90 Seconds to Killer Baked Ziti with Sausage, Spinach & Mozzarella

There’s something magical about digging into a bubbling, cheesy pan of baked ziti with sausage, spinach & mozzarella after a long day. This dish has been my go-to comfort food ever since I can remember – the kind of meal that makes everyone gather around the table without being asked twice.

Growing up in an Italian-American household, Sunday dinners weren’t complete without some version of pasta al forno. My Nonna would make her famous baked ziti for every family gathering, and let me tell you, the fight for seconds was real! What I love most about this version is how it combines all those nostalgic flavors with fresh spinach and savory sausage in one simple dish.

The best part? You probably have most ingredients already in your pantry. In about 40 minutes, you’ll have a hearty meal that feeds a crowd (or gives you amazing leftovers). Whether it’s a busy weeknight or you’re hosting friends, this baked ziti with sausage, spinach & mozzarella never fails to satisfy. Just wait until you see how the cheese stretches when you scoop out that first serving!

Why You’ll Love This Baked Ziti with Sausage, Spinach & Mozzarella

This isn’t just another pasta bake—it’s the kind of dish that disappears before you can blink! Here’s why it’s become a staple in my kitchen:

• One-pan wonder: From stovetop to oven, minimal cleanup means more time enjoying that first cheesy bite.
• Crowd-pleaser magic: Kids go wild for the gooey mozzarella, while foodies appreciate the savory sausage and garlicky undertones.
• Leftovers that improve: Like a fine wine, the flavors deepen overnight—if it lasts that long!
• Customizable spice: Swap mild sausage for hot, or add red pepper flakes to turn up the heat.
• Hidden veggies win: The spinach melts right into the sauce, sneaking in nutrients without a fuss.

Trust me, once you pull that golden, bubbling baked ziti with sausage, spinach & mozzarella from the oven, you’ll understand why my family requests it weekly. The aroma alone is enough to make neighbors knock on your door!

Ingredients for Baked Ziti with Sausage, Spinach & Mozzarella

Gathering the right ingredients makes all the difference between good baked ziti and knock-your-socks-off baked ziti. Here’s everything you’ll need:

The Meats & Pasta

• 1 lb Italian sausage (casings removed if needed – I like mixing hot and mild)
• 1 lb ziti pasta (uncooked – penne works great too!)

The Cheeses

• 2 cups shredded mozzarella cheese (full-fat melts best – trust me on this)
• ½ cup grated Parmesan cheese (the good stuff from the refrigerated section)

The Veggies & Sauce

• 2 cups fresh spinach (roughly chopped – stems removed)
• 1 jar (24 oz) marinara sauce (my Nonna would kill me for not making homemade, but Rao’s is my store-bought go-to)

The Seasonings

• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp dried basil (or 1 tbsp fresh if you’re feeling fancy)
• ½ tsp salt (I use kosher)
• ¼ tsp black pepper (freshly cracked)

Ingredient Substitutions & Notes

Life happens! Here’s how to adapt:

• No Italian sausage? Ground turkey or chicken works (just add extra seasoning). Vegetarian? Try meatless crumbles.
• Fresh spinach too pricey? Frozen works! Thaw and squeeze out ALL the water.
• Gluten-free? Any GF pasta shape holds up fine – just watch cooking time.
• Cheese swaps: Whole milk ricotta dollops add creaminess. Asiago kicks up the flavor.
• Extra veggies: Mushrooms or roasted red peppers sneak in beautifully.

The secret? Quality ingredients make this baked ziti with sausage, spinach & mozzarella shine. That said – use what you’ve got! Even my “clean out the fridge” versions disappear fast.

How to Make Baked Ziti with Sausage, Spinach & Mozzarella

Now for the fun part – let’s turn these simple ingredients into a showstopping baked ziti with sausage, spinach & mozzarella! Don’t let the layers fool you – this comes together quicker than you’d think. Just follow these easy steps:

Step 1: Cook the Pasta & Sausage

First things first – get that oven preheating to 375°F (190°C). While it warms up, bring a large pot of salted water to boil for the ziti. Cook it just until al dente (about 7-8 minutes) – remember, it’ll keep cooking in the oven!

