Italian Sausage Baked Ziti

Italian Sausage Baked Ziti

76 reviews, 4.6 star(s). 89% would make again

Ready in 1 hour 15 minutes

This is a recipe that I found on and my oldest son loved it and he has made a lot of changes to it. I'm sure mine isn't as good, but we occasionally compare notes on what we're doing differently to change it up. He puts a little wine in his, I think. Maybe this will inspire him to post his..... :-)


1/2 pound Ziti pasta; cooked al dente (8 minutes) and drained
1 Onion
1 pound Italian sausage; removed from casing
1 3-lb jar Spaghetti sauce; see note
4 slices Provolone cheese
8 ounces Ricotta cheese
6 ounces Mozzarella cheese; shredded
2 tablespoons Parmesan cheese

Original recipe makes 6 Servings



Brown the meat and onion and then drain fat. Return the meat and onion back to the pan and add the spaghetti sauce. Simmer meat and sauce for 15 minutes.

Preheat oven to 350 degrees. Layer ingredients in a square baking dish in the following order:

Pour 1 cup of the sauce mixture on the bottom.

Add half of the pasta, half of the provolone cheese slices, and half of the ricotta cheese (spreading ricotta) over the provolone cheese.

Add half of the remaining sauce, then the remaining pasta and mozzarella and ricotta cheese.

Pour the remaining sauce over the ricotta cheese, and top with parmesan cheese.

Bake for 30 minutes on a cookie sheet to prevent splatters in your oven. Serve with crusty bread and a salad, if desired.


The last time I made this, I had some of the Slow Cooked Spaghetti Sauce ( leftover that I had frozen and it makes very good sauce for the ziti. I had made it as a marinara sauce without the meat.

Verified by stevemur
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This is the Italian Sausage Baked Ziti Casserole dished up after baking. YUM!!

Baked Penne sausage & cheese



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Calories Per Serving: 765 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Slow Cooked Spaghetti Sauce


"Beachbumette refers to this recipe in her comments" — stevemur stevemur

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tkecraig443 2m ago

I am having a problem with the jar of sauce. The original recipe above calls for a 3LB jar. A regular jar of Classico sauce is 1LB 8OZ (24oz) . We are only going to use 1/2 LB of pasta. To get 3 LB of sauce you would have to use almost three jars. That would float the pasta right out of the dish. What am I missing ? I want to try this but I want to do it correctly. Thank you.
rob3 9m ago
It's only 2 jars. - sfagrad83 1m ago

I loved this, but I found it easier to make my own sausage without casing, I bought two different kinds of meat grinders at second hand stores, and I find them indispensable in my cooking experience, and I believe the large Universal Meat grinder was like Three bucks, and the own I had bought before which is a smaller steel one cost two bucks, I'm happy with both.
ReverendKen 11m ago

Very good!!
sandyiniowa 1y ago

I used Jimmy Dean breakfast sausage ,bell peppers, diced onions with less cheese- Thank you for sharing.... honestly speaking Arlington, Texas
ljbw 1y ago

best with hawian bread
dontrey 1y ago

fam. it im now superdad.. all smiles
dontrey 1y ago

Very good! Added mushrooms and tasted great, but in sure any veggie would taste good!
Valerie411 2y ago

Very good. I would add more sausage in it next time
kostyc 2y ago

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