If you’re craving a cozy, crowd-pleasing pasta dish that feels like a warm hug on a plate, you’re going to adore this Baked Ziti with Sausage and Cream Recipe. It’s one of those recipes I’ve come back to time and again because it’s so satisfyingly rich and comforting, yet surprisingly simple to pull together. Creamy, cheesy, a little spicy, with hearty sausage and tender ziti noodles baked to bubbly perfection—trust me, once you try this, it’ll be a go-to in your kitchen too.

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Why You’ll Love This Recipe

Satisfyingly Creamy: The heavy cream mixed into the sauce gives this baked ziti a luscious texture you won’t get with a typical tomato-only sauce.
Perfectly Balanced Flavors: Spicy Italian sausage meets tangy crushed tomatoes and aromatic fresh basil for an irresistible combo.
Family-Friendly and Crowd-Pleasing: My family goes crazy for this dish; it’s a surefire hit whether for a weeknight dinner or a casual gathering.
Make-Ahead Convenience: You can assemble it in advance or freeze for later, making dinner stress-free when you’re busy.

Baked Ziti with Sausage and Cream Recipe - Recipe Step

Ingredients You’ll Need

Getting the ingredients right is key to nailing this Baked Ziti with Sausage and Cream Recipe. Each one works in harmony to build that deep, comforting flavor and creamy texture. Here are a few tips to shop smart!

Flat lay of fresh uncooked ziti pasta arranged neatly, raw Italian sausage links with natural marbling, four whole uncracked brown garlic bulbs, a small white ceramic bowl filled with rich crushed tomatoes, a small white bowl of heavy cream, a small white bowl with grated pecorino Romano cheese, a small white bowl holding shredded fresh mozzarella cheese, fresh green basil leaves loosely scattered, a small white bowl containing coarse salt, a small white bowl with granulated sugar, and a small white bowl of red pepper flakes, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Ziti with Sausage and Cream, cheesy baked pasta, hearty sausage pasta bake, creamy Italian casserole, easy baked ziti recipe

Ziti noodles: Classic tubular pasta that holds the sauce well—if you can’t find ziti, penne works nicely too.
Italian sausage: I prefer spicy sausage for a little kick, but sweet works if you want milder flavors; removing casings makes cooking easier.
Garlic: Freshly minced garlic is a must for that vibrant aroma and flavor.
Crushed tomatoes: Use a good-quality canned variety—this foundation of the sauce makes all the difference.
Heavy cream: This sneaky addition turns the tomato sauce ultra creamy and rich without overpowering it.
Pecorino Romano cheese: It adds salty tang and depth; if unavailable, parmigiano reggiano is a fine substitute.
Fresh basil: Brightens the dish and adds that unmistakable Italian flair—chop it right before mixing for the best flavor.
Mozzarella cheese: Freshly shredded is ideal for meltiness and that ooey-gooey finish on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this baked ziti recipe is so versatile. Over the years, I’ve played around with ingredients to tailor it to whatever I have on hand or dietary needs, and it always turns out fantastic. Feel free to make it your own!

Vegetarian Variation: Swap the sausage for sautéed mushrooms and artichokes for a meaty texture without the meat; my kids didn’t even notice!
Extra Veggies: Add chopped spinach or zucchini into the sauce—this is a great way to sneak in some greens.
Cheese Options: Mix in some ricotta for creaminess, or sprinkle some Parmesan on top for a sharper bite.
Mild Version: Use sweet Italian sausage and omit the red pepper flakes if you prefer less heat.

How to Make Baked Ziti with Sausage and Cream Recipe

Step 1: Cook the Ziti to Perfect Al Dente

Start by bringing a big pot of salted water to a boil and cooking your ziti noodles. Aim for them to be just a little undercooked (very al dente), about 7 minutes depending on your pasta’s package instructions. This way, your noodles won’t turn mushy once baked. Drain and set aside in the pot—don’t rinse, so the sauce clings nicely later.

Step 2: Brown the Italian Sausage

Next, heat a large sauté pan over medium-high heat. Crumble your sausage into the pan and cook until it’s lightly browned and cooked through, about 5 to 6 minutes. Make sure to break it apart with a wooden spoon to get nice little sausage bits. Once done, transfer the sausage to a plate with a slotted spoon, leaving just a tablespoon of the rendered fat in the pan for the next step. If the pan’s too dry, add a touch of olive oil to help the garlic cook evenly without burning.

