Baked ziti is the ultimate comfort food—creamy, hearty, and perfect for any occasion. This version features a rich tomato sauce, a creamy cheese layer, and tender pasta for a truly memorable meal. Let’s get that oven preheated—you’re in for a real treat.
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Why You’ll Love This Baked Ziti
Flexible & forgiving: Adapt cheeses or prep ahead easily.
Perfect texture: Tender pasta, rich sauce, and creamy browned cheese.
Great leftovers: Flavors meld beautifully overnight.
Crowd-pleaser: Wins over everyone from kids to guests.
Ingredients & Tools
- 450 g ziti pasta
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 500 g ground beef (or Italian sausage)
- 800 g crushed tomatoes
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 250 g ricotta cheese
- 1 large egg
- 100 g grated Parmesan cheese, divided
- 250 g low-moisture, whole-milk mozzarella, shredded (divided)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Tools: Large pot for boiling pasta, large skillet or Dutch oven, mixing bowls, 9×13 inch baking dish
Notes: Using whole-milk mozzarella and ricotta makes a creamier texture. Don’t skip the egg—it helps bind the cheese layer.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 58 g |
| Fiber: | 5 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Undercook your pasta. You’ll be baking the ziti later, so boiling it to just al dente (usually a minute or two less than the package says) is crucial. It prevents the pasta from becoming mushy in the final dish.
- Choose your meat wisely. A mix of beef and pork sausage gives fantastic flavor, but you can use all beef, all sausage, or even go meatless. Just brown it well to develop a deeper, savory base for your sauce.
- Don’t use pre-shredded mozzarella. It often contains anti-caking agents that can make the cheese layer a bit grainy and less melty. Shredding a block of whole-milk mozzarella yourself is a simple step that pays off in texture.
- Let the sauce simmer. Even a quick 10-15 minute simmer helps the flavors marry and the sauce thicken slightly, which means your baked ziti won’t be watery. It’s a small step with a big impact.
How to Make Baked Ziti
Step 1: Start by bringing a large pot of generously salted water to a boil. Cook the ziti according to the package directions, but aim for al dente—it should still have a slight bite. Once cooked, drain it well and return it to the pot. Drizzle with a tiny bit of olive oil and toss gently to prevent sticking while you prepare the rest.
Step 2: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent—this should take about 5-7 minutes. Stir in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to let the garlic burn.
Step 3: Add the ground beef (or sausage) to the skillet, breaking it up with a wooden spoon. Cook until it’s well-browned and no pink remains. If there’s a lot of excess fat, you can drain some off, but leaving a little adds flavor. Season the meat with salt and pepper as it cooks.
Step 4: Pour in the crushed tomatoes, then add the dried oregano, basil, and red pepper flakes if using. Stir everything together, bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away for about 10-15 minutes, stirring occasionally. You’ll notice the sauce will thicken slightly and the flavors will deepen beautifully.
Step 5: In a medium mixing bowl, combine the ricotta cheese, egg, about half of the grated Parmesan, and a good pinch of salt and pepper. Mix it until it’s smooth and well-combined. This creamy ricotta mixture is the secret to that luscious, layered texture in the finished bake.
Step 6: Preheat your oven to 190°C (375°F). Lightly grease your 9×13 inch baking dish. Now, it’s time to assemble. Add the drained pasta to the skillet with the meat sauce (if your skillet is large enough) or combine them in a large bowl. Toss until every piece of ziti is coated in that rich, tomatoey sauce.
Step 7: Spread about half of the sauced pasta evenly in the bottom of the prepared baking dish. Next, dollop the entire ricotta mixture over the pasta layer and spread it as evenly as you can with a spoon or spatula. It’s okay if it’s not perfect—it will all melt together wonderfully.
Step 8: Top the ricotta layer with the remaining sauced pasta, spreading it out evenly. Now, for the cheesy finale! Sprinkle the remaining shredded mozzarella and the rest of the Parmesan cheese over the top, covering the entire surface.
