Baked Ziti Italian Classic (Printable version)

Rich tomato sauce and creamy cheeses baked with tender ziti pasta for a comforting Italian meal.

# What You'll Need:

→ Pasta

01 - 1 pound ziti pasta

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 ounces crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 ½ teaspoons dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Cheese Mixture

11 - 14 ounces ricotta cheese
12 - 1 large egg
13 - ½ cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley or basil
15 - 3 cups shredded mozzarella cheese, divided

# How to Prepare:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil ziti in salted water until slightly less than al dente, about 2 minutes under package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 5 minutes. Stir in minced garlic and cook for 1 minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes to the skillet. Season with salt and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
05 - In a medium bowl, blend ricotta cheese, egg, Parmesan, and chopped herbs until smooth and uniform.
06 - In the pasta pot, combine drained ziti with half of the tomato sauce and half of the shredded mozzarella cheese. Stir gently to combine.
07 - Spread half of the ziti mixture evenly into the prepared baking dish. Dollop and gently spread the ricotta mixture atop. Add remaining ziti mixture over the ricotta, then pour remaining sauce. Sprinkle with remaining mozzarella cheese.
08 - Cover baking dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes until cheese is golden and bubbling.
10 - Allow baked dish to rest for 10 minutes prior to serving.

# Expert advice:

01 -
  • It comes together faster than you'd think, yet tastes like you've been cooking all day.
  • The creamy ricotta layer hidden beneath the pasta is pure comfort in every forkful.
  • You can make it ahead, throw it in the oven, and have dinner ready without any last-minute stress.
02 -
  • Undercooking the pasta by a couple of minutes is not negotiable—pasta that's even slightly overcooked before baking will turn mushy.
  • The ricotta mixture needs that egg or it will separate and get grainy, leaving you with watery cheese instead of creamy pockets.
  • Letting it rest is worth the wait, and covering it with foil for the first half of baking prevents the top from drying out.
03 -
  • Use a combination of both ricotta and mozzarella rather than just one cheese—the ricotta gives creaminess while mozzarella adds stretchiness and a golden top.
  • Taste your sauce before baking and season it to your liking, because once it's in the oven you can't adjust it.

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