This baked ziti with sausage is a hearty, flavorful dish perfect for family dinners. With spicy Italian sausage, rigatoni, and homemade arrabbiata sauce, this family favorite is so easy to prepare.
Try my ricotta stuffed shells and this one-pan lasagna for more cozy pasta bake recipes.
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⭐️ Why this recipe works
- Hearty and Filling: The combination of pasta and sausage makes it a filling meal, perfect for feeding a crowd.
- Make-Ahead Friendly: You can prepare the components ahead of time and bake it when ready to serve.
- Versatile: Easy to customize with different meats, cheeses, or additional vegetables.
- Bold, flavorful sauce: The arrabbiata sauce is rich and spicy, perfectly complementing the savory sausage.
🧾 Ingredients notes
- Italian Sausage: Adds a savory, meaty flavor to the pasta bake.
- Crushed Tomatoes: Form the sauce's base, adding texture and tomato flavor.
- Garlic: Adds a fragrant, savory base to the sauce.
- Red Pepper Flakes: Provides heat and spiciness to the arrabbiata sauce.
- Fresh Basil: Optional, adds a fresh, aromatic note to the sauce.
- Rigatoni Pasta: The ridges hold the sauce so well and the thickness of the pasta ensures that it will retain shape and texture once baked.
- Ricotta Cheese: Provides creaminess and helps bind the pasta together.
- Mozzarella Cheese: Melts beautifully, creating a gooey, cheesy top layer.
- Parmesan Cheese: Adds a sharp, salty flavor to the dish.
- Fresh Basil for Garnish: Optional, adds a pop of color and freshness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Baked Ziti With Sausage recipe step-by-step
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain and set aside.
- Prepare the Arrabbiata Sauce: Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes, and sauté until fragrant. Add crushed tomatoes and sugar, season with salt and pepper, and let simmer for 15-20 minutes. Stir in fresh basil if using.
- Prepare the Sausage: Cook Italian sausage in a skillet over medium heat until browned and cooked through. Drain excess fat.
- Combine Ingredients: In a large bowl, mix cooked rigatoni, sausage, and arrabbiata sauce until pasta is evenly coated.
- Layer the Dish: In a 9x13 inch baking dish, spread half of the pasta mixture. Dollop half of the ricotta cheese over the pasta, then sprinkle with half of the mozzarella and Parmesan. Repeat with remaining ingredients.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Serve: Let the dish cool for a few minutes, garnish with fresh basil if desired, and serve hot.
📖 Substitutions and variations
- Meat: Substitute Italian sausage with ground beef, turkey, or a meatless sausage alternative for a different flavor profile.
- Cheese: Swap ricotta with cottage cheese or add a layer of béchamel sauce for extra creaminess.
- Pasta: Use penne instead of rigatoni if preferred.
- Vegetables: Add sautéed bell peppers, spinach, or mushrooms to the pasta mix for extra nutrients and flavor.
- Spice Level: Adjust the amount of red pepper flakes to control the heat level.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Perfectly Cooked Pasta: Ensure the pasta is cooked al dente, as it will continue to cook in the oven and absorb more sauce.
- Sauce Consistency: If the sauce is too thick, add a splash of pasta cooking water to reach the desired consistency.
- Cheese Layering: For a beautifully melted cheese top, grate your own mozzarella and Parmesan rather than using pre-shredded varieties which often contain anti-caking agents.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled baked ziti in an airtight container in the fridge for up to 3 days.
- Freezer: Place the baked ziti in a freezer-safe container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, cover the dish with foil and warm it in a 350°F (175°C) oven for about 20-25 minutes or until heated through. Alternatively, individual portions can be microwaved until hot.
❓Recipe FAQ's
Yes, you can assemble the dish up to a day in advance, cover it, and store it in the fridge. When ready to bake, follow the baking instructions, adding an extra 10 minutes to the covered baking time to ensure it heats through.
You can substitute rigatoni with penne or any other short pasta. Just make sure to cook it al dente according to the package instructions.
To prevent the baked ziti from drying out, ensure that the pasta is well-coated with sauce before baking. Cover the dish with foil during the first part of baking to retain moisture and avoid overbaking.
Italian sausage, either sweet or spicy, works best for this recipe. However, you can use any sausage you prefer, including chicken or turkey sausage.
More easy and comforting pasta recipes:
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Baked Ziti with Sausage Recipe
Ingredients
For the Arrabbiata Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes, adjust to taste
- 28 ounces crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- ¼ cup fresh basil, chopped (optional)
For the Baked Ziti:
- 1 lb rigatoni pasta
- 1 lb Italian sausage, casings removed
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish, optional
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Arrabbiata Sauce:
- In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté until fragrant, about 1-2 minutes.