Step 3: Build the Flavorful Sauce

With the pan still warm, add your minced garlic and stir constantly for about a minute until fragrant but not browned. Pour in the crushed tomatoes, salt, sugar, and a pinch of red pepper flakes to add a gentle heat kick. Let this simmer uncovered for 10 minutes—it thickens the sauce and lets those flavors meld beautifully. Then stir in the heavy cream, pecorino Romano cheese, cooked sausage, and fresh basil, mixing everything gently to combine.

Step 4: Layer and Bake

Carefully pour the pasta into the pot with your sauce and give it a gentle stir—try not to break the noodles. Transfer half of this mixture into a buttered 9 x 13-inch baking dish, sprinkle half the shredded mozzarella and half the remaining pecorino Romano on top. Repeat with the remaining pasta and cheeses. Pop it into your preheated 425°F oven and bake uncovered for 15 to 20 minutes, until the cheese melts and gets those lovely golden brown spots. When it’s out, sprinkle with extra chopped basil to brighten the dish.

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Pro Tips for Making Baked Ziti with Sausage and Cream Recipe

Al Dente Pasta Matters: Don’t overcook the pasta during boiling—it’ll finish cooking in the oven and stay perfectly tender.
Balance Your Heat: Adjust the red pepper flakes depending on your spice tolerance; even a pinch adds complexity without burning your tongue.
Cheese Timing: Add some cheese inside the sauce and save some for topping to get gooey layers and a crispy cheesy crust.
Let It Rest: After baking, let the dish sit for 5 minutes before serving—it helps everything settle and flavors deepen.

How to Serve Baked Ziti with Sausage and Cream Recipe

Baked Ziti with Sausage and Cream Recipe - Serving

Garnishes

I always toss on a handful of fresh chopped basil right after baking—it adds a bright, fresh flavor that cuts through the creaminess perfectly. Sometimes I sprinkle a little extra grated pecorino or cracked black pepper for that finishing touch. A drizzle of good olive oil is also a lovely way to elevate the dish if you want to impress guests.

Side Dishes

To keep it balanced, I like to serve this baked ziti with a crisp green salad dressed in a simple lemon vinaigrette and some garlic bread for mopping up all that sauce. Steamed or roasted veggies like broccoli or green beans work well too, especially when you want to sneak in some extra color and crunch.

Creative Ways to Present

For a special occasion, I’ve layered this dish in individual ramekins or mini casserole dishes for a charming, personalized touch. It’s great for dinner parties because everyone gets their own cheesy portion right out of the oven—plus, it looks super festive with a sprinkle of fresh herbs and a little Parmesan crust.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the baked ziti cool to room temperature, then cover it tightly and store it in an airtight container in the fridge. It usually keeps beautifully for up to 3 days without drying out or losing flavor. Just be sure to reheat it properly for the best texture.

Freezing

This recipe freezes like a dream! I either freeze the assembled but unbaked dish, covered tightly with foil, or portion out leftovers into freezer-safe containers. It keeps for up to 3 months—perfect for busy weeks when you want a comforting meal without the fuss.

Reheating

To reheat, I cover the leftovers with foil to keep the moisture locked in and warm them up in a 350°F oven until heated through—about 20 minutes usually does the trick. If using the microwave, heat in shorter bursts and stir between times to prevent drying out.

FAQs

Can I use a different type of pasta for this baked ziti recipe?

Absolutely! While ziti is traditional, penne, rigatoni, or even rigatoni pasta work beautifully because they all hold sauce well. Just make sure to cook any pasta to al dente and adjust baking times as needed.
What’s the secret to a creamy sauce in baked ziti?

The trick is adding heavy cream after simmering your tomato sauce, combined with cheese like pecorino Romano. This combination creates a rich, velvety sauce that’s both indulgent and balanced without being overly heavy.
Can I prepare this recipe ahead of time?

Yes! You can assemble the entire dish and refrigerate it up to 2 days before baking. For longer storage, freeze it for up to 3 months and just defrost overnight before baking. It’s a great make-ahead meal for busy days.
How spicy is the Baked Ziti with Sausage and Cream Recipe?

The spice level depends on the type of Italian sausage and how much red pepper flakes you add. I like using spicy sausage and a little red pepper for a gentle heat, but you can reduce or omit for a milder dish.

Final Thoughts

This Baked Ziti with Sausage and Cream Recipe holds a special place in my kitchen because it’s the kind of dish that brings everyone together—comforting, flavorful, and satisfying. Whether you’re feeding a family, hosting friends, or just indulging yourself, it delivers every time. Give it a go; I promise you’ll love the cozy richness and the ease of making something that feels special without hours in the kitchen.