Baked Ziti with Sausage (in tomato sauce topped with pesto)
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This baked ziti with sausage recipe has been a staple in my kitchen for at least ten years, and this version is hands-down my favorite. It never fails to put a smile on my family’s face – or to satisfy a crowd. I’ll share five essential tips to make sure your baked ziti turns out perfectly every time!
Have I got a hearty, cheesy, hassle-free dinner for you. This baked ziti with sausage meat is everything I love about a cozy baked pasta dish: bold flavor, lots of gooey cheese, and minimal effort. Savory sausage is cooked right into a rich marinara sauce, then tossed with tender ziti and plenty of cheddar for extra flavor. It’s finished with fresh mozzarella and dotted with pesto before baking, which gives it those irresistible, melty pockets and herby bursts—very much like an easy, low-stress lasagna—without all the layering and fuss.
Once the ziti is cooked, it gets tossed with the sausage-spiked marinara and plenty of cheddar for extra richness, then topped with fresh mozzarella and dotted with pesto before heading into the oven. The result is bubbly, golden, and irresistibly cheesy, with pockets of herby pesto throughout. It’s a foolproof, crowd-pleasing recipe that I’ve tweaked over the years to keep the sauce rich (never watery) and the pasta perfectly tender. This is the kind of baked pasta you’ll make once—and then keep coming back to forever.
Make-ahead instructions
Don’t you love recipes that make entertaining a breeze?! Baked ziti with sausage is the perfect solution for feeding a crowd. It’s simple to do as well. This is how you make this dish ahead of time:
Assemble the recipe per the directions, covering it with foil. However, instead of putting it in the oven, place it in the fridge. When it’s time to bake, remove it from the refrigerator about 30 minutes before to bring it to room temperature. Then pop it in the oven for 30-35 minutes, remove the foil, and broil for another 4 minutes. Enjoy!
Baked ziti hacks you need to know
Before you run to the kitchen, take a moment to read through these little tips and tricks! They’re easy to remember and sometimes, it’s the most simple things that make the biggest difference. Keep these tips in mind:
- Prevent dryness: Don’t skimp on the sauce! Also, if you plan to freeze your dish, it’s not a bad idea to add a little extra sauce to compensate for the moisture loss that can happen.
- Veggies: If you’re adding veggies, it’s ideal to cook them first. The reason why is that they can release water while baking, and we don’t want watery baked ziti.
- Drain pasta: On the topic of ensuring it’s not too watery, also be careful to drain your ziti well. The sauce will provide enough moisture.
- Drain sausage fat: When cooking the sausage, check to see how much fat is released. If it’ an excessive amount, make sure to remove some as to not have a greasy sauce. Use a spoon or blot with a paper towel.
- Keep an eye: When broiling, keep an eye on it as it can go from golden to brown real quick!
Pairing ideas
I love serving this with a crusty bit of homemade garlic bread and a side salad. I usually make a simple mozzarella tomato basil salad or a kale Caesar salad. If you’re not feeling a salad, make a side of sauteed asparagus, or while the oven is on, make some roasted broccoli.
Baked Ziti with Sausage (in tomato sauce topped with pesto)
Ingredients
- 1 lb ziti
- 2 tablespoons olive oil
- 1 medium onion (finely minced)
- 3 cloves garlic (minced)
- 1 lb Italian sausage (removed from the casing – see notes)
- 3 cups marinara sauce
- 2 cups baby spinach (packed)
- Salt and pepper (to taste)
- 2 cups cheddar (divided)
- ½ cup pesto
- 1 ball mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a boil over high heat. Cook the ziti according to the package directions and then drain.1 lb ziti
- While the pasta boils, make the sauce. Heat the olive oil in a large pan over medium heat. Add the onion and cook until it turns translucent, about 3-4 minutes. Add the garlic and sausage and cook, breaking up the sausage, until it is cooked through and no longer pink. If there is a lot of fat in the pan, remove it with a spoon or carefully with a paper towel.2 tablespoons olive oil, 1 medium onion, 3 cloves garlic, 1 lb Italian sausage
- Pour the marinara sauce into the pan and bring it to a simmer. Add the spinach and let it wilt. Season the sauce to taste with salt and pepper.3 cups marinara sauce, 2 cups baby spinach, Salt and pepper
- Put the cooked ziti into a 9×11-inch casserole dish, pour the sauce over the top, and mix well. Add about 1 ½ cups of the cheddar cheese and mix it in.2 cups cheddar
- Spoon the pesto in dots over the pasta. Sprinkle with the remaining ½ cup of cheddar cheese then break the mozzarella ball into pieces and scatter them over the top.½ cup pesto, 1 ball mozzarella
- Cover the casserole dish with aluminum foil then bake for 30-35 minutes, until it is hot and bubbling. Remove the foil and broil for 4-5 minutes to brown the cheese. Let the casserole rest for 5 minutes before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Variations to try
One of the best things about this recipe is how versatile it is – you can easily sneak in a few extra vegetables or change up the flavors. Here are some of my favorite variations:
- Pasta swap: If you don’t have ziti, you can easily use penne or another short-shaped tube pasta.
