If you’re craving comfort food that’s hearty, cheesy, and packed with flavor, you’ve got to try my Baked Ziti with Sausage and Cream Recipe. This dish is the perfect blend of spicy Italian sausage, creamy tomato sauce, and melted cheese, baked to bubbly perfection. I absolutely love how this turns out every time – it’s rich, satisfying, and great for feeding a crowd or meal prepping for the week. Stick around, and I’ll share all my tips and tricks so you nail it on your first try!
Why You’ll Love This Recipe
- Rich and Creamy: The addition of heavy cream makes the sauce luxuriously smooth and deeply flavorful without over-saucing.
- Perfectly Balanced Heat: Using spicy Italian sausage and just a touch of crushed red pepper flakes creates a subtle kick that everyone loves.
- Family Favorite: My family goes crazy for this baked ziti, and it’s become a staple for holidays and busy weeknights.
- Make-Ahead Friendly: You can assemble it in advance or freeze it, so dinner comes together effortlessly when you need it most.
Ingredients You’ll Need
These ingredients come together to make a sauce that’s creamy, spicy, and cheesy in just the right way. I recommend looking for high-quality Italian sausage and fresh basil to really lift the flavors. Don’t worry if you can’t find pecorino Romano; Parmesan is a fine swap and still delicious.
- Ziti noodles: Choose good-quality dried pasta and make sure to cook it just al dente since it’ll finish cooking in the oven.
- Ground Italian sausage: Whether spicy or sweet, make sure it’s fresh and removes from casings if needed for better browning.
- Garlic: Fresh minced garlic adds a punch of flavor that warms the sauce.
- Crushed tomatoes: The base of your sauce, go for a good-quality canned brand for depth.
- Salt: Essential for balancing all the flavors.
- Sugar: Just a pinch to cut the acidity of the tomatoes.
- Crushed red pepper flakes: Adds subtle heat; adjust according to your preference.
- Heavy cream: This is what makes the sauce silky and smooth without being heavy.
- Pecorino Romano cheese: Sharp and salty, perfect for mixing into the sauce and topping the ziti.
- Fresh basil: Chopped and added at the end for freshness and an herby aroma.
- Mozzarella cheese: Helps achieve that gooey, melty crust everyone loves on baked pasta.
Variations
One of the things I love about this Baked Ziti with Sausage and Cream Recipe is how easy it is to customize. Whether you want to up the veggie content, swap out cheeses, or keep it milder for kids, there’s room to make it your own.
- Vegetable Boost: I often add sautéed mushrooms, spinach, or bell peppers tossed in with the sauce to make it more nutritious and colorful.
- Cheese Swap: If you don’t have mozzarella, provolone or even fontina work beautifully for that melty cheese factor.
- Meat Alternative: Ground turkey or chicken sausage can be a lighter, but still flavorful, substitution.
- Spice Level: Adjust the amount of crushed red pepper flakes or omit them altogether if you prefer a milder dish.
How to Make Baked Ziti with Sausage and Cream Recipe
Step 1: Cook the Ziti to Perfect Al Dente
Bring a large pot of salted water to a boil — it’s always a good idea to salt generously because the pasta needs seasoning inside and out. Add the ziti noodles and cook for about 7 minutes, just until very al dente. You want to undercook them slightly because they’ll finish baking and soaking up sauce in the oven. Drain and return to the pot to keep warm.
Step 2: Brown the Sausage and Build the Sauce
Heat a large skillet over medium-high heat. Crumble the Italian sausage into the pan and cook, stirring frequently, until it’s just cooked through and lightly browned — about 5 to 6 minutes. Remove it with a slotted spoon, leaving about a tablespoon of fat in the pan (add a splash of olive oil if needed). Then add the minced garlic, cooking for just about a minute until fragrant but not browned. Pour in the crushed tomatoes, then season with salt, sugar, and crushed red pepper flakes. Let the sauce simmer uncovered for 10 minutes to concentrate the flavors.
Step 3: Add Cream, Cheese, Sausage, and Basil
Lower the heat and stir in the heavy cream, ⅓ cup of pecorino Romano, cooked sausage, and fresh basil. This is when the sauce transforms into something rich and addicting. Mix it well so everything combines into a velvety, flavorful base.
Step 4: Layer and Bake Your Ziti
Pour half the sauce mixture over the cooked pasta and stir gently to combine. Spread half into a 9×13 inch baking dish, then sprinkle with half the shredded mozzarella and some pecorino Romano. Repeat with the remaining pasta mixture and top with the rest of the cheeses. Bake uncovered at 425°F for 15-20 minutes until the cheese is melted, bubbly, and lightly browned on top. A few extra minutes under the broiler can give it that golden finish if you’re daring.
Pro Tips for Making Baked Ziti with Sausage and Cream Recipe
- Don’t Overcook the Pasta: The texture makes all the difference — undercook slightly because ziti will absorb sauce and bake in the oven.
- Use a Good Mixing Spoon: Gently fold the pasta and sauce with a wooden spoon or spatula to avoid breaking your noodles apart.
- Cheese Layering Makes a Difference: Sprinkling pecorino Romano in layers boosts flavor and gives a nice crust on top.
- Watch the Bake Time: Baking uncovered helps cheese brown nicely — keep an eye so it doesn’t dry out or burn.
