Cheesy Million Dollar Baked Ziti

Here is my favorite baked ziti recipe, with layers of tender pasta, rich meat sauce, creamy ricotta cheese, and plenty of melted mozzarella that makes it worth every single bite.

This Million Dollar Baked Ziti is what I make when I want to feed a crowd or need serious comfort food. My kids always ask for seconds, and there’s never any left in the pan by the end of the night.

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What Kind of Ziti Should I Use?

Any tube-shaped pasta will work great for this recipe, so don’t stress if you can’t find ziti specifically. Penne, rigatoni, or even mostaccioli are all good substitutes since they have those ridges and hollow centers that grab onto all that cheesy goodness. I always go for regular pasta over whole wheat for baked ziti because it holds up better during the long baking time and has that classic comfort food texture we’re after. Make sure to cook your pasta just until it’s al dente since it’ll continue cooking in the oven – nobody wants mushy baked ziti!

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Options for Substitutions

This baked ziti is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Ziti pasta: No ziti? Penne, rigatoni, or even rotini work great since they all hold onto that creamy sauce nicely. Just stick with a tube-shaped pasta for best results.
• Italian sausage: Ground beef, ground turkey, or even a mix of both make good substitutes. If using ground beef, add a pinch of fennel seeds and red pepper flakes to mimic that sausage flavor.
• Cottage cheese: Ricotta cheese is the most common swap here and works perfectly. You can also use Greek yogurt for a tangier flavor, but drain any excess liquid first.
• Cream cheese: If you don’t have cream cheese, add an extra 8 oz of ricotta or cottage cheese. The texture will be slightly different but still delicious.
• Fresh basil: Dried basil works fine – just use about 1/3 the amount. You can also try fresh parsley or even spinach for some green color and flavor.
• Mozzarella cubes: Regular shredded mozzarella works just fine, though the cubes give nice pockets of melted cheese. You could also use provolone or a blend of Italian cheeses.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with baked ziti is overcooking the pasta during the initial boil – since it will continue cooking in the oven, aim for just shy of al dente to prevent mushy noodles in your final dish. Another common error is not properly draining your cottage cheese and cream cheese mixture, which can lead to a watery casserole that won’t hold together when served. Make sure to brown your Italian sausage completely and drain excess fat, as too much grease will make your sauce oily and prevent the flavors from melding properly. For the best texture, let your assembled casserole rest for 15-20 minutes before baking, and cover with foil for the first half of baking time to prevent the top from browning too quickly while the inside heats through.

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What to Serve With Baked Ziti?

This hearty baked ziti is pretty filling on its own, but a crisp Caesar salad or simple mixed greens with Italian dressing makes a perfect side to cut through all that cheesy goodness. Garlic bread is always a winner too – you’ll want something to soak up any extra sauce on your plate! I also love serving this with roasted vegetables like zucchini, bell peppers, or broccoli to add some color and freshness to the meal. For a complete Italian feast, start with some antipasto or bruschetta, and you’ve got yourself a dinner that’ll make everyone happy.

Storage Instructions

Refrigerate: This baked ziti keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer leftovers to an airtight container. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to freeze individual portions in freezer-safe containers, or you can wrap the whole dish tightly in plastic wrap and foil. Just remember to label it with the date so you don’t forget what’s in there.

Reheat: To warm up your ziti, cover it with foil and bake at 350°F for about 20-30 minutes if it’s from the fridge, or 45-60 minutes if frozen. You can also microwave individual portions, but I find the oven keeps that nice cheesy texture better. Add a splash of water if it seems a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 220-250 g
• Fat: 250-280 g
• Carbohydrates: 330-370 g

Ingredients

For the pasta and sausage:

• 1 lb ziti pasta
• 1 lb mild italian sausage

For the tomato sauce:

• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 can (28 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tsp sugar
• 1/2 cup chopped fresh basil
• Kosher salt and ground black pepper, to taste

For the cheese mixture:

• 8 oz softened cream cheese
• 16 oz cottage cheese
• 1/2 cup sour cream
• 2 eggs
• 1 cup grated parmesan cheese
• 1 cup mozzarella cheese, cut into 1/4-inch cubes

For assembling and topping:

• 1 cup mozzarella cheese, cut into 1/4-inch cubes
• 1/2 cup grated parmesan cheese

For serving:

• Chopped fresh basil, for garnish

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 375°F.

Grease a 9×13-inch baking dish with nonstick spray and set it aside so it’s ready for assembly later.

Step 2: Cook the Pasta

• 1 lb ziti pasta
• kosher salt and ground black pepper, to taste

Bring a large pot of salted water to a boil.

Add the ziti pasta and cook it for 2 minutes less than the package instructions suggest, so the pasta is al dente.

Drain the pasta and drizzle lightly with olive oil to prevent sticking.

Set it aside.

Step 3: Prepare the Sausage Tomato Sauce

• 1 lb mild Italian sausage
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried basil
• kosher salt and ground black pepper, to taste
• 1 can (28 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tsp sugar
• 1/2 cup chopped fresh basil

Heat a large skillet over medium-high heat.

Add the mild Italian sausage and cook until no longer pink, about 5 minutes.

Drain any excess fat if necessary.

Stir in the minced garlic and cook until fragrant, around 1 minute.

Add the dried oregano, dried basil, kosher salt, and black pepper, stirring to combine.

