Baked Ziti with Sausage and Cream Recipe

If you’re craving a cozy, cheesy, and irresistibly creamy pasta bake, you’re in the right place. This Baked Ziti with Sausage and Cream Recipe is one of my absolute favorite weeknight dinners—it’s got that perfect balance of spicy sausage, rich creaminess, and gooey cheese that just feels like a warm hug. Whether you’re feeding a crowd or meal prepping for the week, you’ll love how this dish comes together with simple ingredients and a flavor profile that always impresses.

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Ingredients You’ll Need

Each ingredient here plays a key role in making the Baked Ziti with Sausage and Cream Recipe sing—from the spicy Italian sausage that adds depth, to the pecorino cheese that brings a sharp, salty kick. When I shop for this dish, I always pick good-quality sausage and fresh basil for the best flavor.

• Ziti noodles: I love ziti for its tubular shape—it traps all that creamy sauce perfectly.
• Italian sausage: Sweet or spicy, depending on your heat preference; removing casings lets it brown nicely.
• Garlic: Fresh minced garlic makes all the difference in the sauce’s aroma.
• Crushed tomatoes: Use high-quality canned tomatoes for a rich base without extra prep.
• Salt and sugar: The sugar balances the acidity of the tomatoes beautifully.
• Crushed red pepper flakes: Just a touch adds a subtle, pleasant heat.
• Heavy cream: This is the secret for that dreamy, velvety texture I adore.
• Pecorino Romano: Sharp and salty, it adds a wonderful depth—Parmigiano Reggiano works too.
• Fresh basil: Bright and fresh, it lifts the whole dish—don’t skip it!
• Mozzarella cheese: Shredded and gooey for that classic melty top layer everyone loves.

Variations

I’m all about making recipes work for your taste and lifestyle. Over the years, I’ve tweaked this Baked Ziti with Sausage and Cream Recipe in a few ways that made the dish even more personal and fun.

• Vegetarian option: Try swapping sausage with Italian-seasoned mushrooms or lentils—I’ve done this when guests didn’t eat meat, and no one missed the sausage!
• Spice level adjustment: If you want it extra spicy, increase crushed red pepper flakes, or mild it down by omitting them altogether.
• Cheese swaps: Mixing in some fontina or gouda with the mozzarella adds a smoky creaminess I often crave.
• Fresh herbs: Rosemary or thyme can be fun to experiment with alongside basil for a twist on flavor.

How to Make Baked Ziti with Sausage and Cream Recipe

Step 1: Cook the pasta just right

Boil your salted water and cook the ziti according to package instructions, but stop at very al dente, about 7 minutes. This is key because the pasta will finish cooking in the oven—you don’t want mushy noodles, trust me. Drain and toss it back into your pot. This little extra step helps keep everything perfectly tender.

Step 2: Brown the sausage and build your sauce

I like to use a nonstick skillet here. Crumble your sausage and brown until just cooked through—that lovely caramelization adds tons of flavor. Scoop the sausage out, then cook your minced garlic in the leftover fat (or olive oil if needed) until fragrant but not browned—I learned that burnt garlic can throw off the whole flavor. Add crushed tomatoes, salt, sugar, and red pepper flakes, then simmer uncovered for about 10 minutes to let all those flavors deepen.

Step 3: Stir in cream, cheese, and basil

Add the heavy cream, ⅓ cup pecorino Romano, cooked sausage, and fresh basil right into the sauce. Stir well to blend everything so you get creamy, cheesy, and savory bites in each forkful. Then carefully pour this sauce into your pot with the cooked pasta, gently folding it all together so every noodle is coated in that luscious sauce.

Step 4: Layer and bake to bubbly perfection

Spoon half the pasta mixture into a 9×13-inch baking dish, sprinkle with half the shredded mozzarella and half the remaining pecorino Romano, then repeat with the rest. Bake uncovered at 425°F for 15–20 minutes until the cheese is melted and turning golden brown. The bubbly, browned top? Absolute magic every time.

How to Serve Baked Ziti with Sausage and Cream Recipe

Garnishes

I always sprinkle on extra chopped fresh basil before serving—it adds brightness and a fresh herbal punch that cuts through all that cheesy richness. Sometimes I add a pinch of crushed red pepper flakes for guests who want an extra kick, too.

Side Dishes

Simple is best here—a crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or a crusty baguette are my go-to carbs for soaking up every last drop of sauce.

Creative Ways to Present

For special occasions, I’ve spooned this baked ziti into individual ramekins topped with fresh basil and a parmesan crisp on the side—it’s impressive and adds a little crunch. Family-style in a rustic cast iron dish also makes for a cozy, inviting presentation.

Make Ahead and Storage

Storing Leftovers

After dinner, I let the baked ziti cool completely before transferring leftovers to airtight containers and refrigerating. It keeps well for up to 4 days, and the flavors actually intensify overnight—bonus!

Freezing

I’ve successfully frozen the whole assembled dish before baking, wrapped tightly and stored for up to 3 months. Defrost it overnight in the fridge, then bake covered to keep it moist before uncovering to brown the cheese.

Reheating

I recommend reheating leftovers covered with foil in a 350°F oven until warmed through to preserve creaminess and prevent the top from drying out. Microwaving works in a pinch but tends to make the pasta slightly tougher.

FAQs

Final Thoughts

This Baked Ziti with Sausage and Cream Recipe holds a special place in my kitchen rotation because it’s comforting and crowd-pleasing every single time. It’s one of those dishes I recommend like I’m handing over a secret weapon for busy nights or when you want to wow friends with something homemade yet effortless. Give it a try—you’ll find yourself reaching for this recipe again and again!

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