Save My tiny apartment kitchen smelled incredible the first time I made baked ziti. The tomato sauce bubbled away on the stove while ricotta cheese waited in a bowl, and honestly, I probably burned the roof of my mouth tasting sauce too early. It became my go-to dinner for freezing February nights and impromptu Friday gatherings.
I made this for my sister during her first week at a new job, and she texted me three days later asking if I had any more hidden in my freezer. That text made my entire week. Now it is the dish I bring to new neighbors and exhausted friends who need something warm.
Ingredients
- 450 g (1 lb) ziti or penne pasta: The ridges catch sauce beautifully and the tubular shape holds pockets of ricotta
- 2 tbsp olive oil: Creates the foundation for building layers of flavor in your sauce
- 1 medium onion, finely chopped: Sweetens as it cooks and adds depth to the tomato base
- 3 garlic cloves, minced: Fresh garlic makes all the difference so do not use the jarred stuff
- 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes taste noticeably better if you can find them
- 2 tbsp tomato paste: Concentrates the tomato flavor and gives the sauce body
- 1 tsp dried oregano: Dried herbs actually work better here since they bloom in the long simmer
- 1 tsp dried basil: Adds that classic Italian American flavor everyone recognizes
- 1/2 tsp red pepper flakes: Just enough warmth to make things interesting without overpowering
- 1 tsp sugar: Cuts the acidity of canned tomatoes and balances everything
- Salt and black pepper, to taste: Season in layers throughout the cooking process
- 425 g (15 oz) ricotta cheese: Whole milk ricotta creates the creamiest results
- 1 large egg: Binds the ricotta mixture so it does not separate during baking
- 60 g (1/2 cup) grated Parmesan cheese: Adds a salty umami punch to the cheese layer
- 2 tbsp fresh parsley, chopped: Brightens up the rich cheese mixture with fresh flavor
- 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella melts without making the dish watery
- Additional grated Parmesan: Creates that golden cheesy crust on top
Instructions
- Get your oven ready:
- Preheat to 190°C (375°F) and grease a 23x33 cm baking dish with olive oil or butter.
- Cook the pasta:
- Boil the ziti for 2 minutes less than the package says since it will finish cooking in the oven.
- Build the sauce base:
- Sauté onion in olive oil for 4 minutes until soft, then add garlic for just 1 minute until fragrant.
- Simmer the sauce:
- Add crushed tomatoes, tomato paste, herbs, red pepper flakes, sugar, salt, and pepper. Let it bubble uncovered for 10 to 15 minutes until it thickens nicely.
- Mix the ricotta filling:
- Combine ricotta, egg, Parmesan, and parsley in a bowl with a pinch of salt and pepper.
- Coat the pasta:
- Toss the drained pasta with half the sauce in a large bowl so every tube gets coated.
- Layer it up:
- Spread half the pasta in the dish, then dollop half the ricotta mixture and half the mozzarella on top.
- Repeat and top:
- Add another layer of pasta, ricotta, and mozzarella. Pour the remaining sauce over everything and finish with extra Parmesan.
- Bake covered first:
- Cover with foil and bake for 20 minutes so everything heats through and the cheese melts.
- Get the golden top:
- Remove foil and bake another 10 to 15 minutes until bubbly and beautifully browned on top.
- Let it rest:
- Wait 10 minutes before serving so the layers set and you get clean squares instead of a sloppy mess.
Save This dish showed up at every family gathering for years until someone finally asked for the recipe. Now it makes appearances at baby showers and birthday parties and comforting dinners for friends going through hard times.
Make It Your Own
I have tried adding browned Italian sausage to the sauce and it was incredible. Spinach layers work beautifully too if you want to sneak in some vegetables.
Serving Suggestions
A simple green salad with red wine vinaigrette cuts through the richness perfectly. Garlic bread is nonnegotiable in my house.
Storage and Reheating
This freezes beautifully for up to three months. Just wrap the unbaked dish tightly with foil and bake straight from frozen, adding about 20 minutes to the covered baking time.
- Cover individual portions with a damp paper towel when reheating in the microwave
- Add a splash of water before reheating if it seems dried out
- The refrigerator keeps leftovers fresh for four to five days
Save There is something deeply satisfying about pulling a bubbling dish of baked ziti out of the oven. It is comfort food that never fails to make people feel at home.
Recipe FAQs
- → Can I make baked ziti ahead of time?
Yes, assemble the dish up to 24 hours ahead and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → What pasta works best for ziti?
Ziti, penne, or mostaccioli work well. Choose pasta with ridges to hold the sauce and hollow centers to trap the cheese mixture.
- → How do I prevent the pasta from getting mushy?
Cook the pasta 2 minutes less than package instructions since it continues cooking in the oven. Drain well to avoid excess moisture.
- → Can I freeze baked ziti?
Assemble and freeze before baking, or freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I add to make it more substantial?
Brown Italian sausage or ground beef and add to the tomato sauce. Sautéed spinach, roasted vegetables, or sliced mushrooms also work well.
- → Why does my ricotta mixture look watery?
Use whole-milk ricotta and drain excess liquid before mixing. The egg helps bind everything together, and the mixture thickens during baking.