Baked Ziti Recipe
Ready for ultimate comfort food? This Baked Ziti Recipe features al dente pasta, bubbling cheese, and a savory tomato sauce in an easy-to-assemble casserole.
Baked ziti is a classic Italian comfort food that brings together sturdy pasta tubes, velvety ricotta, and a zesty tomato sauce for a dish that’s both hearty and homey. What sets this recipe apart is the creamy ricotta layer spiked with fresh basil and Parmesan, plus a crackly cheese top you rarely find in run-of-the-mill casseroles. I first adapted it from my grandmother’s Sunday dinners and tweaked the sauce ratios based on reader feedback—Google Trends shows comfort food searches for “baked pasta” spike by 40% in colder months. Each bite offers around 25 grams of protein and a dose of lycopene, an antioxidant from the tomatoes that’s great for heart health. My kids, now teenagers, still request this on game nights; my husband claims it could end arguments on a bad day (don’t quote me on that!). Whether you’re craving a cozy winter supper or prepping for a festive gathering, this oven-baked pasta casserole is special enough for celebrations yet easy enough for busy weeknights.
Why You’ll Love This Recipe
- Effortless prep: just boil, mix, and bake—no fancy skills needed.
- Crowd-pleaser: feeds 6–8 hungry guests or leaves perfect leftovers.
- Kid-approved: my picky eaters always ask for seconds.
- Make-ahead magic: assemble a day ahead and refrigerate until bake time.
- Custom-friendly: swap cheeses, toss in veggies, or add meats.
- Protein-packed: ricotta and mozzarella deliver around 25 g protein per serving.
- Golden crust: cheese bubbles and browns without broiling guardrails.
- Balanced comfort: carbs from pasta, healthy fats from olive oil, antioxidants from tomatoes.
- Budget-savvy: pantry musts keep cost low and stretch your dollar.
Ingredients
- 1 lb (450 g) ziti pasta (or penne/rigatoni; Barilla or De Cecco brands shine).
- 2 Tbsp extra-virgin olive oil (use cold-pressed for deeper flavor).
- 1 medium yellow onion, finely diced.
- 3 garlic cloves, minced (fresh is best for aroma).
- 1 (28 oz) can crushed tomatoes (San Marzano or Corto for rich taste).
- 2 Tbsp tomato paste (gives sauce extra body).
- 1 tsp dried oregano (or 1 Tbsp fresh, chopped).
- ½ tsp red pepper flakes (optional, for a gentle kick).
- Salt and freshly ground black pepper, to taste.
- 1 cup whole-milk ricotta cheese (Galbani or organic brand).
- ½ cup grated Parmesan cheese (Parmigiano-Reggiano preferred).
- 2 cups shredded mozzarella cheese (low-moisture, part-skim).
- ¼ cup fresh basil leaves, thinly sliced (plus extra for garnish).
- Fresh parsley, chopped (optional garnish).
Tip: Salt your pasta water like seawater so noodles absorb seasoning. Drain ziti just shy of al dente to avoid a gummy bake.
Directions
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Preheat and Prep
Preheat oven to 375°F (190°C). Lightly coat a 9×13″ casserole dish with cooking spray or a brush of olive oil—this helps the edges crisp. -
Cook the Pasta
Bring a large pot of water to a rolling boil, add a generous handful of salt, then stir in ziti. Cook for 8 minutes (just under al dente). Drain, reserving ½ cup pasta water if you need to thin the sauce later. -
Sauté Aromatics
In a 12″ skillet over medium heat, warm olive oil. Add onion and cook 4 minutes until translucent. Stir in garlic and cook 1 minute more—don’t let it brown too dark or it will taste bitter. -
Build the Sauce
Stir in tomato paste, then pour in crushed tomatoes. Season with oregano, red pepper flakes, salt, and pepper. Let it bubble for 8–10 minutes until it thickens slightly. If it seems stiff, add reserved pasta water a splash at a time. -
Mix the Cheese Filling
In a bowl, combine ricotta, half the Parmesan, half the mozzarella, and half the basil. Season lightly and stir until smooth—use a rubber spatula for best blending. -
Assemble the Casserole
Gently fold pasta into the sauce, coating each piece. Layer half the pasta in the dish, dollop cheese mixture on top in spoonfuls, then add remaining pasta and sprinkle with the rest of the mozzarella and Parmesan. -
Bake and Rest
Bake for 20–25 minutes until cheese bubbles and turns golden. Let it rest 10 minutes so it firms up—this makes serving neat slices a breeze. Finish with fresh basil and parsley.
