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Christy Denney — Reply
Thank you Monique! Glad you love it!
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Michelle — Reply
This is a delicious/different baked ziti with or without meat! I use boars head piquant provolone sliced really thick (from deli department). Everyone loves this. Thanks for sharing.
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Christy Denney — Reply
You’re welcome!
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Melissa D. in TX — Reply
Had this for dinner tonight and it’s a keeper! Even my picky, “I don’t like pasta”, daughter liked it. Big thumbs up!
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Christy Denney — Reply
So happy to hear that!
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Gabriella Jacobs — Reply
I’ve never tried making baked ziti with sour cream I’m kinda scared to try it I think my momma is rolling in her grave lol 😝
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Christy Denney — Reply
Ha true. Definitely not traditional.
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Cheryl Leising — Reply
I love Rao’s sauce! I knew we were the same spirit animal! 🙂 This recipe looks awesome–
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Christy Denney — Reply
Roa’s is great!
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John F — Reply
For years I’ve been making our Italian version with ricotta cheese and I’m trying to imagine the combination of provolone and sour cream to replace that – otherwise all else the same. Will have to give it a shot without telling my wife who is not a fan of provolone (I am).
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Christy Denney — Reply
I do have another version of baked ziti. You might like that one!
https://www.the-girl-who-ate-everything.com/easy-baked-ziti/
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Jane Van Rooyen — Reply
Thank you – this looks yummy!!!!
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Christy Denney — Reply
You’re welcome.
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Charlene — Reply
This recipe is amazing! I used meatballs because I didn’t have sausage. I also substituted american cheese for provolone because I didn’t have that either. Added alittle more sauce and it turned out amazing. My picky eater kiddos even liked it. That’s a win right there!
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Christy Denney — Reply
Awesome!
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Marnie — Reply
This was very good. I think it could use a little bit more sauce and 2 pounds of meat instead of one. Also think some diced bell pepper would be good.
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Christy Denney — Reply
Glad you enjoyed it.
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Gabby — Reply
This is my FAVE recipe! I just made it and didn’t use any meat because I made this on a whim and didn’t have any defrosted. Perfect meal to treat myself to while boyfriend is out! Thank you 🙂
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Christy Denney — Reply
Glad you loved it!
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Doreen — Reply
I don’t eat meat. Have you tried it without meat and do you think it will still be good.
Making tomorrow using homemade sauce.-
Christy Denney — Reply
I definitely think you could make it meatless.
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Janet Bareiss — Reply
I’ve made it meatless and with crumbles. Both very good
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Christina Crosby — Reply
Thank you for sharing. This is a hit in my household and my family goes crazy over it. Comforting and filling with a punch of taste on your pallet. Love this and share with all my friends.
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Christy Denney — Reply
Thank you! I love it too!
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Chandra — Reply
Can you thaw in fridge then cook ( reheat later in day .?
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Christy Denney — Reply
Yes, absolutely!
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Samantha — Reply
This recipe is amazing, the best baked ziti I have ever had. I love the flavor of the sour cream in it, I never would have thought of that! It is now in my weekly rotation. I half the recipe since it is only my boyfriend and I, and we use the leftovers for lunches. Thanks for the great recipe!
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Christy Denney — Reply
You’re welcome! it’s one of my faves.
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Tanya — Reply
I made this last night for dinner and it was a hit! I’m cooking for girls camp this year and want to add this to the line up. I need to feed about 145 people. At the very least, I will precook the meat at home. How do you think it would work if I made the sauce and simmered it the 15 minutes and then froze it? Then at camp, I could boil the pasta and simply assemble the dish and bake it. I don’t have the freezer room to make them all completely up ahead of time.
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Christy Denney — Reply
I think it would totally work! Wow. Impressive that you’re feeding all of girls camp. Here are a couple of others I would consider if you need more meals: Good luck!
https://www.the-girl-who-ate-everything.com/2010/06/poppy-seed-chicken.html
https://www.the-girl-who-ate-everything.com/2011/09/slow-cooker-chicken-caesar-sandwiches.html
https://www.the-girl-who-ate-everything.com/2011/05/root-beer-pulled-pork-sandwiches.html
https://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html
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Lisa Jennings — Reply
Would leftovers freeze and reheat well? I’m now feeding less people than planned so I may have to just do half a recipe and try and find a smaller pan.
