Baked Ziti with Cheese (Print Version)
Layered pasta with tomato sauce, ricotta, and melted cheeses baked until bubbly and golden.
# Recipe Ingredients:
→ Pasta
01 - 1 lb ziti pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 lb ground beef or Italian sausage (optional; substitute plant-based meat for vegetarian)
06 - 28 oz canned crushed tomatoes
07 - 14 oz tomato sauce
08 - 2 tbsp tomato paste
09 - 1½ tsp dried oregano
10 - 1 tsp dried basil
11 - ½ tsp red pepper flakes (optional)
12 - Salt and black pepper, to taste
→ Cheeses
13 - 15 oz ricotta cheese
14 - 2 cups shredded mozzarella cheese, divided
15 - ½ cup grated Parmesan cheese, divided
16 - 1 large egg
→ Garnish
17 - 2 tbsp fresh parsley or basil, chopped
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook ziti pasta until al dente, about 8 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - If using, add ground beef or Italian sausage. Brown thoroughly, breaking it up with a spoon. Drain excess fat if necessary.
05 - Incorporate crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally.
06 - In a large bowl, blend ricotta cheese, 1 cup shredded mozzarella, ¼ cup grated Parmesan, and the egg until smooth. Set aside.
07 - Add drained pasta to the sauce and toss until well coated.
08 - Spread half of the pasta and sauce mixture in the prepared baking dish. Dollop and gently spread half of the ricotta cheese mixture over the pasta. Repeat with the remaining pasta and ricotta mixture.
09 - Sprinkle remaining 1 cup mozzarella and ¼ cup Parmesan over the top.
10 - Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbly and golden brown.
11 - Allow to cool for 10 minutes. Garnish with fresh parsley or basil before serving.
# Expert Advice:
01 -
- It comes together faster than you'd think, with most of the prep happening while the pasta cooks—perfect for weeknight dinners when you want something that feels restaurant-quality but doesn't demand hours in the kitchen.
- The layers of creamy ricotta and gooey melted cheese create this magic moment when you pull it from the oven, all bubbling and golden, and you know you've created something truly comforting.
- It's naturally flexible and forgiving, adapting beautifully to whatever you have on hand, whether that's extra vegetables or dietary preferences.
02 -
- The foil-covered baking time is crucial—it protects your top layer from over-browning while the interior gets properly heated and the flavors marry together.
- That 10-minute resting period after baking is the difference between a casserole that holds together beautifully and one that falls apart on the plate; resist the urge to dig in immediately, I know it's hard.
- Don't overcook the pasta initially—it keeps cooking in the oven, so al dente now means perfectly tender later.
03 -
- If your sauce seems thin, let it simmer a few minutes longer before combining with pasta—you want it rich and clingy, not watery.
- The egg in your ricotta mixture is your secret weapon; it creates creaminess and helps everything bind together perfectly, so don't skip it even though it seems unusual.
- Room-temperature ingredients mix more evenly, so take your ricotta and eggs out of the fridge while you're making the sauce—this small detail makes a difference in the final texture.