Meanwhile, grab your trusty 12-inch skillet and brown the Italian sausage over medium heat. Break it into small crumbles with your wooden spoon – I like some bigger chunks for texture. You’ll know it’s ready when those little bits turn golden and smell irresistible (about 5-6 minutes).

Step 2: Wilt Spinach & Combine

Here’s where the magic starts! Toss those fresh spinach leaves right into the skillet with the sausage. Watch them wilt down in about 2 minutes – they’ll shrink like magic. Now drain your pasta (save about ½ cup of that starchy water just in case) and add it to the skillet.

Pour in your marinara sauce, then sprinkle all those seasonings – garlic powder, basil, salt and pepper. Gently mix everything together – I use a big rubber spatula to keep the pasta from breaking. If it looks too dry, splash in some reserved pasta water to loosen things up.

Step 3: Layer & Bake

Grab your 9×13-inch baking dish – no need to grease it. Pour in the saucy pasta mixture, spreading it evenly. Now for the best part – that cheesy blanket! Sprinkle the mozzarella first, making sure to cover every inch. Then dust with Parmesan like you’re decorating a snow globe.

Pop it in the oven for 20-25 minutes. You’re waiting for that gorgeous golden crust and bubbly edges – the kind that makes you hover by the oven window. Pro tip: If you want extra browning, broil for the last 2 minutes (but don’t blink – it burns fast!).

Here’s the hardest part – let it rest for 5 minutes before serving. I know, I know – that cheesy pull is calling your name! But trust me, this gives the sauce time to set so you get perfect slices instead of a cheesy landslide.

Tips for Perfect Baked Ziti with Sausage, Spinach & Mozzarella

After making this baked ziti with sausage, spinach & mozzarella more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” levels of amazing. Here are my hard-earned secrets:

• Resist the cheese pull! Letting the baked ziti rest for 5-10 minutes after baking isn’t just torture – it helps the sauce thicken so you get neat layers instead of soupy mess. (My husband still burns his mouth every time because he can’t wait.)
• Broiler magic: For that picture-perfect bubbly crust, switch to broil for the last 2 minutes. But watch it like a hawk – I’ve lost many a cheese topping to distracted scrolling!
• Al dente is your friend: Under cook the pasta by 1-2 minutes since it keeps cooking in the oven. Mushy ziti makes me sad – you want some bite left when you drain it.
• Cheese distribution: Mix half the mozzarella INTO the pasta before baking, then top with the rest. Double the gooeyness in every forkful!
• Spinach hack: If using fresh spinach, add it last to the skillet so it just wilts. Overcooked spinach turns bitter – learned that the hard way during my “everything must cook forever” phase.

Bonus tip from my Nonna: Always bake uncovered! That trapped steam makes everything soggy. Now you’re armed with everything you need for baked ziti with sausage, spinach & mozzarella that’ll have everyone asking for seconds.

Serving Suggestions for Baked Ziti

This dish is a meal all on its own, but let’s be real—why stop at amazing when you can make it *epic*? Here’s how I love to round out the table:

• Classic garlic bread: Nothing beats warm, buttery bread with a crispy crust for mopping up every last bit of sauce. Bonus points if you sprinkle it with fresh parsley and a little Parmesan.
• Simple side salad: A crisp mix of greens with a tangy vinaigrette cuts through the richness perfectly. My go-to? Arugula, cherry tomatoes, and a lemon-olive oil dressing. Check out this Caprese salad for a fresh option.
• Roasted veggies: Toss some broccoli, zucchini, or asparagus with olive oil and garlic, then roast until caramelized. It adds color and a healthy touch to the plate.
• Charcuterie vibes: For a casual gathering, I’ll throw together a board with cured meats, olives, and marinated artichokes. It’s like a mini Italian feast!
• Wine pairing: A glass of Chianti or Pinot Noir complements the flavors beautifully—though with this crowd-pleaser, you might not even have time to sip!

