Baked Ziti Italian Pasta Casserole (Printable)

Tender pasta in homemade tomato sauce layered with ricotta and mozzarella, baked until golden perfection.

# What You’ll Need:

→ Pasta

01 - 1 lb ziti or penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes
10 - 1 tsp sugar
11 - Salt and black pepper, to taste

→ Cheese Mixture

12 - 15 oz ricotta cheese
13 - 1 large egg
14 - 1/2 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped

→ Assembly

16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan, for topping

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
02 - Bring a large pot of salted water to boil. Cook ziti pasta until al dente, about 2 minutes less than package directions. Drain well and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté chopped onion until softened, about 4 minutes. Add minced garlic and cook 1 minute until fragrant.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 10-15 minutes until sauce thickens slightly.
05 - In a medium bowl, combine ricotta cheese, egg, grated Parmesan, and fresh parsley. Season with salt and pepper. Mix until thoroughly incorporated.
06 - Toss the drained pasta with half of the prepared tomato sauce in a large bowl until evenly coated.
07 - Spread half the sauced pasta in the prepared baking dish. Drop spoonfuls of half the ricotta mixture over the pasta and gently spread. Sprinkle with half the mozzarella cheese.
08 - Add remaining pasta, remaining ricotta mixture, and remaining mozzarella. Pour reserved sauce over the top layer and sprinkle with extra Parmesan cheese.
09 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and melt cheeses.
10 - Remove foil and continue baking for 10-15 minutes until cheese is bubbly and lightly golden on top.
11 - Let the baked ziti rest for 10 minutes before serving. This allows the layers to set and makes serving easier.

# Expert Tips:

01 -
  • The way the edges get crispy and golden while the center stays incredibly creamy
  • It actually tastes better the next day, making it perfect for leftovers or meal prep
  • The assembly is so forgiving that even kids can help layer everything together
02 -
  • Don't overcook the pasta initially, or it will turn mushy after baking.
  • Letting the dish rest for 10 minutes is the difference between neat servings and a sloppy mess.
  • The sauce should be thicker than you'd use for regular pasta since the pasta will absorb some moisture in the oven.
03 -
  • Grate your own cheese from blocks—pre shredded cheese has anti caking agents that prevent smooth melting.
  • Use full fat ricotta for the creamiest texture—low fat versions can become grainy.
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