Baked Ziti Italian Classic

There's something about the smell of tomato sauce simmering on the stove that makes everything else fade away. I first made baked ziti on a random Tuesday evening when I had some ricotta that needed using, a box of ziti in the pantry, and absolutely no plan beyond that. What came out of the oven was so warm, so deeply satisfying, that I've been making it ever since whenever I need something that feels like a hug.

I made this for my neighbors one winter evening when their kitchen flooded and they needed somewhere to eat dinner. Watching their faces light up when they tasted it, seeing how the melted mozzarella stretched on their forks, reminded me that the best recipes are the ones that feed people's souls, not just their stomachs.

Ingredients

• Ziti pasta, 500 g: Cook it just slightly under package time so it stays firm in the oven and doesn't turn mushy.
• Olive oil, 2 tbsp: Good quality oil makes a real difference in how the sauce tastes once it's simmered.
• Onion, 1 medium: Chop it fine and let it turn translucent and sweet before adding the garlic.
• Garlic cloves, 3: Mince them fresh right before adding so they perfume the oil without burning.
• Crushed tomatoes, 800 g: San Marzano tomatoes make this noticeably better if you can find them.
• Tomato paste, 2 tbsp: This deepens the sauce's flavor in a way that feels like you cooked it for hours.
• Dried oregano, 1½ tsp: Rub it between your palms before sprinkling in to wake up its flavor.
• Dried basil, 1 tsp: Or use fresh basil at the end if you have it on hand.
• Red pepper flakes, ½ tsp: Optional but worth it for a subtle warmth that builds as you eat.
• Salt and black pepper: Taste as you go and season generously enough that the sauce sings on its own.
• Ricotta cheese, 400 g: The egg binds it all together so it doesn't separate when it bakes.
• Large egg, 1: This is your binder, so mix it in thoroughly with the ricotta.
• Parmesan cheese, 60 g grated: Sharp and salty, it cuts through the richness beautifully.
• Fresh parsley or basil, 2 tbsp: Chopped fresh herbs scattered through the ricotta layer add brightness and life.
• Mozzarella cheese, 300 g shredded: Divide it in half so some melts into the pasta and some gets golden on top.

Instructions

Get your oven ready and set the stage:

Preheat to 190°C and grease your baking dish so nothing sticks later. This takes two minutes and saves you heartbreak.

Cook the pasta until just al dente:

Boil salted water, add ziti, and pull it out about two minutes before the package says it's done. You want it tender but with a slight firmness that won't disappear during baking.

Sauté the onion and garlic:

Heat oil in your skillet over medium heat, add the onion, and let it turn soft and translucent before adding garlic. Listen for the sizzle but don't let anything brown.

Build the tomato sauce:

Stir in tomatoes, tomato paste, and herbs, then simmer for 10 to 15 minutes so the flavors meld. You'll know it's right when it smells like comfort.

Mix the ricotta filling:

Combine ricotta, egg, Parmesan, and herbs in a bowl until everything is evenly incorporated. The egg binds it all together so it stays creamy and doesn't weep when it bakes.

Combine pasta with sauce and cheese:

In your pasta pot, toss the drained ziti with half the tomato sauce and half the mozzarella. This distributes the flavors throughout instead of leaving them in pockets.

Layer everything into the baking dish:

Spread half the ziti mixture on the bottom, dollop and gently spread the ricotta mixture over it, then top with the remaining ziti. Pour the rest of the sauce over everything and sprinkle with remaining mozzarella.

Bake covered, then uncovered:

Cover with foil and bake for 20 minutes to heat everything through, then remove foil and bake another 10 to 15 minutes until the cheese on top is golden and bubbling at the edges. The uncovered time is when the magic happens.

Let it rest before serving:

Ten minutes might feel like forever when it smells this good, but it lets the layers set so you get clean forkfuls instead of a slip.

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My daughter asked for this by name on her birthday last year, not cake, not anything fancy. She said it made her feel like she was home, which hit me harder than any fancy dessert ever could. Food that people ask for again and again, food that tastes like home, that's the food worth learning to make well.

Why This Recipe Works

Baked ziti is genius because it lets you build layers of flavor and texture in one dish. The pasta absorbs sauce, the ricotta stays creamy and cool against the hot ziti, and the mozzarella on top gets golden and slightly crispy. Every spoonful has something different in it, which is why people keep coming back for seconds.

Ways to Make It Your Own

Once you understand how this dish works, you can adapt it to whatever you have or whatever you're craving. Brown some Italian sausage and fold it into the sauce for depth, or sauté zucchini, spinach, and mushrooms if you want to pack in vegetables. A splash of red wine in the sauce adds sophistication, and fresh basil scattered over the ricotta at the very end brightens everything up.

Serving and Storage

Serve this warm from the oven with garlic bread and a simple green salad so people can cut through the richness if they want to. Leftovers actually taste better the next day once the flavors have settled, and you can reheat gently in a 160°C oven covered with foil. Freeze it unbaked up to three months ahead, then add 10 to 15 minutes to the baking time if cooking from frozen.

• Garlic bread soaks up the extra sauce and makes the whole meal feel complete.
• A bright salad with lemon dressing keeps things from feeling too heavy.
• Leftover baked ziti reheats beautifully covered in the oven or even gently in a skillet if you have just a small amount.

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This recipe is your friend on nights when you need something easy but impressive, when you're feeding people you love, or when you're simply hungry for something that tastes like it was made with care. Make it once, and you'll understand why it's been a favorite for generations.

Recipe FAQs

→ What type of pasta works best for this dish?

Ziti pasta is ideal due to its tubular shape which holds sauce well, but penne or rigatoni can be great substitutes.

→ Can I prepare the sauce in advance?

Yes, the tomato sauce can be made a day ahead to enhance flavors and save cooking time.

→ How can I achieve the perfect cheese melt?

Baking covered first to heat through then uncovered lets the mozzarella brown beautifully without drying out.

→ Are there vegetarian options for this dish?

Using vegetarian-friendly cheeses and skipping meat additions keeps it suitable for vegetarians.

→ What sides pair well with baked ziti?

Garlic bread and fresh green salads provide a nice contrast to the rich pasta layers.