Pour in the tomato sauce and diced tomatoes.

Lower the heat to medium and cook until the mixture is bubbling.

Then, reduce the heat to medium-low and let the sauce simmer for 10 minutes.

Remove the skillet from the heat and add the sugar and chopped fresh basil, stirring well.

Set the sauce aside — it will be layered later.

Step 4: Mix the Cheese Filling

• 8 oz softened cream cheese
• 2 eggs
• 16 oz cottage cheese
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, cut into 1/4-inch cubes

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add the eggs, cottage cheese, and sour cream, and mix until well combined.

Stir in 1 cup of the grated Parmesan cheese and 1 cup of mozzarella cubes until evenly blended.

I like to make sure the mixture is extra smooth by using a hand mixer, but a sturdy whisk works fine too.

Step 5: Combine Pasta, Sauce, and Cheese Mixture

• 1 cup of sausage tomato sauce from Step 3
• cooked ziti pasta from Step 2
• cheese mixture from Step 4

Add 1 cup of the prepared tomato sausage sauce from Step 3 and the drained pasta from Step 2 to the cheese mixture from Step 4.

Stir everything together until the pasta is well coated with the creamy mixture.

Then, transfer the combined mixture to the prepared baking dish, spreading it out evenly.

Step 6: Layer Sauce and Cheese, Then Bake

• remaining sausage tomato sauce from Step 3
• 1 cup mozzarella cheese, cut into 1/4-inch cubes
• 1/2 cup grated Parmesan cheese

Pour the remaining sausage tomato sauce from Step 3 over the pasta mixture in the baking dish.

Top evenly with the remaining 1 cup of mozzarella cubes and 1/2 cup grated Parmesan cheese.

Cover the baking dish with a sheet of aluminum foil sprayed with nonstick spray (to prevent sticking), and bake for 25 minutes.

Remove the foil and continue baking uncovered for another 25 minutes, or until the cheese is golden and bubbling.

If you love a crispier cheese topping like I do, broil for an additional 1-2 minutes, watching closely to prevent burning.

Step 7: Rest, Garnish, and Serve

Remove the baked ziti from the oven and let it rest for 10 minutes before serving—this helps the casserole set and makes it easier to slice.

Finish by topping with fresh chopped basil.

Enjoy!

Cheesy Million Dollar Baked Ziti

Delicious Cheesy Million Dollar Baked Ziti recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 4750 kcal

Ingredients

  

For the pasta and sausage:

• 1 lb ziti pasta
• 1 lb mild Italian sausage

For the tomato sauce:

• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 can (28 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tsp sugar
• 1/2 cup chopped fresh basil
• kosher salt and ground black pepper, to taste

For the cheese mixture:

• 8 oz softened cream cheese
• 16 oz cottage cheese
• 1/2 cup sour cream
• 2 eggs
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, cut into 1/4-inch cubes

For assembling and topping:

• 1 cup mozzarella cheese, cut into 1/4-inch cubes
• 1/2 cup grated Parmesan cheese

For serving:

• chopped fresh basil, for garnish

Instructions

 

• Preheat your oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray and set it aside so it's ready for assembly later.
• Bring a large pot of salted water to a boil. Add the ziti pasta and cook it for 2 minutes less than the package instructions suggest, so the pasta is al dente. Drain the pasta and drizzle lightly with olive oil to prevent sticking. Set it aside.
• Heat a large skillet over medium-high heat. Add the mild Italian sausage and cook until no longer pink, about 5 minutes. Drain any excess fat if necessary. Stir in the minced garlic and cook until fragrant, around 1 minute. Add the dried oregano, dried basil, kosher salt, and black pepper, stirring to combine. Pour in the tomato sauce and diced tomatoes. Lower the heat to medium and cook until the mixture is bubbling. Then, reduce the heat to medium-low and let the sauce simmer for 10 minutes. Remove the skillet from the heat and add the sugar and chopped fresh basil, stirring well. Set the sauce aside — it will be layered later.
• In a large bowl, beat the softened cream cheese until smooth and creamy. Add the eggs, cottage cheese, and sour cream, and mix until well combined. Stir in 1 cup of the grated Parmesan cheese and 1 cup of mozzarella cubes until evenly blended. I like to make sure the mixture is extra smooth by using a hand mixer, but a sturdy whisk works fine too.
• Add 1 cup of the prepared tomato sausage sauce from Step 3 and the drained pasta from Step 2 to the cheese mixture from Step 4. Stir everything together until the pasta is well coated with the creamy mixture. Then, transfer the combined mixture to the prepared baking dish, spreading it out evenly.
• Pour the remaining sausage tomato sauce from Step 3 over the pasta mixture in the baking dish. Top evenly with the remaining 1 cup of mozzarella cubes and 1/2 cup grated Parmesan cheese. Cover the baking dish with a sheet of aluminum foil sprayed with nonstick spray (to prevent sticking), and bake for 25 minutes. Remove the foil and continue baking uncovered for another 25 minutes, or until the cheese is golden and bubbling. If you love a crispier cheese topping like I do, broil for an additional 1-2 minutes, watching closely to prevent burning.
• Remove the baked ziti from the oven and let it rest for 10 minutes before serving—this helps the casserole set and makes it easier to slice. Finish by topping with fresh chopped basil. Enjoy!