Name: Baked Ziti with Sausage and Béchamel
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian‑American
Ingredients: 1 lb ziti or penne pasta; 1 lb Italian sausage (mild or spicy), casings removed; 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 (28‑oz) can crushed tomatoes or tomato passata; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; ½ tsp red pepper flakes (optional); Salt and black pepper, to taste; ½ cup grated Parmesan cheese (plus extra for topping); 1 cup shredded mozzarella cheese (plus extra for topping); Fresh parsley or basil, chopped (for garnish); For the béchamel:; 4 tbsp butter; ¼ cup all‑purpose flour; 4 cups whole milk, warmed; Pinch of nutmeg; Salt and white pepper, to taste; ½ cup grated Parmesan cheese (optional, for extra richness)

Jump to Recipe·Leave a Review

Baked Ziti with Sausage and Béchamel is a rich, comforting pasta bake that’s layered with bold flavor and creamy texture. This dish takes the traditional baked ziti up a notch by combining savory Italian sausage, perfectly cooked pasta, tomato sauce, and a smooth, velvety béchamel. It’s the kind of meal I turn to when I want something satisfying, hearty, and crowd-pleasing.

Why You’ll Love This Recipe

I love this baked ziti because it blends the best of Italian-American comfort food with a touch of elegance from the creamy béchamel. The sausage adds depth and spice, while the béchamel balances it all out with its silky texture. It’s a make-ahead friendly recipe that’s perfect for family dinners, potlucks, or feeding a hungry crowd—and it reheats like a dream. Baked Ziti with Sausage and Béchamel

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the ziti:

Ziti or penne pasta
Italian sausage (mild or spicy), casings removed
Olive oil
Onion, finely chopped
Garlic, minced
Crushed tomatoes or tomato passata
Tomato paste
Dried oregano and basil
Red pepper flakes (optional)
Salt and pepper
Grated Parmesan cheese
Shredded mozzarella cheese
Fresh parsley or basil, for garnish

For the béchamel:

Butter
All-purpose flour
Whole milk, warmed
Nutmeg (just a pinch)
Salt and white pepper
Parmesan cheese (optional, for extra flavor)

Directions

I start by cooking the pasta in salted boiling water until just shy of al dente. I drain and set it aside.
In a large skillet, I heat olive oil and cook the sausage until browned, breaking it into crumbles. I add the onion and garlic and sauté until soft.
I stir in the tomato paste, crushed tomatoes, herbs, salt, pepper, and a pinch of red pepper flakes. I let it simmer for 10–15 minutes until thickened.
For the béchamel, I melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes to remove the raw taste. I gradually whisk in the warm milk, stirring until smooth and thickened. I season with salt, white pepper, and a pinch of nutmeg.
I mix the cooked pasta with the sausage tomato sauce and a handful of Parmesan.
In a greased baking dish, I layer half the pasta mixture, spoon over some béchamel, and repeat. I finish with mozzarella and more béchamel on top.
I bake at 375°F (190°C) for 25–30 minutes until bubbly and golden. I let it rest for 5–10 minutes before serving.

Servings and timing

This recipe serves 6–8.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

I use ground beef or turkey instead of sausage for a milder version.
I add sautéed spinach, mushrooms, or zucchini to the sauce for extra vegetables.
I use a mix of cheeses—like provolone or fontina—for more depth.
I stir a bit of ricotta into the béchamel for added richness.
I use gluten-free pasta and flour to make it gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake it covered at 350°F (175°C) until heated through, or microwave individual portions. This dish also freezes well—I cool it completely, wrap it tightly, and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, I assemble the ziti, cover it, and refrigerate for up to a day before baking. I add 5–10 minutes to the bake time if it’s cold from the fridge.

What’s the difference between béchamel and Alfredo sauce?

Béchamel is a classic white sauce made with butter, flour, and milk. It’s lighter than Alfredo and serves as a creamy base without the added cheese and cream.

Can I skip the béchamel?

Technically yes, but I don’t recommend it—the béchamel adds creaminess and richness that takes this baked ziti to the next level.

Can I make it vegetarian?

Yes, I skip the sausage and bulk up the sauce with mushrooms, spinach, or roasted veggies. It’s still delicious and hearty.

What pasta shape works best?

Ziti, penne, or rigatoni are ideal because they hold sauce well and bake up beautifully.

Conclusion

Baked Ziti with Sausage and Béchamel is everything I want in a cozy, flavorful pasta bake. It’s hearty, creamy, cheesy, and layered with bold Italian flavor. Whether I’m making it for guests or prepping it for a week of dinners, it never disappoints. Once I try it with béchamel, I won’t want to make baked ziti any other way.