- Add the crushed tomatoes and sugar, stirring to combine. Season with salt and pepper to taste.
- Let the sauce simmer for 15-20 minutes, stirring occasionally. If using, stir in the fresh basil during the last few minutes of cooking.
Prepare the Sausage:
- In a large skillet, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Combine Ingredients:
- In a large mixing bowl, combine the cooked rigatoni, browned sausage, and arrabbiata sauce. Mix well to coat the pasta evenly.
Layer the Dish:
- Spread half of the pasta mixture in a 9x13 inch baking dish. Dollop half of the ricotta cheese over the pasta, then sprinkle with half of the mozzarella and Parmesan cheeses. Repeat with the remaining pasta mixture, ricotta, and cheeses.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
- Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Serve hot and enjoy!
Notes
- Sauce Variation: Adjust the red pepper flakes in the arrabbiata sauce to suit your spice preference.
- Cheese Options: For a creamier texture, you can add a layer of béchamel sauce between the pasta layers.
- Make Ahead: This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. If baking from cold, increase the baking time by 10-15 minutes.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
connie says
This looks real good. What size dish should be used? I ask because the recipe
says two servings. Thanks.
Debs says
Thanks so much Connie! It's about 5x9 inches. So, it's small, but depending on your appetite you may have leftovers.
At says
Looks great but the recipe doesn’t seem to include what you do with the sausages???
Debs says
Hi Amy. So sorry about that. The sausages get fried at the beginning of making the sauce. Recipes been fixed now. Thanks so much. Hope you love this recipe!
Tina Lindquist says
That's a beautiful technique with the pasta. I'm saving this because of the freezer option and that it looks amazing. Thanks for sharing this. Just one question. '1/4 vodka', is that 1/4 cup or 1/4 bottle, because I'm up for either! Love this!
Debs says
Thanks so much Tina! And thanks for catching that! It is a 1/4 cup vodka, but it's to taste so... 😉
Jenni LeBaron says
It's so rare that I indulge in a pasta dish these days, but this is absolutely the recipe I would indulge with. This looks so comforting and tasty! I love the spice kick from the chorizo too!
Sharon says
Two different sauces, loads of noodles and spicy chorizo, yes please! This is a pasta dish I look forward to trying asap.
Debs says
Thanks so much Sharon!
Tamara Andersen says
I love chorizo and arrabbiata sauce, but I've never combined them, This looks and sounds fabulous. Great idea to stand the rigatoni on end too. I know this has to be delicious, and having one in the freezer sounds so appealing!
Debs says
Thanks so much Tamara! It's a lifesaver having one in the freezer!
Christine says
Yum! This looks SO delicious. My kind of meal!!
Analida @ ethnicspoon.com says
This is my kind of make ahead freeze meal for a weeknight! I love spicy arrabbiata sauce! Thanks for sharing!
Debs says
Thanks so much Analida!
Elaine @ Dishes Delish says
I love that you stand up the pasta. My grandmother used to make something similar but with a white cheese sauce. So good! I can't wait to try your recipe with the red sauce! I can just imagine how yummy all that tomatoey goodness getting caught in those pasta holes will taste. Drooling here!
Debs says
Thanks so much Elaine! It's a new family classic!
Anne Murphy says
I like the pasta standing on end! And I'm totally with you about cooking pasta ahead - in the baking dish is tricky.
Debs says
Thanks so much Anne.
Carrie | Clean Eating Kitchen says
I love a pasta bake, it's the best comfort food! I love the flavours you have here!
Debs says
Thanks so much Carrie!
Patti @Patty Cake's Pantry says
This looks delicious, and I love that it's good for freezing. My midweek work nights are frequently crazy, and this would allow my hubby to get dinner on the table when I'm delayed at work. I love all the flavors going on here, too. My husband also loves chorizo, so I know he'll love this one.
Debs says
Thanks Patti! It's so perfect for freezing for a speedy mid week meal!
Ashley @ Big Flavors from a Tiny Kitchen says
This dish is drop dead GORGEOUS!! Love how it looks with all those noodles stacked up in the dish. I'm always on the lookout for meals that freeze well so this one is definitely getting saved for later!
Debs says
Thanks so much Ashley! I'd be lying if I said I don't have a tray of this in my freezer every week!
Rachel says
This pasta bake looks so yummy, especially with the spicy sausage! Standing the pasta on end is a great idea too. I'm going to have to try that technique!
Mary Ann | The Beach House Kitchen says
This is my kind of dish Debs! I love the spicy sauce and the chorizo sausage. This would be a total hit at our house!