The first time I made baked ziti was for a church potluck about ten years ago. I was young, still learning how to stretch a meal to feed a crowd, and I remember nervously layering pasta and cheese while hoping it would turn out okay.
I didn’t even have the right size baking dish—just an old glass casserole pan that had seen better days. But when I pulled it out of the oven, bubbling and golden on top, the whole kitchen smelled like warmth and comfort. People went back for seconds, and I remember an older lady telling me, “Honey, that tastes like a Sunday dinner in Sicily.” That was the moment I realized that baked ziti wasn’t just pasta—it was a way to bring people together.
Over the years, it’s become my go-to dish for family gatherings, busy weeknights, and those evenings when I need something that feels like home.
Why You’ll Love This Recipe
- Comforting, hearty, and deeply satisfying
- Uses simple, budget-friendly ingredients
- Great for feeding a crowd or meal prepping for the week
- Freezer-friendly and reheats beautifully
- Perfect balance of creamy, cheesy, and saucy
Ingredients You’ll Need
For the Pasta and Sauce:
- 1 pound ziti pasta: Penne or rigatoni work just as well if that’s what you have. I’ve used all three over the years, and they each hold the sauce beautifully.
- 1 tablespoon olive oil: Keeps the pasta from sticking while adding a subtle richness.
- 1 pound Italian sausage (or ground beef): I love the flavor of mild Italian sausage, but ground beef or turkey works perfectly too. If you’re using sausage, remove the casings before browning.
- 1 small onion, finely chopped: Adds depth and a subtle sweetness to the sauce.
- 3 garlic cloves, minced: Garlic is the soul of this dish—don’t skip it.
- 1 (28-ounce) can crushed tomatoes: I prefer San Marzano tomatoes for their bright, balanced flavor.
- 2 tablespoons tomato paste: Deepens the flavor and thickens the sauce.
- 1 teaspoon dried oregano: Gives the sauce that familiar Italian aroma.
- ½ teaspoon red pepper flakes (optional): Just enough for a gentle warmth—it’s not meant to make it spicy.
- 1 teaspoon salt and ½ teaspoon black pepper: Always taste and adjust as you go.
For the Cheese Layer:
- 1 ½ cups ricotta cheese: I use whole milk ricotta—it gives a creamier texture. Cottage cheese can work in a pinch, though it’s lighter and less rich.
- 1 egg: Helps bind the ricotta so it doesn’t ooze out when serving.
- ½ cup grated Parmesan cheese: Adds a sharp, salty contrast to the creamy ricotta.
- 2 cups shredded mozzarella cheese: For that stretchy, melty layer we all love.
- Fresh basil or parsley (optional): For garnish and a pop of freshness.
How to Make It (Step-by-Step Instructions)
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your ziti just shy of al dente—about one minute less than the package suggests. It will finish cooking in the oven. Drain it well and toss with a drizzle of olive oil to keep it from sticking together. I learned early on that overcooked pasta makes baked ziti mushy after baking, so undercooking slightly is the trick.
Step 2: Make the Sauce
While the pasta cooks, heat a large skillet or saucepan over medium heat. Add the sausage (or beef) and cook until browned, breaking it up with a wooden spoon as it cooks. Once it’s browned and any fat has rendered, add the chopped onion and sauté until softened—about 5 minutes. Stir in the garlic and cook just until fragrant. Add the crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Stir everything together and let the sauce simmer for about 15–20 minutes until it thickens slightly. I like to taste at this point and sometimes add a pinch of sugar if the tomatoes are too acidic.
Step 3: Mix the Ricotta Filling
In a medium bowl, combine the ricotta, egg, Parmesan, and a pinch of salt and pepper. Stir until smooth. This mixture adds that creamy, luscious texture that balances the tang of the tomato sauce. Early on, I used to skip the egg, but I found that it really helps the ricotta hold together and not weep into the sauce.
Step 4: Assemble the Layers
Preheat your oven to 375°F (190°C). Spread a thin layer of sauce across the bottom of a 9×13-inch baking dish. Add half of the pasta, then dollop half of the ricotta mixture across it. Pour half of the sauce over top, and sprinkle with half the mozzarella. Repeat with the remaining pasta, ricotta, sauce, and mozzarella. I like to finish with a little extra Parmesan on top—it browns beautifully and gives that irresistible golden crust.
Step 5: Bake to Perfection
Cover the dish loosely with foil (to prevent the cheese from burning) and bake for 25 minutes. Then remove the foil and bake another 10–15 minutes, until bubbly and golden on top. The edges should be crisp and the cheese fully melted. Let it rest for at least 10 minutes before serving. This waiting period might test your patience, but it’s worth it—the layers settle and the flavors come together perfectly.
