Baked Ziti Italian-American

There's something about the smell of tomato sauce simmering on the stove that makes a kitchen feel like home, even if you've only lived in a place for a few months. I discovered baked ziti during a particularly chaotic weeknight when I had friends coming over, minimal notice, and exactly the ingredients to throw something together that would actually impress them. What started as a practical solution became the dish I now make whenever I want to feel both accomplished and relaxed at the same time.

I'll never forget the moment my neighbor stopped by just as I was pulling this from the oven, and the golden bubbling top caught the light in a way that made it look impossibly good. She stayed for dinner, and we ended up sharing a bottle of wine and talking until late, which honestly is when I knew this recipe was a keeper.

Ingredients

• 450 g ziti or penne pasta: Don't cook it all the way through—stopping just short of al dente means it won't turn mushy when the oven does its work.
• 2 tbsp olive oil: Good quality makes a noticeable difference in the sauce's depth.
• 1 medium onion, finely chopped: The finer you chop it, the more it melts into the sauce and becomes almost invisible.
• 3 garlic cloves, minced: Fresh garlic transforms the entire dish; don't skip this step or use powder.
• 800 g canned crushed tomatoes: The backbone of everything—choose a brand you trust because it really shows.
• 2 tbsp tomato paste: This concentrates the flavor and makes the sauce richer without any extra effort.
• 1 tsp dried oregano and 1 tsp dried basil: These two herbs are non-negotiable; they define the whole taste.
• 1/2 tsp red pepper flakes (optional): A tiny pinch adds warmth that people can't quite identify but absolutely notice.
• 1 tsp sugar: This balances the acidity and is the secret that makes people wonder what you did differently.
• Salt and black pepper to taste: Taste as you go—the sauce should be flavorful before it even touches the pasta.
• 425 g ricotta cheese: The eggs and Parmesan mixed in make this creamy layer hold together beautifully.
• 1 large egg: This binds the ricotta mixture so it stays put instead of getting watery.
• 60 g grated Parmesan cheese: Adds sharpness and helps the ricotta layer set properly.
• 2 tbsp fresh parsley, chopped: Fresh is noticeably better than dried, and it brightens the entire dish.
• 250 g shredded mozzarella cheese: That final melty layer is what makes this feel indulgent and complete.
• Additional Parmesan for topping: Sprinkled on top, it gets crispy and golden under the broiler effect.

Instructions

Get everything ready:

Preheat your oven to 190°C and grease a 23x33 cm baking dish with a light hand—you don't need much. This is the moment where having everything prepped actually saves you time.

Cook the pasta just shy of done:

Boil salted water in a large pot and add the ziti, cooking for about 2 minutes less than the package says. You want it to still have a little resistance when you bite it; it'll finish cooking in the oven.

Build the tomato sauce:

Heat olive oil in a saucepan and sauté the chopped onion until it's soft and turning golden at the edges, about 4 minutes. Add the minced garlic and let it become fragrant for just a minute—don't let it brown or it'll taste bitter.

Simmer and season:

Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and sugar. Let it bubble gently for 10–15 minutes until it thickens enough to coat the back of a spoon. Taste it and adjust salt and pepper—this is your chance to make it perfect.

Mix the ricotta layer:

In a bowl, combine the ricotta, egg, Parmesan, and fresh parsley. Season lightly with salt and pepper and stir until everything is evenly distributed. The mixture should be creamy but hold its shape.

Toss pasta with sauce:

In a large bowl, combine the drained pasta with half of the tomato sauce. This coats every piece and prevents dry spots in the finished dish.

Layer like you mean it:

Spread half the sauced pasta into your baking dish in an even layer. Dollop half the ricotta mixture over it and gently spread it out, then sprinkle half the mozzarella. Repeat with the remaining pasta, ricotta, and mozzarella.

Final touches:

Pour the remaining sauce over the top and finish with a generous sprinkle of additional Parmesan. Cover tightly with foil.

Bake covered, then uncover:

Bake for 20 minutes covered, then remove the foil and bake another 10–15 minutes until the top is bubbly and golden brown. The foil keeps it from drying out while the filling heats through.

Rest before serving:

Let it sit for 10 minutes after coming out of the oven. This allows the layers to set slightly so each scoop stays together instead of falling apart on the plate.

Pin it

I made this for my family last Thanksgiving as a side dish, and it became the thing everyone actually talked about—which, in my family, means it earned its permanent place in the rotation. There's something about food that brings people together that has nothing to do with how fancy it is and everything to do with how much care you put into it.

Why This Dish Feels Like a Hug

Baked ziti exists in that perfect space where it's substantial enough to be a complete meal but humble enough to feel unpretentious. It's the kind of food you can make on a Tuesday night, and it somehow still feels special. There's comfort in the layers, warmth in the cheese, and satisfaction in knowing you created something that tastes like it took way more effort than it actually did.

Making It Your Own

The beauty of this recipe is how it welcomes changes without losing its soul. I've made versions with sautéed spinach mixed into the ricotta layer, added browned Italian sausage to the sauce, and even thrown roasted vegetables into the mix. Each version felt completely intentional rather than like I was just adapting because I lacked ingredients. The core structure is so solid that it holds up to whatever creativity you want to bring to it.

Pairing and Serving Suggestions

This dish pairs beautifully with a Chianti or Sangiovese—the wine's acidity cuts through the richness of all that cheese, and the earthiness complements the tomato sauce perfectly. Serve it with a simple green salad dressed with lemon and oil, warm crusty bread, and good company. The leftovers reheat wonderfully, which means you'll actually look forward to eating what's left over.

• Serve directly from the baking dish to make it feel more casual and welcoming.
• If reheating, cover with foil and warm at 160°C for about 15 minutes so it doesn't dry out.
• Fresh grated Parmesan and a crack of black pepper at the table let people customize their own bowls.

Pin it

This is the kind of recipe that proves you don't need complicated techniques or exotic ingredients to create something memorable. Make it, feed people, and watch it become the dish they ask you to bring to every gathering.

Recipe FAQs

→ What type of pasta works best?

Ziti or penne pasta are ideal for holding the sauce and cheese layers well during baking.

→ Can I prepare this in advance?

Yes, assemble the layers ahead and refrigerate. Bake it fresh before serving for best results.

→ How can I get a bubbly golden top?

Bake covered at first to cook through, then uncover for the last 10–15 minutes to brown the cheese beautifully.

→ What cheese substitutes can I use?

Cottage cheese may replace ricotta, though the texture will be slightly different. Always use fresh shredded mozzarella and Parmesan for best flavor.

→ Can this dish be made vegetarian?

Yes, simply omit any meat additions and check cheese labels for vegetarian-friendly rennet.

→ What wine pairs well with this dish?

Red wines such as Chianti or Sangiovese complement the tomato-based sauce and creamy cheeses nicely.