Name: Baked Ziti with Sausage and Cream Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 1 lb ziti noodles; 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)

If you’re anything like me, you know there’s nothing quite like a hearty, comforting pasta bake to brighten up the dinner table—and this Baked Ziti with Sausage and Cream Recipe is exactly that. It’s rich, flavorful, and has this creamy, cheesy goodness that just makes you want to dive in spoon-first. When I first tried this recipe, I was hooked—my family goes crazy for the blend of spicy sausage and luscious cream sauce. Keep reading because I’m sharing all my tips so you can nail it every time.

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Why You’ll Love This Recipe

Creamy, Comforting Flavor: The blend of heavy cream and cheese creates a luscious sauce that clings perfectly to every bite of ziti.
Perfectly Balanced Spice: The Italian sausage adds just the right amount of heat without overpowering the dish.
Simple Prep, Big Impact: Uses common ingredients and straightforward steps but tastes anything but basic.
Make-Ahead Friendly: You can prep it early or freeze it for busy nights, making it a great meal planner’s dream.

The image shows a white rectangular baking dish filled with baked pasta covered in tomato sauce and melted cheese. The dish features at least two distinct layers: a bottom layer of pasta coated in a rich red tomato sauce with visible herbs, and a thick top layer of bubbling, golden-browned melted cheese that is unevenly spread, giving a textured look. A silver spoon lifts a serving of the pasta from the lower right corner of the dish, revealing more sauce and pasta underneath. The background has a white marbled texture with a white plate stack on the left and a textured gray cloth on the right. A woman's hand holds the spoon, lifting the food. Photo taken with an iphone --ar 2:3 --v 7 - Baked Ziti with Sausage and Cream, comforting pasta bake recipes, cheesy sausage baked ziti, creamy baked pasta dishes, hearty Italian pasta recipes

Ingredients You’ll Need

Each ingredient in this Baked Ziti with Sausage and Cream Recipe plays a role in building layers of flavor that work beautifully together. When shopping, look for high-quality Italian sausage and fresh basil to really elevate the dish.

Flat lay of one cup of ziti pasta, a mound of fresh raw Italian sausage crumbles, four whole brown garlic bulbs unpeeled, a small white bowl filled with bright red crushed tomatoes, a small white bowl with coarse white salt crystals, a small white bowl holding white granulated sugar, a small white bowl with red crushed chili flakes, a small white bowl of heavy cream, a small heap of grated pecorino Romano cheese, a small bunch of fresh green basil leaves, a small mound of shredded whole milk mozzarella cheese, all arranged with perfect symmetry 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, comforting pasta bake recipes, cheesy sausage baked ziti, creamy baked pasta dishes, hearty Italian pasta recipes

Ziti noodles: I love ziti for this bake because its tube shape holds the sauce inside, making every bite flavorful.
Ground Italian sausage: You can go spicy or sweet—either way, the sausage brings deep savory notes and that classic Italian vibe.
Garlic: Fresh garlic is a must here to add aromatic warmth without overwhelming the dish.
Crushed tomatoes: Choose a good-quality canned variety because it forms the base of the sauce.
Salt and sugar: The sugar helps balance the acidity of the tomatoes while salt enhances all the flavors.
Crushed red pepper flakes: Just a pinch adds a subtle kick—adjust to your heat preference.
Heavy cream: This is the game changer—it turns the sauce silky and indulgent.
Grated Pecorino Romano cheese: I use Pecorino for its sharp, salty edge, but Parmigiano Reggiano works beautifully too.
Fresh basil: Adds a fresh, herbaceous note that brightens the rich sauce.
Mozzarella cheese: Shredded whole milk mozzarella melts beautifully for that gooey finish we all crave.

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 customizing this Baked Ziti with Sausage and Cream Recipe depending on what mood I’m in or what I have in the kitchen—feel free to make it your own and have some fun with it.

Vegetarian option: I once made this with sautéed mushrooms and eggplant instead of sausage, and it was surprisingly satisfying—try adding some plant-based Italian sausage for similar texture.
Cheese swaps: Mixing in some fontina or provolone can make for a creamier, milder melt that kids especially love.
Heat level: If you and your family like more spice, add extra crushed red pepper flakes or swap for hot Italian sausage.
Herb variations: Fresh oregano or thyme also add lovely layers if you want to play around with different garden flavors.

How to Make Baked Ziti with Sausage and Cream Recipe

Step 1: Cook the Pasta to Perfect Al Dente

Bring a large pot of salted water to a rolling boil—don’t skip the salt; it really seasons the pasta from within. Drop in the ziti and cook about 7 minutes or just until very al dente. I like to undercook the pasta here because it’ll keep cooking in the oven, preventing mushiness. Drain and toss back in the pot to keep warm while you make the sauce.

Step 2: Brown the Sausage and Build the Sauce

Heat a large nonstick pan over medium-high heat and crumble in the Italian sausage. Cook, stirring often, until it’s just browned and cooked through (about 5 to 6 minutes). Use a slotted spoon to transfer the sausage to a plate, then drain most of the fat from the pan but leave about a tablespoon for extra flavor. If there’s not enough fat, add a splash of olive oil.

