Rustic Spicy Sausage and Spinach Baked Ziti

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 lb dried ziti (or penne)
• 1 lb spicy Italian sausage, casings removed
• 2 tbsp + 1 tbsp olive oil, divided
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1–1½ tsp crushed red pepper flakes, divided (to taste)
• 1 tsp dried oregano, 1/2 tsp dried basil
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce or passata
• 1/2 cup dry red wine or chicken broth
• 5 oz fresh baby spinach
• 1½ cups whole-milk ricotta
• 1 large egg
• 3/4 cup grated Parmesan or Pecorino, divided
• 2–2½ cups shredded mozzarella, divided
• 1/4 cup chopped fresh parsley or basil
• Salt and black pepper

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish. Bring a large pot of salted water to a boil.
• 2. Brown sausage in a large pot over medium-high heat, breaking it up. Remove to a plate, leaving a little fat in the pan.
• 3. Sauté onion in the pot with olive oil until soft. Add garlic, red pepper flakes, dried herbs; cook briefly. Deglaze with wine or broth, then stir in crushed tomatoes and tomato sauce. Simmer 15–20 minutes, add sausage back in, season to taste.
• 4. Cook ziti 2 minutes shy of package directions. In last minute, add spinach to the pot to wilt. Drain well.
• 5. Stir together ricotta, egg, 1/2 cup Parmesan, parsley, salt, and pepper. Toss drained pasta and spinach with most of the sausage sauce and 1 cup mozzarella.
• 6. Layer: a thin layer of sauce in dish, half the pasta mix, half the ricotta in dollops, some mozzarella; repeat. Top with remaining sauce, mozzarella, and Parmesan; drizzle with olive oil.
• 7. Cover with foil and bake 20 minutes, then uncover and bake 10–15 minutes more until bubbling and browned. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Big, bold flavor from spicy Italian sausage and chili-spiked marinara, without any tricky techniques.
• Layers of melty cheese, tender ziti, and wilted spinach make it cozy, hearty, and satisfying.
• Perfect for feeding a crowd: it holds well, reheats beautifully, and transports easily.
• Flexible heat level: keep it gently warm or turn it into a real slow burn with extra chili.

Grocery List

• Produce: 1 medium yellow onion, 4 cloves garlic, 5 oz fresh baby spinach, fresh parsley and/or basil.
• Dairy: Whole-milk ricotta, shredded mozzarella, grated Parmesan or Pecorino, 1 large egg.
• Pantry: Dried ziti (or penne), spicy Italian sausage, olive oil, crushed tomatoes (28 oz), tomato sauce or passata (15 oz), dry red wine or chicken broth, crushed red pepper flakes, dried oregano, dried basil or Italian seasoning, smoked paprika (optional), sugar (optional), salt, black pepper.

Full Ingredients

For the Chili-Spiked Marinara

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1/2–1 tsp crushed red pepper flakes (start with 1/2 tsp for mild, add more to taste)
• 1 tsp dried oregano
• 1/2 tsp dried basil or Italian seasoning
• 1/4 tsp smoked paprika (optional, for a subtle smoky note)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce or passata
• 1 tsp granulated sugar (optional, to balance acidity)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh basil or parsley (optional, stirred in at the end)

For the Sausage and Pasta

• 1 lb spicy Italian sausage, casings removed
• 1 tbsp olive oil (use only if pan is dry)
• 1/2 cup dry red wine or low-sodium chicken broth (for deglazing)
• 1 lb dried ziti or penne rigate
• 5 oz fresh baby spinach (about 5 packed cups)
• 1/4 tsp crushed red pepper flakes (optional, for extra heat with the sausage)
• Kosher salt, for the pasta water

For the Cheese Mixture and Topping

• 1½ cups whole-milk ricotta cheese
• 1 large egg
• 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
• 1/4 cup chopped fresh parsley (or a mix of parsley and basil)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2–2½ cups shredded low-moisture whole-milk mozzarella cheese, divided
• 1/4 cup additional grated Parmesan or Pecorino, for topping
• 2 tbsp olive oil, for drizzling on top before baking

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pans

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (3-quart) baking dish with olive oil or nonstick spray. Set it aside on a rimmed baking sheet if you are worried about bubbling over.

Fill a large pot with water (at least 4 quarts), add a generous handful of kosher salt (about 1½–2 tbsp), and set it over high heat to bring to a boil for the pasta. While the water heats, start on the sauce and sausage.

Step 2: Brown the spicy sausage

Place a large, heavy pot or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a wooden spoon into bite-sized pieces. Cook for 6–8 minutes, stirring occasionally, until well browned and cooked through. If the sausage releases a lot of fat, spoon off all but about 1–2 tablespoons; if the pan looks dry, add up to 1 tbsp olive oil.

Using a slotted spoon, transfer the browned sausage to a bowl and set aside. Leave the browned bits and a thin layer of fat in the pot; they will flavor the sauce.

Step 3: Make the chili-spiked marinara

Reduce the heat to medium. In the same pot, add 2 tbsp olive oil (if needed) and the chopped onion. Cook, stirring often, for 5–7 minutes until the onion is soft and translucent, scraping up any browned bits from the sausage.

