If you’re craving something that’s comfier than a hug and richer than a velvet blanket, you’ve just found your new favorite meal. I’m so excited to share my take on the Creamy Sausage Baked Ziti Recipe—it’s downright indulgent yet totally doable. You’ll love how the spicy sausage, melty mozzarella, and that luscious creamy tomato sauce come together in a bubbling casserole that’s perfect for family dinners or any crowd you want to impress.

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Why You’ll Love This Recipe

Rich, Creamy Flavor: The heavy cream combined with savory sausage and cheese makes every bite irresistibly smooth and indulgent.
Perfectly Al Dente Pasta: I’ve learned to undercook the ziti just a touch before baking—it finishes cooking in the oven and never turns mushy.
Family-Friendly Crowd-Pleaser: This hearty dish makes enough for 8 to 10 servings, so it’s ideal for a group or leftovers you’ll love revisiting.
Make-Ahead Friendly: Prep it in advance or freeze it for later without losing that fresh-from-the-oven taste and texture.

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 - Creamy Sausage Baked Ziti, baked ziti with sausage, cheesy baked pasta, indulgent pasta casserole, simple sausage pasta recipe

Ingredients You’ll Need

These simple ingredients balance each other so well, giving you that classic baked ziti goodness with a rich, creamy twist. When shopping, look for high-quality Italian sausage and fresh basil to really make this dish sing.

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 - Creamy Sausage Baked Ziti, baked ziti with sausage, cheesy baked pasta, indulgent pasta casserole, simple sausage pasta recipe

Ziti noodles: Pick a sturdy pasta like ziti or penne that holds up well in the oven and soaks up all those flavors.
Ground Italian sausage: I love spicy, but sweet works great too—choose based on your heat preference.
Garlic: Fresh minced garlic adds that lovely aromatic punch you want in your sauce.
Crushed tomatoes: Whole canned tomatoes crushed by hand or a good-quality store-bought crushed variety work perfectly here.
Salt: Enhances all those savory flavors—in my kitchen, it’s hard to overdo it!
Sugar: Balances the acidity of the tomatoes with just a touch of sweetness.
Crushed red pepper flakes: For a subtle kick, adjustable to taste.
Heavy cream: This is your secret weapon to creamy richness without heaviness.
Pecorino Romano cheese: Adds sharp, salty complexity—don’t skip it.
Fresh basil: Brightens the dish with fresh herbal notes; toss some on top just before serving for that extra pop.
Whole milk mozzarella cheese: The melty, gooey goodness that makes baked pasta an all-time favorite.

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 Creamy Sausage Baked Ziti Recipe is a flexible base—you can easily tweak it to suit whatever you’re in the mood for, or what’s in your fridge.

Vegetarian Version: When I want to skip meat, I swap out sausage for sautéed mushrooms and zucchini—it’s surprisingly satisfying.
Spicier Kick: Adding extra crushed red pepper flakes or a diced hot pepper is my go-to when I want to turn up the heat for friends who like it fiery.
Cheese Swap: Sometimes I mix in some fontina or sharp cheddar with the mozzarella for a unique twist on the classic melty combo.
Gluten-Free Pasta: This recipe works great with gluten-free penne, just be sure to undercook accordingly so it doesn’t get mushy after baking.

How to Make Creamy Sausage Baked Ziti Recipe

Step 1: Cook the pasta just right

Start by boiling a large pot of salted water and cooking your ziti noodles for about 7 minutes—just until barely al dente. This is key because the pasta will keep cooking in the oven, and you don’t want mushy noodles ruining your creamy texture. Drain the pasta and toss it back in the pot, so it’s ready to mingle with the sauce.

Step 2: Brown the sausage and build your sauce

Heat a large sauté pan over medium-high and crumble your sausage into it. Cook until it’s lightly browned and cooked through—about 5 to 6 minutes. I always use a slotted spoon to fish out the sausage and set it aside, then drain most of the fat, leaving just a tablespoon. If your pan’s dry, add a drizzle of olive oil before tossing in the minced garlic. Sauté the garlic gently until fragrant but not browned, about a minute, then pour in the crushed tomatoes, salt, sugar, and red pepper flakes. Let this simmer uncovered for 10 minutes to marry those flavors.

