Dump and Go Creamy Ziti With Sausage – A Cozy, No-Fuss Pasta Bake

This is the kind of weeknight dinner that gets everyone to the table fast. You toss everything into one dish, let the oven do its thing, and end up with a bubbly, cheesy pasta that tastes like you spent all afternoon on it. The sausage brings big flavor with almost no effort, and the sauce turns silky and rich as it bakes.

It’s hearty, comforting, and consistently reliable. If you’re craving an easy win, this creamy ziti delivers.

Dump and Go Creamy Ziti With Sausage - A Cozy, No-Fuss Pasta Bake

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Ingredients

  

• 1 pound uncooked ziti or penne
• 1 pound Italian sausage, casings removed (sweet or hot)
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups low-sodium chicken broth
• 3/4 cup heavy cream (or 1 cup half-and-half for lighter)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan, plus more for serving
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions

 

• Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Brown the sausage: In a skillet over medium heat, warm the olive oil. Add the sausage and cook, breaking it up, until browned and cooked through, 5–7 minutes. Stir in the garlic for 30 seconds. Remove from heat.
• Build the sauce base: In a large bowl, whisk together marinara, chicken broth, cream, Italian seasoning, and red pepper flakes. Taste and season with salt and pepper.
• Combine in the baking dish: Add the uncooked ziti to the dish. Pour in the sauce mixture. Add the cooked sausage, 1 cup mozzarella, Parmesan, and dollops of ricotta. Stir gently to distribute.
• Cover and bake: Cover tightly with foil. Bake for 30 minutes, until the pasta is mostly tender and the sauce is bubbling.
• Add cheese and finish: Remove foil, sprinkle the remaining 1 cup mozzarella on top, and bake uncovered for 10–15 minutes until the cheese is melted and lightly browned.
• Rest and serve: Let the ziti rest for 5–10 minutes so the sauce sets. Garnish with chopped basil or parsley and extra Parmesan. Serve warm.

Why This Recipe Works

• No pre-cooking the pasta: The ziti bakes right in the sauce, absorbing flavor and saving time.
• Sausage = built-in seasoning: Italian sausage has garlic, fennel, and herbs, so you don’t need a long ingredient list.
• Smart liquid balance: A mix of marinara, cream, and broth creates a sauce that cooks the pasta and turns silky as it reduces.
• Hands-off baking: After a quick stir, everything bakes in one pan for easy cleanup.
• Perfect texture: Covered baking steams the pasta; a quick uncovered blast melts and browns the cheese on top.

Ingredients

• 1 pound uncooked ziti or penne
• 1 pound Italian sausage, casings removed (sweet or hot)
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups low-sodium chicken broth
• 3/4 cup heavy cream (or 1 cup half-and-half for lighter)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan, plus more for serving
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

How to Make It

1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Brown the sausage: In a skillet over medium heat, warm the olive oil.

   Add the sausage and cook, breaking it up, until browned and cooked through, 5–7 minutes. Stir in the garlic for 30 seconds. Remove from heat.

3. Build the sauce base: In a large bowl, whisk together marinara, chicken broth, cream, Italian seasoning, and red pepper flakes.

   Taste and season with salt and pepper.

4. Combine in the baking dish: Add the uncooked ziti to the dish. Pour in the sauce mixture. Add the cooked sausage, 1 cup mozzarella, Parmesan, and dollops of ricotta.

   Stir gently to distribute.

5. Cover and bake: Cover tightly with foil. Bake for 30 minutes, until the pasta is mostly tender and the sauce is bubbling.
6. Add cheese and finish: Remove foil, sprinkle the remaining 1 cup mozzarella on top, and bake uncovered for 10–15 minutes until the cheese is melted and lightly browned.
7. Rest and serve: Let the ziti rest for 5–10 minutes so the sauce sets. Garnish with chopped basil or parsley and extra Parmesan.