Oh, and don’t forget the extra Parmesan at the table—because can you ever really have too much cheese? Whether it’s a cozy family dinner or a potluck with friends, these pairings turn a simple pasta bake into a full-on Italian experience. Just make sure to save room for dessert—tiramisu, anyone?

Storage & Reheating

One of the best things about this baked ziti with sausage, spinach & mozzarella? It’s even better the next day! Here’s how to keep it fresh and reheat it like a pro:

Refrigerator: Let the dish cool completely (I know, patience is hard!), then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay good for up to 3 days. Pro tip: If you think you’ll have leftovers, store individual portions for easy grab-and-go lunches.

Freezer: This baked ziti freezes like a dream! Wrap the whole dish (or portions) in plastic wrap, then foil, or use freezer-safe containers. It’ll keep for up to 1 month. Trust me, future you will thank present you when you’re too busy to cook.

Reheating: For the best results, pop it in the oven at 350°F (175°C). Cover it with foil so the cheese doesn’t dry out, and bake for about 20 minutes (30 if it’s frozen). If you’re in a rush, the microwave works too—just stir halfway through and add a splash of water to keep it saucy. Oh, and don’t forget to sprinkle a little extra mozzarella on top before reheating—it’s the ultimate upgrade!

Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each hearty serving of this baked ziti with sausage, spinach & mozzarella. (And let’s be honest – we’re here for the flavor first!) These estimates are based on the ingredients I use – your numbers might dance a bit depending on brands and tweaks.

• Calories: About 520 per serving (but who’s counting when it’s this delicious?)
• Fat: 22g (9g saturated from all that glorious cheese and sausage)
• Protein: 28g – pretty impressive for pasta, right?
• Carbohydrates: 52g (with 4g fiber thanks to our sneaky spinach)
• Sodium: 980mg (go easy on added salt if you’re watching this)
• Sugar: 6g (mostly from the marinara – another reason I love Rao’s!)

Remember, these are rough estimates – your actual numbers might vary based on the specific ingredients you use. I like to think of it as getting some protein, calcium from the cheese, and even a veggie boost from the spinach to balance things out. Everything in moderation, right? Now pass me another helping!

FAQs About Baked Ziti with Sausage, Spinach & Mozzarella

You’ve got questions, I’ve got answers! After years of making this baked ziti with sausage, spinach & mozzarella (and fielding texts from friends mid-recipe), here are the most common hiccups and how to avoid them:

Can I make this ahead?

Absolutely! This is my favorite make-ahead trick: Assemble the whole dish (right up to adding the cheese topping), cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge—just add 10-15 extra minutes to the cooking time. The pasta won’t get mushy because it hasn’t soaked in the sauce yet. Perfect for stress-free dinner parties!

Can I use cottage cheese instead of mozzarella?

You can, but—warning—it’ll change the texture completely. Cottage cheese gives a creamier, almost lasagna-like layer rather than that signature gooey pull. If you go this route, drain it well and mix with an egg to help it set. My compromise? Use both! Layer cottage cheese between the pasta and mozzarella topping for the best of both worlds.

How do I prevent dry ziti?

Ah, the dreaded dry ziti—we’ve all been there! Three foolproof tips: 1) Reserve that pasta water when draining (add splashes if your mixture looks tight), 2) Use a full 24 oz jar of sauce (no skimping!), and 3) Cover with foil for the first 15 minutes of baking to trap steam. If it still seems dry after baking, drizzle a little warm marinara over individual servings. Crisis averted!

Still stumped? Shoot me a message—I’ve probably made every mistake so you don’t have to. Now go forth and bake that ziti with confidence!

Print