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This baked ziti recipe layers tender pasta with a rich sausage meat sauce, creamy ricotta, and plenty of melted cheese. A crisp sourdough breadcrumb topping gives the finished casserole a little extra crunch, making this easy baked ziti a cozy pasta dinner for family meals or gatherings.
I’ve found that cooking the pasta just until al dente and layering it with plenty of meat sauce makes a big difference. The ziti stays saucy as it bakes instead of turning dry, and every scoop has plenty of sauce and melted cheese.
Serve it with Italian bruschetta to start the meal, or add rosemary sourdough bread alongside it for soaking up the extra sauce.
Why You’ll Love This Recipe
Ingredients To Make This Baked Ziti
Variations & Add-Ins
Emily’s Recipe Tips
Cook the pasta just until al dente – The ziti continues cooking in the oven, so boiling it about 1–2 minutes less than the package directions helps prevent soft, mushy pasta.
Use freshly shredded cheese – Freshly grated mozzarella and Parmesan melt more smoothly than pre-shredded cheese.
Layer everything evenly – Distributing the pasta, meat sauce, ricotta mixture, and cheeses in layers helps you get a little of everything in each serving.
Toast the sourdough for extra crunch – Toast the sourdough slices until golden and crisp before turning them into panko breadcrumbs for a crispier topping.
How To Make Baked Ziti
- Cook the pasta – Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Make the meat sauce – Heat a drizzle of olive oil in a large skillet over medium heat and sauté the chopped onion until softened. Add the Italian sausage and optional ground beef, cook until browned, then stir in the marinara, Italian seasoning, and crushed red pepper flakes and simmer on low for 10–15 minutes.
- Mix the ricotta filling – Stir together the ricotta, beaten egg, Parmesan, salt, and black pepper until smooth and well combined.
- Assemble the ziti – Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Spread ⅓ of the meat sauce in the bottom, layer with half the ziti, spoon the ricotta mixture over the pasta, then add the provolone and 1 cup mozzarella. Add another ⅓ of the meat sauce and the remaining pasta, then finish with the remaining sauce, 1 cup mozzarella, and Parmesan.
- Add the sourdough topping – Toast the sourdough until golden and crisp, let it cool, then pulse it into sand-like crumbs. Mix the breadcrumbs with olive oil, garlic powder, and chopped parsley or basil, then sprinkle evenly over the cheese.
- Bake the ziti – Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and the breadcrumb topping is golden brown.
- Let it rest – Let the baked ziti sit for 5 minutes before serving so the layers have time to set.
Storage Suggestions
What To Serve Baked Ziti With
Baked Ziti FAQs
More Dinner Recipes from the Cottage
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Homemade Baked Ziti
Prep:15 minutes Cook:45 minutes Total:1 hour Equipment
- Large pot
- large skillet
- Medium Mixing Bowl
- Small Mixing Bowl
- 9×13 inch baking dish
- Food processor or spice grinder
- aluminum foil
Ingredients
For the Pasta and Meat Sauce
- 1 pound dry ziti pasta 450 grams
- 1 large onion finely chopped
- 1 pound ground Italian sausage 450 grams
- 1 pound ground beef optional for extra meaty sauce, 450 grams
- 3 cups marinara sauce homemade or your favorite jarred brand, 710 milliliters
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes optional for heat
For the Cheese Layers
- 1 cup ricotta cheese 250 grams
- 1 large egg beaten
- 12 slices provolone cheese 119 grams
- 2 cups shredded mozzarella cheese divided, 225 grams
- ½ cup grated Parmesan cheese divided, 50 grams
- Salt
- Black pepper
For the Sourdough Breadcrumb Topping
- 1 cup sourdough panko breadcrumbs 120 grams
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley or basil chopped
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil and cook the ziti until just al dente, about 7–8 minutes. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Make the meat sauce – Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the Italian sausage and optional ground beef and cook until browned, breaking the meat into crumbles as it cooks. Stir in the marinara, Italian seasoning, and crushed red pepper flakes. Reduce the heat to low and simmer for 10–15 minutes, stirring occasionally.
- Mix the ricotta filling – Stir together the ricotta, beaten egg, Parmesan, salt, and black pepper until smooth and well combined.
- Assemble the ziti – Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Spread a layer of meat sauce over the bottom, followed by half of the cooked ziti. Spoon the ricotta mixture over the pasta and gently spread it out, then add the provolone and mozzarella. Add another layer of meat sauce and the remaining pasta, then finish with the remaining sauce, mozzarella, and Parmesan.
- Add the sourdough topping – If making the sourdough panko from bread, toast the sourdough until golden and crisp. Let it cool completely, then pulse it in a food processor or spice grinder until it resembles sand-like crumbs. Toss the breadcrumbs with the olive oil, garlic powder, and chopped parsley or basil, then sprinkle evenly over the cheese.
- Bake the ziti – Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and the sourdough breadcrumb topping is golden brown and crisp.
- Let it rest – Let the baked ziti rest for 5 minutes before serving so the warm, cheesy layers have time to set.
Notes
Storage – Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days.
Serving Suggestion – Serve with Italian bruschetta to start the meal or rosemary sourdough bread for soaking up the extra sauce. Homemade tiramisu makes a lovely finish for a full Italian-inspired dinner.
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
