Description
This classic Baked Ziti recipe features al dente pasta baked with a rich tomato sauce, creamy ricotta, and melted mozzarella cheese, making it a comforting and satisfying Italian-American casserole perfect for family dinners or gatherings.
Ingredients
Pasta
- 1 pound dry ziti pasta
Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 teaspoons sugar (optional, to balance acidity)
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Topping
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook until just al dente, about 8-10 minutes. Drain the pasta and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Add the crushed tomatoes, tomato sauce, dried basil, oregano, red pepper flakes if using, salt, pepper, and sugar. Simmer the sauce over low heat for 15-20 minutes to meld the flavors, stirring occasionally.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, egg, grated Parmesan, parsley, salt, and pepper. Mix well until smooth and set aside.
- Assemble the Baked Ziti: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta with the tomato sauce until evenly coated. Spread half of the pasta mixture into a greased 9×13-inch baking dish. Dollop half of the ricotta cheese mixture over the pasta and gently spread it out. Sprinkle with 1 cup of mozzarella cheese. Repeat layering with the remaining pasta, ricotta mixture, and mozzarella. Finish by sprinkling the top with the remaining 1/4 cup Parmesan cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top.
- Rest and Serve: Allow the baked ziti to rest for 10 minutes before serving to let it set and enhance flavor melding. Garnish with additional fresh parsley if desired and serve warm.
Notes
- For a meatier version, browned ground beef or Italian sausage can be added to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Use fresh mozzarella in place of shredded for a creamier texture.
- Gluten-free pasta can be substituted to make this recipe gluten-free.
- To add more veggies, consider mixing in sautéed mushrooms, spinach, or bell peppers with the sauce.
