I love a warm pan of baked ziti when dinner calls for something comforting. This Maggiano’s Taylor Street-inspired version brings together tender pasta, Italian sausage, tomato sauce, and three cheeses.

When I’m not sure what to cook, pasta is often my go-to choice. Here, ricotta makes the filling creamy, while mozzarella melts over the top and Parmesan adds a savory finish.

This is a home-style interpretation with simple ingredients and a generous, cheesy topping. A little care with the pasta, sausage, and covered baking time helps the casserole stay tender all the way through.

Why This Dish Is Great

• Three cheeses each do a different job: ricotta softens the filling, mozzarella gives the topping its stretch, and Parmesan brings a salty, savory edge.
• Italian sausage adds plenty of seasoning without a long ingredient list. Sweet or spicy sausage works, so you can choose the level of heat you enjoy.
• The pasta and sausage cook while the oven warms, which keeps the preparation manageable even though the dish needs time to bake.
• A covered first bake protects the pasta from drying out. The uncovered finish gives the cheese a little color and lets the edges bubble.
• One large baking dish makes six hearty portions, and leftovers are easy to divide into lunches once they are cooled and refrigerated promptly.

What Is the Best Main Ingredient?

Choose regular dried ziti with a firm shape that can stand up to boiling and baking. The hollow centers catch little bits of sauce and cheese. Cook it only to al dente; fully soft pasta can become mushy after another 35–40 minutes in the oven.

For the sausage, use the Italian variety you already like and remove the casings before cooking. Choose a marinara with a balanced tomato flavor and a spoonable consistency. An unusually thick sauce makes this particular amount of pasta harder to coat evenly.

Ingredients

• 1 pound ziti pasta
• 1 pound Italian sausage, casings removed
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for greasing

Kitchen Equipment You Will Need

As an Amazon Associate I earn from qualifying purchases.

• Large pasta pot
• Colander
• Large skillet
• Mixing bowl
• Wooden spoon
• Measuring cups
• Measuring spoons
• 9×13-inch baking dish
• Aluminum foil
• Food thermometer
• Oven mitts
• Shallow freezer-safe lidded containers

How To Make Maggiano’s Taylor Street Baked Ziti

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil. Measure the cheeses and set aside 1 cup of the mozzarella for the topping so it does not accidentally go into the filling.
2. Bring a large pot of water to a boil. Cook the ziti according to the package instructions until al dente, then drain well. Plan about 20 minutes for the stovetop stage, with the sausage cooking while the water heats and the pasta boils.
3. Cook the Italian sausage in a large skillet over medium heat, breaking it into small pieces with a wooden spoon. Allow roughly 8–10 minutes, but check that the largest pieces reach 160°F (71°C). Drain excess fat so the finished sauce is creamy rather than oily.
4. Combine the cooked pasta, sausage, marinara, ricotta, 1 cup mozzarella, Parmesan, oregano, and basil in a large bowl. Add salt and pepper to taste. Fold gently from the bottom until the pasta is evenly coated; vigorous stirring can split the tubes.
5. Transfer the mixture to the prepared dish and spread it evenly without pressing it firmly. Scatter the reserved mozzarella over the surface, taking it close to the edges so exposed pasta is protected.
6. Cover with foil, leaving a little space above the cheese, and bake for 25 minutes. Remove the foil carefully, turning it away from your face so the trapped steam can escape.
7. Bake uncovered for another 10–15 minutes. The cheese should melt and the edges should bubble and turn golden. Check for 165°F (74°C) in the center; continue cooking if needed, loosely tenting the top if it browns first.
8. Rest the ziti for 5 minutes before scooping. Allow about 80 minutes overall: 15 minutes preparation, roughly 20 minutes stovetop cooking, up to 40 minutes baking, and the short rest. Your pasta package and oven may change the timing slightly.

