Name: Easy Baked Ziti with Italian Sausage and Cream Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian
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; 1/3 cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided; 1/3 cup chopped fresh basil, plus more for serving; 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

If you’re looking for a comforting, crowd-pleasing dish that’s as easy as it is delicious, you’ve got to try my Easy Baked Ziti with Italian Sausage and Cream Recipe. This recipe combines rich, spicy sausage with a creamy tomato sauce, all baked together with melty mozzarella and lots of fresh basil. Trust me, once you make this, it’ll become your go-to for weeknight dinners, potlucks, or casual Sunday suppers.

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Why You’ll Love This Recipe

Rich and Creamy Flavor: The blend of cream and garlic-infused tomato sauce creates comfort-food magic every time.
Perfectly Balanced Spice: Italian sausage brings just the right amount of heat without overpowering the creamy sauce.
Simple Yet Impressive: This dish looks and tastes like you spent hours in the kitchen, but it’s super easy to pull together.
Family-Friendly Crowd-Pleaser: My family goes crazy for this baked ziti, and I bet yours will too!

A rectangular orange baking dish filled with baked pasta is shown. The dish has one main layer of rigatoni pasta covered evenly with thick red tomato sauce. On top, there are small patches of melted white cheese scattered all over. Fresh green chopped herbs, possibly parsley or basil, are sprinkled generously, adding a fresh contrast on the cheese and sauce. The edges of the baking dish show some browned spots where the sauce has baked into the sides. The dish sits on folded beige and white towels over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Baked Ziti with Italian Sausage and Cream, baked ziti with sausage, creamy baked ziti recipe, Italian sausage pasta bake, easy comfort food dinner

Ingredients You’ll Need

Each ingredient plays a special role in creating that dreamy texture and flavor combination. Using quality Italian sausage really elevates this dish, and fresh basil brightens it up beautifully.

Flat lay of dry ziti pasta noodles, crumbled Italian sausage, minced garlic cloves, a large can of crushed tomatoes, fresh green basil leaves, shredded mozzarella cheese, grated pecorino Romano cheese, and a small pour of heavy cream, all beautifully arranged in separate piles and clusters, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Easy Baked Ziti with Italian Sausage and Cream, baked ziti with sausage, creamy baked ziti recipe, Italian sausage pasta bake, easy comfort food dinner

Ziti noodles: Look for traditional ziti or penne; undercooking them slightly ensures perfect texture after baking.
Italian sausage: I prefer a mix of sweet and spicy, but pure spicy gives a nice kick—remove casings for easier crumble.
Garlic: Fresh minced garlic adds that essential aromatic punch.
Crushed tomatoes: Use a quality brand for a naturally rich sauce base.
Salt: Enhances all the flavors—don’t skip it!
Sugar: Balances the acidity of the tomatoes perfectly.
Crushed red pepper flakes: Just a pinch to add subtle heat.
Heavy cream: This is the secret to a luscious, silky sauce.
Pecorino Romano cheese: Adds sharp umami; you can substitute with Parmigiano Reggiano if preferred.
Fresh basil: Freshness is key here for a bright herbaceous finish.
Mozzarella cheese: Whole milk shredded mozzarella melts beautifully for that gooey topping.

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 Easy Baked Ziti with Italian Sausage and Cream Recipe is so versatile—you can switch things up to suit your taste, dietary needs, or even just what’s in your pantry.

Meat alternative: When I want something lighter, I swap sausage for ground turkey or chicken; you’ll still get great flavor with less fat.
Vegetarian version: Omit the sausage and add sautéed mushrooms or roasted veggies like zucchini and bell peppers for a hearty twist.
Cream substitute: If you want to cut calories, half-and-half can work, but I’ve found the sauce is richest and silkier with full heavy cream.
Cheese swaps: Feel free to try fontina or provolone instead of mozzarella for a different but still melty cheese experience.

How to Make Easy Baked Ziti with Italian Sausage and Cream Recipe

Step 1: Cook the Pasta Just Right

Start by bringing a big pot of salted water to a boil. Add the ziti noodles and cook them for about 7 minutes—or just until they’re very al dente. Here’s the trick: since they’ll finish cooking in the oven, undercooking a bit prevents mushy pasta. Drain the noodles and toss them back into the pot to keep warm.

Step 2: Brown the Italian Sausage

Heat a large sauté pan over medium-high heat, crumble in the Italian sausage, and cook for 5 to 6 minutes until it’s lightly browned and cooked through. Using a slotted spoon, transfer the sausage to a plate, leaving about a tablespoon of fat in the pan. If you don’t have enough fat, just add a little olive oil.