Expert Tips for the Best Results
The best baked ziti comes from balance—not too saucy, not too dry, and always layered with intention. I’ve found that using a mix of mozzarella for melt, Parmesan for saltiness, and ricotta for creaminess gives the best texture. Always undercook your pasta slightly; it will absorb sauce as it bakes. If your sauce seems too thick, stir in a splash of pasta water—it helps everything bind beautifully. And don’t skip the resting time after baking. Letting it sit for ten minutes before slicing makes for neater servings and deeper flavor.
Variations & Substitutions
Baked ziti is one of those dishes that welcomes creativity. I’ve swapped in spinach or kale for extra greens, used spicy sausage for more heat, and even stirred in roasted vegetables like zucchini or eggplant when I had some to use up. One night I ran out of ricotta and used a mix of cream cheese and sour cream—it turned out wonderfully rich and tangy. You can also make it meatless by adding sautéed mushrooms and lentils to the sauce for a hearty vegetarian version. And if you’re cooking for a crowd, this recipe doubles easily. Just use a deeper dish or two pans to make sure everything cooks evenly.
Serving Suggestions
I love serving baked ziti with a simple green salad tossed in lemon vinaigrette or balsamic dressing. The freshness balances the richness of the pasta beautifully. Garlic bread is another must—it’s perfect for mopping up that last bit of sauce on the plate. For gatherings, I’ll often pair it with a light red wine like Chianti or a sparkling water with lemon. Baked ziti has a way of fitting every occasion—family dinners, Sunday potlucks, even casual weeknights when you want something that feels special without a lot of fuss.
Storage & Reheating Instructions
Leftovers are one of the best parts of baked ziti. Store any extras in an airtight container in the refrigerator for up to four days. When reheating, I like to add a small splash of water or sauce before covering and warming it in the oven at 350°F until hot—about 20 minutes. The cheese re-melts, and the pasta stays moist. You can also reheat individual portions in the microwave; just use a lower power setting and cover it to keep the moisture in. If you want to freeze it, wrap it tightly before baking and freeze for up to three months. When ready to enjoy, bake straight from frozen, adding 15–20 extra minutes to the cook time.
Recipe FAQs (Answered by Clara)
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting—the flavors have time to settle. Just bake it when you’re ready to serve, adding about ten extra minutes if it’s going in cold.
Can I use cottage cheese instead of ricotta?
Absolutely. Cottage cheese gives a lighter texture and a little more tang. I recommend blending it for a smoother consistency before mixing it with the egg and Parmesan.
Can I serve it cold?
While baked ziti is best hot from the oven, I’ve been known to sneak a bite straight from the fridge. The flavors hold up beautifully, though the texture is firmer when cold.
How do I make it less watery?
If your ziti turns out watery, it’s usually because of too much sauce or not enough draining. Make sure your pasta is well-drained and your sauce has simmered long enough to thicken. Also, avoid overmixing the ricotta—it can release water as it bakes.
Conclusion
Baked ziti has been a steady favorite in my kitchen for years because it captures everything I love about cooking—it’s comforting, reliable, and endlessly adaptable. Whether you’re making it for a crowd or just your family around the table, it brings that sense of warmth that only home-cooked food can offer. I hope this version becomes a staple in your kitchen, too. If you give it a try, let me know how it turns out or share your own twist—I always love hearing how a simple recipe takes on new life in someone else’s hands.
Nutrition Information (per serving):
Calories: ~480 | Protein: 28g | Fat: 20g | Carbohydrates: 42g | Fiber: 3g | Sodium: 830mg
Baked Ziti
Ingredients
- 1 lb ziti pasta or penne
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion diced
- 3 cloves garlic minced
- 1 24 oz jar marinara sauce (or homemade tomato sauce)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Preheat oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta: Boil ziti in salted water until al dente. Drain and toss with a little olive oil to prevent sticking.
- Cook meat and sauce: In a large skillet, heat olive oil and cook ground beef and onion until browned. Add garlic, Italian seasoning, salt, and pepper; cook 1 more minute. Stir in marinara sauce and simmer for 5–10 minutes.
- Mix ricotta filling: In a small bowl, combine ricotta cheese, egg, and ¼ cup Parmesan.
- Assemble casserole: Spread a thin layer of sauce on the bottom of the baking dish. Layer half the pasta, half the ricotta mixture, half the sauce, and half the mozzarella. Repeat layers with remaining pasta, ricotta, sauce, and cheese. Sprinkle remaining Parmesan on top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden on top.
- Serve: Let rest for 5 minutes before serving. Garnish with fresh basil or parsley.
Notes
- For extra flavor, use a mix of beef and Italian sausage.
- Add a pinch of red pepper flakes to the sauce for mild heat.
- Can be assembled ahead — refrigerate up to 24 hours before baking.
- Freezes beautifully; reheat covered at 350°F until warmed through.