Baked Ziti Italian Comfort (Print view)

Hearty Italian-style baked pasta with layered tomato sauce, ricotta, and gooey mozzarella cheese.

# 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 (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 cheese for topping

# Cooking Steps:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or oil.
02 - Boil ziti in salted water until just al dente, approximately 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until softened, about 4 minutes. Add minced garlic and cook for 1 minute more.
04 - Add crushed tomatoes, tomato paste, oregano, basil, optional red pepper flakes, sugar, salt, and pepper to the saucepan. Simmer uncovered for 10 to 15 minutes until thickened.
05 - Combine ricotta cheese, egg, grated Parmesan, chopped parsley, salt, and pepper in a bowl. Mix thoroughly.
06 - In a large bowl, toss drained pasta with half of the tomato sauce until evenly coated.
07 - Spread half of the pasta mixture in the prepared baking dish. Dollop and gently spread half of the ricotta mixture over the pasta. Sprinkle with half of the shredded mozzarella cheese.
08 - Add remaining pasta, ricotta mixture, and mozzarella cheese in layers. Pour the remaining tomato sauce over the top and finish with additional grated Parmesan.
09 - Cover baking dish with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake uncovered for an additional 10 to 15 minutes until cheese is bubbly and golden brown.
11 - Allow the baked ziti to rest for 10 minutes before serving to set.

# Expert Ideas:

01 -
  • It comes together in under an hour and actually tastes like you spent all afternoon in the kitchen.
  • The creamy ricotta mixed with tangy tomato sauce and melted cheese creates layers of flavor that feel indulgent but honest.
  • It feeds a crowd without making you feel like you're stuck at the stove.
02 -
  • Don't cook the pasta all the way to tender—it finishes in the oven and will turn to mush if you're not careful.
  • Room temperature ricotta spreads like a dream, but cold ricotta from the fridge clumps and tears as you try to work it in.
  • The 10-minute rest at the end is not optional; it's the difference between a casserole that holds its shape and one that slides across your plate in a puddle.
03 -
  • If your oven tends to brown things quickly, tent the foil for the entire baking time and remove it only in the last 5 minutes just to finish the top.
  • Make the sauce the night before and let the flavors deepen in the fridge; this actually improves the final dish.
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