Baked Ziti
Tomato sauce, creamy ricotta, stretchy mozzarella — baked until bubbly and irresistible.
Ingredients
Serves 6
- 1 lb (450g) ziti or penne pasta
- 1 lb (450g) Italian sausage or ground beef (optional — omit for vegetarian)
- 1 jar (24 oz) marinara sauce
- 1 cup (240g) whole-milk ricotta
- 2 cups (225g) shredded mozzarella, divided
- 1/2 cup freshly grated Parmesan
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh basil to garnish
Instructions
- 1Preheat oven to 375°F (190°C). Cook pasta in generously salted water until 2 minutes shy of al dente — it finishes cooking in the oven. Drain and set aside.
- 2If using meat: brown the sausage or ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat. Add garlic, oregano, and red pepper flakes and cook 1 minute. Add marinara sauce and stir to combine. Simmer 5 minutes.
- 3If making vegetarian: heat marinara with garlic, oregano, and red pepper flakes in a saucepan for 5 minutes.
- 4In a large bowl, combine ricotta, egg, half the mozzarella, Parmesan, salt, and pepper. Mix until smooth.
- 5Add the drained pasta to the ricotta mixture and toss to coat. Pour in the meat sauce and fold everything together until well combined.
- 6Transfer to a 9x13-inch baking dish. Spread evenly, then top with the remaining mozzarella.
- 7Cover with foil and bake 25 minutes. Uncover and bake another 15 minutes until the top is golden and bubbly. Rest 5 minutes before serving. Scatter with fresh basil.
Pro Tips
- ✓
Always undercook the pasta by 2 minutes before baking — it continues to cook in the oven and the sauce. Properly cooked pasta into a bake will turn mushy.
- ✓
The egg in the ricotta mixture is what holds everything together and prevents the cheese from weeping into a puddle. Don't skip it.
- ✓
Baked ziti freezes perfectly — assemble in the baking dish, cover tightly with foil, and freeze unbaked for up to 3 months. Bake from frozen at 375°F for 1 hour covered, then 20 minutes uncovered.
Frequently Asked Questions
Can I make baked ziti ahead of time?
Yes — assemble fully, cover, and refrigerate for up to 24 hours before baking. Add 10–15 extra minutes to the baking time since it's starting from cold. Fully baked ziti also reheats well in a 350°F oven for 20 minutes, or in the microwave for 2–3 minutes per serving.
What pasta can I use instead of ziti?
Penne is the most common substitute — both are tube-shaped and hold sauce in the hollow center. Rigatoni, mostaccioli, or even rotini all work well. Avoid long pasta (spaghetti, linguine) — tubes and ridged shapes catch sauce much better in a baked format.
How do I stop baked ziti from drying out?
Bake covered with foil for the first 25 minutes to steam and heat through evenly, then uncover for the last 15 minutes to brown the cheese. If the bake looks dry before going in, add an extra 1/4 cup of pasta water or marinara to the mix before transferring to the baking dish.
More Pasta Recipes
Key Ingredient Guides
Cook from what you have — automatically.
Tablespoon scans your grocery receipts, tracks what's in your fridge, and suggests recipes like Baked Ziti before anything expires.