Add the minced garlic, crushed red pepper flakes (start with 1/2 tsp), dried oregano, dried basil, and smoked paprika if using. Cook for 30–60 seconds, just until fragrant; do not let the garlic brown.

Pour in the red wine or chicken broth, stirring and scraping the bottom of the pot to deglaze and capture all the flavor. Let it simmer for 1–2 minutes to reduce slightly.

Stir in the crushed tomatoes and tomato sauce. Add the sugar (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Return the browned sausage (and any juices) to the pot. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 15–20 minutes, stirring occasionally. Taste and adjust seasoning with more salt, pepper, or red pepper flakes for extra heat. If desired, stir in chopped fresh basil or parsley at the very end.

Step 4: Cook the ziti and wilt the spinach

Once the pasta water is boiling, add the ziti and cook according to package directions, but 2 minutes less than the suggested al dente time. This undercooking keeps it from getting mushy when baked.

During the last 1 minute of the pasta cooking time, add the baby spinach to the boiling water with the pasta. Stir gently to help it wilt.

Drain the pasta and spinach together thoroughly in a colander. Shake off as much excess water as possible, as extra moisture can make the finished bake watery. If the pasta is done before the sauce, toss it with a small drizzle of olive oil to prevent sticking.

Step 5: Prepare the ricotta cheese mixture

While the pasta drains, in a medium bowl combine the ricotta, egg, 1/2 cup grated Parmesan or Pecorino, chopped parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until smooth and evenly mixed.

Taste and adjust the seasoning if needed (remember it will be mixed with salty sausage and sauce). The mixture should be thick and spreadable but not runny.

Step 6: Combine pasta with sauce and cheese

Turn off the heat under the sauce. Reserve about 1 to 1½ cups of the sausage marinara in a separate bowl for topping.

Add the drained ziti and spinach directly into the pot with the remaining sauce. Add 1 cup of the shredded mozzarella and gently toss until the pasta is well coated and the cheese is evenly distributed.

If you like extra heat, sprinkle an additional 1/4 tsp crushed red pepper flakes over the mixture and toss again. The pasta should look generously sauced; if it seems dry, add a bit of the reserved sauce.

Step 7: Layer the baked ziti

Spread a thin layer (about 1/2 cup) of the reserved sausage marinara over the bottom of the greased baking dish. This helps prevent sticking and ensures saucy edges.

Add half of the sauced ziti and spinach mixture to the dish, spreading it into an even layer. Using a spoon, drop half of the ricotta mixture over the pasta in small, rustic dollops. Sprinkle with about 1/2 cup shredded mozzarella.

Repeat with the remaining pasta mixture, then the remaining ricotta in dollops. Spread the rest of the reserved sausage marinara evenly over the top. Finish with the remaining mozzarella (about 1–1½ cups) and the remaining 1/4 cup grated Parmesan or Pecorino. Drizzle the top lightly with 2 tbsp olive oil for extra browning and richness.

Step 8: Bake until bubbling and let it rest

Cover the baking dish tightly with aluminum foil, tenting it slightly so it does not touch the cheese. Bake at 375°F (190°C) for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling around the edges and the cheese on top is melted with golden-brown spots. If you like a deeper browned top, you can broil for 1–2 minutes at the end, watching very closely.

Remove from the oven and let the baked ziti rest for at least 10 minutes. This allows the layers to set so you can cut neat squares instead of having everything slide apart. Garnish with extra chopped parsley or basil, if you like, then serve hot.

Pro Tips

• Undercook the pasta: Stopping the pasta 2 minutes before al dente keeps it perfectly tender after baking instead of mushy.
• Season in layers: Taste and season the sauce, then the ricotta mixture, then the combined pasta. Well-seasoned components make a deeply flavorful bake.
• Control the heat: Start with less crushed red pepper and add more to the sauce or pasta mixture only after tasting. It is easier to add heat than to take it away.
• Let it rest: The 10-minute rest after baking is critical; it helps the cheese set slightly and makes serving much easier.
• Use a sturdy baking dish: A heavy ceramic or cast-iron baking dish holds heat well and helps create nicely caramelized edges.

Variations

• Extra-cheesy version: Add 1/2 cup more mozzarella into the pasta mixture and another 1/2 cup on top. You can also layer in sliced fresh mozzarella for pockets of ultra-gooey cheese.
• Milder, kid-friendly version: Use sweet or mild Italian sausage instead of spicy and reduce the crushed red pepper flakes to a pinch. Add more fresh basil for flavor without heat.
• Veggie-forward twist: Add 1–2 cups sautéed mushrooms or roasted bell peppers to the sauce, and increase the spinach to 8 oz for more greens.

Storage & Make-Ahead

To store leftovers, let the baked ziti cool completely, then cover the dish tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual servings in the microwave until hot, or warm larger portions in a 350°F (175°C) oven, covered with foil, for 20–25 minutes.

For make-ahead, you can assemble the entire dish up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats and add about 10 extra minutes to the covered baking time. This recipe also freezes well: wrap the unbaked, assembled dish tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding extra time as needed until the center is piping hot.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 700 calories, 34 g protein, 32 g fat (about 15 g saturated), 58 g carbohydrates, 3 g fiber, and 1,300–1,500 mg sodium. Actual values will vary based on specific brands of sausage, cheeses, and canned tomatoes used.