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Christy Denney — Reply
Yup! I always freeze this one.
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Rachel — Reply
Love this recipe. If I was to freeze it (after asembly) how long would it take to bake?
Tia-
Christy Denney — Reply
I think it would take about 30-40 minutes.
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Tammy — Reply
could you just add the sour cream into the sauce to kind of hide it? my husband is not a hug fan of sour cream.
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Christy Denney — Reply
Sour cream haters never know it’s in there. I promise.
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Ashley mauldin — Reply
I want to make this for about 40 ppl. How many does this recipe feed?
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Christy {The Girl Who Ate Everything} — Reply
I would say it feeds around 10 people depending how big your portions are.
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Caroline C — Reply
Thank you so much for this amazing recipe! I made this yesterday to serve tonight, and it was just delicious. The only change I made is that I added half a cup of red wine (Merlot) to the meat sauce, and let it simmer down for an hour or so. Four adults and two little ones scarfed down the entire pan in record time! Thanks again!
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Jen — Reply
This recipe is AMAZING! Quick question though – Could you divide the recipe and freeze half of it?
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Christy {The Girl Who Ate Everything} — Reply
Yes! It freezes great!
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Rachel — Reply
At what point in the process would you freeze this? After assembling but before baking?
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Christy {The Girl Who Ate Everything} — Reply
Yes! Exactly. Freeze after assembly but before baking.
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Dayna — Reply
Sorry if this is a silly question but you drain the fat from the meat and onions right? Thanks!
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Christy {The Girl Who Ate Everything} — Reply
Not a silly question. Yes, you should drain the fat.
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Ashley — Reply
Do you think I could make this up the night before and just add cheese and bake the next day?
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Christy {The Girl Who Ate Everything} — Reply
Totally. I’ve done that many times…
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Isabelle — Reply
I love this recipe.
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rachel halpern — Reply
what cheese can i substitute for provolone?
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Christy {The Girl Who Ate Everything} — Reply
You can use Mozzarella but it doesn’t have as sharp of a taste.
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Elizabeth — Reply
I love this recipe! I like to sub mushrooms for the meat. Shiitake and dried boletes have really nice, hearty flavor but are expensive. I use half button and half “gourmet” to keep it reasonable. My husband doesn’t even miss the meat! And he is a meat lover!!!
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Heather — Reply
Just made this tonight.. it is fantastic!! I have made a few different recipes and most of them called for ricotta but this honestly is MUCH MUCH better!! Thank you for the recipe!! It is a keeper for sure!
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Kathi Hoffman — Reply
This sounds very good. I make something very similar to this. Next time I want to make that, I am going to try this! Thanks for the recipe!
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Katerina — Reply
This may be a dumb question but ground sausage right??
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Shelley Pierce — Reply
ground sausage or links?
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Melody Canterberry — Reply
This looks delish. I was looking for something to take to a tailgate on Friday, and I’ve found it. Thanks so much!
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Christy {The Girl Who Ate Everything} — Reply
@azbaby24,
I use Prego. Sometimes the sausage garlic flavor or three cheese. It really doesn’t matter. -
azbaby24 — Reply
So what is your go to brand for jar sauce???
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Amber — Reply
This dish looks yummy!I’m making this for dinner tomorrow night!!
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Christy {The Girl Who Ate Everything} — Reply
@Amanda,
You need two 26 ounce jars – 52 ounces total. Sorry if that was confusing. -
Amanda — Reply
Is it supposed to be 2-26 oz jars each or two jars totaling 26oz?
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Christy {The Girl Who Ate Everything} — Reply
@Laura,
If you half it then use a 9X9 pan. Good luck! -
Laura — Reply
If I half the recipe, what size pan should i use? There is only 2 of us.
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crzygrl07 — Reply
That picture should be illegal. It is food p*rn! haha. I want that ziti and I want it NOW! lol. Can’t wait to try this…literally!