Step 3: Make it creamy and combine

Lower the heat and stir the heavy cream, most of your pecorino Romano cheese, cooked sausage, and fresh basil into the sauce. Pour all of this gorgeous, creamy mixture over the cooked pasta and gently stir to coat every noodle. This is the moment where everything starts coming together and smells fantastic, trust me.

Step 4: Layer and bake to perfection

Spoon half your pasta mixture into a 9×13-inch baking dish, then sprinkle half the mozzarella and the remaining half of pecorino Romano on top. Layer the rest of the pasta over it and finish with the rest of your cheese. Pop it into a 425°F oven and bake uncovered for 15 to 20 minutes until the cheese melts and gets those beautiful golden-brown spots. Top with extra chopped basil before serving to brighten it all up.

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Pro Tips for Making Creamy Sausage Baked Ziti Recipe

Don’t Overcook Pasta: I can’t stress this enough—undercook by a minute or two so it finishes perfectly in the oven.
Use Quality Sausage: Fresh Italian sausage with good seasoning makes all the difference—you’ll taste the difference.
Let Sauce Simmer Properly: The 10-minute simmer deepens the tomato flavor and balances acidity; don’t rush it!
Cheese Topping Timing: Add cheese in layers to get those melty pockets and that crispy browned top—magic in the oven.

How to Serve Creamy Sausage Baked Ziti Recipe

Creamy Sausage Baked Ziti Recipe - Serving

Garnishes

I love sprinkling extra fresh basil right before serving—it adds a bright herbal freshness that balances the creamy richness so beautifully. Sometimes I also add a quick drizzle of good olive oil and a little extra cracked black pepper for a touch of sophistication that’s surprisingly easy.

Side Dishes

This recipe pairs great with a simple green salad dressed in a lemon vinaigrette—the acidity cuts through the richness perfectly. Roasted or steamed veggies like broccoli or asparagus also make an easy, nutritious side without overpowering the baked ziti.

Creative Ways to Present

For special occasions, I like baking individual portions in small ramekins or mini cast iron skillets, then serving them straight from the oven. It feels a bit fancy and makes serving easy. You can also top with a sprinkle of toasted breadcrumbs for a crunchy finish that’s a nice textural contrast.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers tightly covered in the refrigerator and they’re best eaten within 3 to 4 days. Reheating gently in the microwave or oven brings back that creamy comfort without drying out the pasta.

Freezing

This Creamy Sausage Baked Ziti Recipe freezes beautifully. I assemble the dish, cover it well with foil and plastic wrap, and freeze it for up to 3 months. When ready, I thaw overnight in the fridge before baking—it keeps all those flavors mellow and fresh.

Reheating

To reheat, I cover the dish with foil to keep moisture in and bake at 350°F until warmed through, about 20-25 minutes. If in a hurry, a good microwave zap works too, but baking helps keep the cheesy top nice and melty.

FAQs

Can I use other types of pasta for this Creamy Sausage Baked Ziti Recipe?

Absolutely! While ziti is traditional and holds the sauce nicely, penne, rigatoni, or even large elbow macaroni work well. Just adjust your cooking time accordingly and make sure to undercook the pasta slightly before baking.
Is it better to use spicy or sweet Italian sausage?

It really depends on your taste preferences. I personally prefer spicy for a bit of heat that balances the creaminess, but sweet sausage makes for a milder, comforting version. You can also mix both to please everyone at the table.
Can I make this recipe ahead of time?

Yes! You can assemble the entire baked ziti a day or two ahead, cover it tightly, and refrigerate until ready to bake. It’s also freezer-friendly for up to 3 months—just thaw overnight before baking as usual.
How do I keep the pasta from getting mushy?

The trick I learned is to cook the pasta just until barely al dente, undercooking it by a couple of minutes since it continues cooking in the oven. This helps maintain a nice bite and prevents it from turning mushy once baked.

Final Thoughts

This Creamy Sausage Baked Ziti Recipe has become one of my absolute go-tos on busy weeknights and lazy weekends alike. It’s a crowd-pleaser that feels special without needing a ton of fuss. Whenever I make it, my whole family gets excited for dinner, and I love that I can prep it ahead or freeze portions for later. Seriously, give this recipe a try—you’ll feel like you’ve found a new classic that brings a comforting, cheesy hug straight to your table.