Lower the heat to medium, add the minced garlic, and cook just until fragrant and soft—be careful not to brown it, which can add bitterness. Pour in the crushed tomatoes, then season with salt, sugar, and red pepper flakes. Let this simmer, uncovered, for 10 minutes to thicken slightly and develop its flavors.

Finally, stir in the heavy cream, about a third of the grated Pecorino Romano, cooked sausage, and chopped fresh basil. Give it a gentle stir until everything melds together into a rich sauce.

Step 3: Assemble and Bake

Pour the sauce and sausage mixture into the pot with the cooked ziti and stir until the pasta is evenly coated. Transfer about half of the pasta mixture into a 9×13-inch baking dish. Sprinkle half the shredded mozzarella and half the remaining Pecorino Romano over it. Layer on the rest of the pasta, then top with the remaining mozzarella and cheese.

Bake uncovered at 425°F (220°C) for 15 to 20 minutes, or until the cheese is bubbly and golden brown. I always watch the last few minutes closely to avoid burning—every oven’s different!

Once out of the oven, sprinkle with extra fresh basil for that lovely pop of color and fresh aroma before serving.

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Pro Tips for Making Baked Ziti with Sausage and Cream Recipe

Don’t Overcook the Pasta: Undercook your ziti by a minute or two since it’ll finish cooking in the oven; this keeps it perfectly tender and not mushy.
Save Some Cheese for Topping: Sprinkling cheese on top before baking ensures a gorgeously browned and bubbly crust.
Use Fresh Basil Last Minute: Adding basil right after baking keeps it vibrant—heat dulls its fresh flavor.
Drain Sausage Fat Carefully: Leaving too much fat can make the bake greasy; too little and the sauce loses flavor—aim for about a tablespoon for balance.

How to Serve Baked Ziti with Sausage and Cream Recipe

Baked Ziti with Sausage and Cream Recipe - Serving

Garnishes

I’m a big fan of a handful of fresh basil leaves or chiffonade sprinkled on top—it adds a fresh herbal touch that brightens up the richness. Sometimes, I’ll grate a little extra Pecorino Romano on top right before serving for an added salty punch.

Side Dishes

To balance this rich and hearty baked ziti, I love pairing it with a fresh green salad with a tangy vinaigrette or some roasted vegetables like broccoli or asparagus. Garlic bread or a crusty baguette are also perfect for soaking up any leftover sauce on your plate.

Creative Ways to Present

For special occasions, I’ve served this in individual cast iron skillets or mini casserole dishes. It’s such a crowd-pleaser and these little personal portions make it feel extra cozy and indulgent. You could even sprinkle a little toasted breadcrumb topping mixed with Parmesan before baking to add a crunchy texture contrast.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually cool down any leftovers quickly and store them in airtight containers in the fridge. This recipe keeps nicely for up to 3 days—you’ll find the flavors actually deepen a bit overnight!

Freezing

This baked ziti freezes beautifully—just assemble it in a freezer-safe dish, cover tightly, and pop it in. When I freeze it, I always thaw overnight in the fridge before baking to make sure it heats evenly without becoming watery.

Reheating

To reheat, I cover the dish with foil to avoid drying out and warm it at 425°F for 25 minutes, then uncover and bake another 10 to 15 minutes until the cheese bubbles and browns again. It comes out almost like freshly made!

FAQs

Can I substitute ziti with other pasta types?

Absolutely! While ziti is traditional and holds sauce well, penne, rigatoni, or even large shell pasta can work well in this recipe. Just make sure to cook the pasta al dente to avoid sogginess after baking.
Is it okay to use store-bought marinara instead of crushed tomatoes?

You can use marinara sauce, but I recommend choosing one without too many added herbs or sugar since this recipe builds its own flavor profile. Adjust seasoning as needed and consider reducing added sugar if using a sweet marinara.
Can I make this recipe dairy-free or vegan?

For a dairy-free version, swap heavy cream with coconut cream or cashew cream and use dairy-free cheese alternatives. Vegan Italian sausage options are available too, making this recipe adaptable for plant-based diets with some ingredient swaps.
How spicy is this Baked Ziti with Sausage and Cream Recipe?

The level of heat is moderate, thanks to the red pepper flakes and the sausage type you choose. You can control the spice by adjusting or omitting the flakes and selecting sweet or spicy sausage based on your heat tolerance.

Final Thoughts

This Baked Ziti with Sausage and Cream Recipe has become one of my go-to comfort meals—not just because it tastes incredible, but because it brings everyone together around the table. It’s straightforward to make with ingredients you likely already have, yet it feels special and indulgent. Whether you’re cooking for family, friends, or just treating yourself, I hope you enjoy the rich, cheesy goodness as much as I do. Seriously, give this one a try—you’ll thank me later!