Name: Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino 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), divided; 1/3 cup chopped fresh basil, plus more for serving; 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

If you’re searching for a meal that’s both comforting and guaranteed to get rave reviews, I’ve got just the thing for you: my Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino Recipe. This dish brings together spicy sausage, creamy cheese, and perfectly baked pasta into one bubbling, golden masterpiece. Trust me, once you make this, it’ll become your go-to for family dinners, potlucks, and any time you want to wow a crowd without breaking a sweat.

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Why You’ll Love This Recipe

Bursting with Flavor: The spicy Italian sausage gives it a nice kick balanced by creamy pecorino cheese that melts into every bite.
Perfectly Creamy: Adding heavy cream to the sauce makes it luxuriously smooth, which I’ve found keeps everyone coming back for seconds.
Simple Prep for a Crowd: Even if you’re cooking for a big group, you’ll find this baked ziti straightforward and stress-free to throw together.
Versatile and Adaptable: Want it spicier, milder, or meat-free? This recipe welcomes your tweaks to suit your taste.

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 - Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino, baked ziti with sausage, Italian baked ziti recipe, cheesy baked pasta, crowd-pleasing pasta dish

Ingredients You’ll Need

I always say a great dish starts with quality ingredients, and this recipe shines thanks to a few key players — spicy Italian sausage, fresh basil, and that dreamy creamy pecorino Romano. Shopping tip: try to find good mozzarella that melts beautifully and use fresh garlic whenever possible for that extra oomph.

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 - Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino, baked ziti with sausage, Italian baked ziti recipe, cheesy baked pasta, crowd-pleasing pasta dish

Ziti noodles: I prefer dry pasta that holds up well in the oven; ziti is classic, but penne works too.
Spicy or sweet Italian sausage: This is your flavor base—picking spicy adds a fun zip, but sweet works if you want something gentler.
Garlic: Fresh minced garlic gives a great aromatic punch—don’t skip it!
Crushed tomatoes (canned): I usually use a good-quality brand with no sugar added, then control sweetness myself.
Salt and sugar: The sugar balances the acidity of the tomatoes, making the sauce silky and not too tart.
Crushed red pepper flakes: Just a pinch to add warmth—feel free to adjust if you want more heat.
Heavy cream: This keeps the sauce luscious and creamy without weighing it down.
Pecorino Romano cheese: My secret weapon for depth and saltiness; freshly grated is best for mixing and topping.
Fresh basil: Bright and herbaceous—add it into the sauce and also for garnish to freshen each serving.
Whole milk mozzarella cheese: Look for a good melter that yields that stretchy, golden cheese pull we all crave on baked pasta.

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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

Like I always say, no recipe is set in stone — I love to tailor this Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino Recipe to suit whatever my family’s mood calls for. Don’t be shy to experiment; these swaps have worked wonderfully for me.

Meatless version: I swapped the sausage for sautéed mushrooms and seasoned tofu once — the flavor was still hearty and satisfying.
Mild sausage: For the kiddos or spice-averse guests, use sweet Italian sausage and skip the red pepper flakes.
Extra veggies: Toss in some roasted bell peppers or spinach for a veggie boost without losing that comforting vibe.
Cheese swap: If you can’t find pecorino Romano, Parmigiano Reggiano or a sharp aged cheddar adds great flavor.

How to Make Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino Recipe

Step 1: Cook the Pasta to Perfect Al Dente

I can’t emphasize this enough: cooking the ziti just right is crucial. Bring a large pot of salted water to a boil, then add your pasta. Cook it about a minute less than package instructions say—around 7 minutes if that’s the norm—because it will finish cooking in the oven and you don’t want mushy noodles. Drain and set it aside in the pot, which helps keep it warm and ready for mixing later.

Step 2: Brown the Spicy Italian Sausage

Heat a large nonstick sauté pan over medium-high heat. Crumble in the sausage and break it apart with a wooden spoon as it browns. This should take 5 to 6 minutes until it’s cooked through but still juicy. Use a slotted spoon to transfer the sausage to a plate, leaving just about a tablespoon of the fat for flavor and cooking the next step. If your pan looks too dry, stir in a tablespoon of olive oil.

Step 3: Build the Sauce with Garlic, Tomatoes, and Seasonings

Lower your heat to medium-low and add the minced garlic to the fat in the pan. Stir constantly for about a minute until fragrant and soft—don’t let it brown or it’ll turn bitter. Pour in the crushed tomatoes, then season with salt, sugar, and crushed red pepper flakes. Let it simmer gently for 10 minutes uncovered—it thickens beautifully and develops rich layers of flavor.

