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Baked Ziti

A comforting baked ziti that's easy to prepare, cheesy, and perfect for busy weeknights or cozy family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 440
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 1 pound Ziti or penne Either shape works.
  • 4 cups Marinara or pasta sauce Choose a sauce with garlic and basil for extra flavor.
Cheeses
  • 1.5 cups Ricotta Mix with an egg for structure if preferred.
  • 2 to 3 cups Shredded mozzarella Low-moisture mozzarella is best for melting.
  • 0.5 to 0.75 cups Parmesan, finely grated Adds salty, nutty depth.
Meat (optional)
  • 1 pound Italian sausage or ground beef Browned and seasoned or can be meatless.
Base Flavor
  • 1 small Onion Chopped.
  • 3 to 4 cloves Garlic Minced.
  • 1 to 2 tablespoons Olive oil For sautéing.
Seasoning and Herbs
  • Salt To taste.
  • Pepper To taste.
  • Red pepper flakes Optional, for heat.
  • 1 handful Fresh basil or parsley Chopped for garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add ziti and cook it 2 minutes less than the package instructions.
  2. Drain, saving about 1/2 cup of pasta water, and toss with a little olive oil.
Cooking
  1. Heat olive oil in a skillet over medium heat. Sauté onion with a pinch of salt until soft.
  2. Add minced garlic and cook until fragrant.
  3. If using meat, add browned meat and cook until no longer pink. Stir in the marinara sauce and season.
  4. Add reserved pasta water if the sauce is too thick.
Mix Cheese
  1. In a bowl, combine ricotta, beaten egg, grated Parmesan, salt, pepper, and parsley or basil.
  2. Mix in a spoonful of warm sauce for flavor.
Layer and Bake
  1. Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a baking dish.
  2. Layer half of the pasta, half of the sauce, half of the ricotta, and half of the mozzarella. Repeat layers.
  3. Cover with foil and bake for 20 minutes. Remove foil and bake for another 8 to 12 minutes until top is golden.
Serving
  1. Let it rest for 5 to 10 minutes before slicing. Top with fresh basil or parsley.
  2. Store leftovers in an airtight container for 3 to 4 days.

Notes

Undercook the pasta by 2 minutes. Reserve pasta water for loosening sauce. Bake covered initially, then uncover to brown. Allow resting after baking.