Creamy Baked Ziti with Sausage Recipe

If you’re craving a cozy, comforting Italian classic that feels like a warm hug, I’ve got just the thing for you — my Creamy Baked Ziti with Sausage Recipe. This dish is one of those meals I come back to again and again because it hits all the right notes: creamy, cheesy, packed with flavorful sausage, and baked to bubbly perfection. Whether you’re cooking for a crowd or just want a hearty dinner after a long day, this ziti will become your new favorite for sure. Stick with me—I’ll walk you through every step so you can nail it every time!

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Ingredients You’ll Need

This Creamy Baked Ziti with Sausage Recipe keeps it simple with pantry staples and fresh ingredients that pack a punch together. The blend of cheeses, fresh basil, and that little hint of spice creates such a balanced and irresistible flavor combo.

• Ziti noodles: Make sure to cook them just al dente because they’ll finish cooking in the oven; overcooking here will make them mushy later.
• Ground Italian sausage: Choose sweet or spicy based on your heat preference—both work beautifully.
• Garlic: Fresh is best for that aromatic base; minced so it distributes flavor evenly.
• Crushed tomatoes: Look for a good-quality canned variety with no added herbs for pure tomato flavor.
• Salt and sugar: These balance out acidity and bring out flavors.
• Crushed red pepper flakes: Just a pinch adds warmth—don’t skip unless you hate spice!
• Heavy cream: This is the secret to the ‘creamy’ in the creamy baked ziti—makes the sauce super luscious.
• Pecorino Romano cheese: Sharp and salty, it adds boldness—Parmigiano Reggiano works too if you prefer milder.
• Fresh basil: Adds bursts of freshness and color.
• Whole milk mozzarella cheese: Melts beautifully giving you that perfect golden, gooey topping.

Variations

I love how flexible this Creamy Baked Ziti with Sausage Recipe is — it’s the kind of recipe you can easily tweak to fit your mood, diet, or what’s in the fridge. Here’s what I’ve tried and loved:

• Meat-Free Version: Swap the sausage for hearty mushrooms or plant-based crumbles to keep it just as satisfying.
• Spice Level: If you’re a spice lover like me, add a bit more red pepper flakes or toss in some sliced hot cherry peppers.
• Cheese Variations: Mixing in some fontina or provolone with the mozzarella can add extra creaminess and depth.
• Herb Swaps: Fresh oregano or thyme works great if you’re out of basil or want a different herbal note.

How to Make Creamy Baked Ziti with Sausage Recipe

Step 1: Cook Your Pasta Just Right

Start by boiling a large pot of salted water, then cook the ziti noodles according to package instructions—but here’s the trick: cook them a minute or two less than al dente. When I first made this, I overcooked the pasta and ended up with a mushy bake. Cooking them “very al dente” (about 7 minutes usually) means they’ll finish perfectly in the oven without getting soggy. Drain and set aside in the pot.

Step 2: Brown the Sausage and Build the Sauce

Next, heat a large sauté pan over medium-high heat and crumble your sausage into it. Cook it until it’s nicely browned but not overdone—about 5 to 6 minutes. Once browned, remove the sausage with a slotted spoon and leave about a tablespoon of the fat in the pan. If there’s not enough fat, add a splash of olive oil. Then, toss in your minced garlic and stir constantly for about a minute until fragrant but not browned; burnt garlic will turn the sauce bitter, so keep an eye on the heat. Add crushed tomatoes, salt, sugar, and red pepper flakes, then simmer for 10 minutes to let the flavors meld.

Step 3: Mix in the Cream, Cheese & Basil

Lower the heat to low and stir in the heavy cream along with ⅓ cup of pecorino Romano, browned sausage, and fresh chopped basil. This is when the magic happens — the sauce turns creamy and luxurious. Give everything a good stir so it’s well combined, then add the sauce into your pot with the cooked pasta. Gently fold together so every noodle is beautifully coated.

Step 4: Layer and Bake Your Ziti

Layer half of the pasta mixture into a greased 9 x 13-inch baking dish. Sprinkle half the mozzarella and half the remaining pecorino Romano on top. Repeat with the remaining pasta, mozzarella, and pecorino as a second layer. Pop it into your preheated 425°F oven and bake uncovered for 15 to 20 minutes until that cheese is bubbling and just starting to brown — that’s exactly when I pull mine out. Then sprinkle with more fresh basil for color and freshness right before serving.

How to Serve Creamy Baked Ziti with Sausage Recipe

Garnishes

I always top my baked ziti with freshly torn basil leaves—it adds a pop of color and that fresh herbal zing that cuts through the richness. Sometimes, I’ll also sprinkle a little extra grated pecorino Romano or even a pinch of red pepper flakes for those who like a bit more heat.

Side Dishes

My go-to sides are a simple green salad with a tangy vinaigrette to balance the richness and some garlic bread to soak up any extra sauce. Roasted asparagus or steamed broccoli also pair wonderfully for a bit of freshness.

Creative Ways to Present

For special occasions, I like to make individual portions in small ramekins or mini cast iron skillets—plus, topping each with a basil sprig makes them look restaurant-worthy. You can even sprinkle panko mixed with some melted butter on top before baking for a crunchy contrast!

Make Ahead and Storage

Storing Leftovers

Leftover baked ziti actually tastes great the next day. I store mine in an airtight container in the fridge, and it usually lasts about 3-4 days. When you reheat, the flavors deepen, making it even better!

Freezing

I’ve had great success freezing this ziti either before or after baking. Just wrap it tightly in foil and pop it in the freezer for up to 3 months. When you’re ready, thaw it overnight in the fridge before baking covered to prevent drying out.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, for about 20-25 minutes or until heated through. This keeps the pasta creamy and the cheese gooey without overcooking.

FAQs

Final Thoughts

This Creamy Baked Ziti with Sausage Recipe has honestly become a staple in my kitchen — it’s reliable, comforting, and just tastes like a little celebration in every bite. I still remember the first time I made it and how my family couldn’t get enough. Here’s the best part: it’s as doable on a weeknight as it is show-stopping for company. I can’t wait for you to try it and make it your own. Trust me, once you do, you’ll be making it again and again just like I do!

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