Servings & Timing
• Yield: 6–8 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Rest Time: 10 minutes
• Total Time: ~55 minutes
Variations
• Stir 2 cups baby spinach into the sauce for extra greens.
• Swap half the mozzarella for provolone for a deeper flavor.
• Add 1 lb browned Italian sausage or ground turkey with the onions.
• Use gluten-free penne and ensure your canned tomatoes are GF.
• Mix in ½ cup roasted red peppers for smoky sweetness.
• Top with herbed panko breadcrumbs in the last 5 minutes for crunch.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze individual portions in freezer-safe dishes for up to 3 months—label with date. To reheat from fridge, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed. From freezer, thaw overnight then follow the same. Microwave single servings at 50% power for 2–3 minutes, stirring halfway. Make-ahead tip: Assemble the night before, cover tightly, and bake fresh tomorrow—your future self will thank you.
Notes
- Undercooking pasta by one minute prevents a mushy bake—I tested this more than once!
- A pinch of sugar tames tomato acidity if your sauce feels too sharp.
- Try stirring in chopped fresh thyme or rosemary for a woodsy note.
- Using part-skim cheeses lowers fat yet keeps that melty pull.
- For extra golden color, broil for 1–2 minutes but watch closely—cheese can burn fast.
FAQs
Q: Can I use penne instead of ziti?
A: Yes—penne or rigatoni swap in seamlessly and hold sauce beautifully.
Q: My casserole was watery—how do I fix that?
A: Drain pasta well and simmer sauce a bit longer. Use reserved pasta water sparingly.
Q: Is it freezer-friendly?
A: Absolutely—freeze before or after baking; just add extra bake time if frozen.
Q: How do I lighten this dish?
A: Use part-skim ricotta, swap in low-fat mozzarella, or stir in more veggies like zucchini.
Q: Can I bake in a skillet?
A: Sure—an oven-safe cast-iron skillet works great; layer ingredients the same.
Q: How do I know it’s done?
A: Cheese should bubble and edges crisp slightly; a light golden top is your cue.
Q: What sides go best?
A: A simple green salad, garlic bread (Trader Joe’s makes a killer loaf), or roasted broccoli.
Q: Can I make this dairy-free?
A: Swap ricotta for tofu-based spread and use vegan mozzarella, though texture will change.
Conclusion
This Baked Ziti Recipe is your go-to for cozy family dinners, potluck hits, and weeknight wins. Give it a whirl, snap a pic of that dreamy cheese pull, and share your tweaks in the comments below. Hungry for more? Explore my One-Pot Lasagna Soup or Classic Sourdough Focaccia next!
Baked Ziti
Ingredients
- 1 lb ziti pasta Barilla or De Cecco brands recommended
- 2 Tbsp extra-virgin olive oil cold-pressed for deeper flavor
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 28 oz crushed tomatoes San Marzano or Corto recommended for rich taste
- 2 Tbsp tomato paste gives sauce extra body
- 1 tsp dried oregano or 1 Tbsp fresh, chopped
- 1 cup whole-milk ricotta cheese Galbani or organic brand recommended
- 1/2 cup grated Parmesan cheese Parmigiano-Reggiano preferred
- 2 cups shredded mozzarella cheese low-moisture, part-skim
- 1/4 cup fresh basil leaves thinly sliced
- fresh parsley optional garnish
Instructions
- Preheat oven to 375°F. Lightly coat a 9x13" casserole dish with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook ziti for 8 minutes until just under al dente. Drain and reserve 1/2 cup pasta water if needed.
- In a skillet, sauté onion in olive oil until translucent. Add garlic and cook for 1 minute.
- Stir in tomato paste and crushed tomatoes. Season with oregano, red pepper flakes, salt, and pepper. Simmer until thickened.
- Combine ricotta, Parmesan, mozzarella, and basil in a bowl. Season and mix until smooth.
- Gently mix pasta with sauce. Layer pasta, cheese mixture, remaining pasta, and top with cheeses.
- Bake for 20-25 minutes until golden. Let rest for 10 minutes before serving. Garnish with basil and parsley.
