If you’re craving a comforting, crowd-pleasing pasta dish that feels like a warm hug, you’ve got to try this Baked Ziti with Sausage and Cream Recipe. It’s creamy, cheesy, and packed with savory sausage and that perfect hint of spice. I absolutely love how this turns out every time, and I’m excited to walk you through it step-by-step so you get that golden bubbly top and rich sauce just right.
Why You’ll Love This Recipe
- Creamy yet Balanced: The combination of heavy cream and pecorino gives you a luxurious sauce that’s rich without being too heavy.
- Perfectly Spiced: I use spicy Italian sausage and just a touch of red pepper flakes for a subtle kick that excites your palate.
- Make-Ahead Friendly: You can prep this a day or two in advance, or even freeze it for those busy nights you need comfort fast.
- Family Favorite: My crew goes crazy for this dish every time, and it’s been a reliable recipe for potlucks and weeknight dinners.
Ingredients You’ll Need
These ingredients come together to create a sauce that’s creamy, tangy, and perfectly balanced, while the sausage adds that hearty, savory punch you’re looking for. When shopping, look for good-quality Italian sausage and fresh basil to really make the flavors pop.
- Ziti noodles: I like to undercook these slightly—they’ll finish baking in the oven and stay perfectly tender.
- Ground Italian sausage: Choose spicy or sweet depending on your heat preference; removing casings allows you to crumble it easily while cooking.
- Garlic: Freshly minced for that authentic punch—nothing beats fresh garlic.
- Crushed tomatoes: Opt for a high-quality canned variety—canned tomatoes from Italy are usually fantastic.
- Salt and sugar: Balancing acidity with a pinch of sugar really rounds out the tomato sauce.
- Crushed red pepper flakes: Just a hint for subtle heat; adjust to your taste.
- Heavy cream: This addition brings a luscious creaminess that’s so different from typical baked zitis.
- Pecorino Romano cheese: Adds a sharp, salty kick—you can substitute with Parmigiano if you prefer.
- Fresh basil: Stirred into the sauce and sprinkled on top for freshness and fragrance.
- Mozzarella cheese: Whole milk shredded mozzarella melts beautifully and gives that irresistible gooey texture.
Variations
I like to play around with this Baked Ziti with Sausage and Cream Recipe depending on the season and what’s in my fridge. Feel free to make it your own and don’t be shy about mixing things up!
- Use chicken sausage: When I want something lighter, swapping in chicken sausage still gives great flavor without as much fat.
- Vegetarian version: I’ve replaced sausage with sautéed mushrooms and eggplant, and it’s surprisingly hearty and satisfying.
- Extra veggies: Toss in spinach or roasted red peppers for some color and nutrition—you can sneak these in without anyone noticing!
- Spicy cheese kick: Swap mozzarella for pepper jack or add a sprinkle of crushed red pepper on top for heat lovers.
How to Make Baked Ziti with Sausage and Cream Recipe
Step 1: Cook the ziti just right
Boil a large pot of salted water and add the ziti noodles. Cook them about a minute or two less than the package says for al dente—I usually set my timer for 7 minutes. This ensures that they don’t get mushy after baking. Drain the pasta and give it a quick shake to remove excess water, then toss it back in the pot while you move on to the sauce.
Step 2: Brown the sausage and build your sauce
Heat a large sauté pan over medium-high heat and crumble in the Italian sausage. Stir occasionally and break it up with a wooden spoon until it’s just cooked through and lightly browned, about 5 to 6 minutes. I like to reserve a tablespoon of the fat for cooking the garlic—it packs in extra flavor. If there’s not enough fat, I add a splash of olive oil. Next, soften the minced garlic for about a minute—watch carefully so it doesn’t burn; burnt garlic turns bitter fast.
Add crushed tomatoes, salt, sugar, and red pepper flakes. Let this simmer uncovered for about 10 minutes so the flavors meld together and the sauce thickens slightly—it smells incredible at this point!
Step 3: Stir in cream, cheese, sausage, and basil
Turn the heat down and add the heavy cream along with a good handful of grated pecorino Romano, the cooked sausage, and chopped basil. Give everything a good stir so it’s well combined and creamy. The aroma here is next-level comforting with the herbs, sausage, and creamy sauce mingling perfectly.
Step 4: Assemble and bake your ziti
Pour the creamy sausage sauce over the cooked ziti in your large pot, gently folding it together so all that goodness coats every noodle. Then spoon half the mixture into a 9 x 13-inch baking dish. Sprinkle half the shredded mozzarella and half the remaining pecorino on top. Repeat with the rest of the pasta and cheeses. Pop it into a 425°F oven and bake uncovered for 15 to 20 minutes until golden and bubbly on top.
Pro Tips for Making Baked Ziti with Sausage and Cream Recipe
- Don’t Overcook the Pasta: Undercooking by a minute or two helps keep the noodles from turning mushy once baked, trust me on this one—I learned it the hard way!
- Save a Bit of Sausage Fat: Using the rendered fat to cook garlic adds a depth of flavor that sautéing in olive oil alone can’t match.
- Simmer Your Sauce Well: Give the tomato and sausage sauce a full 10 minutes to thicken up before adding cream—it makes a huge difference in consistency.
