Baked Ziti
Tender ziti noodles tossed in a rich, garlicky tomato sauce, layered with creamy ricotta and gooey mozzarella, then baked until bubbly and golden. This Italian-American comfort classic comes together in one casserole and fills the kitchen with an irresistible aroma.
For 6 servings
- prep · ~15 min
Get all ingredients ready.
1.Blanch tomatoes in boiling water for 30 seconds, shock in ice water, peel and blend into a smooth puree. Set aside.2.Finely chop the onion, mince the garlic, shred the mozzarella, grate the parmesan, and beat the egg lightly.3.Bring a large pot of water with 1 tablespoon salt to a rolling boil. - boil · ~10 min
Cook the ziti until just al dente.
Drop the ziti into the boiling salted water and cook 1 minute less than the package directs. Drain well in a colander, rinse briefly with cool water to stop cooking, and set aside.
TIPUndercook slightly — the pasta continues to absorb liquid during baking. Mushy ziti ruins the dish. - saute · ~20 min
Build the meat sauce.
1.Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened (4-5 min).2.Add minced garlic and sauté until fragrant (30 sec).3.Add ground beef, breaking it up with a wooden spoon. Cook until browned and no pink remains (6-7 min).4.Stir in dried oregano, dried basil, red chili flakes, black pepper, and salt.5.Pour in the fresh tomato puree. Bring to a gentle boil, then reduce heat and let simmer.TIPDon't rush the onion — let it soften fully before adding garlic to avoid burning. - simmer · ~20 min
Simmer the sauce until thickened.
Let the sauce bubble gently over low heat for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld. Remove from heat and let cool for 5 minutes.
TIPThe sauce should coat the back of a spoon. If it's too thin, simmer a few minutes longer uncovered. - mix · ~2 min
Make the ricotta filling.
In a mixing bowl, combine the ricotta cheese, half the shredded mozzarella, the beaten egg, and half the grated parmesan. Stir until smooth and well incorporated.
TIPDrain the ricotta if it's wet — excess water makes the casserole soupy. - assemble · ~8 min
Layer the ziti in the baking dish.
1.Preheat the oven to 375°F (190°C).2.Toss the drained ziti with the cooled meat sauce until evenly coated.3.Spread half the sauced ziti in an even layer in the baking dish.4.Dollop all the ricotta mixture over the pasta layer and spread gently.5.Top with the remaining sauced ziti.6.Scatter the rest of the mozzarella and parmesan over the top.TIPUse a spatula to gently spread the ricotta — it doesn't need to be perfect. The dollops create pockets of creamy cheese. - bake · ~35 min
Bake covered, then uncovered until golden.
1.Cover the dish tightly with aluminum foil and bake on the middle rack for 20 minutes.2.Remove the foil and continue baking until the cheese is melted, bubbly, and lightly golden on top (10-15 minutes more).TIPFor a deep golden crust, switch the oven to broil for the last 1-2 minutes — watch carefully so it doesn't burn. - rest · ~10 min
Rest the baked ziti before serving.
Remove the dish from the oven and let it rest on a wire rack for 10 minutes. This helps the casserole set so the layers hold together when sliced.
TIPSkipping the rest is the number one cause of soupy ziti — be patient. - garnish · ~1 min
Scatter fresh parsley over the top and serve hot.
Sprinkle the chopped fresh parsley over the golden, bubbling casserole. Spoon generous servings onto plates while hot and gooey.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Undercook the ziti by 1 minute past al dente—it will absorb sauce and finish cooking in the oven without turning mushy.
- 2For the richest flavor, use whole-milk mozzarella and full-fat ricotta; low-fat versions turn rubbery and watery when baked.
- 3Drain the ricotta in a fine-mesh sieve for 15 minutes if it looks watery—excess moisture makes the casserole soupy.
- 4Let the baked ziti rest for 10 minutes before cutting; this allows the sauce to thicken and the layers to set cleanly.
- 5For a golden, bubbly cheese crown, uncover for the last 10 minutes of baking, then broil 1–2 minutes watching closely.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon more red chili flakes to the sauce and mix 1/4 teaspoon cayenne into the ricotta. Perfect for those who love heat.
vegetarianVegetarian
Omit the ground beef and add 300g of sautéed mushrooms and chopped spinach for a hearty, meat-free version.
high proteinHigh-protein
Replace half the ziti with chickpea or lentil pasta and use lean ground turkey instead of beef—boosts protein while keeping the dish satisfying.
gluten freeGluten-free
Substitute gluten-free ziti (rice or corn blend) and ensure all dried herbs are certified GF. Cook the pasta 2 minutes less than directed to prevent mushiness.
Why this is on our healthy list.
Rich in Calcium
Ricotta, mozzarella, and parmesan provide a generous amount of calcium, supporting strong bones and teeth.
Good Source of Protein
Lean ground beef and the three-cheese blend deliver high-quality protein, which helps build and repair muscles.
Contains Lycopene
Fresh tomato puree is rich in lycopene, a powerful antioxidant that is better absorbed when cooked with a little oil.
Frequently asked questions
Yes, but choose a good-quality crushed or passata with no added sugar. You'll need about 3 cups and may want to simmer it to thicken slightly for the best texture.
