This Italian sausage pasta bake with zucchini is a spin on the ricotta-baked ziti my mother used to make growing up. Italian sweet sausage is sauteed with squash, zucchini, and onion, then layered between shredded mozzarella, pasta, ricotta cheese, pasta sauce, and fresh basil for the ultimate pasta bake.
Normally baked ziti is made with ziti pasta. However, I use rigatoni or penne pasta because it's easier to find at my local grocery store. Also, I prefer the large rigatoni tubes for soaking up all that pasta sauce goodness.
What I Love About This Recipe
Not only do I love this recipe, but apparently so do my parents. My mom and dad both asked me on separate occasions this morning if there was any more of the baked ziti left over.
The thing I love the most about this recipe is the number of vegetables hidden within the cheesy pasta sauce. I also really love that this meal reheats well, making it a perfect meal prep or batch-cooked meal. And finally, this ziti pasta bake is so delicious.
Ingredient Notes
- Pasta: Normally, baked ziti is made with smaller diameter tube pasta called ziti, however, rigatoni and penne pasta are appropriate substitutes. In fact, as I stated earlier, I prefer rigatoni because its large diameter soaks up more pasta sauce.
- Sweet Italian Turkey Sausage: Sometimes you can find Italian ground turkey (not in sausage form). Fear not, the sausage casings are easy to cut away if all you have is Italian sausage.
- Squash and Zucchini: I really like this neutral vegetable for this pasta bake. Other vegetables that work well are mushrooms and eggplant.
How To Make Italian Sausage Pasta Bake
I like to break this recipe into two main parts: preparing the ingredients and assembling the ziti pasta bake. I find it's easier to assemble the layered pasta bake when all of the ingredients are ready.
Prepare The Ingredients
Boil the pasta to "al dente" (about 10 minutes). Drain the pasta and set it aside.
Remove the casings from the Italian sausage (if there are any). Shred the mozzarella block and set it aside.
In a nonstick stovetop pan, add the olive oil on medium-high heat. Add the chopped onions. Once the onions start to change colors (about 2 to 3 minutes), add the Italian sausage. Continue breaking up the sausage into small pieces as the Italian sausage browns (about 5 minutes). Add the chopped zucchini and squash to the sausage. Add some salt to taste.
Cover the pot until the zucchini and squash are cooked through (about 5 to 7 minutes).
Assemble the Pasta Bake
Heat the oven to 375℉ (190℃). In a baking dish 9" x 13" or larger, add ½ of one jar of tomato sauce and ½ of the cooked pasta.
Add ½ of the sausage mixture.
Pour the remaining portion of the first tomato sauce jar. Using a spoon, scoop ½ of the ricotta cheese onto the tomato sauce. Spread the ricotta gently.
Sprinkle ½ of the shredded mozzarella cheese and some of the chopped fresh basil (if using).
Add ½ of the second tomato sauce jar to the mozzarella cheese.
Add the remaining pasta and sausage mixture. Distribute the remaining tomato sauce jar on top of the pasta and sausage mixture. Drop spoons of the ricotta cheese onto the tomato sauce and spread with the back of the spoon.
Hint: Your 9" x 13" will be jam-packed all of the way to the top.
Sprinkle the remaining shredded mozzarella cheese and chopped basil.
Put the ricotta and sausage ziti in a 375℉ (190℃) oven in the middle rack uncovered for 35 to 40 minutes, or until the mozzarella cheese starts to brown on top.
Variations and Substitutions
- Make this vegetarian - You can make this recipe vegetarian (and more quickly) if you skip the Italian sausage, zucchini, and squash mixture. Just assemble the pasta bake with pasta sauce, ricotta cheese, tomato sauce, shredded mozzarella, and fresh basil (optional). This is the original recipe that my mom used to make growing up, and it's delicious as well.
- Swap pasta type - I made this baked ziti with rigatoni instead of ziti, and there are many other types of pasta that will work like penne pasta.