Step 4: Stir in Cream, Cheese, Sausage, and Basil

Once the sauce has mellowed, stir in the heavy cream, ⅓ cup of grated pecorino Romano, the browned sausage, and chopped fresh basil. Mixing it all carefully will infuse that creamy tang with the sausage’s savory goodness and fresh herb aroma.

Step 5: Combine Pasta and Sauce, Then Layer Your Bake

Pour your sauce and sausage mixture over the al dente pasta in the pot and gently stir to coat everything evenly. Spoon half the mixture into your prepared 9×13 baking dish. Sprinkle on half of the shredded mozzarella and half of the remaining pecorino (1½ tablespoons). Repeat with the remaining pasta and cheeses so the top layer is nice and cheesy.

Step 6: Bake Until Golden and Bubbling

Slide the baking dish into a preheated 425°F oven (set your rack in the middle) and bake uncovered for 15 to 20 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and lightly browned on top. Let it cool for a few minutes before digging in—this helps the layers settle and makes serving easier.

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Pro Tips for Making Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino Recipe

Undercook Your Pasta Slightly: This keeps noodles from turning mushy after baking—trust me, this little trick makes a huge difference.
Don’t Skip the Cream: I learned that adding heavy cream in the sauce elevates texture and richness beyond a typical tomato sauce.
Fresh Basil at the End: Mixing fresh basil into the sauce and sprinkling more on top at serving delivers freshness that cuts through the richness.
Use a Slotted Spoon for Sausage: This prevents extra grease from pooling in your sauce, keeping the dish balanced and not greasy.

How to Serve Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino 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 - Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino, baked ziti with sausage, Italian baked ziti recipe, cheesy baked pasta, crowd-pleasing pasta dish

Garnishes

I absolutely love to finish this baked ziti with a sprinkle of fresh basil leaves and a little extra pecorino if I have it on hand. Sometimes I add a grind of black pepper or a drizzle of good-quality olive oil right before serving for that perfect finishing touch.

Side Dishes

My go-to sides here are a crisp green salad with lemon vinaigrette and some garlicky roasted broccoli or green beans. They provide a bright, crunchy contrast to the rich ziti and keep the meal balanced and satisfying.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins or small cast iron skillets so each guest feels like they’ve got a personal, cozy portion. It’s also fun to serve it family-style with a big wooden board and fresh bread—makes it extra inviting!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so I often find leftovers taste even better the next day.

Freezing

I’ve frozen this baked ziti successfully a couple of times—just make sure it’s fully cooled before wrapping tightly in foil or placing in a freezer-safe container. It freezes well for up to 2 months and tastes nearly like fresh when reheated properly.

Reheating

To reheat, I pop individual portions in the oven at 350°F, covered loosely with foil to keep moisture in, for about 20 minutes until heated through. If reheating from frozen, it might take closer to 40 minutes. Avoid the microwave if you want to preserve that crispy top layer, but it works well in a pinch.

FAQs

Can I make this Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino Recipe ahead of time?

Absolutely! You can assemble the baked ziti up to a day in advance, cover it tightly, and refrigerate. When you’re ready, just pop it in the oven and bake as directed. It’s a perfect recipe for prepping before a busy day or a party.
Can I substitute the Italian sausage with another protein?

Yes! Ground beef, turkey, or even plant-based sausage alternatives work well. Just adjust cooking times as needed and season to taste. The key is to get that savory, well-seasoned meat component for depth.
How spicy is this baked ziti, and can I adjust it?

This recipe has a pleasant warmth from the spicy Italian sausage and a touch of crushed red pepper flakes—but it’s not overwhelmingly hot. You can easily dial back or ramp up the heat by choosing sweet sausage or omitting red pepper flakes, or adding more if you love the spice.
What’s the difference between pecorino Romano and Parmesan for this recipe?

Pecorino Romano is a bit saltier and sharper with a distinct tang because it’s made from sheep’s milk, while Parmesan (Parmigiano Reggiano) is nuttier and milder. Both work wonderfully here, but using pecorino gives a classic bold flavor that perks up the creamy sauce.

Final Thoughts

There’s something about the comfort and crowd appeal of this Crowd-Pleasing Baked Ziti with Spicy Italian Sausage and Creamy Pecorino Recipe that keeps me coming back to it when I want a fuss-free dinner that feels special. It’s like a warm hug on a plate, full of rich flavors and that perfect cheesy, spicy balance you can’t help but adore. I’m so excited for you to try it and make it your new favorite too—just gather your ingredients, follow my tips, and get ready for compliments flying your way!