Baked Ziti Recipe

Let’s be honest, is there anything more comforting than a bubbling dish of pasta, cheese, and sauce coming out of the oven? This baked ziti recipe is that feeling, perfected.

It’s a hearty, crowd-pleasing masterpiece that feels like a warm hug. And the best part, it’s surprisingly simple to make.

Why Baked Ziti is a Forever Favorite

This dish has a kind of magic, really. It’s the star of potlucks, the hero of busy weeknights, and the ultimate freezer meal.

Unlike its more delicate cousin, lasagna, ziti is wonderfully forgiving. There’s no fussy layering required, just a big, happy mix of everything good.

It’s a complete meal in one dish, and the leftovers, if you’re lucky enough to have any, might just be better than the first serving.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cheesy bliss. Here’s what you’ll need to create this classic.

• 1 pound (16 oz) ziti pasta
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 1 pound ground Italian sausage (or ground beef/turkey)
• 1 (24-ounce) jar of your favorite marinara sauce
• 1 (15-ounce) container of whole milk ricotta cheese
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 3 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The Secret to a Truly Great Tomato Sauce

While a good jarred sauce works perfectly fine, you can elevate it in just a few minutes. Sauté a pinch of red pepper flakes with your onions for a subtle heat.

Let the sauce simmer with the meat for at least 15-20 minutes; this melds the flavors beautifully and cooks away any tinny taste from the tomatoes.

A splash of balsamic vinegar or a teaspoon of sugar at the end can balance acidity, creating a much deeper, richer flavor profile.

How to make Baked Ziti Recipe?

Prepping Your Pasta and Pan

First, bring a large pot of generously salted water to a rolling boil. Cook the ziti according to the package directions, but aim for al dente—it will continue to cook in the oven.

While the pasta boils, drizzle a little olive oil in a 9×13 inch baking dish and use a paper towel to lightly coat the inside. This simple step prevents any tragic sticking.

Building the Flavor Base

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add your chopped onion and cook until it’s soft and translucent, about 5 minutes.

Stir in the minced garlic and cook for just one more minute, until fragrant. You’ll know it’s ready when the smell makes your stomach growl.

Cooking the Meat to Perfection

Add the ground Italian sausage to the skillet, breaking it up with a wooden spoon as it cooks. Brown it thoroughly until there’s no pink left.

If you’re using ground beef, you may want to drain off the excess grease. With sausage, you can usually leave it for extra flavor.

Creating the Saucy Foundation

Pour the entire jar of marinara sauce into the skillet with the cooked meat and onions. Give it a good stir, then reduce the heat and let it simmer gently.

This is where the magic starts. Let it bubble away for about 15 minutes, stirring occasionally, while you prepare the cheesy component.

Mixing the Incredible Cheese Blend

In a medium bowl, combine the ricotta, egg, 2 cups of the mozzarella, and 1/2 cup of the Parmesan. Add the parsley, dried basil, salt, and pepper.

Mix it all together until it’s well-combined. The egg is your secret weapon here, it acts as a binder and makes the final texture wonderfully cohesive.

Combining Everything with Care

Once your pasta is drained, return it to the now-empty pot. Pour the entire meat sauce over the pasta and stir to coat every single tube.

Now, gently fold in the entire ricotta cheese mixture. Don’t overmix; you want lovely, uneven streaks and pockets of the creamy cheese throughout.

The Grand Finale: Assembling for Baking

Transfer the entire saucy, cheesy pasta mixture into your prepared baking dish. Spread it out into an even layer with your spoon.

Now, for the glorious top. Sprinkle the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese evenly over the entire surface. This creates that iconic, golden-brown crust.

Baking to Bubbly, Golden Glory

Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 20 minutes.

Then, carefully remove the foil and continue baking for another 10-15 minutes, or until the cheese on top is completely melted and spotty brown.

The Most Important Step: Letting it Rest

I know, the temptation is immense. But you must let the baked ziti rest for at least 10-15 minutes after pulling it from the oven.

This allows the cheesy layers to set, so when you scoop it out, you get beautiful, clean portions instead of a cheesy lava flow. It’s worth the wait, I promise.

Tips

For an extra flavor boost, toast your dried ziti pasta in a dry skillet for a few minutes before boiling. It adds a subtle, nutty depth that is just incredible.

If your sauce seems a bit thick after simmering, stir in a 1/4 cup of the starchy pasta water when you combine everything. It’s the perfect way to loosen it up.

Don’t skip the fresh parsley! Its bright, herbal flavor cuts through the richness of the cheese and meat, balancing the entire dish beautifully.

How to Store and Reheat for Maximum Enjoyment

Once cooled, cover the baking dish tightly with foil or transfer portions to airtight containers. It will keep in the refrigerator for up to 4 days.

To reheat, the oven is king. Cover a portion with foil and warm at 350°F until heated through, which keeps the cheese texture perfect. The microwave can make the ricotta a bit rubbery.

For longer storage, you can freeze the unbaked or fully baked ziti for up to 3 months. Thaw in the fridge overnight before baking or reheating.

Delicious Variations to Shake Things Up

Feel free to get creative! Swap the Italian sausage for spicy chorizo, or use a mix of sweet and hot Italian sausage for a more complex flavor.

For a veggie-packed version, sauté sliced mushrooms, bell peppers, or spinach and mix them in with the sauce. You can even use a plant-based ground “meat.”

If you’re a purist, try a “white” ziti. Substitute the marinara sauce for a simple béchamel or Alfredo sauce, and maybe add some chopped chicken. It’s a whole different, decadent experience.

The Perfect Partners: What to Serve With Your Ziti

A simple, crisp green salad with a sharp vinaigrette is the ideal counterpart. It provides a refreshing contrast to the rich, hearty pasta.

No Italian feast is complete without garlic bread. A warm, crusty loaf for dipping into any stray sauce on the plate is absolutely mandatory.

For a lighter option, roasted vegetables like broccoli or asparagus are fantastic. Their slightly charred, earthy flavor complements the ziti wonderfully.