- Low fat ricotta and mozzarella - You can reduce the amount of fat in this ricotta baked ziti by using low fat ricotta and part-skim mozzarella cheese.
- Use whole wheat pasta - Substitute whole wheat pasta in lieu of enriched pasta.
- Add some shredded parmesan - On the top of the ziti pasta bake, sprinkle some shredded parmesan before it goes into the oven.
📋 Recipe
Italian Sausage Pasta Bake with Zucchini
Ingredients
- 1 lb pasta ziti or can sub rigatoni or penne
- 1 lb Italian sweet sausage links or ground
- 1 lb mozzarella cheese
- 15 ounces ricotta cheese
- 52 ounces tomato sauce see note 2
- 1½ cup diced onion
- 1½ cups diced green zucchini
- 1½ cups diced yellow squash
- 1 tablespoon olive oil
- fresh basil optional
- salt to taste
Instructions
- Boil water in a large pot with a pinch of salt. Add the pasta. Cook the pasta to "al dente" (about 10 minutes). Drain the pasta.
- Peel and chop the onion. Wash and chop the green zucchini and yellow squash into small pieces. Wash and chop the basil. Remove the casings from the Italian sausage (if there are any). Shred the mozzarella block.
- In a nonstick stovetop pan, add the olive oil on medium-high heat. Add the chopped onions. Once the onions start to change colors (about 2 to 3 minutes), add the Italian sausage. Continue breaking up the sausage into small pieces as the Italian sausage browns (about 5 minutes).
- Add the chopped zucchini and squash to the sausage. Add some salt to taste. Cover the pot until the zucchini and squash are cooked through (about 5 to 7 minutes).
- Heat the oven to 375℉ (190℃).
- In a baking dish 9" x 13" or larger, add ½ of one jar of tomato sauce. Add ½ of the pasta then ½ of the sausage mixture. Pour the remaining portion of the first tomato sauce jar. Using a spoon, scoop ½ of the ricotta cheese onto the tomato sauce. Spread the ricotta gently. Sprinkle ½ of the shredded mozzarella cheese and some of the chopped fresh basil (if using).
- Add ½ of the second tomato sauce jar onto the mozzarella cheese. Add the remaining pasta and sausage mixture. Equally distribute the remaining tomato sauce jar on top of the pasta and sausage mixture. Drop spoons of the ricotta cheese onto the tomato sauce and spread with the back of the spoon. Sprinkle the remaining shredded mozzarella cheese and chopped basil.
- Put the ricotta and sausage ziti in a 375℉ (190℃)oven in the middle rack for 35 to 40 minutes, or until the mozzarella cheese starts to brown on top.
Notes
- Make this baked ziti vegetarian by omitting the sweet Italian sausage.
- I used two jars of pasta sauce that's 26 ounces each.
- Use a baking dish at least 9"x13" in size because this pasta dish is packed full! If you find that you can't squeeze everything into one baking dish, just add the remainder to a small baking dish.
- Storage: Store the sausage-baked ziti in an airtight container in the fridge for up to 4 days. Reheat in the microwave using a microwave-safe dish. I don't recommend freezing this recipe.
- Make ahead: This ziti pasta bake can be prepared up to 1 day in advance without baking. Just assemble the ziti pasta bake, cover it with plastic wrap, and stick it in the fridge. Bake at375℉ (190℃) for 35 to 40 minutes.
Katie says
Would love to have a weight for the zuccini since they vary so much in size.
Lily says
Hi Katie, that's an excellent suggestion. I've updated the recipe to reflect a volume measurement- 1 zucchini equivalent to about 1 1/2 cups diced. There's a weight measurement if you click "metric" units in the recipe card.
Catalina says
So flavorful and perfect to reheat. It makes a lot of food, so it’s perfect for a family or friend gathering.
Lily says
Thanks for taking the time to comment