Baked Ziti

The smell of bubbling tomato sauce and melting mozzarella takes me back to my tiny first apartment, where the oven door never quite closed straight but somehow everything still came out delicious. I'd invite three friends over, and wed squeeze around my thrift store table, passing around plates of something pasta related until our forks clinked against empty bowls. This baked ziti recipe came from a desperate night when I had ricotta to use up and a craving for something that felt like a hug. Now its my go to for cold winter evenings and potlucks where I need to guarantee empty plates.

Last winter my neighbor texted me at 5 PM asking what that smell was, and I ended up sending her home with a foil wrapped plate. She showed up at my door two days later with the empty container and a desperate look, asking for the recipe. Now we do a Sunday ziti trade once a month, and my version has evolved through those shared meals and tiny adjustments. Theres something about this dish that makes people linger at the table longer than usual.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges catch the sauce beautifully, and zitis straight tubes let the cheese mixture sneak inside
• 2 tbsp olive oil: Creates the foundation for your sauce, adding that subtle fruitiness that balances the tomatoes
• 1 medium onion, finely chopped: Dont rush this, the sweetness it develops as it sautés makes all the difference
• 3 garlic cloves, minced: Fresh minced is essential here, no garlic powder allowed
• 800 g (28 oz) canned crushed tomatoes: San Marzano if you can find them, theyre worth the extra dollar
• 2 tbsp tomato paste: Concentrates that tomato flavor without making it taste like ketchup
• 1 tsp dried oregano: Rub it between your fingers before adding to wake up the oils
• 1 tsp dried basil: Even dried basil contributes that distinctively Italian background note
• 1/2 tsp red pepper flakes: Just enough warmth to make people ask whats different
• 1 tsp sugar: The secret to cutting acidity without tasting sweet
• Salt and black pepper: Season each layer as you go, trust me
• 425 g (15 oz) ricotta cheese: Whole milk ricotta makes all the difference in texture
• 1 large egg: Binds the ricotta mixture so it doesnt separate during baking
• 60 g (1/2 cup) grated Parmesan cheese: Adds that salty depth to the creamy ricotta layer
• 2 tbsp fresh parsley, chopped: Brightens the rich cheese mixture with fresh flavor
• 250 g (2 1/2 cups) shredded mozzarella cheese: Buy a block and shred it yourself for better melting
• Additional grated Parmesan: For that golden salty crust on top

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 23x33 cm baking dish with butter or oil, paying attention to the corners

Cook the pasta smart:

Boil the ziti for exactly 2 minutes less than the package says, it will finish in the oven and nobody wants mushy baked pasta

Build your sauce base:

Sauté the onion in olive oil for about 4 minutes until translucent, then add garlic for just 1 minute until fragrant

Simmer to perfection:

Add all your sauce ingredients and let it bubble uncovered for 10-15 minutes until it coats the back of a spoon

Mix the creamy layer:

Whisk together ricotta, egg, Parmesan, and parsley until completely smooth, season generously with salt and pepper

First layering:

Toss half the sauce with the cooked pasta, then spread half in your baking dish

Add the cheese:

Dollop half the ricotta mixture over the pasta, sprinkle with half the mozzarella

Repeat and finish:

Layer remaining pasta, ricotta, mozzarella, pour rest of sauce on top, sprinkle with extra Parmesan

Bake covered:

Cover tightly with foil and bake for 20 minutes to steam everything together

Golden finish:

Remove foil and bake another 10-15 minutes until the cheese is bubbling and spotted with brown

The hardest part:

Let it rest for 10 full minutes before serving, this sets the layers so you get perfect scoops

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My sister once cut into this after only 5 minutes of resting and watched disappointedly as everything slid apart on her plate. The next time she made it, she actually set a timer and called me excitedly when she cut into neat, perfect squares. Now she tells everyone who asks about the recipe that the waiting step is the real secret ingredient.

Make It Your Own

Ive learned that this recipe is incredibly forgiving once you understand the structure. Add browned Italian sausage to the sauce for a meaty version, or layer in sautéed spinach and roasted vegetables for extra nutrition. Sometimes I mix a handful of frozen peas into the pasta before layering, and nobody has ever complained about the pop of sweetness.

Freezing And Make Ahead

This freezes beautifully, which is why I always double the recipe when company is coming. Assemble everything through step 8, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator then bake as directed, adding about 10 minutes to the covered baking time if its still cold in the center.

Serving Suggestions

A simple green salad with lemon vinaigrette cuts through the richness perfectly. Crusty garlic bread is non negotiable in my house for soaking up the extra sauce. A glass of Chianti or Sangiovese brings out the tomatoes beautifully.

• Let guests add extra red pepper flakes at the table if they like heat
• Fresh basil sprinkled on top right before serving adds bright color
• The leftovers make an incredible lunch sandwiched between garlic bread

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Theres something deeply satisfying about pulling this bubbling dish out of the oven and watching peoples eyes light up. Its not fancy food, but its the kind of cooking that makes a house feel like home.

Recipe FAQs

→ Can I make baked ziti ahead of time?

Yes, you can assemble it up to 24 hours ahead and refrigerate. Add 5-10 minutes to the covered baking time if baking cold from the refrigerator.

→ What can I use instead of ricotta?

Cottage cheese works well as a substitute, though it has a slightly different texture. You can also use a blend of mascarpone and Parmesan for a richer variation.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-5 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave individual portions.

→ Can I freeze baked ziti?

Yes, it freezes well for up to 3 months. Assemble, wrap tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

→ Why is my baked ziti dry?

Make sure not to overcook the pasta initially, and reserve some pasta water to add to the sauce if needed. Also ensure you're using enough sauce and cheese between layers.

→ Can I add meat to this?

Absolutely. Brown 450 g (1 lb) Italian sausage or ground beef and add it to the tomato sauce during step 4. Let it simmer together for maximum flavor.