Baked Ziti Recipe

This Baked Ziti Recipe serves up cheesy, oven-baked bliss with tender pasta, savory tomato sauce, and a golden crust.

You know what? A warm Italian comfort food like baked ziti feels like a family hug on a chilly evening. It’s more than just pasta—this casserole blends al dente ziti with layers of ricotta, mozzarella, and Parmesan, all swimming in a robust tomato sauce. When I first whipped this up for my book club, folks couldn’t stop passing the dish around. Honestly, it’s one of those recipes that tastes even better the next day, making it a superstar for leftovers. Whether you’re feeding a crowd or craving cozy home cooking, this baked pasta ticks every box.

Why You’ll Love This Baked Ziti Recipe

• Oven-baked comfort that warms from the inside out
• Gooey cheese pull with every forkful
• Uses pantry staples you probably already have
• Easy to prep ahead for busy weeknights
• Freezer-friendly portions for simple meal planning
• Crowd-pleaser at potlucks and family gatherings
• Customizable with veggies, meat, or plant-based swaps
• Perfect harmony of tangy tomato sauce and creamy ricotta

Ingredients

• 1 pound (450 g) ziti pasta (swap: penne or rigatoni)
• 2 tbsp extra-virgin olive oil (e.g., California Olive Ranch)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound (450 g) lean ground beef or Italian sausage (for veggie: omit meat, add mushrooms)
• 24 ounces (680 g) marinara sauce (homemade or jarred like Rao’s)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional for a gentle kick)
• Kosher salt and freshly ground black pepper, to taste
• 15 ounces (425 g) whole milk ricotta cheese (full-fat for extra creaminess)
• 2 cups (200 g) shredded mozzarella cheese, divided
• ½ cup (50 g) grated Parmesan cheese
• ¼ cup fresh basil, chopped (optional garnish)

Tip: Use quality ricotta and drain any excess liquid on paper towels for a firmer filling.

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with a bit of olive oil.
2. Bring a large pot of salted water to a rolling boil. Add the ziti and cook for about 7 minutes—just shy of al dente—then drain and set aside. Don’t overcook; the pasta will finish in the oven.
3. While the noodles cook, heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 4 minutes, then add garlic and cook 30 seconds more until fragrant.
4. Add ground beef or sausage to the skillet. Break it up with a spoon and cook until no pink remains, about 6 minutes. Season with salt, pepper, oregano, and red pepper flakes.
5. Pour in marinara sauce, stir to combine, and let simmer for 5 minutes. Taste and adjust seasoning—if the sauce feels flat, a small pinch of sugar and a splash of red wine work wonders.
6. In a large bowl, combine drained pasta, half the skillet sauce, ricotta, and 1 cup of mozzarella. Mix gently so every noodle is coated in that creamy, tomatoey goodness.
7. Spread a thin layer of sauce on the bottom of your baking dish, then add half the pasta mixture. Sprinkle with half the Parmesan, then repeat layers—pasta, sauce, cheeses—finishing with the remaining mozzarella on top.
8. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake 10–12 minutes more, until cheese is bubbling and golden-brown around the edges.
9. Let the casserole rest for at least 5 minutes before serving—the flavors settle, and slices hold together beautifully. Garnish with fresh basil just before digging in.

Servings & Timing

Makes 6–8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (including assembly and baking)

Variations

• Swap ground beef for Italian sausage for a spicier profile.
• Stir in baby spinach or kale for a veggie boost.
• Use gluten-free pasta to make it Celiac-friendly.
• Add roasted red peppers for color and sweetness.
• Mix ricotta with pesto for an herbaceous twist.
• Top with seasoned breadcrumbs for added crunch.

Storage & Reheating

• To store: cover leftovers and refrigerate up to 4 days; freeze portions for up to 3 months in airtight containers.
• To reheat: thaw frozen servings overnight, then bake at 350°F (175°C) for 15–20 minutes covered; uncover for a crisp cheese top.
• Make-ahead tip: assemble the casserole up to 24 hours before baking—just keep it wrapped tight and add 5 extra minutes to bake time.

Notes

• Generously salt your pasta water—it seasons the noodles from the inside out.
• For a lighter take, swap half the ricotta for low-fat cottage cheese, whisked smooth.
• Let the dish rest before slicing; patience yields neat portions.
• If your sauce tastes flat, a splash of balsamic vinegar brightens every bite.
• Tuck small cheese cubes under the top layer for surprise melty pockets.

FAQs

Q: Can I use no-boil noodles?
A: Yes—swap in no-boil pasta, cover with foil, and bake about 10 minutes longer until tender and bubbly.

Q: How can I make this vegetarian?
A: Omit the meat, add sautéed mushrooms or lentils, and toss in diced zucchini or bell peppers for texture.

Q: My casserole turned out watery—what went wrong?
A: Overcooking pasta or using watery ricotta can release moisture; drain pasta al dente and pat ricotta dry beforehand.

Q: Any tricks to prevent cheese from sticking to the dish?
A: Lightly oil the baking dish and let the casserole cool 5 minutes before scooping—cheese firms up and releases easily.

Q: Can I double the recipe for a party?
A: Absolutely—use two pans or a larger dish, and bake until the center is bubbling, adding a few extra minutes if needed.

Q: Is dairy-free baked ziti possible?
A: Swap cheeses for plant-based mozzarella and ricotta alternatives made for melting—you won’t miss a thing.

Q: What’s the best way to reheat single servings?
A: Microwave on medium power for 1–2 minutes, then crisp under the broiler for a golden top.

Q: How do I know when it’s done?
A: When the cheese is golden-brown and bubbling and you see sauce simmering at the edges, it’s ready to enjoy.

Conclusion

This Baked Ziti Recipe brings cozy Italian comfort to your table with minimal fuss and maximum flavor. Whether you’re feeding family, hosting friends, or stashing portions in the freezer, its cheesy layers and tangy tomato sauce never disappoint. Give it a whirl this weekend, then drop a comment below with your favorite twist or leftover hack—and don’t forget to explore more of my pasta recipes for your next culinary adventure!