Baked Ziti Italian Pasta Casserole

The first time I made baked ziti was during a snowstorm when my roommate and I were stuck inside for three days straight. We had random pantry ingredients and a craving for something that felt like a hug in food form. That slightly experimental version had too much garlic and not enough cheese, but the smell of tomato sauce bubbling away made our tiny apartment feel like home. Now its my go-to for feeding a crowd or just having leftovers for days.

I brought this to a potluck last summer and watched three different people ask for the recipe before even taking their first bite. Theres something about pulling a bubbling golden brown casserole out of the oven that makes people gather around the kitchen like moths to a flame. My friend Sarah still texts me every time she makes it which is basically once a month at this point.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges on penne hold sauce beautifully but ziti is traditional for a reason
• 2 tbsp olive oil: Creates the foundation for your sauce and adds that fruity base note
• 1 medium onion, finely chopped: Takes about 4 minutes to soften and releases natural sweetness
• 3 garlic cloves, minced: Cook for just one minute so it does not burn and turn bitter
• 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes will give you the best flavor but any quality brand works
• 2 tbsp tomato paste: Concentrates the tomato flavor and helps the sauce cling to the pasta
• 1 tsp dried oregano: Dried herbs work better than fresh in long cooked sauces
• 1 tsp dried basil: Adds that classic Italian background note
• 1/2 tsp red pepper flakes: Optional but gives a gentle warmth that balances the richness
• 1 tsp sugar: Cuts the acidity of canned tomatoes and helps round out the sauce
• Salt and black pepper, to taste: Season gradually and taste as you go
• 425 g (15 oz) ricotta cheese: Whole milk ricotta gives the best creamy texture
• 1 large egg: Binds the ricotta mixture so it does not separate during baking
• 60 g (1/2 cup) grated Parmesan cheese: Adds a salty umami punch to the cheese layer
• 2 tbsp fresh parsley, chopped: Or use 1 tbsp dried parsley in a pinch
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella melts better than fresh for this dish
• Additional grated Parmesan: For that golden salty crust on top

Instructions

Get your oven ready:

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

Cook the pasta smart:

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

Build your sauce base:

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

Simmer the sauce:

Add crushed tomatoes tomato paste oregano basil red pepper flakes sugar salt and pepper then cook uncovered for 10 to 15 minutes until thickened.

Make the creamy filling:

Whisk together ricotta egg Parmesan and parsley with a pinch of salt and pepper until smooth.

Coat the pasta:

Toss the drained pasta with half the tomato sauce in a large bowl so every piece gets covered.

Start layering:

Spread half the pasta in the dish then dollop half the ricotta mixture over it and sprinkle with half the mozzarella.

Repeat the layers:

Add the remaining pasta ricotta and mozzarella then pour the rest of the sauce over everything.

Bake covered first:

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

Get that golden top:

Remove foil and bake another 10 to 15 minutes until the cheese is bubbling and golden brown.

Patience pays off:

Let it rest for 10 minutes before serving so the cheese sets and cutting is easier.

Save

This was the first proper meal I cooked for my now husband back when we were dating. He took one bite and literally stopped talking for a full minute which I later learned is his highest compliment. Now whenever we have friends over for dinner someone inevitably asks if were having that pasta.

Make It Ahead

You can assemble the entire dish up to 24 hours in advance and keep it covered in the refrigerator. Add about 10 minutes to the covered baking time if cooking straight from the cold.

Freezing Instructions

Wrap the unbaked casserole tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or add 20 minutes to the cooking time.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Crusty garlic bread is non negotiable in my house and soaks up any extra sauce on the plate.

• Chianti or Sangiovese wines pair beautifully with the tomato sauce
• Red pepper flakes on the table let heat lovers customize their portion
• Extra Parmesan should always be within reach

Save

Theres something deeply satisfying about a dish that feeds people so well and makes your whole house smell amazing. Hope this becomes a staple in your kitchen too.

Recipe FAQs

→ What type of pasta works best for baked ziti?

Ziti pasta is traditional, but penne, rigatoni, or most tubular shapes work excellently. The ridges and hollow centers capture sauce and cheese beautifully.

→ Can I prepare baked ziti ahead of time?

Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the covered baking time.

→ Why do I need to cook the pasta less than package instructions?

The pasta continues cooking in the oven as it bakes with the sauce. Removing it 2 minutes early prevents mushy texture and ensures perfect al dente results.

→ How do I prevent the ricotta from becoming watery?

Use whole-milk ricotta and drain any excess liquid before mixing. The egg in the ricotta mixture helps bind everything together during baking.

→ What can I add to make it more substantial?

Browned Italian sausage, ground beef, or sautéed vegetables like spinach, mushrooms, or bell peppers make excellent additions to the sauce or layers.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover the entire dish with foil and warm in a 350°F oven.