Baked Ziti Italian Pasta Casserole

The first time I made baked ziti, I was hosting a chaotic Tuesday dinner for friends who showed up with empty Tupperware and hopeful expressions. My tiny apartment kitchen smelled like garlic and anticipation, and somewhere between stirring the sauce and wrestling with a block of mozzarella, I realized this dish was basically comfort in rectangular form. We ate standing up around the counter, plates balanced on whatever flat surface we could find. Nobody left hungry, and someone actually asked to take home the leftover sauce stains on their shirt.

Last winter, my sister called me in tears because her boyfriend just cancelled their anniversary dinner, so I brought over a pan of this ziti instead of flowers. We sat on her couch watching terrible movies and eating directly from the baking dish with two forks, and she told me it was the best breakup meal shes ever had. Now she makes it whenever she needs a reminder that some things stay steady even when everything else falls apart.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges catch sauce beautifully, and Ive found that slightly undercooking them is the secret to perfect texture after baking
• 2 tbsp olive oil: This creates the foundation for your sauce, so use something you actually like the taste of
• 1 medium onion, finely chopped: I learned the hard way that big onion chunks distract from the creamy consistency
• 3 garlic cloves, minced: Fresh minced garlic makes a huge difference over powder here
• 800 g (28 oz) canned crushed tomatoes: San Marzano if you can find them, theyre worth every penny
• 2 tbsp tomato paste: This concentrates the 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: If youre using fresh, add it at the very end instead
• 1/2 tsp red pepper flakes: Even if you think you dont like heat, this subtle warmth balances the richness
• 1 tsp sugar: Just enough to tame the acidity, not enough to make it sweet
• Salt and black pepper: Taste your sauce before assembling, layering salt throughout beats adding it all at the end
• 425 g (15 oz) ricotta cheese: Whole milk ricotta creates that dreamy texture youre after
• 1 large egg: This binds the ricotta so it doesnt separate into weird puddles
• 60 g (1/2 cup) grated Parmesan cheese: Adds that salty depth that makes people ask what your secret ingredient is
• 2 tbsp fresh parsley, chopped: Brings a fresh brightness that cuts through all the cheese
• 250 g (2 1/2 cups) shredded mozzarella cheese: Buy a block and shred it yourself, pre-shredded has anti-caking agents that mess up the melt
• 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 a little oil or butter, paying attention to the corners

Cook the pasta strategically:

Boil the ziti for about 2 minutes less than the package directions, it will finish cooking in the sauce and oven

Build your sauce base:

Heat olive oil over medium heat, cook onion about 4 minutes until soft, add garlic for just 1 minute until fragrant

Simmer into perfection:

Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt and pepper, then simmer uncovered for 10 to 15 minutes until slightly thickened

Make the creamy mixture:

Combine ricotta, egg, Parmesan, and parsley in a bowl with a pinch of salt and pepper until smooth

Coat the pasta:

Toss the drained pasta with half the tomato sauce in a large bowl so every piece gets some love

Start the layers:

Spread half the sauced pasta in your baking dish, drop spoonfuls of half the ricotta mixture over it, sprinkle with half the mozzarella

Repeat the pattern:

Layer remaining pasta, ricotta, and mozzarella, then pour the rest of the sauce over everything and top with extra Parmesan

Bake covered first:

Cover tightly with foil and bake for 20 minutes, this steams everything together

Get that golden crust:

Remove foil and bake another 10 to 15 minutes until bubbly and the cheese has those gorgeous browned spots

The hardest part:

Let it rest for 10 minutes before serving, this sets the layers so you get distinct sections instead of a spoonful of chaos

Save

My friend Marco showed up at my door last month after a terrible breakup, and I silently put a pan of this in the oven while he sat on my couch staring at nothing. When we finally ate, he took three bites without saying a word, then looked at me with actual tears in his eyes and said this tastes like Sunday dinner at my grandmas house. Sometimes food is just food, but sometimes its exactly what someone needs to feel like everything might actually be okay again.

Making It Your Own

Ive experimented with adding Italian sausage to the sauce, and while it makes it heartier, I actually prefer the pure cheese and pasta version sometimes. The simplicity lets each ingredient shine. One time I added sautéed spinach between layers, and my sister picked it all out while my other sister pretended she loved it just to be nice. Know your audience.

The Assembly Strategy

After years of making this, I realized that dolloping the ricotta mixture instead of spreading it creates these distinct creamy pockets throughout. When you try to spread it, you just push it around and end up with uneven distribution. Also, mixing the pasta with half the sauce before layering ensures every single piece has flavor, even the ones that end up buried at the bottom.

Storage And Make Ahead Magic

This recipe doubles beautifully and freezes like a dream, which is why I always make two pans when Im already doing the work. One for now, one for some future stressed-out evening. The flavors actually deepen after a day or two in the refrigerator.

• Wrap unbaked ziti tightly and freeze for up to 3 months, thaw overnight before baking
• If baking from frozen, add about 20 minutes to the covered baking time
• Leftovers reheat surprisingly well in the microwave with a splash of water to loosen things up

Save

Hope this brings your people to the table, and that someone asks to take home the leftovers.

Recipe FAQs

→ Can I make baked ziti ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.

→ What pasta works best for this dish?

Ziti is traditional, but penne, rigatoni, or most short tube-shaped pasta work well. The ridges and hollows help hold the sauce and cheese.

→ How do I prevent the pasta from absorbing all the sauce?

Cook the pasta 2 minutes less than package directions so it's slightly underdone. This prevents mushy texture as it finishes cooking in the oven.

→ Can I freeze baked ziti?

Absolutely. Wrap the cooled, unbaked casserole tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ What can I add to make it more substantial?

Brown Italian sausage or ground beef and add to the tomato sauce. You can also layer in sautéed spinach, roasted vegetables, or use a meat sauce.

→ Why does my ricotta mixture sometimes taste grainy?

Whisk the ricotta thoroughly with the egg and Parmesan until smooth. Adding a splash of milk or cream also helps create a creamier texture.