Baked Ziti Italian Pasta Casserole

The first time I made baked ziti, I was hosting a dinner party and completely underestimated how much food I actually needed. My Italian grandmother had warned me that pasta expands in people's stomachs, but I doubled the recipe anyway. That night, we sat around the table for hours, passing the baking dish back and forth until every last bit of cheese was gone. Theres something magical about watching people go quiet for that first bite, the kind of comfortable silence that means nobody wants to stop eating.

Last winter, my neighbor came over unexpectedly when I had a tray of this in the oven. She ended up staying for three hours, just watching the bubbles through the glass door and telling me about her childhood in Brooklyn. We ate straight from the dish with forks, standing in the kitchen, and it was one of those perfect nights that had nothing to do with planning everything perfectly.

Ingredients

• 450 g (1 lb) ziti or penne pasta: Ziti holds sauce beautifully in those hollow tubes, but penne works just as well if you can't find it.
• 2 tbsp olive oil: This creates the foundation for your sauce, adding a fruity richness that you'll taste in every bite.
• 1 medium onion, finely chopped: The onion should disappear into the sauce, so chop it smaller than you think you need to.
• 3 garlic cloves, minced: Fresh garlic makes all the difference here, so skip the jarred stuff if you can.
• 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes are worth the extra few dollars for their naturally sweet flavor.
• 2 tbsp tomato paste: This concentrates the tomato flavor without adding extra liquid, keeping your sauce thick and rich.
• 1 tsp dried oregano: Rub the oregano between your fingers before adding it to release those essential oils.
• 1 tsp dried basil: If you have fresh basil handy, add it at the very end to maintain its bright green color.
• 1/2 tsp red pepper flakes: This optional addition gives a gentle warmth that balances the richness of the cheese.
• 1 tsp sugar: Just enough to tame the acidity of the tomatoes without making the sauce taste sweet.
• Salt and black pepper, to taste: Taste your sauce at the end and adjust—this is where you make it yours.
• 425 g (15 oz) ricotta cheese: Whole milk ricotta gives the best texture, but part skim works if you're watching calories.
• 1 large egg: This binds the ricotta mixture so it doesn't separate during baking.
• 60 g (1/2 cup) grated Parmesan cheese: Freshly grated Parmesan melts better and has a more complex flavor than the pre grated stuff.
• 2 tbsp fresh parsley, chopped: Flat leaf parsley has a more delicate flavor than curly, and it adds beautiful flecks of green.
• 250 g (2 1/2 cups) shredded mozzarella cheese: Buy a block and shred it yourself for the best melt.
• Additional grated Parmesan, for topping: This creates that irresistible golden crust on top.

Instructions

Preheat and prep your baking dish:

Set your oven to 190°C (375°F) and grease a 23x33 cm (9x13 inch) baking dish with a little olive oil or cooking spray.

Cook the pasta:

Boil the ziti in salted water for about 2 minutes less than the package directions, since it will finish cooking in the oven.

Build your sauce base:

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

Simmer the tomato sauce:

Pour in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper, then let it bubble uncovered for 10 to 15 minutes until it thickens nicely.

Mix the ricotta filling:

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

Coat the pasta:

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

Start layering:

Spread half the pasta in your prepared dish, then drop spoonfuls of half the ricotta mixture over the top and gently spread, followed by half the mozzarella.

Repeat the layers:

Add the remaining pasta, dollop with the rest of the ricotta, sprinkle with the remaining mozzarella, pour the rest of the sauce over everything, and finish with extra Parmesan.

Bake covered first:

Cover the dish with foil and bake for 20 minutes to let everything meld together and heat through.

Get it golden:

Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and beautifully golden on top.

Let it rest:

Wait 10 minutes before serving—this is crucial as it lets the cheese set so you get clean scoops instead of a mess.

Pin It

This recipe became my go to for new parents, friends recovering from surgery, or anyone who needs a little extra comfort. I've delivered more foil wrapped dishes than I can count, and the texts I get the next day are always worth the effort.

Making It Your Own

The beauty of baked ziti is how adaptable it is to whatever you have in your fridge or whatever your family prefers. I've made countless variations over the years, and honestly, some of my favorites happened by accident.

Add Ins That Work

Brown Italian sausage in with the onions for a meaty version that's hearty enough for winter. Or sauté some spinach and squeeze out the excess water before folding it into the ricotta mixture for a vegetarian boost. Roasted vegetables like zucchini or bell peppers also work beautifully layered throughout.

Make Ahead Magic

You can assemble this entire dish up to 24 hours ahead, cover it tightly, and keep it in the refrigerator. Just add an extra 10 to 15 minutes to the baking time if it's coming straight from the fridge. The flavors actually develop overnight, making it even better.

• Freeze unbaked ziti for up to 3 months—just thaw overnight before baking.
• Individual portions freeze beautifully in foil containers for easy weeknight dinners.
• Always let frozen ziti thaw completely, or the outside will overcook before the center heats through.

Pin It

Theres no wrong way to serve this, but a simple green salad with vinaigrette and maybe some crusty garlic bread is all you need to make it a meal.

Recipe Q&A

→ Can I make baked ziti ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time 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. Rigatoni or mostaccioli also work well. Any tubular pasta that holds sauce and cheese inside will give you great results.

→ Why should I undercook the pasta?

Stopping 2 minutes early ensures the pasta doesn't become mushy during baking. The noodles continue cooking in the sauce, so starting slightly underdone yields perfect texture.

→ How do I prevent the top from burning?

Cover with foil for the first 20 minutes of baking. This allows the interior to heat through and cheese to melt before exposing the top to direct heat for that golden finish.

→ Can I freeze baked ziti?

Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or add 15-20 minutes to the baking time if cooking from frozen.