How to Serve Baked Ziti with Sausage and Cream Recipe
Garnishes
I usually sprinkle extra chopped fresh basil right before serving — it adds a burst of color and fresh aroma that I just adore. A little grating of extra pecorino or Parmesan isn’t a bad idea either if you want to dial up the cheesy goodness.
Side Dishes
This baked ziti pairs wonderfully with simple green salads, roasted vegetables like asparagus or Brussels sprouts, or even some garlic bread to soak up every last bit of sauce. Personally, I love serving it alongside a crisp Caesar salad for a nice contrast.
Creative Ways to Present
When serving for special occasions, I like to portion the ziti into individual ramekins — it makes for a lovely presentation and keeps everyone’s servings tidy. You can also add a sprinkle of colorful chili flakes or drizzle a little good olive oil on top for an extra touch.
Make Ahead and Storage
Storing Leftovers
Leftovers reheat beautifully, and I store mine tightly sealed in the refrigerator for up to 3 days. I always recommend warming it gently in the oven or microwave with a splash of water to bring back the creamy sauce texture.
Freezing
I’ve found freezing this baked ziti works like a charm. Just assemble as usual but don’t bake. Cover tightly with foil and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and bake covered first to warm through, then uncovered for that irresistible golden cheese crust.
Reheating
For reheating, I pop leftovers in a 350°F oven covered with foil to keep moisture in. After about 15 minutes, I remove the foil and bake a few minutes more to re-crisp the top. It almost tastes as fresh as the first day!
FAQs
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Can I use different pasta instead of ziti?
Absolutely! Penne, rigatoni, or even large elbow macaroni are great substitutes that hold sauce well. Just cook them al dente as described—don’t overcook since they’ll bake in the sauce.
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What if I don’t have heavy cream?
You can use half-and-half or whole milk, but the sauce will be less rich and creamy. For a thicker sauce, consider stirring in a little cream cheese or mascarpone.
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How spicy is the sausage in this recipe?
The spice level depends on the type of Italian sausage you pick—spicy Italian sausage will add a noticeable kick, while sweet Italian is milder. Adjust the crushed red pepper flakes to control the heat.
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Can I make this recipe ahead of time?
Yes! You can assemble it a day or two ahead and refrigerate, or freeze it for up to 3 months. Just follow the reheating instructions for best results.
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Is this recipe suitable for kids?
Definitely. Simply use sweet Italian sausage and reduce or omit the crushed red pepper flakes for a kid-friendly version without compromising flavor.
Final Thoughts
When I first tried this Baked Ziti with Sausage and Cream Recipe, it quickly became one of those meals I turn to when I want comfort food that feels special but isn’t complicated to make. It’s creamy, cheesy, and just the right amount of spicy — perfect for sharing with family or friends. I hope you give this recipe a try and find it as rewarding as I do. Trust me, once you make it, it’ll be a favorite in your rotation too!
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 delightful Baked Ziti recipe combines tender pasta with a rich, creamy tomato and Italian sausage sauce, layered with mozzarella and pecorino Romano cheeses, then baked to golden perfection. It’s a comforting, crowd-pleasing Italian-American classic that’s perfect for family dinners or entertaining guests, offering a harmonious blend of flavors and textures.
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 for about 7 minutes, just until very al dente. Drain the pasta and return it to the pot. Set aside to keep warm as it will finish cooking in the oven.
- Preheat the oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle.
- Brown the sausage: Heat a large nonstick sauté pan over medium-high heat. Crumble the Italian sausage into the pan and cook for 5 to 6 minutes, breaking it apart with a wooden spoon until lightly browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.
- Sauté garlic and create sauce base: Drain excess fat leaving about 1 tablespoon in the pan (or add a tablespoon of olive oil if needed). Lower the heat to low and add the minced garlic. Stir constantly for about 1 minute until fragrant and soft but not browned. Add crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to develop flavor.
- Finish sauce and combine: Stir in the heavy cream, ⅓ cup of pecorino Romano, cooked sausage, and chopped basil until well combined. Pour this sauce mixture into the pot with the cooked pasta and gently stir to coat all the noodles evenly.
- Assemble the baked ziti: Spoon half of the pasta and sauce mixture into a 9 x 13-inch (23 x 33 cm) baking dish. Sprinkle with half of the shredded mozzarella cheese (1 cup) and half of the remaining pecorino Romano (1½ tablespoons). Layer the remaining pasta mixture on top, then sprinkle with the rest of the mozzarella and pecorino Romano.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 15 to 20 minutes until the cheese is melted and lightly browned.
- Serve and garnish: Remove from the oven, sprinkle with additional fresh basil for a burst of color and flavor, and serve warm.
Notes
- Make-Ahead/Freezer-Friendly: Assemble the dish and cover it tightly. It can be refrigerated for up to 2 days or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator before baking.
- Baking from chilled or frozen: Bake covered with aluminum foil at 425°F for 25 minutes, then uncover and bake for an additional 10 to 15 minutes until cheese is browned and pasta is heated through.
- For a milder dish, use sweet Italian sausage; for more heat, choose spicy sausage.
- You can substitute ziti with penne or rigatoni if unavailable.
- Ensure not to overcook pasta before baking to avoid mushiness.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of recipe)
- Calories: 530
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
