Baked Ziti
on Mar 09, 2021, Updated Jun 24, 2024
This post may contain affiliate links. Please read our disclosure policy.
Baked ziti is a classic Italian dish that appeals to the masses. My version is made with noodles, homemade tomato sauce, and heaps of cheese.
There is something so comforting about a pasta dish. It just feels like down home cooking to me. The smell of tomato sauce and cheese baking can transport me immediately to being around a large table with my family growing up. Funny how smells can do such a thing.
Adults and children alike enjoy baked ziti. It is inexpensive to make and comes together quickly. I’ve made this dish for friends that have had a baby or a recent surgery and it has been so well received. Pair them with my breadsticks or garlic knots to really top off the meal!
Table of Contents
Why You’ll Love This Recipe
- Baked ziti is a pasta dish that easily feeds a large group of people and is simple to make.
- It is very similar to lasagna, but is so much easier to put together without comprising any of the deliciousness.
- Loaded with ricotta, mozzarella, and Parmesan, this dish is a cheese lover’s dream.
Recipe Ingredients
- Cheese – Ricotta, mozzarella, and parmesan cheese
- Ziti
- Olive oil
- Garlic
- Red pepper flakes
- Crushed tomatoes – canned
- Basil – Fresh gives the best flavor
See the recipe card below for full information on ingredients and quantities
How to Make Baked Ziti
Step 1. Mix ricotta with oil, salt, and pepper. Mix mozzarella and Parmesan in a separate bowl. Cook garlic and red pepper flakes in oil, then add tomatoes and simmer for 15 minutes.
Step 2. Boil ziti in salted water until al dente. Save some pasta water, drain, and mix with the sauce.
Step 3. Layer half the pasta and sauce in a baking dish. Add dollops of ricotta mixture, then layer the rest of the pasta and sauce. Top with the mozzarella mixture.
Step 4. Bake at 400°F for 25-35 minutes until bubbly and browned. Let cool for 10 minutes, sprinkle with basil, and serve.
Recipe FAQs
I have used ziti or penne pasta and it has turned out great with either option. Penne pasta is easier to find. They are both tube-like in shape and that is what you want because cheese and sauce gets captured in them to make it so tasty.
This is a common mistake with other baked ziti recipes. Some recipes don’t call for an ample amount of sauce and the dish ends up being dry and bland. The secret is to be very generous with your sauce. Make it more saucy than you think and the results will be fabulous.
Yes, you can assemble the baked ziti up to a day in advance. Just cover it with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it’s heated through.
You can add cooked ground beef, sausage, or veggies like mushrooms and bell peppers to the sauce for additional flavor and texture. Sauté these ingredients before adding them to the tomato sauce.
Expert Tips
- Fresh basil adds a burst of flavor and aroma that dried herbs can’t match. Add it just before serving to retain its vibrant color and taste.
- Slightly undercooking the pasta ensures it won’t become mushy during baking. It will continue to cook and absorb flavors in the oven.
- Layering the pasta, sauce, and cheese mixtures ensures every bite has a perfect balance of flavors and textures. Start with a layer of sauce to prevent sticking.
- Allow the baked ziti to rest for about 10 minutes after baking. This helps the casserole set and makes it easier to serve without falling apart.
How to Serve and Store Baked Ziti
Any kind of bread is a classic side that complements the cheesy pasta and helps scoop up the delicious sauce such as my sourdough focaccia bread, cracked wheat braided bread, or French bread. A fresh, crisp salad such as my antipasto, beet, or berry spinach salad balances the richness of the baked ziti. Oven-roasted veggies like cauliflower, carrots, or brussels sprouts add a healthy and flavorful side.
To store, allow the baked ziti to cool completely, then cover it tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 3-4 days. Baked ziti is a great candidate to make ahead and freeze for later. I like to take the baked ziti out of the freezer the night before to thaw so it will be ready to bake or reheat the next day. I’ve been known to make a double batch of baked ziti so that I can do the work once and enjoy my efforts for 2 meals or take the dish to a friend.
More Pasta Recipes to Consider
Pasta Dishes
Baked Spaghetti
One Pot Meals
Sopitas
Pasta Dishes
Chicken Spaghetti
Pasta Dishes
Baked Mac and Cheese
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Baked Ziti
Ingredients
- 12 ounces ricotta cheese
- ¼ cup olive oil
- 12 ounces 3 cups mozzarella cheese
- 1 ½ cups grated Parmesan cheese
- 1 ½ pounds 7 ½ cups ziti
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 2 28 ounce cans crushed tomatoes
- ¼ cup chopped fresh basil
Instructions
- Adjust oven rack to middle position and preheat oven to 400℉.
- Mix ricotta, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper in a bowl.
- In a separate bowl, mix together mozzarella and Parmesan.
- Meanwhile, bring 6 quarts of water to boil in Dutch oven. Add 1 ½ tablespoons salt and pasta and cook until al dente. Reserve 1 ½ cups pasta cooking water, drain pasta, and set aside.
- Dry emptied pot, add remaining 2 tablespoons oil, garlic, and pepper flakes, and cook over medium heat for 1 to 2 minutes until fragrant. Stir in tomatoes and simmer for 15 minutes.
- Take off heat and season with salt and pepper to taste. Stir in cooked pasta and reserved cooking water.
- Pour half of pasta-sauce mixture into 9-inch by 13-inch dish. Dollop large spoonfuls of ricotta mixture over pasta. Pour remaining sauce mixture over top and sprinkle mozzarella mixture on top.
- Bake for 25 to 35 minutes until filling is bubbling and cheese has started to brown.
- Let the casserole cool for 10 minutes. Sprinkle with basil and serve.
Notes
- Fresh basil adds a burst of flavor and aroma that dried herbs can’t match. Add it just before serving to retain its vibrant color and taste.
- Slightly undercooking the pasta ensures it won’t become mushy during baking. It will continue to cook and absorb flavors in the oven.
- Layering the pasta, sauce, and cheese mixtures ensures every bite has a perfect balance of flavors and textures. Start with a layer of sauce to prevent sticking.
- Allow the baked ziti to rest for about 10 minutes after baking. This helps the casserole set and makes it easier to serve without falling apart.
- You can add cooked ground beef, sausage, or veggies like mushrooms and bell peppers to the sauce for additional flavor and texture. Sauté these ingredients before adding them to the tomato sauce.
