Recipe
I can confidently say this homemade baked ziti is the ultimate comfort food that will have everyone asking for seconds (and the recipe). What sets it apart is the perfect balance of gooey melted cheese, hearty pasta, and a rich, flavorful tomato sauce that’s simmered to perfection.
I’ve been making this dish for years, and it’s become a go-to for family dinners, potlucks, and even lazy Sunday nights when I just want something cozy. The combination of creamy ricotta, sharp Parmesan, and melty mozzarella creates a dreamy texture, while the hint of garlic and herbs infuses every bite with warmth.
It’s the kind of meal that fills your kitchen with an irresistible aroma and leaves you savoring every forkful. Trust me, once you try this, it’ll earn a permanent spot in your recipe rotation.
Ingredients
Choosing the right ingredients is the secret to a rich, comforting baked ziti. Fresh, quality components can elevate this classic dish from good to unforgettable. Let’s break down what you’ll need, along with some chef-approved tips and swaps to make it your own.
- Pasta:
- 16 oz ziti or penne (ziti is traditional, but penne works in a pinch—its ridges hold sauce beautifully).
- Tomato Sauce:
- 2 cups marinara sauce (homemade or a high-quality jarred version—look for one with simple, natural ingredients).
Pro Tip: Add 1 tbsp tomato paste for a deeper, richer flavor.
- Meat:
- 1 lb Italian sausage or ground beef (optional, but sausage adds a flavorful kick—sweet or spicy, depending on your preference).
- Cheeses:
- 15 oz ricotta (whole milk ricotta for creaminess).
- 2 cups shredded mozzarella (freshly shredded melts better than pre-shredded).
- 1 cup grated Parmesan (use freshly grated for a sharper, nuttier taste).
Non-Negotiable: Don’t skimp on the mozzarella—it’s the ooey-gooey star of the dish.
- Herbs & Spices:
- 1 tsp dried oregano (or 1 tbsp fresh for a brighter flavor).
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced).
- 1/4 tsp red pepper flakes (optional, for a little heat).
- Extras:
- 1 egg (helps bind the ricotta mixture—don’t skip it!).
- 1/4 cup fresh basil or parsley, chopped (for garnish—adds a fresh pop of color and flavor).
Little Wins: Sprinkle extra Parmesan on top before baking for a golden, crispy crust. If you’re feeling fancy, drizzle a bit of olive oil over the assembled dish for added richness.
How to Make the Best Classic Italian Baked Ziti
- Bake uncovered for 25-30 minutes – The top should be bubbly and golden. If browning too fast, tent with foil.
- Let rest 10 minutes before serving—this helps layers set for cleaner slices.
- Garnish and serve – Sprinkle fresh basil or parsley for brightness.
- Pro tip: For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning).
Flexibility: Use penne if ziti isn’t available.
- For a creamier texture, mix ricotta with an egg before layering.
- Leftovers reheat well—cover with foil to prevent drying out.
Nutrition
Baked ziti is a hearty Italian-American dish that combines pasta, cheese, and sauce. Here is the nutritional breakdown for a typical serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Cholesterol | 45 mg |
| Sodium | 800 mg |
| Total Carbohydrate | 45 g |
| Dietary Fiber | 4 g |
| Sugars | 8 g |
| Protein | 20 g |
Chef Tips
To make your baked ziti truly stand out, I always recommend cooking the pasta just shy of al dente since it’ll continue to soften in the oven.
Use a mix of cheeses like ricotta, mozzarella, and parmesan for richness.
Layer generously, ensuring even distribution. Add a splash of pasta water to the sauce for silkiness.
Finish with a golden, bubbly top by broiling for 1-2 minutes before serving.
Frequently Asked Questions
Can I Freeze Baked Ziti?
I’d freeze baked ziti either before or after baking it. If it’s baked, let it cool, cover it tightly, and freeze for up to 3 months. For uncooked, assemble it, wrap well, and freeze fresh.
What Wine Pairs Well With Baked Ziti?
I’d recommend pairing baked ziti with a medium-bodied red wine like Chianti or Sangiovese—they complement the rich tomato sauce and cheese. If I prefer white, I’d go for a dry Pinot Grigio to balance the flavors.
Can I Use Gluten-Free Pasta?
I’d definitely use gluten-free pasta if I needed to—just check the cooking time since it varies. I’d undercook it slightly before baking so it doesn’t get mushy, and I’d toss it with sauce right away.
How Do I Reheat Leftovers?
I’d reheat baked ziti in the oven at 350°F, covered with foil, for 20 minutes. If I’m in a hurry, I’d microwave it in a microwave-safe dish, stirring halfway through until it’s heated evenly.
Can I Substitute Ricotta for Cottage Cheese?
Yes, I can substitute ricotta for cottage cheese in baked ziti. I’ve found ricotta gives a creamier texture, while cottage cheese is slightly tangier. I’d drain the cottage cheese first if I use it. Both work well!