Step 9: Place the baking dish in the preheated oven and bake for 25-35 minutes, or until the cheese is completely melted, bubbly, and has those gorgeous golden-brown spots. If you want a more deeply browned top, you can pop it under the broiler for the last minute or two—just watch it closely!
Step 10: Once it’s out of the oven, let the baked ziti rest for about 5-10 minutes before serving. This rest time is crucial—it allows the layers to set a bit, making it much easier to slice and serve neat portions. Garnish with fresh basil or parsley if you like, and dig in!
Storage & Freshness Guide
- Fridge: Keep leftovers in an airtight container for 3–4 days.
- Freezer: Assemble unbaked, wrap tightly, and freeze for up to 3 months.
- Reviving: Reheat in oven at 175°C (350°F) to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the pasta and cheese beautifully, balancing the whole meal.
- Garlic bread or cheesy breadsticks — Perfect for mopping up every last bit of sauce from your plate—it’s a classic, crowd-pleasing pairing that never fails.
- Sautéed garlicky spinach or broccoli rabe — A quick, garlicky green side adds a lovely bitter contrast and makes the meal feel a little more balanced and complete.
Drinks
- A medium-bodied red wine like Chianti or Sangiovese — The bright acidity and cherry notes in these wines stand up to the tomato sauce and rich cheese without overpowering the dish.
- A chilled lager or pale ale — The crisp, clean finish of a cold beer is incredibly refreshing against the hearty, savory flavors of the ziti—it just works.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between those wonderfully rich, cheesy bites.
Something Sweet
- Classic tiramisu — The coffee-soaked layers and light mascarpone cream continue the Italian theme and provide a lovely, cool contrast to the warm, savory main.
- Lemon sorbet — Its bright, tart flavor is a fantastic palate cleanser after a rich meal, leaving you feeling refreshed and satisfied.
- Pizzelle cookies with a dusting of powdered sugar — These light, crisp, anise-flavored waffle cookies are a simple, traditional finish that’s not too heavy.
Top Mistakes to Avoid
- Overcooking the pasta before baking. This is the number one culprit for a mushy, disappointing baked ziti. Remember, it will continue to cook in the oven, so al dente is your goal.
- Using a watery sauce. If your tomato sauce is too thin, your finished bake can end up soupy. Letting the sauce simmer and reduce before assembling is key for the right consistency.
- Skipping the rest time after baking. I know it’s tempting to dive right in, but if you slice it immediately, the layers will slump and ooze. A brief rest lets everything set up for perfect slices.
- Packing the baking dish too tightly. You want a little air space for the heat to circulate and for the cheese to get nicely browned. Don’t press the layers down too firmly.
Expert Tips
- Tip: For a more complex sauce, add a splash of red wine when you’re cooking the onions and let it reduce before adding the tomatoes. It adds a wonderful depth of flavor that makes the sauce taste like it simmered for hours.
- Tip: If you have the time, let the assembled-but-unbaked ziti sit in the fridge for an hour or even overnight. This allows the pasta to absorb some of the sauce, resulting in an even more flavorful and cohesive final dish.
- Tip: For a golden, crispy top with lots of texture, mix a handful of panko breadcrumbs with the Parmesan cheese before sprinkling it over the top layer. It adds a delightful crunch.
- Tip: To easily freeze for later, assemble the ziti in a foil baking dish. Let it cool completely, then wrap it tightly in foil and freeze. You can bake it from frozen, just add 15-20 minutes to the baking time.
FAQs
Can I make baked ziti ahead of time?
Absolutely, and it’s a fantastic make-ahead meal! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before you plan to bake it. Just take it out of the fridge about 30 minutes before baking to take the chill off, and you may need to add a few extra minutes to the baking time since it will be starting from cold.
What’s the best pasta shape to use if I can’t find ziti?
Penne is the closest substitute and works perfectly as it’s also a tube-shaped pasta that holds sauce well. Rigatoni is another excellent option—its large ridges are great for catching the sauce and cheese. Honestly, any short, sturdy pasta tube will do the job just fine.
Can I make this vegetarian?
