Homemade Baked Ziti

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This baked ziti recipe layers tender pasta with a rich Italian sausage meat sauce, creamy ricotta, provolone, mozzarella, and Parmesan.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Calories: 753kcal

Author: Emily Rider

Equipment

Large pot
large skillet
Medium Mixing Bowl
Small Mixing Bowl
9x13 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

Make Ahead – Assemble the baked ziti up to 24 hours in advance, cover, and refrigerate until you’re ready to bake.
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.

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