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    Home » Recipes » Main Dish

    Easy Make-Ahead Baked Ziti with Sausage and Ricotta

    Modified: Jan 30, 2022 · Published: Mar 14, 2018 by Sharon Rigsby · 25 Comments

    Jump to Recipe
    Easy Make Ahead Baked Ziti Pinterest Pin

    My Easy Make-Ahead Baked Ziti recipe with sausage and ricotta is a delicious make-ahead main dish with three kinds of cheese. Along with my Mushroom Carbonara recipe, it’s my favorite “go-to” dish for feeding a crowd. 

    Easy Make Ahead Baked Ziti in a white baking dish garnished with fresh parsley

    This yummy, hearty, Easy Make-Ahead Baked Ziti recipe includes ziti pasta with not one but three kinds of cheese, sausage and hamburger meat, and chunks of tomato in a rich tomato sauce. It’s a comfort food nirvana! Make-Ahead Baked Ziti also freezes well and is perfect to keep on hand in your freezer for nights when you just don’t feel like cooking or when you need a nice meal to welcome a new neighbor or to take to a sick friend.

    Serve it with a slice of my Texas Toast Garlic Bread for an unforgettable meal. 

     

    Because this recipe makes twelve servings, when I made it, I divided it into thirds, and baked one casserole and froze the other two.

    If you like easy make-ahead casseroles, check out my recipes for Easy Baked Spaghetti Pie Casserole, Chicken Sausage and Wild Rice Casserole and Chicken Mushroom Marsala Pasta too!

    How to make Easy Make-Ahead Baked Ziti with Sausage and Ricotta

    This baked ziti recipe has a fairly long ingredient list, but it comes together quickly. The ingredients are olive oil, garlic, onion, ground beef, Italian sausage, tomato sauce, canned whole tomatoes, Italian seasoning, red pepper flakes, salt and pepper, ziti, mozzarella, ricotta, and Parmesan cheese, fresh parsley, and eggs.

    Ingredients for Easy Make Ahead Baked Ziti including sausage, cheese and tomato sauce

    Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onions and saute for 3-4 minutes, or until they start to soften.

    Sautéing chopped onions in a skillet for Easy Make Ahead Baked Ziti

    Add the ground beef and sausage and cook until done. Drain off the fat and season the meat with salt and pepper.

    Sautéing sausage and hamburger in a dutch oven for Easy Make Ahead Baked Ziti

    Add the tomato sauce, tomatoes, and juice, Italian seasoning, and red pepper flakes. Stir, and simmer for 30-40 minutes. After simmering, break up the tomatoes with a fork. Let cool.

    Cooking the tomato sauce and meat in a dutch oven for Easy Make-Ahead Baked Ziti

    In the meantime, bring a large pot of water to a boil over medium-high heat. Once the water starts boiling, add 1 ½ tablespoons of salt to the water. Bring to a full rolling boil and add the pasta. Cook the pasta, frequently stirring for about 8 minutes or until it reaches the al dente stage, such that it is still somewhat firm and not completely cooked through and soft.

    Cooking ziti in a large pot of water for Easy Make Ahead Baked Ziti

    Pour the pasta into a colander and rinse under cool water to stop the cooking process. Drain and set aside to cool.

    Preheat your oven to 375 degrees.

    In a very large bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and about 1 teaspoon of salt and pepper.

    Mixing ricotta, parmesan and mozzarella cheeses and seasonings in a bowl for Easy Make Ahead Baked Ziti

    Add the cooled pasta and toss to combine. Add about 2 cups of the tomato meat sauce and mix again.

    This recipe makes 12 servings. If you are making just 1 casserole, you will have to use at least a 5-quart casserole or lasagna pan or one that is 11×15 inches. If you want to divide it up, you can use 8×8 or smaller pans. For this batch, I used 2 8×8 aluminum foil disposable pans which will hold at least 3 servings each and 1 8×12 inch glass casserole dish which contains 6 servings.

    For easy clean-up, spray your casserole dish lightly with non-stick cooking spray.

    Add half of the coated pasta to your casserole dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.

    Tomato meat sauce, cheese, ziti in bowls for Easy Make Ahead Baked Ziti

    Bake uncovered for approximately 25-30 minutes, or until bubbling. Let stand about 5 minutes before serving. Enjoy!

    Easy Make Ahead Baked Ziti right out of the oven in a white baking dish and ready to serve

    Sharon’s Expert Tip:

    If you want to freeze your casserole, cover tightly and place in the freezer. To cook, let defrost in the refrigerator overnight and bake according to the directions above. If you cook it without defrosting, add about 30 minutes to the cooking time.

    ***From the archives: This popular recipe originally posted April 11, 2016. Republished on March 14, 2018, with new photos but no changes to the original recipe. 

