Baked Ziti Italian-American (Print Version)

Ziti pasta layered with tomato sauce, ricotta, and mozzarella baked until golden and bubbling.

# What You 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 (optional)
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 (or 1 tbsp dried)

→ Assembly

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

# Directions:

01 - Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot. Cook ziti until slightly firmer than al dente (about 2 minutes less than package instructions). Drain and set aside.
03 - In a saucepan over medium heat, warm olive oil. Sauté onion until soft, approximately 4 minutes. Add garlic and cook for another minute.
04 - Incorporate crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, sugar, salt, and pepper. Let simmer uncovered for 10 to 15 minutes until sauce thickens.
05 - Combine ricotta, egg, Parmesan, and parsley in a bowl. Season with salt and pepper and mix thoroughly.
06 - In a large bowl, toss the drained pasta with half of the prepared tomato sauce.
07 - Spread half of the pasta mixture in the baking dish. Evenly dollop and gently spread half of the ricotta mixture over it, then sprinkle with half of the mozzarella.
08 - Repeat with remaining pasta, ricotta, and mozzarella layers. Pour the remaining sauce on top and finish with additional grated Parmesan.
09 - Cover the dish with foil and bake in the preheated oven for 20 minutes.
10 - Remove the foil and bake for another 10 to 15 minutes until the top is golden and bubbling.
11 - Allow the casserole to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's foolproof enough to make on a weeknight but impressive enough to serve when people come over.
  • The layering trick means you get creamy, saucy, and cheesy in every single forkful.
  • It actually tastes better the next day, which is rare and wonderful.
02 -
  • Don't cook the pasta all the way through—it will finish cooking in the oven, and overcooked pasta becomes mushy and breaks apart.
  • The 10-minute rest is non-negotiable; it transforms a sliding casserole into something you can actually serve with dignity.
  • Layering matters because sauced pasta, creamy ricotta, and melted mozzarella need to exist in distinct zones or the dish becomes homogenous and loses its charm.
03 -
  • Brown 450 g (1 lb) Italian sausage in a separate pan and stir it into the sauce if you want a meatier version—it adds incredible depth.
  • If ricotta isn't available, cottage cheese works in a pinch, though the texture will be slightly less smooth.
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