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Christy {The Girl Who Ate Everything} — Reply
Rayna Lynn,
This serves about 10 people. I love making it for company! -
Rayna Lynn — Reply
Do you know how much 1 pan can serve? I have to cook dinner for 12-15 people Sunday and i’m trying to find some good recipe.
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Erin.MacDougall — Reply
Yummy. I just made this and I love it. Next time I may add some sauteed mushrooms as well. So good though and I love that it makes so much, but keeps well in the fridge for leftovers.
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Anonymous — Reply
My husband and I really enjoyed this meal! The Italian sausage was a nice switch from the typical ground beef…and I did leave out the sour cream. We don’t touch the stuff 🙂 I think what I liked most about it was that the proportion of sauce to meat to cheese to noodles was spot on!
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playground safety — Reply
hmmm. you give an idea what recipe to cook this coming weekend. Thanks:)
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Tara — Reply
This. Was. Fantastic. It did make a huge pan even though I halved it but my kiddos and husband ate every last bit of the leftovers. This is a keeper. I used sweet italian sausage.
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sam and brittney — Reply
I loved this recipe! Thanks for sharing! Your blog is the best!
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Marci — Reply
This was definitely a hit with my family! Thanks for the recipe!
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Zom G. — Reply
Yum Yum! Husband and Toddler approved. Doesn’t get much better than that!
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Tamie Myers — Reply
Made this for dinner tonight and oh my goodness.. this was Amazing!!!! My husband said this was now his new fave meal.. which says a lot!! I did make it was mild sausage and left out the onions to make it more kid friendly.. I have to make a dinner for a family next week and I am definitely going to make this! Thank you!!
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Tamie Myers — Reply
Made this for dinner tonight and oh my goodness.. this was Amazing!!!! My husband said this was now his new fave meal.. which says a lot!! I did make it was mild sausage and left out the onions to make it more kid friendly.. I have to make a dinner for a family next week and I am definitely going to make this! Thank you!!
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REEDER — Reply
Made this for dinner last night and it was Ohhhh Soooo Delicious! I only used the sour cream on my half of the pan because my hubby hates it…. but had I kept that little part a secret, he never would have known what it was….. It really made the dish! It really does make a lot, and my hubby can eat….. we still have half a pan left, but I’m sure it will be even better today! A definite keeper!!
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Cabra Clan — Reply
Made this last night and it was the best baked ziti I’ve ever made! We used mild sausage so our toddler could eat it without the spice. It was so flavorful! I can’t imagine how much even better it would be with hot sausage. I wasn’t sure about the provolone and sour cream since I’d never done that before but it was so very yummy!! Thanks for sharing!
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Heidi — Reply
I couldn’t find my baked ziti recipe and saw this on my rss feeds the night I was supposed to make it = CLUTCH! Tasty, thanks! I think my sauce was a little too watery (didnt simmer long enough probably >.<) so it was kinda messy to serve, but oh well, we were happy. What's a little sauce and cheese makeover of the table?
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Emily {Frilly Details} — Reply
I just discovered your blog… and I’m in LOVE!!!! I want to try every single recipe you have posted! And your pictures are just amazing. I’m adding you to my favorite’s list! 🙂
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Tupper Cooks! — Reply
Nice, like really nice. Ziti is one of those meals that is easy to prep, yet, fills the soul (and stomach). Great job and awesome pic-
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Memória — Reply
I love baked pasta. Have you tried using a homemade sauce? YUM!
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Lisa S — Reply
I’ve been using this recipe for a few years now. So good and comforting.
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Christy and John — Reply
Alanya,
I actually think chicken would be awesome in it. Some people left the meat out all together (on Allrecipes’ reviews) and they said it was still good.Christy
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Alanya/Ally — Reply
I’m not a sausage lover, so could you replace it with chicken?
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Christy and John — Reply
Lindsey,
Oops thanks for the correction. The original recipe calls for ground beef but I used sausage because I think sausage adds so much flavor. I have corrected it in the instructions.Christy
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Holly — Reply
My family will love this one!! Thanks for the great recipe:)
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Lindsey — Reply
one pound hot italian sausage or one pound ground beef?
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