Baked Ziti Italian Pasta

The first time I made baked ziti, I was hosting a casual Friday dinner for friends who'd just moved into their first apartment. I wanted something that felt like home but wouldn't keep me trapped in the kitchen while we caught up. When I pulled that bubbling, golden dish from the oven, the way everyone's faces lit up told me I'd found something special. Now it is my go to whenever I need to feed a crowd or just want serious comfort food on a Tuesday night.

Last winter my neighbor came over after a rough week at work, and I threw this together while she sat at my counter talking. The smell of simmering tomatoes and melting cheese filled the tiny kitchen, and by the time we sat down with our steaming bowls, she had already relaxed. Food has this way of making problems feel smaller, and this dish does that work better than most.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges on penne catch sauce beautifully, but ziti's smooth tubes let the cheese mixture slip inside creating little pockets of creamy goodness
• 2 tbsp olive oil: This forms the foundation of your sauce, so use something you would drizzle on a salad
• 1 medium onion, finely chopped: Take your time chopping evenly so they melt into the sauce rather than leaving identifiable chunks
• 3 garlic cloves, minced: Freshly minced garlic makes a difference here, jarred stuff can turn bitter in the long simmer
• 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes will give you that restaurant quality depth, but any good quality crushed tomatoes work beautifully
• 2 tbsp tomato paste: This concentrates the tomato flavor without adding extra liquid
• 1 tsp dried oregano and 1 tsp dried basil: Rub the herbs between your fingers before adding to wake up their essential oils
• 1/2 tsp red pepper flakes: Even if you do not love heat, this tiny amount adds a subtle warmth that balances the richness
• 1 tsp sugar: Just enough to tame the acidity without making the sauce taste sweet
• 425 g (15 oz) ricotta cheese: Whole milk ricotta creates the creamiest layer, though part skim works if you are watching calories
• 1 large egg: This keeps the ricotta from separating during baking, ensuring that creamy texture stays intact
• 60 g (1/2 cup) grated Parmesan cheese: Freshly grated has a better melt and more complex flavor than the pre shredded stuff
• 2 tbsp fresh parsley, chopped: Add some color and a fresh note to cut through all that richness
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella gives you those perfect cheese pulls without making the dish watery

Instructions

Get your oven ready and pasta going:

Preheat your oven to 190°C (375°F) and generously grease a 23x33 cm baking dish with butter or oil. Cook the ziti in a large pot of salted boiling water until it is just shy of al dente, about 2 minutes less than the package suggests.

Build your sauce base:

While the pasta bubbles away, warm the olive oil in a saucepan over medium heat and cook the onion until it is soft and translucent, about 4 minutes. Add the garlic and let it cook for just 1 minute until fragrant but not browned.

Simmer the sauce:

Pour in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Let everything simmer uncovered for 10 to 15 minutes, stirring occasionally until the sauce thickens nicely.

Mix the ricotta filling:

In a separate bowl, combine the ricotta, egg, Parmesan, and parsley until smooth and well blended. Season with a pinch of salt and plenty of black pepper to bring everything together.

Start the layering:

Toss the drained pasta with half your tomato sauce in a large bowl until every tube is coated. Spread half the sauced pasta into your prepared baking dish, then drop spoonfuls of half the ricotta mixture over the top and gently spread it around.

Complete the layers:

Sprinkle half the mozzarella over the ricotta layer, then repeat with the remaining pasta, ricotta, and mozzarella. Pour the rest of the tomato sauce over everything and finish with a generous dusting of extra Parmesan.

Bake until bubbly:

Cover the dish tightly with foil and bake for 20 minutes to let everything meld together. Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and the sauce is bubbling up around the edges.

Let it rest before serving:

This might be the hardest step, but let the baked ziti rest for 10 minutes before serving. This brief wait helps the layers set so you get clean scoops instead of a messy slide.

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My mother started making this for Christmas Eve one year instead of her usual lasagna, and it became such a hit that she never went back. Now when I smell it baking, I am transported to her tiny kitchen with snow falling outside, watching her taste and adjust the sauce while we all hovered nearby waiting for a sample.

Making It Your Own

Once you have the basic technique down, this recipe welcomes all sorts of personal touches. I have added sautéed spinach to the ricotta mixture for extra nutrition, and browned Italian sausage in the sauce for heartier appetites. The beauty is in how forgiving it is, almost nothing you can add will ruin it.

Make Ahead Magic

This might be the ultimate make ahead dish, which is why it appears so often at my table when company is coming. You can assemble the entire thing up to a day ahead, keep it covered in the refrigerator, then just add a few extra minutes to the covered baking time. It freezes beautifully too, so I often double the recipe and stash a second one away for those nights when cooking feels impossible.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness beautifully, and garlicky bread never hurt anyone here. If you want to keep it simple, just serve it with a glass of Chianti or Sangiovese and let the ziti take center stage. My grandfather always insisted red wine was essential with tomato dishes, and I have never found reason to argue.

• Let everyone add their own red pepper flakes at the table if you are serving spice sensitive folks
• Extra Parmesan on the table is never a bad idea
• This serves six generously, but do not be surprised if people go back for seconds

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There is something deeply satisfying about serving a dish that brings this much joy to a table, and this baked ziti has never failed me in that regard. Simple ingredients, a bit of patience, and the reward is pure comfort on a plate.

Recipe FAQs

→ Can I make baked ziti ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be cold.

→ What pasta works best if I can't find ziti?

Penne is the most common substitute and works beautifully due to its similar shape and size. Rigatoni or mostaccioli also work well. The key is choosing a pasta with ridges and a hollow center that holds sauce.

→ How do I prevent the pasta from getting mushy?

Cook the pasta 2 minutes less than the package directions since it will continue cooking in the oven. This ensures perfectly tender noodles after baking without becoming waterlogged or soft.

→ Can I freeze baked ziti?

Yes, freeze either before baking (wrap tightly) or after cooling completely. Thaw overnight in the refrigerator before baking. If baking from frozen, add 20-30 minutes and cover with foil initially.

→ Why is my ricotta mixture grainy?

Some ricottas have a naturally grainier texture. Whipping the ricotta with a fork before adding other ingredients helps smooth it out. Full-fat ricotta also tends to be creamier than low-fat versions.

→ How do I know when it's done baking?

Look for bubbling sauce around the edges and golden-brown spots on the mozzarella topping. The cheese should be fully melted and slightly browned, and the dish should be hot throughout.