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    Easy Make Ahead Baked Ziti in a white baking dish garnished with fresh parsley

    Easy Make-Ahead Baked Ziti with Sausage and Ricotta

    Sharon Rigsby
    This yummy, hearty Easy Make-Ahead Baked Ziti recipe includes Ziti pasta with not one but three kinds of cheese, sausage and hamburger meat, and chunks of tomato in a tomato sauce. It also freezes well and is perfect to keep on hand for nights when you just don't feel like cooking or when you need a nice meal to welcome a new neighbor or to take to a sick friend.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Resting time 5 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 632 kcal

    Ingredients
      

    • 2 tablespoon olive oil
    • 3 cloves garlic minced
    • 1 large onion diced
    • 1 pound ground chuck
    • 1 pound Italian sausage
    • 2 cans tomato sauce 14.5 oz cans
    • 1 can whole tomatoes with juice 28 oz can
    • 2 teaspoons italian seasoning
    • ½ teaspoon red pepper flakes
    • kosher salt and black pepper
    • 1 lb ziti
    • 1-½ pounds mozzarella grated
    • 15 oz whole-milk ricotta 15 oz tub
    • ½ cup Parmesan cheese grated
    • 2 tablespoon fresh parsley chopped
    • 2 eggs beaten

    Instructions
     

    • Preheat the oven to 375 degrees.
    • Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onions and saute for 3-4 minutes, or until they start to soften. Add the ground beef and sausage and cook until done. Drain off the fat and season the meat with salt and pepper. Add the tomato sauce, tomatoes and juice, Italian seasoning and red pepper flakes. Stir, and simmer for 30-40 minutes. After simmering, break up the tomatoes with a fork. Let cool.
    • In the meantime, bring a large pot of water to a boil over medium-high heat. Once the water starts boiling, add 1 ½ tablespoons of salt to the water. Bring to a full rolling boil and add the pasta. Cook the pasta, stirring frequently for about 8 minutes or until it reaches the al dente stage, such that it is still somewhat firm and not completely cooked through and soft. Pour the pasta into a colander and rinse under cool water to stop the cooking process. Drain and set aside to cool.
    • In a very large bowl, mix together 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and about 1 teaspoon of salt and pepper. Add the cooled pasta and toss to combine. Add about 2 cups of the tomato meat sauce and mix again.
    • This recipe makes 12 servings. If you are making just 1 casserole, you will have to use at least a 5-quart casserole or lasagna pan or one that is 11x15 inches. If you want to divide it up, you can use 8x8 or smaller pans. For this batch, I used 2 8x8 aluminum foil disposable pans which will hold least 3 servings each and 1 8x12 inch glass casserole dish which contains 6 servings.
    • For easy clean-up, spray your casserole dish(s) lightly with non-stick cooking spray. Add half of the coated pasta to your casserole dish(s). Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
    • Bake uncovered for approximately 25-30 minutes, or until bubbling. Let stand about 5 minutes before serving. Enjoy!

    Notes

    Sharon's Expert Tip:
    If you want to freeze your casserole, before baking, cover tightly and place in the freezer. To cook, let defrost in the refrigerator overnight and bake according to the directions above. If you cook it without defrosting, add about 20 minutes to the cooking time.
    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

    Nutrition

    Calories: 632kcalCarbohydrates: 38gProtein: 37gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 139mgSodium: 938mgPotassium: 344mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 10.7mgCalcium: 350mgIron: 3.2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      4.78 from 9 votes (7 ratings without comment)

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      Recipe Rating




    1. Lynn

      December 24, 2024 at 8:10 am

      Where does it indicate the amount of pasta to use please?

      Reply
      • Sharon Rigsby

        December 24, 2024 at 8:55 am

        Hey Lynn, it’s in the recipe card. You will need a 1-pound box or 16 ounces of Ziti. I hope you enjoy it!

        Reply
    2. Janet

      June 10, 2021 at 4:57 pm

      Was wondering if I could sub. a jar of store bought pasta sauce (like Ragu or Prego) for the cans of tomato sauce & whole tomatoes? Thank you! Looking forward to trying this recipe!

      Reply
    3. Sandy

      October 06, 2020 at 7:05 am

      Hi was wondering if cottage cheese could be substituted for ricotta cheese?

      Reply
      • Sharon Rigsby

        October 06, 2020 at 10:21 am

        Hi Sandy, I’ve never tried cottage cheese in this recipe, so I can’t say for sure, but I do substitute it for ricotta a lot in lasagna with good results. If you decide to try it, please let me know how it turns out.
        All the best,
        Sharon

        Reply
        • Sandy S.

          October 18, 2020 at 7:06 pm

          5 stars
          Just tried this recipe today, substituting cottage cheese for ricotta cheese and it was delicious! Thank you for this recipe, I will definitely be making this again!

        • Sharon Rigsby

          October 21, 2020 at 7:44 pm

          Awesome! I’m so glad you enjoyed it!
          Sharon

    4. Florence LeMerle Dodd

      January 11, 2019 at 4:26 pm

      Can it be made the day before and put into the refrigerator overnight, so that when guests arrive the next day, I just pop it into the oven?

