Baked Ziti Italian Casserole

The first time I made baked ziti, I was hosting a dinner party on a freezing Tuesday night in February. My tiny apartment kitchen was steaming up, windows fogged over, while something magical happened in the oven. That golden, bubbling cheese crust pulling apart in stringy ropes convinced me this was more than just pasta casserole. Now it is the dish my friends actually request by name.

Last winter my sister showed up unexpectedly after a terrible week at work. I threw this together with whatever I had in the pantry, watching her shoulders actually drop as the tomato and garlic smell filled the room. We ate standing up in the kitchen, burning our mouths on that first bite, and she told me it was exactly what she needed. Sometimes food is just comfort, served bubbling hot.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges catch sauce beautifully, and penne works perfectly if ziti is hiding at the store
• 2 tbsp olive oil: Creates the foundation for your sauce, so use something decent
• 1 medium onion, finely chopped: Take your time here, really getting them soft and sweet makes all the difference
• 3 garlic cloves, minced: Fresh garlic, not jarred, trust me on this one
• 800 g (28 oz) canned crushed tomatoes: San Marzano if you can find them, otherwise any good quality crushed tomatoes
• 2 tbsp tomato paste: Concentrates that tomato flavor into something deeper and richer
• 1 tsp dried oregano and 1 tsp dried basil: Dried herbs work beautifully here, blooming in the hot oil
• 1/2 tsp red pepper flakes: Just enough warmth to make things interesting, totally optional
• 1 tsp sugar: Balances the acidity and makes canned tomatoes taste like summer
• 425 g (15 oz) ricotta cheese: Whole milk ricotta gives you that creamy, dreamy texture
• 1 large egg: Binds the ricotta mixture so it stays put between layers
• 60 g (1/2 cup) grated Parmesan cheese: Salty, nutty depth that makes everything taste better
• 2 tbsp fresh parsley, chopped: Fresh adds a bright little pop against all that rich cheese
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella melts without making things watery
• Additional grated Parmesan: For that golden, salty crust on top

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Get your oven ready:

Preheat to 190°C (375°F) and grease a 23x33 cm baking dish with butter or oil

Cook the pasta smart:

Boil the ziti for exactly 2 minutes less than the package says, it will finish in the oven

Build the sauce base:

Sauté onion in olive oil until soft, about 4 minutes, then add garlic for just 1 minute until fragrant

Simmer the sauce:

Add crushed tomatoes, tomato paste, herbs, red pepper flakes, sugar, salt, and pepper, then simmer 10 to 15 minutes until thickened

Mix the ricotta filling:

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

Coat the pasta:

Toss the drained pasta with half the tomato sauce so every piece gets some love

Start layering:

Spread half the pasta in the dish, dollop with half the ricotta, and sprinkle with half the mozzarella

Repeat and finish:

Add remaining pasta, ricotta, and mozzarella, then pour remaining sauce over the top with extra Parmesan

Bake covered first:

Cover with foil and bake 20 minutes to let everything meld together

Get the golden crust:

Remove foil and bake another 10 to 15 minutes until bubbling and beautifully golden on top

Patience pays off:

Let it rest 10 minutes before serving, otherwise the layers will slide everywhere

Save

This recipe has saved more weeknight dinners than I can count, turning tired evenings into something that feels like a hug. My roommate started calling it pasta therapy, and honestly, she is not wrong.

Make It Your Own

Sometimes I brown Italian sausage and add it to the sauce, which takes it from vegetarian comfort food to something heartier. Spinach sautéed down and squeezed dry works beautifully in the ricotta layer for extra nutrition. Roasted vegetables, especially bell peppers and zucchini, can be layered between the pasta and cheese for a summer version.

Perfect Wine Pairing

A Chianti or Sangiovese cuts through all that rich cheese and tomato beautifully, the acid and tannins balancing every bite. Something simple and inexpensive works perfectly here, nothing fancy needed. If you prefer white, a dry Pinot Grigio has enough acid to stand up to the tomatoes without getting lost.

Make Ahead Wisdom

You can assemble the entire thing up to 24 hours ahead, covered tightly in the fridge, then bake when you are ready. Add about 10 extra minutes to the baking time if it is going in cold from the refrigerator. Freezing works beautifully too, just thaw completely before baking.

• Use a disposable aluminum pan if you are taking this to a potluck
• Double the recipe and freeze one for later
• The leftovers reheat surprisingly well in the microwave

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

Grab a fork and call your people over, this is the kind of food that was meant to be shared.

Recipe Questions

→ Can I make baked ziti ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. You may need to add 5-10 minutes to the baking time since it will be cold. Alternatively, bake it completely and reheat individual portions.

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

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

→ Why does my ricotta mixture sometimes taste watery?

Some brands of ricotta contain more whey than others. If your ricotta seems loose, drain it in a fine-mesh sieve for 15-30 minutes before mixing. You can also add a tablespoon of grated Parmesan to help bind the mixture.

→ Can I freeze baked ziti?

Yes, it freezes exceptionally well. Wrap the cooled, unbaked casserole tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before baking. If baking from frozen, add 20-30 minutes to the covered baking time.

→ How do I know when it's done baking?

The ziti is ready when the cheese is fully melted and lightly golden, and you see bubbles around the edges of the baking dish. The internal temperature should reach 160°F (71°C). If the top browns too quickly, tent loosely with foil.

→ What can I add to make it more substantial?

Browned Italian sausage or ground beef work wonderfully in the sauce. You can also layer in sautéed spinach, roasted eggplant, or caramelized mushrooms. For extra protein, add chopped cooked chicken or turkey to the tomato sauce.