Notes

• Drain the cooked pasta thoroughly. Water caught in the colander can dilute the sauce and collect at the bottom of the baking dish.
• Break the sausage into small, even pieces while it cooks so there is a little meat in every serving rather than occasional large chunks.
• Keep the full 2 cups of mozzarella divided between the filling and topping; using all of it inside leaves the surface exposed.
• Stir the ricotta before measuring if liquid has separated. It should mix through the sauce smoothly instead of staying in large white clumps.
• Taste the sauce mixture after the sausage is fully cooked. Sausage, marinara, and Parmesan can already contribute plenty of salt.
• Spread the mixture right into the corners. An even depth helps the center warm at a similar rate to the outside edges.
• Let the casserole rest briefly before serving. The sauce settles around the pasta and the first spoonful is easier to lift.

Ingredients You Can Add

• Fresh basil, torn over the finished casserole, gives the tomato sauce a brighter aroma.
• Chopped parsley makes a simple garnish and adds a fresh green touch.
• Red pepper flakes bring extra warmth; offer them separately when serving people with different tastes.
• Sautéed mushrooms add an earthy flavor. Cook away their liquid before folding them into the pasta.
• Cooked, well-drained spinach adds greens without making the filling watery.
• Roasted red pepper pieces add sweetness. Drain and pat them dry before adding a small handful.

What To Serve With Baked Ziti

Warm bread is lovely alongside this casserole. Slice homemade Jimmy Johns bread and serve it with the pasta for scooping up the sauce left on the plate.

A crisp Caesar salad gives a cool contrast to the warm cheese. Toss romaine with Texas Roadhouse Caesar dressing just before dinner so the leaves stay crunchy.

For another vegetable side, try zucchini ribbon salad. Keep the portions of pasta generous and the sides simple; the sausage and cheese already make the main dish filling.

Variations and Swaps

• Use penne when ziti is unavailable, keeping the same dry pasta weight and following its package cooking time.
• Choose sweet Italian sausage for gentle seasoning or spicy Italian sausage for more heat.
• Try whole-milk ricotta for richness or part-skim ricotta for a slightly lighter filling.
• Use low-moisture mozzarella for a reliable melt without the extra liquid of fresh mozzarella balls.
• Choose a smooth marinara for even coating or a lightly chunky one for more tomato texture.
• Use finely grated Parmesan so it disperses easily through the filling.
• Try a gluten-free pasta labeled as suitable for baking, checking its texture early during boiling.
• For individual portions, divide the mixture between small ovenproof dishes and check them earlier; every center still needs to reach 165°F.

Storage

Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour when the room or outdoor temperature is above 90°F. You do not need to wait for a large casserole to become completely cold on the counter. Keep it at 40°F or colder and use within 3–4 days.

Freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator. Reheat covered in a 350°F oven or in a covered, vented microwave-safe dish until the center reaches 165°F. Heat only the portions you need and check more than one spot.

FAQ

Is this the restaurant’s exact recipe?

This is a home-style recipe inspired by Taylor Street baked ziti. The sausage, tomato sauce, and three-cheese combination give it a comforting Italian-American character without claiming to reproduce the restaurant’s exact formula.

Can I assemble it ahead?

Yes. Assemble with cooked sausage and pasta, cool promptly in shallow portions if necessary, and refrigerate covered for up to 24 hours. A cold casserole takes longer to heat; bake until the center reaches 165°F.

Why is my pasta dry?

Pasta absorbs sauce as it bakes. Overcooking it before assembly, skipping the foil, or leaving it in the oven after it is hot can dry it out. Follow the covered and uncovered stages.

Why is there liquid in the bottom?

Poorly drained pasta, wet vegetables, or very watery ricotta can loosen the filling. Drain ingredients well and give the baked casserole its short rest before serving.

Can I cook the sausage in the oven with the pasta?

Cook it fully in the skillet first as directed. The baking stage heats the assembled casserole and melts the cheese; it is not designed around raw sausage mixed into the filling.

How long does the ziti bake?

Allow 25 minutes covered, then 10–15 minutes uncovered, for 35–40 minutes in the oven. The separate stovetop stage and 5-minute rest are included in the longer total time.

Short Description

This Maggiano’s Taylor Street-inspired baked ziti combines Italian sausage, marinara, ricotta, mozzarella, and Parmesan in a comforting pasta casserole with a bubbling cheese topping.