SaveBaked Ziti
Three cheeses, meaty tomato sauce, and ziti baked until bubbly and golden. Sunday dinner comfort in its purest form.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $1.75/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb ziti pasta
- 1 lb Italian sausage (removed from casings)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1/4 cup red wine
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 1/2 tsp salt (divided)
- 1/2 tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- 3 cup mozzarella cheese (shredded, divided)
- 1/2 cup parmesan cheese (freshly grated)
- 1/4 cup fresh basil (for garnish)
Instructions
- 1
Cook ziti in salted boiling water until 2 minutes short of al dente (it finishes cooking in the oven). Drain and toss with a drizzle of olive oil.
- 2
Brown sausage in a large skillet over medium-high heat, breaking into crumbles, until cooked through to 160°F, about 7 minutes. Add onion, cook 4 minutes. Add garlic, cook 1 minute.
Get good color on the sausage. The fond you build here flavors the entire dish.
- 3
Add tomato paste and stir 1 minute to caramelize. Pour in red wine and deglaze. Add crushed tomatoes, dried basil, oregano, red pepper flakes, 1 tsp salt, and pepper. Simmer 10 minutes.
- 4
In a bowl, mix ricotta, egg, 1 cup mozzarella, remaining salt, and a few grinds of black pepper.
- 5
Preheat oven to 375°F. In a 9x13 baking dish, spread 1/3 of the meat sauce. Layer half the ziti, dollop half the ricotta mixture, and sprinkle 1 cup mozzarella. Repeat layers. Top with remaining sauce, remaining mozzarella, and parmesan.
- 6
Cover with foil and bake 20 minutes. Remove foil and bake 15 more minutes until bubbly and cheese is golden brown. Rest 10 minutes. Garnish with fresh basil.
Restaurant secret: Removing the foil at the end gives you that irresistible browned cheese top.
Pairs With
Classic Chianti with bright cherry notes
Tomato sauce and Chianti are a match written in the stars
Peroni or Moretti
Clean and crisp, cuts through the richness of three cheeses
Italian sparkling lemon soda
Citrus effervescence cleanses the palate between bites
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Undercook the pasta by 2 minutes. It will finish perfectly in the oven.
- •Let it rest before cutting. This is not optional unless you want a cheesy landslide.
- •Restaurant secret: A few dollops of pesto between the layers adds herby brightness.
Substitutions
- Italian sausage → ground beef or turkey
- ricotta cheese → cottage cheese blended smooth
- red wine → beef broth
Leftovers
Refrigerate up to 4 days. Freezes beautifully for up to 3 months. Reheat covered at 350°F.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
