This baked ziti is one of several meals that I served during our vacation.  It seemed like an obvious choice for feeding a crowd, as I have yet to meet anyone who would turn down a delicious hearty meal of cheesy baked pasta, salad, and bread.  This is the second time I have made this recipe, but I am sure I will be making it frequently in the future as well.  It is most definitely a crowd pleaser, and great for entertaining – once it is in the oven you can focus on other things in the kitchen, or even better, your guests!  My only alteration to the original recipe was to add some turkey Italian sausage and some onion.  I’m sure it would be great without the sausage as well, but I think it adds a lot of flavor, not to mention makes the dish even more filling and therefore able to feed more people.

If you are looking for some easy meals to serve to a crowd, here are the things I cooked for dinner during our vacation:
Shrimp scampi with salad and garlic bread (for the non-seafood eaters, the sauce minus the shrimp still makes a delicious light topping for pasta)
Grilled chicken fajitas with chips and salsa (normally I would make my favorite salsa, but in the spirit of vacation and relaxing, I used store-bought)
Chicken gyros with Greek salad (though all the meals were a hit, this was definitely the favorite – and for good reason!)
Baked ziti with Caesar salad and garlic bread 
Steamed shrimp (I made this for only Ben and I, because though it is very easy, it is not the most economical for a group of 10)

Baked Ziti
1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

Center a rack in the oven and preheat the oven to 350° F.  Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside.  Bring a large pot of water to boil.  Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes.  Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat.  Crumble in the turkey sausage and cook until nearly browned.  Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned.  Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes.  Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.  

In a small bowl stir together the cornstarch and heavy cream.  Transfer the mixture to the now-empty stockpot over medium heat.  Bring to a simmer and cook until thickened, 3-4 minutes.  Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella.  Stir to combine.  Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top.  Sprinkle the remaining mozzarella and Parmesan over the top.  Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer.  Cool for 20 minutes.  Sprinkle with the remaining 2 tablespoons basil and serve. 

Source: adapted from Cook’s Illustrated, March & April 2009

  • I’m going on vacation in a few weeks and we plan on eating in almost every night, so this post is very helpful :) Thanks!

  • I just have to say that your pictures are always gorgeous!

  • It looks beautiful as can be! I make a ziti called sweet pepper ziti which has lots of juilenned (sp?) peppers in it that you cook with the pasta. It gives the dish so much flavor without having any meat. If you ever are out of sausage you can try it that way too. I may try your version too since my kids love meat!

  • This is the ultimate comfort food.

  • The perfect comfort food dish – I am going to tuck this one away for when the weather cools down!

  • totally am making this as our first dinner in our new home! awesome, thank for sharing!!

  • YUM! I love anything baked with lots of meat and cheese! That fresh basil looks so pretty on top.

  • that ziti looks so comforting and perfect for a thunderstorm-y day. nice job!

  • I make a recipe similar to this one with a layer of sour cream in the middle. Yum!

  • Abby

    I just made this over the weekend. My hubby had some friends over to help put a roof on our new garage. I made this as a thank you dinner and it was a huge hit. They all loved it. It’s also good to note that reheats really well too.

  • jackie

    Hi Annie

    I was wondering is there anything else I could use in place of cottage chesse. I’m really not a fan of the stuff.

  • Annie

    Hi Jackie,
    This recipe is from Cook’s Illustrated, where they do careful repeated testing of recipes to find the best ingredients and methods. In this recipe, they are quite emphatic about the importance of using the cottage cheese, as it is the best way to get the thick, creamy sauce that makes ziti so delicious. I myself am really grossed out by cottage cheese, but it is amazing in this dish. It bakes into something that would not even be recognizable as such, so I encourage you to try it as is. Alternatively, you could find another recipe that uses something other than cottage cheese.
    :) Annie

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  • Ainslee

    I just made this recipe for dinner and it was a huge success! Family loved it – it was delicious and hearty, great for rainy nights :) Thanks for sharing.

  • Shanna

    This is the best baked ziti recipe I’ve ever tried! A group of us went camping (Cherrystone Campground in VA) this past weekend and I wanted to make something other than the usual camping food (hamburgers/hotdogs/etc.). Everyone LOVED it! Thanks and I love your site. I check it almost daily :)

  • Mandy


    Can this casserole be assembled ahead of time and baked later?


  • Annie

    Hi Mandy,
    I think that would be perfectly fine. I wouldn’t make it too far in advance, but I think a day or so would be fine.
    :) Annie

  • Jackie

    Hi Annie

    I took your advice and made it with the cottage cheese, you were right, this Baked Ziti is truly amazing. Thanks for the advice.

  • The Haphazard Housewife

    Hi Annie,
    I am not a fan of cottage cheese, but this looked too delicious not to try. I made it tonight, and we loved it! My super-picky-100%-Italian husband didn’t even pick up on the fact that this was not made with ricotta. This would be a great dish to take to a new mom!
    Thanks for sharing!

