Baked Ziti Pasta Casserole

The first time I made baked ziti, I was hosting a Tuesday night dinner for friends who just needed comfort. My tiny apartment kitchen smelled incredible as the sauce simmered, and we ended up eating straight from the baking dish while standing around the counter, laughing and stealing extra cheesy bits from the corners.

I made this for my sister after she had a rough week at work, and she sat at my kitchen table, slowly working through her portion, until she finally looked up and said this was exactly what she needed. Sometimes food just knows how to fix things.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges catch sauce beautifully, and ziti holds up better than spaghetti in a baked dish
• 2 tbsp olive oil: Creates the foundation for building deep flavor in your sauce
• 1 medium onion, finely chopped: Saute until completely soft to avoid any raw onion bites in your finished dish
• 3 garlic cloves, minced: Fresh is non negotiable here, garlic powder cannot replicate the aromatic depth
• 800 g (28 oz) canned crushed tomatoes: San Marzano varieties bring natural sweetness that balances the acidity
• 2 tbsp tomato paste: This concentrate creates body and richness without requiring hours of simmering
• 1 tsp dried oregano: Rub between your fingers before adding to release the essential oils
• 1 tsp dried basil: Pair with oregano for that classic Italian American flavor profile
• 1/2 tsp red pepper flakes: Optional, but a subtle warmth cuts through the rich cheese layers
• 1 tsp sugar: Just enough to balance the natural acidity of canned tomatoes
• Salt and black pepper: Season your sauce generously, under seasoning is the most common mistake
• 425 g (15 oz) ricotta cheese: Whole milk creates the creamiest layer, low fat can turn grainy
• 1 large egg: Binds the ricotta mixture so it stays creamy rather than separating
• 60 g (1/2 cup) grated Parmesan cheese: Adds salty depth to the ricotta layer
• 2 tbsp fresh parsley, chopped: Brightens up the rich cheese filling with fresh herbal notes
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture cheese melts better without releasing excess water
• Additional grated Parmesan: A generous final sprinkle creates that irresistible crispy top

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Get your oven ready:

Preheat to 190°C (375°F) and grease a 23x33 cm baking dish with olive oil or butter, paying attention to the corners

Cook the pasta smart:

Boil the ziti in salted water for 2 minutes less than the package says, it will finish cooking in the oven and absorb sauce better

Build your sauce base:

Warm olive oil over medium heat, cook onion about 4 minutes until translucent, then add garlic for just 1 minute until fragrant

Simmer to perfection:

Add crushed tomatoes, tomato paste, herbs, red pepper flakes, sugar, salt and pepper, then let it bubble uncovered for 10 to 15 minutes until it coats a spoon

Whisk up creamy filling:

Combine ricotta, egg, Parmesan, and parsley in a bowl, mix thoroughly, and season with a pinch of salt and pepper

Start the layering:

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

Add the first cheese layer:

Dollop half the ricotta mixture over the pasta and spread gently, then sprinkle with half the mozzarella

Repeat the layers:

Add remaining pasta, remaining ricotta, remaining mozzarella, then pour the rest of the sauce over everything and top with extra Parmesan

Bake until bubbly:

Cover tightly with foil and bake 20 minutes, then remove foil and bake 10 to 15 minutes more until cheese is golden and sauce bubbles up the sides

Patience pays off:

Let it rest 10 minutes before serving, this waiting period helps the layers set and makes serving much cleaner

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This recipe became my go to for new parents, grieving neighbors, and anyone who needs a meal they can heat up without thinking. Something about bubbling cheese and tomato sauce says someone cares about you.

Make It Your Own

Brown 450 g of Italian sausage before adding the onion for a meat version that feels even more substantial. The rendered fat adds incredible depth to the sauce.

Freezing Instructions

Assemble everything through step 8, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Garlic bread is non negotiable in my house, we use it to scoop up every last bit of sauce.

• Let it rest longer than you think you should, the difference between slicing immediately versus waiting is remarkable
• The center should be very hot but not volcanically active when you cut into it
• Leftovers reheat covered at 180°C for about 20 minutes and taste somehow even better

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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There is something deeply satisfying about pulling that golden brown dish from the oven and watching everyone lean in a little closer at the table.

Common Questions

→ Can I make baked ziti ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Increase baking time by 10-15 minutes if baking directly from the refrigerator.

→ What pasta works best for this dish?

Ziti is traditional, but penne, rigatoni, or most short tube-shaped pasta catch the sauce and cheese mixture beautifully.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta 2 minutes less than package instructions since it continues cooking in the oven. This maintains a pleasant al dente texture.

→ Can I freeze baked ziti?

Absolutely. Wrap the cooled, assembled dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ What's the best way to reheat leftovers?

Cover individual portions with microwave-safe wrap or reheat the entire dish at 160°C (325°F) covered with foil until heated through, about 20 minutes.

→ Can I add meat to this preparation?

Brown Italian sausage or ground beef and mix it into the tomato sauce before layering. This adds protein and depth of flavor.