Baked Ziti

Nothing says comfort food quite like a bubbling tray of baked ziti, layered with rich meat sauce, creamy ricotta, and golden, gooey cheese. This dish is a crowd-pleaser for weeknight dinners, family gatherings, or holiday spreads. It’s hearty, flavorful, and surprisingly easy to make with just a few pantry staples.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & easy prep – Simple steps that anyone can follow, even on busy weeknights.
• Affordable ingredients – Uses pantry staples like pasta, tomato sauce, and cheese.
• Perfect for gatherings – A big, cheesy bake that feeds a crowd with ease.
• Flavor-packed sauce – Herbs, spices, and a touch of heat make this stand out from bland versions.
• Comfort in every bite – Creamy ricotta, hearty pasta, and melty cheese create the ultimate cozy meal.

Unlike some baked ziti recipes that lean heavy or one-dimensional, this version balances savory meat sauce with light ricotta creaminess and a golden topping that’s irresistible.

Ingredients Needed

For the Pasta

• 300g (10 oz) ziti or penne pasta – cooked slightly underdone for perfect baking texture
• 1 tbsp olive oil – prevents sticking after draining

For the Sauce

• 3 garlic cloves, finely minced
• 1 small onion (brown, white, or yellow), diced small
• 500g (1 lb) ground beef, pork, or a 50/50 blend – richer flavor with a combo
• 700g (24 oz) tomato passata (pureed tomatoes)
• ½ cup water – helps loosen and simmer the sauce
• 1 tsp each dried basil, dried oregano, sugar – balances acidity and enhances flavor

Cheese Layer

• 1 cup ricotta cheese (optional, but adds creaminess)
• 1 cup grated mozzarella or another good melting cheese
• 1 cup freshly grated Parmesan (optional but highly recommended)
• Fresh parsley or basil, chopped – for garnish

Seasonings

• 2 tsp fennel seeds (optional, for authentic Italian aroma)
• 1 tbsp paprika (sweet or plain)
• ¼ tsp cayenne pepper or ¾ tsp chili flakes – adjust heat to taste
• 2 tsp onion powder
• 1 tsp each salt & black pepper

How to Make Baked Ziti

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook ziti according to package directions but reduce the cooking time by 2 minutes (the pasta will finish in the oven).
3. Drain well, drizzle with olive oil, and toss lightly to prevent clumping. Set aside.

Step 2: Make the Sauce

1. Preheat oven to 180°C / 350°F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, cooking until softened and fragrant (about 2 minutes). This forms the flavor base.
3. Add the ground meat, breaking it up with a spatula. Cook until browned.
4. Sprinkle in the seasonings (fennel, paprika, cayenne, onion powder, salt, pepper). Toasting the spices at this stage deepens their flavor.
5. Stir in tomato passata, water, dried basil, oregano, and sugar. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning.

Step 3: Toss Pasta with Sauce

• Add 2 cups of the sauce to the cooked ziti and toss until every piece is coated. This ensures flavor in every bite.

Step 4: Assemble the Bake

1. Spread the sauced pasta into a greased 23×33 cm (9×13 inch) baking dish.
2. Drop spoonfuls of ricotta evenly over the pasta.
3. Pour the remaining sauce on top, spreading it evenly.
4. Sprinkle with mozzarella and Parmesan.

Step 5: Bake

1. Cover the dish loosely with foil (to prevent cheese from burning).
2. Bake for 20 minutes, then remove the foil.
3. Continue baking for 10–15 minutes, or until the cheese is melted, bubbling, and golden brown.

Serving and Storage Tips

• Serving: Garnish with fresh parsley or basil before serving. Pair with garlic bread and a crisp green salad for a complete meal.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm individual portions in the microwave or reheat the whole dish in a 170°C (340°F) oven until heated through.
• Freezing: Assemble the dish (without baking), wrap tightly, and freeze for up to 2 months. Bake straight from frozen, adding 15–20 minutes to the cook time.

Helpful Notes

• Using a meat blend (beef + pork) creates a richer sauce than one type of meat alone.
• Undercooking the pasta is crucial so it doesn’t turn mushy after baking.
• Don’t skip the simmering step—this allows the sauce to develop depth of flavor.
• For a vegetarian version, swap the meat for sautéed mushrooms, zucchini, or spinach.

Conclusion

This baked ziti is everything you want in a comfort dish—hearty, cheesy, saucy, and packed with flavor. It’s a meal that satisfies both kids and adults, perfect for casual dinners or festive gatherings. The balance of spices, creamy ricotta, and golden cheese topping makes this recipe a true standout.

If you try this recipe, please leave a ⭐ star rating and a comment below—I’d love to hear how it turned out! Don’t forget to share your cheesy masterpiece on Pinterest or Facebook so others can enjoy it too.

👉 What’s your favorite variation of baked ziti—extra spicy, veggie-packed, or extra cheesy? Let me know in the comments!

Frequently Asked Questions (FAQ)

What is baked ziti?

Baked ziti is a classic Italian-American pasta casserole made with ziti noodles, tomato sauce, cheese, and often meat. It’s similar to lasagna but much simpler to assemble.

Is baked ziti the same as lasagna?

Not exactly. Both use pasta, sauce, and cheese, but lasagna is layered with flat noodles, while baked ziti is tossed and baked in a single dish.

Why do they call it baked ziti?

The name comes from the pasta shape—ziti, a medium-sized tubular pasta. The dish is baked to achieve its signature golden topping.

Why is baked ziti so good?

It’s the perfect comfort food: creamy ricotta, rich sauce, and melted cheese come together in one cozy, crowd-pleasing dish.

Can I use another pasta shape?

Yes! Penne or rigatoni work just as well. Just choose a pasta with ridges so the sauce clings beautifully.

Is this recipe freezer-friendly?

Absolutely. You can freeze it before baking for a make-ahead dinner or after baking for easy leftovers.