  • Annie

    I am so glad you decided to try it. I completely agree, cottage cheese is pretty gross in most contexts, but I absolutely love it in this ziti. I’m so glad it was a hit!
    :) Annie

  • Gwyn

    I made this for a friend who just had a baby (her 4th!) & made a mini one for us! It was very yummy and I almost put in ricotta instead of cottage cheese (as I do when I see that in most Italian recipes) but I didn’t after reading all the comments – I love reading helpful comments! It was super creamy & very flavorful! Thanks for another great recipe!

  • Raleighcook

    Hi Annie! This recipe looks delicious! Do you recommend a particular brand of tomato sauce?

  • Annie

    Hi Raleighcook,
    No, to be perfectly honest, I just buy whatever is on sale that is a reasonably decent brand – but I’m not loyal to any particular type.
    :) Annie

  • Annie

    Hi Raleighcook,
    Sorry for the incredibly late reply. I thought I had responded to your comment long ago, but apparently it didn’t go through. Anyway, no, I typically buy whatever brand looks good and is reasonably priced, but I don’t have a favorite. Hope that helps!
    :) Annie

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  • Laura

    I tried this recipe tonight and it was absolutely DELICIOUS!!! My husband hasn’t stopped raving about it!! I was also leary about the cottage cheese I don’t care for it, but WOW, it was sooo creamy and flavorful. I will definitely make this one again, and again, and again…:)

  • This was really yummy. The only change I made was to half the meat because we prefer a little less meat in our dishes. Thanks so much for the recipe!

  • Heidi

    So, I am a lurker on your website-my friend introduced me to it, love the recipes! I just made this baked ziti and my husband and I loved it (I made it with your parmesian ciabatta bread). I was wondering how you take such great pictures, what kind of camera do you use, you do an awesome job at presenting the dishes!

  • Annie

    Hi Heidi,
    So glad you enjoyed it! We just had this again recently – I just love it! All the info on my camera and photography can be found on the “About Annie” page.

  • Marisa

    I am hosting a baby shower for a friend on Friday and think this will be perfect. Was wondering if this will hold in the fridge overnight before putting it in the oven to bake? The shower is at lunchtime on Friday and would like to just be able to pop the dish in the oven before the shower begins. Hope that made sense.

  • Annie

    Yes, that would work fine. Enjoy!

  • Posti4

    Annie, I was curious about the addition of cream and cottage cheese in your baked ziti. I gave it a try and got all thumbs up from my family! Thanks for posting! I have nothing but praise for your blog. Everything has been a delicious treat!

  • Annie, I’ve made this recipe several times and has always been a complete success!!! (and I am about to start making it for a friend). Thanks so much for sharing it!!!

  • Amanda N

    Hi Annie,

    Okay, I know this is going to sound completely odd but I was wondering what the importance is of the eggs when baking a pasta dish? The reason I’m asking is because I am making this for a family get together next week and last week I decided to test drive the recipe out on my family. It was a huge hit and I thought it turned out deliciously but a few days later when I went to write down the recipe so I could double it for my party, I realized I never put in the eggs. Now I’m wondering if it was just a fluke that this dish even turned out the first time without the eggs or if its fine just omitting them for next time? I just want to make sure this tastes just as good because it’s certainly going to be feeding a large number of people. Thank you so much, I know this sounds truly bizarre.

  • Annie

    They just help give the sauce a richer texture, add moisture, and hold the pasta together better. It may not be the end of the world if you accidentally leave them out but if you remember, why not add them? They’ll only make it better.

  • Just wanted to let you know… I am making this for the third time this weekend for when my in-laws are in town. I love love love this recipe! Thanks!

  • Jaime

    I made this recipe for the first time today and it was sooo delicious!! This is definitly one I will be making over and over again. My kids even loved it and they are super picky. I also hate cottage cheese but in this dish I love it! So much flavor!!! Thank you!!

  • Rhaya

    So this may seem like a silly question but I dont cook very often but I’m in love with this site and decided I wanted to try this recipe…. When exactly do you add the turkey? Is that mixed in when you add the pasta to the cottage cheese, tomato sauce etc mixture in the stock pot? or is it layered on after you transfer the pasta to the baking dish?

  • Annie

    Did you read the recipe? I think it’s pretty clear if you actually read it, the sausage is part of the sauce.

  • Lindsey

    I made this recipe on Friday night and it was a HIT!! I was VERY skeptical because of the cottage cheese, which is normally something we do not like. But no one had any idea it was even there! It was very delicious and definitely a recipe I will be making again and again! My only change was that I used ground beef instead of the sausage. TRY THIS!!

  • Kate

    Hi Annie, I Love your blog! Every recipe I’ve tried has turned out to be incredible! Just wondering…how many people do you think this baked ziti will feed? Thanks!

  • Annie

    That really depends on how big the diners’ appetites are. I would estimate 8-10 but it’s difficult to say.

  • marie

    If you want to freeze it would you do it before you cook it or after. How would you store it in the freezer and for how long

  • Annie

    Before baking. You can freeze as long as you want safely, but quality decreases the longer it is frozen.

  • Rita

    I made this last night. It was awesome! Thank you for the suggestion! My guests and family loved it…even my picky 6 yr old daughter!

