Baked Ziti with Cheese

I still remember the first time I made baked ziti at home, on a chilly autumn evening when my Italian grandmother's handwritten recipe card caught my eye. She'd scribbled in the margins about how this dish became her go-to comfort meal when feeding a crowd, and how the kitchen would fill with the most incredible aroma as the cheese melted into golden perfection. That night, I understood why this Italian-American classic has remained a beloved staple in so many kitchens—it's humble, it's welcoming, and somehow it makes everyone feel like they're sitting at a table surrounded by family.

I'll never forget the first time I served this to my college roommate, who claimed she wasn't a pasta person. She went back for seconds, and that's when I realized baked ziti has this quiet power to win people over—it's not pretentious, it doesn't demand fancy plating, it just delivers warmth and satisfaction in every forkful.

Ingredients

• 450 g ziti pasta: Cook it just until al dente because it continues cooking in the oven, and you want that tender-but-still-got-bite texture that makes every bite satisfying.
• Olive oil: Use good quality here—it becomes the foundation of your sauce and you'll taste it in every spoonful.
• 1 medium onion and 3 cloves garlic: These are your aromatic base, building the depth that makes people ask what secret ingredient you're hiding.
• 450 g ground beef or Italian sausage (optional): Adds richness and body, but honestly, this casserole sings just as beautifully without it if you're going vegetarian.
• 800 g crushed tomatoes and 400 g tomato sauce: This combination of textures gives you both substance and smooth richness—the tomato paste deepens everything with concentrated flavor.
• Dried oregano and basil: These Italian herbs are non-negotiable; they're what tell your palate this is comfort food made with intention.
• 425 g ricotta, 250 g mozzarella, 60 g Parmesan: The holy trinity of cheese in this dish—ricotta stays creamy and spreadable, mozzarella gets those gorgeous stretchy strands, and Parmesan adds that sharp, salty edge that balances everything.
• 1 large egg: This little binder transforms your ricotta from a loose mixture into something that stays in place and creates pockets of creamy texture throughout.
• Fresh parsley or basil: Finish with this just before serving to add brightness and remind everyone that this is food made with care.

Instructions

Get your mise en place ready:

Preheat your oven to 190°C and grease that baking dish until it's slick—this prevents sticking and makes cleanup easier. Have all your ingredients measured and within arm's reach; this is when cooking feels like a calm, organized dance rather than a frantic scramble.

Cook the pasta perfectly:

Drop your ziti into salted boiling water and set a timer for 8 minutes. You're looking for al dente, which means it should still have that gentle resistance when you bite it. Drain it in a colander but don't rinse it—that starch helps everything cling together beautifully in the finished dish.

Build your sauce foundation:

Heat olive oil in a large skillet and listen for that gentle sizzle as you add your chopped onion. Let it soften for 3–4 minutes, becoming translucent and sweet, then add garlic and cook just until fragrant. This is the aromatic base that transforms simple ingredients into something memorable.

Brown the meat (if using):

If you're adding ground beef or sausage, increase the heat slightly and let it brown, breaking it into small pieces as it cooks. The browning adds depth and color; if there's excess fat, drain it off but don't remove every bit—a little richness is what makes this special.

Create your tomato sauce:

Stir in the crushed tomatoes, tomato sauce, tomato paste, and all your seasonings. The tomato paste should dissolve into the oil first, coating everything in concentrated tomato goodness. Let this simmer, uncovered, for 10–12 minutes, and notice how the flavors meld and deepen—this is when you're really building something delicious.

Prepare the ricotta mixture:

In a separate bowl, combine ricotta with half of your mozzarella and half of your Parmesan, then mix in that egg. This becomes your creamy filling, and when you dollop it over the pasta, it creates those pockets of pure comfort.

Combine pasta and sauce:

Add your drained pasta to the sauce and toss everything together gently but thoroughly, making sure every strand gets coated. This is where the pasta absorbs all those beautiful flavors.

Assemble with intention:

Spread half your pasta mixture into the baking dish, then dollop and spread half the ricotta mixture over it. Repeat with the remaining pasta and ricotta, creating layers that will bake into a unified, creamy-saucy-cheesy masterpiece. Top with the remaining mozzarella and Parmesan for that golden, bubbling finish.

Bake to perfection:

Cover loosely with foil and bake for 25 minutes to let everything heat through and meld. Then remove the foil and bake another 10–15 minutes until the cheese is bubbling around the edges and turning golden on top—this is the moment when you know it's done.

Rest and finish:

Let it cool for 10 minutes before serving; this allows the layers to set slightly so your portions don't fall apart. Garnish with fresh parsley or basil for brightness and a final touch of elegance.

Save

There was one Sunday when my father tasted this baked ziti and suddenly started telling stories about my grandmother's kitchen in Naples, memories he hadn't mentioned in years. That's when I truly grasped that cooking isn't just about feeding people—it's about connecting to something bigger, something that spans generations and carries meaning beyond the plate.

Vegetarian Variations and Add-Ins

I've learned that this dish is incredibly forgiving when it comes to customization. Skip the meat entirely and it stands strong, or add sautéed spinach, mushrooms, and zucchini for extra nutrition and complexity. The ricotta and cheese do all the heavy lifting, creating richness that doesn't need meat to shine. One evening, I added fresh spinach that I'd sautéed separately, and the earthiness added a new dimension that had everyone asking what I'd done differently.

Making This Your Own

The beauty of baked ziti is that it's a canvas for your kitchen creativity. Experiment with different cheeses—try a mix of fontina or asiago for sharper notes. Fresh herbs mixed into your ricotta layer add brightness. A pinch of red pepper flakes brings heat, while a splash of red wine in your sauce adds depth. I've found that the best version of this dish is the one you make, with your own touches and preferences built in.

Serving and Pairing Ideas

Baked ziti is naturally a complete meal, but I love serving it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. A crusty bread for soaking up extra sauce is never wrong. As for wine, a Chianti or Sangiovese from Italy feels right at home with this Italian-American classic, their slight tannins and acidity balancing the cheese and tomato beautifully.

• Make sure you have extra Parmesan at the table for those who want to add more—some people love the sharp, salty note it brings.
• This casserole tastes even better the next day after the flavors have fully melded, so don't hesitate to make it ahead.
• Leftovers reheat beautifully in a low oven, covered with foil, though honestly most people will want to eat it all immediately.

Save

Every time I make this baked ziti, I'm reminded that sometimes the greatest comfort comes from the simplest dishes made with care and shared with the people we love. This is the kind of food that doesn't ask for perfection—it just asks for your attention and your heart.

Recipe FAQs

→ What type of pasta is best for this dish?

Ziti pasta is traditional, as its tube shape holds sauce well, but penne or rigatoni can be used as substitutes.

→ Can I make this dish vegetarian?

Yes, omit the meat or replace it with plant-based alternatives to achieve a vegetarian-friendly version.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta just until al dente and drain thoroughly before mixing with the sauce and cheese layers.

→ What cheeses are used in this dish?

A combination of ricotta, mozzarella, and Parmesan cheeses contributes to the creamy and golden topping.

→ How long should I bake to get a golden crust?

Bake covered for 25 minutes, then uncovered for an additional 10–15 minutes until the cheese is bubbly and golden.

→ What herbs enhance the flavor?

Dried oregano and basil are used in the sauce, with fresh parsley or basil added as a garnish.