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Pasta

Baked Ziti

Ziti tossed with a hearty meat sauce, layered with creamy ricotta and baked under bubbling mozzarella. A crowd-pleasing, make-ahead pasta bake.

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Baked ziti with melted mozzarella and ricotta in a white dish
Photo: [Baked Ziti (13966884849)](https://commons.wikimedia.org/wiki/File:Baked_Ziti_(13966884849).jpg) by Prayitno, CC BY 2.0, via Wikimedia Commons

Baked ziti is the pasta bake to make when you are feeding a crowd, taking dinner to a friend, or want leftovers for days. It has all the flavor of lasagna with none of the layering: ziti is tossed with a hearty sausage and beef tomato sauce, layered with seasoned ricotta and baked under a blanket of mozzarella until bubbling and golden at the edges.

Why this recipe works

  • Undercooked pasta. The ziti is boiled for 2 minutes less than the package says. It finishes cooking in the oven, absorbing sauce, so it does not turn soft.
  • Plenty of sauce. Pasta keeps soaking up liquid as it bakes and rests. A generous amount of sauce keeps the bake moist.
  • Seasoned ricotta. Mixing the ricotta with egg, Parmesan, parsley and garlic gives creamy pockets of flavor rather than bland white lumps.

Making baked ziti ahead

Assemble the ziti, cover tightly and refrigerate for up to 2 days. Bake straight from the fridge, covered, for 35 minutes, then uncover and bake for 15 to 20 minutes more. To freeze, assemble in a freezer-safe dish, wrap well and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Ziti, penne or rigatoni?

Ziti are long, smooth tubes that are traditional in Italian-American kitchens. Penne and rigatoni are easier to find in some areas and work just as well. For another make-ahead family dinner, try our stuffed bell peppers.

FAQ

Why is my baked ziti dry?

The pasta was fully cooked before baking or there was not enough sauce. Undercook the pasta and make sure every piece is well coated before it goes into the dish.

Can I make it vegetarian?

Yes. Leave out the meat and add 8 oz (225 g) of sliced mushrooms and a bag of baby spinach to the sauce.

Baked Ziti

Print recipe

Prep time
Cook time
Additional time
Total time
Servings
8
Yield
One 9 x 13-inch dish
Difficulty
Easy
Course
Dinner
Cuisine
Italian-American

Ingredients

For the meat sauce

For the ricotta layer

For assembling

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Make the sauce

  1. Heat the oil in a large pot over medium-high heat. Add the sausage and beef and cook for 6 to 8 minutes, breaking it up, until browned. Spoon off excess fat.

  2. Add the onion and cook for 4 minutes, then add the garlic and cook for 1 minute.

  3. Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, sugar and red pepper flakes. Simmer for 15 minutes, stirring occasionally.

Assemble and bake

  1. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Cook the ziti in salted boiling water for 2 minutes less than the package directions, then drain.

  2. Mix the ricotta, egg, Parmesan, parsley and salt in a bowl.

  3. Toss the pasta with about three-quarters of the sauce and 1 cup (100 g) of the mozzarella.

  4. Spread half the pasta in a 9 x 13-inch (23 x 33 cm) baking dish. Dollop the ricotta mixture over it and spread gently. Top with the remaining pasta, then the remaining sauce.

  5. Sprinkle with the remaining 2 cups (200 g) of mozzarella and the Parmesan.

  6. Cover with foil (tent it slightly so it does not touch the cheese) and bake for 25 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling and golden in spots.

  7. Let it rest for 10 minutes before serving, topped with basil.

Notes

  • Resting the ziti lets the sauce settle so it serves neatly.
  • For extra-crispy cheese, broil for the last 2 to 3 minutes, watching closely.

Tips

  • Grate mozzarella from a block for the best melt. Low-moisture mozzarella browns better than fresh.

Substitutions

  • Meat: use all ground beef or all sausage, or ground turkey.
  • Ricotta: small-curd cottage cheese, drained, can replace ricotta.
  • Jarred sauce: in a hurry, use two 24 oz (680 g) jars of marinara with the browned meat.

Storage and reheating

  • Refrigerate for up to 4 days. Reheat portions covered in the microwave, or the whole dish covered at 350°F (175°C) for 25 to 30 minutes.
  • Freeze baked or unbaked for up to 3 months.
Pasta #feeds a crowd #freezer friendly #make ahead #pasta bake

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