Step 3: Build Your Sauce

Lower the heat, add the minced garlic to the pan, and cook it gently, stirring constantly for about a minute—you’re looking for soft, fragrant garlic without browning it. Next, pour in the crushed tomatoes, add salt, sugar, and red pepper flakes, then let it simmer uncovered for 10 minutes to deepen the flavors and thicken just a little.

Step 4: Make It Creamy and Combine

Once your sauce has simmered, stir in the heavy cream, a third of the pecorino Romano, the cooked sausage, and chopped fresh basil. Mix everything well, then pour this luscious sauce into the pot with the ziti—gently fold to combine everything without breaking up the noodles.

Step 5: Layer and Bake

Spoon half of the pasta mixture into a 9 x 13-inch baking dish. Sprinkle half of the shredded mozzarella and half of the remaining pecorino Romano over the top. Repeat with the remaining pasta, mozzarella, and pecorino. Bake uncovered at 425°F (220°C) for 15 to 20 minutes until the cheese is bubbly and golden brown. When it comes out of the oven, sprinkle more fresh basil on top to brighten it up.

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Pro Tips for Making Easy Baked Ziti with Italian Sausage and Cream Recipe

Don’t Overcook the Pasta: I learned the hard way that leaving it a bit firm before baking keeps everything from turning mushy.
Drain Fat Wisely: Keep a tablespoon of sausage fat in the pan for flavor but remove excess grease to avoid a heavy sauce.
Simmer Sauce Thoroughly: Holding the simmer for 10 minutes lets the tomatoes concentrate and the flavors meld beautifully.
Layer for Success: Even layering of cheese and pasta ensures each bite has that perfect gooeyness and cheesy hit.

How to Serve Easy Baked Ziti with Italian Sausage and Cream Recipe

The image shows a large white baking dish filled with baked pasta topped with a golden, slightly browned cheese layer that is sprinkled with green herbs. A wooden spoon with a light brown handle is scooping some pasta from the dish. Next to the dish, on a white marbled surface with a blue and white textured cloth underneath, there is a grey plate holding a square piece of the pasta bake, showing layers of orange pasta, red sauce, melted cheese, and green herbs on top. A metal fork rests beside the plate and a clear glass of water is nearby. In the background, a white plate with blue speckles and a fork sit on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Baked Ziti with Italian Sausage and Cream, baked ziti with sausage, creamy baked ziti recipe, Italian sausage pasta bake, easy comfort food dinner

Garnishes

I love topping this baked ziti with fresh basil leaves—sometimes torn, sometimes whole—and a light sprinkle of extra pecorino Romano for that salty zing. A drizzle of high-quality olive oil right before serving takes it to another level.

Side Dishes

For me, this dish pairs perfectly with a crisp, simple green salad dressed with lemon vinaigrette or a side of garlic-roasted broccoli. A warm, crusty bread to sop up the creamy sauce is always a winner.

Creative Ways to Present

When serving for special occasions, I love presenting individual portions in small ramekins or mini cast-iron skillets—each guest gets their bubbly, golden personal baked ziti. Garnishing with microgreens or edible flowers adds a pretty, restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely, then store them covered in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers just as good—if not better—the next day.

Freezing

This Easy Baked Ziti with Italian Sausage and Cream Recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the baking dish with foil and warm it at 350°F (175°C) for about 20 minutes until heated through without drying out. If reheating single portions, the microwave works fine—just keep a lid on it to retain moisture.

FAQs

Can I use a different type of pasta instead of ziti?

Absolutely! Penne, rigatoni, or even large elbow macaroni work well because they hold the creamy sauce nicely. Just keep the cooking time similar and undercook slightly to avoid mushy pasta after baking.
Is it okay to use pre-cooked sausage?

Pre-cooked sausage can save time, but I recommend browning it a little in the pan with garlic to build flavor before adding it to the sauce. This step helps the sauce taste fresher and more homemade.
Can I prepare this recipe in advance?

Yes! Assemble the entire dish, cover it with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if the casserole is cold from the fridge.
How spicy is this dish?

The spice level depends on the sausage and red pepper flakes you use. If you want it mild, pick sweet Italian sausage and reduce or omit the red pepper flakes. For bigger heat, go with spicy sausage and keep the red pepper—it’s balanced by the creamy sauce.
Can I make this recipe dairy-free?

You can try substituting dairy ingredients with plant-based alternatives, like coconut cream in place of heavy cream and dairy-free cheese. However, the texture and flavor will be a bit different from the classic version.

Final Thoughts

This Easy Baked Ziti with Italian Sausage and Cream Recipe is one of those dishes I keep coming back to because it nails that perfect balance between comforting and indulgent without being complicated. Whether you’re making it for family, friends, or just a cozy night in, you’ll love how the creamy sauce, hearty sausage, and cheesy topping come together like a warm hug on a plate. Give it a whirl—you won’t regret adding this to your recipe rotation.