Baked Ziti Pasta Casserole

The smell of bubbling tomato sauce and melting mozzarella takes me back to tiny apartment dinners where wed crowd around a casserole dish like it was the most precious thing in the world. I made baked ziti for the first time during a particularly brutal winter when comfort food wasnt just nice to have, it was survival. My roommate at the time had this theory that any dish with three kinds of cheese could fix almost anything, and honestly, she wasnt wrong. Now whenever I make it, I think about how something so simple can make a whole house feel like home.

Last Thanksgiving I brought this to a potluck alongside all the traditional dishes, and somehow the ziti was the first thing to disappear. My aunt asked for the recipe before she even finished her first bite, which I took as the highest possible compliment. Theres something about pasta baked until bubbly that makes people forget they just ate a massive turkey dinner. Now its become my go to whenever I need to feed a crowd and want to actually enjoy the party instead of being stuck in the kitchen.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges catch sauce perfectly, but any tube shape works here
• 2 tbsp olive oil: Builds the foundation of flavor for your sauce
• 1 medium onion, finely chopped: Sweetens as it cooks and adds depth
• 3 garlic cloves, minced: More than you think you need, but perfect here
• 800 g (28 oz) canned crushed tomatoes: San Marzano if you can find them for the best flavor
• 2 tbsp tomato paste: Concentrated tomato goodness that thickens everything beautifully
• 1 tsp dried oregano and 1 tsp dried basil: The classic Italian herbs that make it taste authentic
• 1/2 tsp red pepper flakes: Optional but that tiny kick makes everything else sing
• 1 tsp sugar: Balances the acidity of canned tomatoes
• Salt and black pepper: Season generously as you go
• 425 g (15 oz) ricotta cheese: Whole milk ricotta makes the creamiest layers
• 1 large egg: Binds the ricotta mixture so it doesnt separate
• 60 g (1/2 cup) grated Parmesan cheese: Adds a salty, nutty depth to the cheese filling
• 2 tbsp fresh parsley, chopped: Brightens up the rich ricotta mixture
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture melts better and prevents watery results

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or olive oil

Cook the pasta smart:

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

Build the sauce base:

Sauté the onion in olive oil for 4 minutes until soft, then add garlic for 1 more minute until fragrant

Simmer the sauce:

Add crushed tomatoes, tomato paste, herbs, red pepper flakes, sugar, salt, and pepper, then cook uncovered for 10 to 15 minutes until it thickens nicely

Make the creamy filling:

Mix ricotta, egg, Parmesan, parsley, salt, and pepper in a bowl until completely combined

Start the layers:

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

Add the cheese:

Drop spoonfuls of half the ricotta mixture over the pasta and sprinkle with half the mozzarella

Repeat and finish:

Layer the remaining pasta, ricotta, and mozzarella, pour the rest of the sauce on top, and sprinkle with extra Parmesan

Bake covered first:

Cover with foil and bake for 20 minutes so everything heats through

Get it golden:

Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and lightly browned

Let it rest:

Wait 10 minutes before serving so the layers set and you get perfect servings instead of a messy slide

Pin it

My daughter now requests this for her birthday dinner every year instead of cake, which says everything about how much she loves it. Watching her scrape the cheese off the sides of the dish exactly like I used to do as a kid is one of those perfect parenting moments I never want to forget. Some recipes feed you, but this one somehow feeds your whole history.

Making It Ahead

You can assemble the entire dish up to 24 hours ahead, cover it tightly, and keep it in the refrigerator. When youre ready to bake, add about 10 extra minutes to the covered baking time since everything will be cold. Ive also frozen it before baking with great results, just thaw overnight in the fridge first.

Getting the Cheese Right

Shred your own mozzarella if you have time since pre shredded cheese has anti caking agents that prevent it from melting properly. And please use whole milk ricotta, the low fat version never gets quite as creamy or luxurious. The extra minute it takes to grate fresh Parmesan is absolutely worth it for the flavor difference.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through all that rich cheese perfectly. Garlic bread is practically mandatory in our house, even though we probably dont need the extra carbs. This also pairs beautifully with a medium bodied red wine like Chianti or Sangiovese if you want to make it a proper Italian American dinner.

• Let leftovers cool completely before refrigerating to prevent condensation from making the pasta soggy
• The texture actually improves on day two as the flavors have more time to meld together
• Reheat individual portions covered with a damp paper towel to keep them from drying out

Pin it

Theres nothing quite like pulling this bubbling, golden dish out of the oven and watching everyones faces light up. Simple food made with love is always the best kind.

Recipe FAQs

→ What type of pasta works best for this dish?

Ziti or penne pasta are ideal choices as their tubular shapes hold the sauce and cheese well, making each bite flavorful.

→ How can I make the sauce richer in flavor?

Sautéing onions and garlic until soft before adding crushed tomatoes and herbs helps deepen the sauce’s flavor. Simmering it uncovered thickens and intensifies the taste.

→ Can I prepare this dish ahead of time?

Yes, the layers can be assembled in advance and refrigerated. Bake just before serving to enjoy melted cheese and a bubbly top.

→ What are good side options to accompany this baked ziti?

A crisp green salad or steamed vegetables balance the richness of this pasta casserole nicely.

→ Is there a way to add extra nutrition to this dish?

Incorporate sautéed spinach or roasted vegetables into the layers for additional vitamins and texture without overpowering the dish.