- Cheese Layering Is Key: Spreading mozzarella and pecorino between layers creates that amazing melt and flavor burst in every bite.
How to Serve Baked Ziti with Sausage and Cream Recipe
Garnishes
I always sprinkle extra fresh basil on top just before serving—it adds color and a fresh, herbal lift that cuts through the richness beautifully. Sometimes, I also grate a little more pecorino over each plate for that extra cheesy punch.
Side Dishes
This baked ziti pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or some sautéed green beans with garlic. For heartier meals, I like to serve it alongside roasted vegetables or garlic bread to sop up any leftover sauce.
Creative Ways to Present
For special occasions, I’ve baked this in individual ramekins to give everyone their own bubbling personal pasta. It’s such a fun twist and makes the meal feel a little fancier without extra effort.
Make Ahead and Storage
Storing Leftovers
After dinner, I let any leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight but just reheat thoroughly before serving.
Freezing
I love freezing this dish for busy nights! Assemble it all, cover tightly with foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge —then bake covered at 425°F for 25 minutes, uncover and bake another 10-15 for that perfect bubbly finish.
Reheating
To reheat leftovers, I cover the dish with foil to keep moisture in and warm it at 350°F until heated through—usually about 20 minutes. If you want to bring back some crispiness on top, uncover for the last 5 minutes.
FAQs
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Can I use a different type of pasta instead of ziti for this recipe?
Absolutely! While traditional baked ziti uses ziti noodles, penne or rigatoni work just as well because their hollow shapes hold the sauce beautifully. Just make sure to undercook any pasta by a minute or two since it will finish cooking in the oven.
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Can I make this recipe vegetarian?
Yes, you can skip the sausage and substitute with hearty vegetables like mushrooms, eggplant, or a plant-based sausage alternative. Sauté the veggies until nice and caramelized to mimic the savory depth sausage provides.
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How spicy is the Baked Ziti with Sausage and Cream Recipe?
The spice level largely depends on your choice of sausage and how much red pepper flakes you add. I typically use spicy Italian sausage and just a quarter teaspoon of red pepper flakes for a gentle warmth that doesn’t overpower the dish, but you can adjust to taste.
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Can I prepare this recipe ahead of time?
Definitely! This recipe is very forgiving as a make-ahead dish. You can assemble it up to two days before baking or freeze it for up to three months. When baking from refrigerated or frozen, just adjust baking times to ensure it’s hot throughout and bubbly on top.
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What cheese types can I substitute if I don’t have Pecorino Romano?
If you don’t have Pecorino Romano, Parmigiano Reggiano is a great substitute that delivers a similar salty, nutty flavor. Some people also use Asiago or Grana Padano depending on their preference and availability.
Final Thoughts
I used to struggle with finding a baked pasta recipe that balanced creamy richness without being heavy, and this Baked Ziti with Sausage and Cream Recipe totally solved that. It’s become one of those go-to dishes I rely on for family dinners because it’s comforting and utterly delicious, yet surprisingly easy to pull together. I hope you enjoy making (and eating!) this as much as I do—once you try it, I bet your family will be asking for it again and again.
Print
Baked Ziti with Sausage and Cream Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This classic Baked Ziti recipe features tender ziti pasta combined with a rich, creamy tomato and Italian sausage sauce, topped with melted mozzarella and pecorino Romano cheeses. Perfectly baked to a golden, bubbly finish, this comforting Italian-American favorite is ideal for family dinners or entertaining.
Ingredients
Pasta
- 1 lb ziti noodles
Sauce and Meat
- 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- ⅓ cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to the package directions for very al dente, about 7 minutes. Drain and return the pasta to the pot. Set aside.
- Preheat the oven: Set the oven to 425°F (220°C) and position the rack in the middle.
- Prepare the sausage: Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and cooked through, about 5 to 6 minutes. Transfer the cooked sausage to a plate with a slotted spoon.
- Sauté the garlic: Drain all but 1 tablespoon of fat from the pan, adding olive oil if needed. Reduce heat to low and add the minced garlic. Cook, stirring constantly, until soft but not browned, about 1 minute.
- Simmer the tomato sauce: Add crushed tomatoes, salt, sugar, and crushed red pepper flakes to the pan. Simmer uncovered for 10 minutes.
- Combine sauce and cream: Stir in the heavy cream, ⅓ cup of pecorino Romano, cooked sausage, and chopped basil until evenly combined.
- Mix pasta and sauce: Pour the sauce mixture into the pot with pasta and gently stir to combine well.
- Assemble the casserole: Spoon half the pasta mixture into a 9 x 13-inch baking dish. Sprinkle with half the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Layer the remaining pasta mixture on top, then sprinkle with the remaining mozzarella and pecorino Romano.
- Bake: Bake uncovered in the preheated oven until cheese is melted and lightly browned, about 15 to 20 minutes.
- Serve: Garnish with additional fresh basil and serve hot.
Notes
- Make-Ahead/Freezer-Friendly: Assemble the dish, cover, and refrigerate up to 2 days in advance or freeze up to 3 months. If frozen, defrost overnight in the refrigerator.
- To bake from refrigerated or frozen, cover tightly with aluminum foil and bake at 425°F for 25 minutes, then uncover and bake an additional 10 to 15 minutes until cheese is browned and pasta is heated through.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