- Meat swap: My family love this recipe with hot Italian sausage, as we love the touch of heat and flavor. If you’d prefer a heat free baked ziti, use a mild Italian sausage, or even ground beef or ground turkey.
- Veggie boost: Minced peppers, carrots, mushrooms, diced bell pepper, or zucchini can all sneak right into this recipe. Simply sauté other veggies alongside in the oven.
- Baked ziti with ricotta: Add a creamy texture with some lush ricotta cheese. It’s so soft that it’ll be a delicious contrast with the chewy pasta.
- Pesto swap: Have you tried pesto rosso (red pesto) before? It’s made with sun dried tomatoes, so the taste is distinct, yet delicious. Sub out the regular pesto for the red version for a flavor variation.
- Spicy baked ziti: If you like a bit of heat, add spicy sausage, a pinch of cayenne in the sauce, or red pepper flakes.
Another win from you. I portioned mine into individual servings to have on hand for the January “I don’t want to cook blues.” I swapped out cauliflower florets for 1/3 of the pasta, added 8oz of mushrooms, and decreased the cheese by 1/4. I did not tell mrrogue1 about the cheese decrease, but he still scarfed down of of the dinner servings before I could freeze them. The pesto adds so much flavor.
Aw, this made me smile — I love everything about this! Portioning it out for those January “I don’t want to cook” blues is such a smart move. Your swaps sound perfect, and the fact that MrRogue1 scarfed it down without noticing the cheese reduction is the ultimate proof it worked. 😄 The pesto really does all the heavy lifting. Thanks so much for sharing — that’s a big win in my book. 💛
We loved this! I haven’t had Ziti for so long…I should make it more often. LOVED the pesto. I skimped on the marinara because it was all I had and honestly it needed the full 3 cups. My mistake. Your recipes are always so spot on!! Thanks as always 🙂👍
Aw, I’m so happy you loved it! And yes — that full amount of marinara really brings everything together. I love that you still enjoyed it (and the pesto!) even with a little improvising. Thanks so much for the kind words and for cooking along with me. 😊
I made this for the cooking club. My family enjoyed it! I kept the pesto on the side and added bread crumbs. Thanks!
Keeping the pesto on the side and adding breadcrumbs sounds like a great touch. I’m so happy your family enjoyed it. Thanks for taking the time to leave a note! 💚
Such a delicious and comforting meal! I love the addition of the pesto! I had some homemade pistachio pesto and it was perfect for this!
Aw, that sounds absolutely dreamy! Homemade pistachio pesto is such a brilliant touch — I can only imagine how good that was. I’m so happy you found it cozy and comforting. Thanks so much for sharing your twist! 🌿💛
Made this other night, wonderful flavors, enjoyable meal. 5 stars!
Aw, I’m so happy you enjoyed it! Wonderful flavors and a 5-star meal — that makes my day. Thanks so much for sharing your note! ✨🍽️
AMAZING dinner! Whole family loved. I love the mixture of mozzarella, marinara, and pesto. Never thought to do them all together.
Aw, I’m so happy to hear that! I love that combo too — the mozzarella, marinara, and pesto just work so well together. So glad it was a hit with the whole family. Thanks for taking the time to leave a note! 💛
The sausage adds so much flavor! It was a welcomed variation.
I’m so happy you loved it! The sausage really does add such great flavor — I love that you enjoyed that variation. Thanks so much for taking the time to leave a note! 💛
AMAZING! My entire family went back for seconds. This is a great family dinner for pasta night.
Aw, that makes me so happy to hear! Seconds all around is the best compliment. I’m so glad it was a hit for pasta night — thanks so much for sharing your note! 💛
Not only is this a simple but elevated recipe where you can lean on some pantry staples but it’s delicious and feeds a crowd! I used some organic Italian chicken sausage and upped the protein with some protein pasta penne. I used Rao’s marinara sauce. I love the addition of the pesto!
Aw, I’m so happy you loved it! Those swaps sound fantastic — Italian chicken sausage, penne, and Rao’s are such a great combo. And yes, that little hit of pesto really brings everything together. Thanks so much for sharing your tweaks and taking the time to leave a note! 💛
Made the baked Ziti and it was a hit with everyone, even my 4 year old granddaughter who is a very picky eater loved it. Great recipe 👍
I love hearing that!!