      Reply
      • Gritsandpinecones

        January 11, 2019 at 4:34 pm

        Yes, this is a great make-ahead dish. I would take it out of the refrigerator about an hour before you plan to bake it, to allow it to come to room temperature.
        I hope you enjoy it!
        Sharon

        Reply
        • Rene

          March 19, 2019 at 7:59 am

          would you cook it all the way, refrigerate overnight and reheat the next day? Or assemble day before & bake the next day before serving? Thank you!

        • Gritsandpinecones

          March 19, 2019 at 9:24 am

          Hi Rene,
          I would assemble the day before and bake it before serving. I hope you enjoy it!
          Sharon

    5. Kris Vanderlinden

      December 14, 2018 at 11:19 am

      Hi. Do you bake it and then freeze it?
      Or put in freezer before baking?

      Reply
      • Gritsandpinecones

        December 14, 2018 at 12:17 pm

        Hi Kris, I would freeze it before baking. Then allow it to thaw in the refrigerator overnight before cooking. If it is still frozen in the middle, you will need to bake it a little longer than specified. I hope you enjoy it!
        All my best,
        Sharon

        Reply
    6. Kristy Murray

      October 08, 2018 at 11:57 am

      I’m always looking for make-ahead meals and a ziti bake is top on my list to make. It is incredibly convenient and amazingly flavorful. Your recipe looks fantastic. Thanks for posting.

      Reply
    7. Jan

      March 21, 2018 at 1:15 pm

      Can you use ground sausage instead of the whole sausage?

      Reply
      • Gritsandpinecones

        March 21, 2018 at 1:33 pm

        Hi Jan, absolutely, that’s what I use.

        Reply
    8. Jan Junkin

      February 23, 2018 at 8:30 am

      Sharon, I finally got an opportunity to make this dish and it is fabulous…..a definite do over! I made it for a family whose Mother had just had surgery, and then put up two casseroles in our freezer. Just took out one and baked it last night and it was incredible! It will definitely be repeated in our home often! LOVE your blog! Always look forward to it! Would love to learn more about your Cookbook Club. Sounds like a fun idea!

      Reply
      • Gritsandpinecones

        February 24, 2018 at 8:54 am

        Hey Jan,
        Thank you so much for your sweet comments and I’m so glad you liked the casserole! It’s one of our favorites too!
        Here is a link to the article I saw online a few years ago that prompted me to start our cookbook club: https://www.seriouseats.com/2015/10/how-to-start-a-cookbook-club.html
        We have expanded ours to include blogs which makes it even easier to manage. But if it’s a cookbook that everyone doesn’t have or want to buy, we just share it. The way ours works is that each member hosts once a year and gets to choose the cookbook we use for that month. We also have a rule that ours is a “no-stress” club. If a dish doesn’t turn out, or because life happens and someone isn’t able or frankly doesn’t feel like making a dish they come anyway. We always have plenty of food. We set up a private Facebook group to communicate and for each hostess to post the cookbook for the month and each member to post what they are bringing or to ask to borrow a book. We also post pictures and use it for general group chit-chat I keep thinking that one of these days I’m going to write a post describing it. I can tell you we have really enjoyed it and we all look forward to our luncheon every month.
        I hope you give it a try and please let me know if you have any questions!
        Hope you and Bennet are doing well and I miss you!
        Sharon

        Reply
        • jan

          February 24, 2018 at 11:17 am

          Miss you too. Will call to get together next time in Tally.

    9. Kerri Mohar

      September 21, 2017 at 1:10 pm

      I thought I had a great baked ziti recipe until I tried this one! It’s so good and it freezes perfectly for another time. If you need a meal that feeds a lot of people and you’d really love to hear what a good cook you are, try this dish. Everyone will ask you for the recipe…I promise!

      Reply
      • Gritsandpinecones

        September 23, 2017 at 12:56 pm

        Hey Kerri,
        Thank you so much for your sweet comment! So glad you enjoy the Baked Ziti!

        Reply
    10. Sarah Hood

      July 08, 2017 at 1:06 pm

      The baked ziti was perfect to make and divide
      for several friends that needed a yummy home cooked
      meal 😀. Sarah

      Reply
      • Gritsandpinecones

        July 08, 2017 at 3:38 pm

        Hey Sarah, so glad you liked it. And, yes, it’s perfect for sharing. I always make a double batch and freeze several pans of it to have for emergencies or to share with friends!

        Reply
    11. Nancy Lewis

      November 14, 2016 at 6:53 pm

      5 stars
      This is the second time I have made this, so obviously it is a keeper. What makes it so good is mixing the ricotta mixture with the noodles before putting the casserole together. Great job Sharon.

      Reply
      • Gritsandpinecones

        November 15, 2016 at 7:44 am

        I’m so glad you like it! It’s one of our favorites too!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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