   Serve warm.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. For best texture, thaw overnight in the fridge before reheating.
• Reheating: Microwave individual portions with a splash of water or broth and cover to steam, 1–3 minutes, stirring halfway. For larger amounts, reheat covered in a 325°F (165°C) oven until warmed through, 20–30 minutes.

Health Benefits

• Protein and satisfaction: Sausage adds protein, which helps keep you full and satisfied.
• Calcium from dairy: Ricotta, mozzarella, and Parmesan provide calcium for bones and teeth.
• Tomato goodness: Marinara offers lycopene and antioxidants, especially when cooked.
• Balanced approach: Pair with a big green salad or roasted vegetables to round out the meal with fiber and micronutrients.

Pitfalls to Watch Out For

• Too little liquid: Dry pasta needs enough sauce to cook.

  If the mixture looks tight before baking, add 1/2 cup broth.

• Overbaking: Check at 30 minutes. Overcooking can make the pasta mushy and dry out the sauce.
• Skipping the rest: Letting it sit 5–10 minutes helps the sauce thicken and cling to the pasta.
• Over-salting: Sausage, Parmesan, and marinara can be salty. Taste the sauce before adding extra salt.
• Uneven cheese distribution: Dollop ricotta throughout so every scoop has creamy pockets.

Variations You Can Try

• Lighter touch: Use turkey sausage and swap heavy cream for half-and-half or evaporated milk.
• Veggie boost: Stir in 2 cups baby spinach, sliced mushrooms, or diced zucchini before baking.
• Spicy kick: Use hot Italian sausage and add extra red pepper flakes.
• Three-cheese special: Add provolone or fontina to the mozzarella for extra melt and flavor.
• Pesto swirl: Spoon a few tablespoons of pesto into the sauce for a fresh, herby note.
• Gluten-free: Use gluten-free ziti and check labels on sausage and broth.

  Keep an eye on bake time; GF pasta can soften faster.

• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to the covered bake time.

FAQ

Can I skip browning the sausage?

Yes, but browning adds deeper flavor and better texture. If you skip it, use pre-cooked crumbled sausage or slice fully cooked sausage links and stir them in.

What if I only have penne or rigatoni?

Penne and rigatoni both work well.

Just keep the bake time the same and check for doneness at the 30-minute mark.

How can I make it extra creamy?

Add an extra 1/4 cup cream or an additional 1/2 cup ricotta. You can also stir in a tablespoon of cream cheese with the sauce mixture.

My pasta isn’t tender yet. What should I do?

If the pasta is still firm after 30 minutes covered, add 1/4–1/2 cup hot broth, cover again, and bake for 5–10 more minutes before finishing uncovered.

Can I use ground beef instead of sausage?

Yes.

Add 1 teaspoon fennel seeds, a pinch of red pepper flakes, and a bit more salt and garlic to mimic sausage seasoning.

Is there a dairy-free option?

Use a dairy-free mozzarella and Parmesan-style topping, skip ricotta, and replace cream with a rich unsweetened plant cream or full-fat coconut milk. The flavor will change but still be delicious.

Can I cook this in a slow cooker?

Yes. Add everything to a greased slow cooker, stir, and cook on Low for 2.5–3.5 hours, stirring once halfway.

Add the top cheese for the last 15–20 minutes.

How do I prevent sticking?

Grease the dish well and stir the pasta thoroughly with the sauce so every piece is coated. The initial foil cover also helps keep moisture even.

What’s the best marinara to use?

Choose a marinara you’d enjoy on its own—simple, balanced, and not too sweet. Low-sodium is best so you can control seasoning.

Wrapping Up

Dump and Go Creamy Ziti with Sausage is a dependable, cozy pasta bake that practically makes itself.

It’s rich without being fussy, and flexible enough for your pantry and schedule. Keep this one in your rotation for busy nights, potlucks, or when you just want something warm and satisfying with minimal effort. One pan, big flavor, happy eaters.