Baked Ziti Italian Casserole

The first time I made baked ziti, I was hosting a chaotic dinner party for six friends and completely underestimated how much food we actually needed. Someone had brought a decent bottle of Chianti, the apartment was tiny, and I was frantically stirring ricotta into a bowl while explaining that yes, this was absolutely going to be ready in twenty minutes. That night taught me that baked ziti is essentially edible friendship, the kind of dish that forgives your timing mistakes and still tastes incredible.

My grandmother never wrote down recipes, but she made something similar every Sunday without fail, always claiming the secret was in how long you let the garlic sizzle in the olive oil. I spent years trying to recreate that specific smell in my own apartment kitchen, usually while talking on the phone to my mother and trying to remember whether she said three cloves or four. Now I understand she was right about the garlic, but also that the real secret is simply not rushing the sauce while you sip whatever wine you have open.

Ingredients

• 450 g (1 lb) ziti or penne pasta: Ziti holds sauce beautifully in those hollow tubes, but penne works just as well if thats what you have in the pantry
• 2 tbsp olive oil: Use the good stuff here since it carries the initial flavors of onion and garlic
• 1 medium onion, finely chopped: Finer is better so it nearly melts into the sauce
• 3 garlic cloves, minced: Fresh minced garlic makes such a difference compared to jarred versions
• 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes will give you the sweetest, deepest flavor
• 2 tbsp tomato paste: This concentrates the tomato flavor without adding extra liquid
• 1 tsp dried oregano: Dried oregano actually blooms beautifully in cooked sauces
• 1 tsp dried basil: Add this early so it has time to mellow into the sauce
• 1/2 tsp red pepper flakes: Completely optional, but I love the subtle warmth it adds
• 1 tsp sugar: Just enough to balance the acidity of canned tomatoes
• Salt and black pepper: Taste as you go and adjust gradually
• 425 g (15 oz) ricotta cheese: Whole milk ricotta gives you the creamiest results
• 1 large egg: This binds the ricotta mixture so it doesnt separate during baking
• 60 g (1/2 cup) grated Parmesan cheese: Freshly grated melts better than pre grated
• 2 tbsp fresh parsley, chopped: Fresh adds brightness, though dried works in a pinch
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella prevents the dish from becoming watery
• Additional grated Parmesan: For that golden salty crust on top

Instructions

Get everything ready first:

Preheat your oven to 190°C (375°F) and grease a large baking dish, about 23x33 cm

Cook the pasta smart:

Boil the ziti for 2 minutes less than the package says since it will finish cooking in the oven

Build the sauce foundation:

Heat the olive oil and sauté the onion until soft, about 4 minutes, then add garlic for 1 minute more

Simmer the tomato sauce:

Stir in crushed tomatoes, tomato paste, herbs, red pepper flakes, sugar, salt and pepper, then simmer uncovered for 10 to 15 minutes until thickened

Make the creamy filling:

Combine ricotta, egg, Parmesan and parsley in a bowl, seasoning with a pinch of salt and pepper

Start the layering:

Toss the drained pasta with half the sauce, then spread half in your baking dish

Add the cheese layers:

Dollop half the ricotta mixture over the pasta, sprinkle with half the mozzarella, then repeat everything

Finish and bake:

Pour remaining sauce on top, add extra Parmesan, cover with foil and bake for 20 minutes

Get the golden crust:

Remove the foil and bake another 10 to 15 minutes until bubbly and beautifully golden

Let it rest:

Wait 10 minutes before serving, or the layers will slide apart when you cut it

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That night in my tiny apartment, everyone ended up sitting on the floor and eating straight from the baking dish because I had forgotten to buy extra serving plates. Nobody seemed to mind, and somehow the ziti tasted even better shared that way, passed around with wooden spoons and laughter about how much cheese we had all just consumed.

Make It Your Own

Brown some Italian sausage and add it to the sauce if you want something heartier. I have also sautéed spinach and layered it in, which adds color and makes me feel slightly better about all that cheese.

Leftovers Are Better

This recipe freezes beautifully and somehow improves overnight as the flavors meld together. I always make extra just for the lunches that follow.

Wine Pairing Made Simple

A Chianti or Sangiovese cuts through the richness perfectly, though honestly whatever red wine you have open while cooking will work just fine.

• Use low moisture mozzarella to avoid a watery final dish
• Grate your own Parmesan instead of buying pre grated
• Let the sauce simmer longer if you have time, deepening the flavor

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Theres something profoundly satisfying about pulling a bubbling tray of baked ziti from the oven, the way the whole kitchen fills with that unmistakable comfort food scent. This is the dish that turns regular Tuesday dinners into something worth lingering over.

Recipe Q&A

→ Can I make baked ziti ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate unbaked. Add 10-15 minutes to the covered baking time since it will be cold. You can also freeze the unbaked casserole for up to 3 months.

→ What pasta works best if I can't find ziti?

Penne is the most common substitute and works perfectly due to its similar shape and size. Rigatoni or mostaccioli also work well. The key is choosing a pasta with ridges that will hold onto the sauce.

→ How do I prevent the pasta from getting mushy?

Cook the pasta 2 minutes less than the package directions since it will continue cooking in the oven. The noodles should be firm to the bite when drained—this ensures perfectly tender texture after baking.

→ Can I use jarred marinara instead of making sauce?

Absolutely. Use about 24-26 ounces of your favorite marinara sauce. You may want to enhance it with a pinch of dried oregano, red pepper flakes, or a splash of red wine for depth.

→ Why does my ricotta mixture sometimes become watery?

Some brands of ricotta contain more whey than others. Draining the ricotta in a sieve for 15-20 minutes before mixing helps. Using whole milk ricotta and room-temperature ingredients also prevents separation.

→ What's the best way to reheat leftovers?

Cover individual portions with foil and reheat at 180°C (350°F) for about 15-20 minutes. For the whole casserole, tent with foil and warm for 30-40 minutes. Avoid microwaving large portions as it creates uneven heating.