Baked Ziti Italian Pasta

The first time I made baked ziti, I was hosting a chaotic Tuesday dinner for six friends. My tiny apartment kitchen smelled like onions and garlic within minutes, and someone kept bumping into me every time I tried to drain the pasta. That night taught me something beautiful about this dish: it is almost impossible to mess up, and it feeds a crowd with the kind of warmth that makes people linger at the table long after the plates are empty.

Last winter, my neighbor came over with a container of this ziti after I had surgery. She said it was her grandmothers recipe, passed down through messy index cards and phone calls. I remember sitting on my couch, still groggy from anesthesia, taking that first bite and feeling like somehow everything would be okay. Food has this way of saying I love you without words.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges on penne catch sauce beautifully, but ziti is traditional and lets the cheese mixture nestle inside the tubes
• 2 tbsp olive oil: Creates the foundation for your sauce, so use something you would drizzle on finished pasta
• 1 medium onion, finely chopped: The smaller you chop it, the more it melts into the sauce instead of staying in identifiable pieces
• 3 garlic cloves, minced: Fresh minced garlic is essential here, powder cannot replicate the mellow sweetness it develops
• 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes will give you the sweetest, most authentic flavor
• 2 tbsp tomato paste: This little tube concentrates the tomato flavor and adds body to the sauce
• 1 tsp dried oregano: Dried oregano actually works better than fresh here because it holds up to the long baking time
• 1 tsp dried basil: If you have fresh basil, save it for garnish instead of cooking it into the sauce
• 1/2 tsp red pepper flakes: Optional, but this tiny amount adds warmth without making it spicy
• 1 tsp sugar: Just enough to balance the acidity of the tomatoes, not to make the sauce sweet
• Salt and black pepper: Season at every stage, tasting as you go, because the flavors concentrate as they cook
• 425 g (15 oz) ricotta cheese: Whole milk ricotta makes the creamiest layers, but part skim works if you are watching calories
• 1 large egg: Binds the ricotta mixture so it does not separate during baking
• 60 g (1/2 cup) grated Parmesan cheese: Adds a salty, nutty depth that cuts through the richness of the ricotta
• 2 tbsp fresh parsley, chopped: Brightens the cheese mixture and adds little flecks of color throughout
• 250 g (2 1/2 cups) shredded mozzarella cheese: Buy a block and shred it yourself, pre shredded cheese has anti caking agents that prevent smooth melting
• Additional grated Parmesan: The final salty crust on top is what makes the first bite so satisfying

Instructions

Get your oven ready:

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

Cook the pasta:

Boil the ziti in salted water until just al dente, about 2 minutes less than the package says, because it will finish cooking in the oven.

Build the sauce base:

Heat olive oil in a saucepan over medium heat, cook the onion for 4 minutes until soft and translucent, then add garlic for just 1 minute until fragrant.

Simmer the sauce:

Pour in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Let it bubble uncovered for 10 to 15 minutes until it thickens enough to coat a spoon.

Make the cheese mixture:

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

Coat the pasta:

Toss the drained pasta with half the tomato sauce in a large bowl until every tube is coated in red.

Start layering:

Spread half the sauced pasta in the baking dish, then dollop half the ricotta mixture over it and sprinkle with half the mozzarella.

Repeat and finish:

Add the remaining pasta, ricotta, and mozzarella, pour the rest of the sauce over everything, and dust the top with extra Parmesan.

Bake covered:

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

Get the golden top:

Remove the foil and bake another 10 to 15 minutes until the cheese is bubbling and starting to turn golden brown in spots.

The hardest part:

Let it rest for 10 minutes before serving, which lets the layers set so you can actually scoop portions instead of a messy slide.

Save

My daughter now requests this for every birthday dinner. She watches me assemble the layers with serious concentration, as if she is memorizing the ritual. Someday I will hand her an index card with these instructions, written in my messy handwriting, and the tradition will continue in her own kitchen.

Making It Ahead

You can assemble this entire dish up to 24 hours before baking. Just cover it tightly and refrigerate, then add 5 to 10 minutes to the covered baking time since it will be cold. The flavors actually develop more depth this way.

Freezing Instructions

Wrap the unbaked casserole in two layers of plastic and one of foil. It keeps for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness. Crusty bread for sopping up sauce is practically mandatory. A glass of Chianti or Sangiovese makes the meal feel like a proper Italian Sunday dinner.

• Let guests add extra red pepper flakes at the table if they want more heat
• Fresh basil leaves scattered on top right before serving add a pop of color and brightness
• The leftovers reheat beautifully in the microwave with a splash of water to loosen the sauce

Save

There is something profoundly satisfying about pulling a bubbling, golden tray of pasta from the oven. This is the kind of food that makes a house feel like a home.

Recipe Questions & Answers

→ Can I make baked ziti ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 extra minutes since it will be cold.

→ What pasta works best if I can't find ziti?

Penne is the most common substitute since it has a similar shape and holds sauce well. Rigatoni or even mostaccioli work beautifully too. The key is choosing a pasta with tubes that can capture the sauce and cheese mixture.

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

Cook the pasta until just al dente, about 2 minutes less than the package directions. The pasta will continue cooking in the oven and absorb some sauce, so starting slightly underdone ensures the perfect texture.

→ Can I freeze baked ziti?

Yes, freeze before or after baking. If freezing unbaked, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Already-baked ziti can be frozen for 2-3 months and reheated covered with foil.

→ Why should I let it rest before serving?

Resting for 10 minutes allows the layers to set, making it much easier to scoop clean portions. If you cut into it immediately, the cheese and sauce will be too loose and runny.

→ What can I add for extra flavor?

Consider adding browned Italian sausage or ground beef to the sauce. Fresh basil or spinach layers add brightness and nutrition. A pinch of nutmeg in the ricotta mixture enhances the creaminess.