Baked Ziti Italian Casserole (Print version)

Ziti pasta layered with tomato sauce, ricotta, and mozzarella baked until golden and bubbling.

# What You Need:

→ Pasta

01 - 1 lb ziti or penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional)
10 - 1 tsp sugar
11 - Salt and black pepper, to taste

→ Cheese Mixture

12 - 15 oz ricotta cheese
13 - 1 large egg
14 - 1/2 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)

→ Assembly

16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan cheese, for topping

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish.
02 - Boil ziti in salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook for 1 minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, sugar, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until thickened.
05 - Combine ricotta, egg, Parmesan, and parsley in a bowl. Season with salt and pepper, mixing thoroughly.
06 - Toss drained pasta with half of the tomato sauce in a large bowl.
07 - Spread half the pasta mixture in the baking dish. Dollop and spread half the ricotta mixture over the pasta. Sprinkle half the mozzarella cheese on top.
08 - Repeat layering with remaining pasta, ricotta mixture, and mozzarella. Pour remaining sauce over and finish with extra grated Parmesan.
09 - Cover with foil and bake for 20 minutes in the preheated oven.
10 - Remove foil and bake for an additional 10 to 15 minutes until bubbly and golden brown.
11 - Let the casserole rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It comes together faster than delivery, with most of the active work done before the oven even heats up.
  • There's something deeply satisfying about layering pasta, ricotta, and sauce—it feels like you're building something substantial.
  • Leftovers taste even better the next day, making it the ultimate meal-prep friendly dinner.
02 -
  • Cook your pasta slightly underdone—it will continue to absorb moisture and soften while baking, and you don't want it turning to mush.
  • Don't skip letting it rest for those final 10 minutes; the layers need that time to set so they don't slide all over the plate.
  • Mix your ricotta with an egg to bind it; without it, the filling turns grainy and separates from the pasta.
03 -
  • Keep an extra handful of mozzarella separate—sprinkle it on top in the last few minutes if you want an extra cheesy, crispy finish.
  • If your tomato sauce tastes too acidic, stir in another small pinch of sugar and let it simmer for 2 more minutes; acid is what people notice and complain about most.
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