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Easy chorizo pasta bake with basil in a baking dish.

Baked Ziti with Sausage Recipe

This hearty and delicious baked ziti with sausage is perfect for a family dinner or a cozy night in. Featuring spicy Italian sausage, rigatoni, and a zesty homemade arrabbiata sauce, this dish is sure to become a favorite. It's easy to prepare and feeds four people, making it an ideal choice for a satisfying and flavorful meal.
5 from 13 votes
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6 Servings
Author: Deborah Rainford

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

Calories: 851kcal | Carbohydrates: 71g | Protein: 38g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 115mg | Sodium: 1150mg | Potassium: 849mg | Fiber: 5g | Sugar: 9g | Vitamin A: 895IU | Vitamin C: 14mg | Calcium: 428mg | Iron: 4mg
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