  • Verla

    My friend referred me to your website. The Zita looks wonderful. I want to try it soon.

    Your pictures are so colorful.

    We will be back to the website soon.

    Happy Cooking

  • This sounds delicious! Can’t wait to make this.

    Quick question, we have corn allergies over here and I’m wondering if you think that the recipe would still work without the corn starch?

    Thanks! :)

  • Annie

    I think it will be fine. The purpose of it is to thicken up the sauce just a bit so maybe you could do a roux (I would probably do 1 tbsp. butter + 1 tbsp. flour, then whisk in the cream). I think that would have a similar effect. The sauce doesn’t thicken up a ton anyway though, so you could probably also just reduce the cream slightly.

  • Jess Gavura

    I tried this recipe last night with every intention of bringing it to my church fellowship but as soon as it came out of the oven, my roommates and myself crowded around the stove inhaling the magical aroma wafting to our noses. We ended up moving a small portion into a smaller pan and devouring the rest ourselves.

    I took the smaller pan to the fellowship and it too was gone in a matter of minutes! This was simply amazing and I am a new fan of your blog! Keep up the amazing recipes.



  • Catherine

    Thank you so much for this post. We are going on vacation this week and staying in a house we rented on the beach. It’s our first time renting a house, and the first time traveling with our six month old son. Your menu has helped me quite a bit with one less thing I have to worry about. Thank you!

  • alvaro

    i was just looking at this and the first ingredient is 1 lb of whole milk, is this a typo? what should it really say, im not living in america right now so cottage cheese is kinda hard to find, but whole milk isnt. can you please let me know.

  • Annie

    Whole milk or 1% is referring to the type of cottage cheese.

  • Taylor

    I love love love this recipe! This dish has become my boyfriend’s number one request. The itailian sausage definitely adds the perfect flavor to this already awesome meal. :)

  • Rachel D.

    Was hoping to make and freeze this as we have a baby coming SOON. I understand you would freeze it before the baking step, but are the baking instructions the same when it comes out of the freezer or should it be thawed for a certain amount of time? I haven’t done many freezer meals and am trying to learn how that works exactly…Thanks!

  • Annie

    This post has the answer to your question, as well as other tips that might be helpful to you. Good luck and congrats!

  • Best baked ziti I have ever had! I made your zuppa toscana with it and it was phenomenal!

  • Joy

    I actually made this to freeze for friends who will be visiting for a week. There was enough left for my husband and I to have for dinner. Absolutely DELICIOUS! This recipe is a definite keeper. For those who have issues with tomatoes, like my husband, have no fear, it is tummy friendly. Thank you for sharing great recipes. I am new to your website and I love it!!!

  • Rdy4thebeach

    Excellent…….it is a keeper!

  • ava mcdaniel

    Is it possible to substitute ricotta cheese for the cottage cheese?

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Heidi

    I made this recipe tonight – it is amazing, however, it made WAY more than one 9×13 pan. I had enough of the pasta and cottage cheese mixture to fill both a deep 10×14″ pan and a 9×13″ pan. I’m making more of the tomato turkey sauce to fill the second casserole dish and will freeze one, but I wonder what I did wrong? I used 1lb of dried ziti, was I supposed to measure it cooked?

  • annieseats

    No, it’s one pound dry pasta. I’m not sure what the problem was. I’ve made this countless times in a regular 9 x 13!

  • I was all set to make this today, except the first ingredient says: “1 lb. whole milk or 1% cottage cheese” – – Only now I read in the comments that it’s 1 lb of 1% or whole milk, so I can’t make it…. I didn’t buy cottage cheese because I read the OR and thought I could use whole milk which I DO have. *sighs* I’ll have to attempt this another day. Maybe you could fix the typo in case anyone else is all set to make it and gets disappointed?

  • annieseats

    It’s not really a typo…it’s all on the same line. I haven’t had any other readers have that issue yet. Sorry it confused you!

  • i actually was thinking it was milk OR cottage cheese as well…. glad i saw this comment first!

  • Erin

    Would this be ok to make ahead of time and keep in the refrigerator overnight before cooking the next day?

  • annieseats

    It should be fine. Enjoy!

  • Miranda

    Try wheaten corn starch. It comes from wheat, not corn. Or tapioca starch/flour

  • Marina

    Annie, I found this recipe through your “stocking the freezer” post. I made it (along with the chicken enchiladas) for a friend who recently had a baby and she just had rave reviews about both. Would you consider doing another stocking the freezer posts? I know I’d love it!!

  • annieseats

    I’m so glad the posts and the recipes have been helpful to you! If I have occasion to do so again, I certainly would consider another freezer post, but I just really don’t cook from the freezer much so it isn’t something I have much to say about (beyond what I have already said.) I would say I do even less freezer cooking than I used to and instead mainly focus on making double batches of breads, buns, pita, cooked beans, etc etc. to keep the basics on hand. I’ll keep it in mind though – thanks for the feedback!

  • Heather Moore

    I had too much pasta and not enough sauce as well.

  • Heather Moore

    Next time I will half the pasta and cottage cheese amount and make the rest like regular.