Of course! Simply omit the ground meat. You can add sautéed mushrooms or diced eggplant for a meaty texture, or just let the rich tomato sauce and cheeses be the stars. You might want to add an extra pinch of herbs or a dash of soy sauce for a bit of umami depth to replace the savory flavor from the meat.
Why is there an egg in the ricotta mixture?
The egg acts as a binder, helping the ricotta layer hold its structure a little better once baked. This prevents it from becoming too runny and makes for neater slices when you serve it. Without the egg, the ricotta can sometimes separate and make the dish a bit watery.
How long do leftovers last, and what’s the best way to reheat them?
Leftovers will keep beautifully in the refrigerator for 3-4 days. The best way to reheat is in the oven at 175°C (350°F) until warmed through, which helps maintain the texture. You can also reheat single portions in the microwave, but cover them with a damp paper towel to help keep the pasta from drying out.
Baked Ziti
Make the best Baked Ziti with our easy recipe. Tender pasta, rich sauce, and creamy cheese make this a perfect comfort meal. Get the recipe and bake it tonight!
Ingredients
For the Ingredients
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450 g ziti pasta
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
500 g ground beef (or Italian sausage)
-
800 g crushed tomatoes
-
2 tsp dried oregano
-
1 tsp dried basil
-
1/2 tsp red pepper flakes (optional)
-
250 g ricotta cheese
-
1 large egg
-
100 g grated Parmesan cheese (divided)
-
250 g low-moisture, whole-milk mozzarella (shredded, divided)
-
Salt and black pepper (to taste)
-
Fresh basil or parsley (for garnish, optional)
Instructions
-
Start by bringing a large pot of generously salted water to a boil. Cook the ziti according to the package directions, but aim for al dente—it should still have a slight bite. Once cooked, drain it well and return it to the pot. Drizzle with a tiny bit of olive oil and toss gently to prevent sticking while you prepare the rest.01
-
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent—this should take about 5-7 minutes. Stir in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to let the garlic burn.02
-
Add the ground beef (or sausage) to the skillet, breaking it up with a wooden spoon. Cook until it’s well-browned and no pink remains. If there’s a lot of excess fat, you can drain some off, but leaving a little adds flavor. Season the meat with salt and pepper as it cooks.03
-
Pour in the crushed tomatoes, then add the dried oregano, basil, and red pepper flakes if using. Stir everything together, bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away for about 10-15 minutes, stirring occasionally. You’ll notice the sauce will thicken slightly and the flavors will deepen beautifully.04
-
In a medium mixing bowl, combine the ricotta cheese, egg, about half of the grated Parmesan, and a good pinch of salt and pepper. Mix it until it’s smooth and well-combined. This creamy ricotta mixture is the secret to that luscious, layered texture in the finished bake.05
-
Preheat your oven to 190°C (375°F). Lightly grease your 9x13 inch baking dish. Now, it’s time to assemble. Add the drained pasta to the skillet with the meat sauce (if your skillet is large enough) or combine them in a large bowl. Toss until every piece of ziti is coated in that rich, tomatoey sauce.06
-
Spread about half of the sauced pasta evenly in the bottom of the prepared baking dish. Next, dollop the entire ricotta mixture over the pasta layer and spread it as evenly as you can with a spoon or spatula. It’s okay if it’s not perfect—it will all melt together wonderfully.07
-
Top the ricotta layer with the remaining sauced pasta, spreading it out evenly. Now, for the cheesy finale! Sprinkle the remaining shredded mozzarella and the rest of the Parmesan cheese over the top, covering the entire surface.08
-
Place the baking dish in the preheated oven and bake for 25-35 minutes, or until the cheese is completely melted, bubbly, and has those gorgeous golden-brown spots. If you want a more deeply browned top, you can pop it under the broiler for the last minute or two—just watch it closely!09
-
Once it’s out of the oven, let the baked ziti rest for about 5-10 minutes before serving. This rest time is crucial—it allows the layers to set a bit, making it much easier to slice and serve neat portions. Garnish with fresh basil or parsley if you like, and dig in!10
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