Baked Ziti Italian Pasta

My neighbor Maria knocked on my door one Sunday holding a foil-covered dish that smelled like heaven. She said her oven had died mid-bake and needed mine for twenty minutes. When she came back to collect it, the cheese was golden and crackling at the edges. She scooped me a corner piece right there in my kitchen, and I understood why her family gathered around her table every week. That bubbling, cheesy, saucy bite changed everything.

I made this for my parents anniversary once, doubling the recipe and baking it in two pans. My dad, who usually just nods politely at dinner, went back for thirds. My mom leaned over and whispered that I should make it every year. Now its become our unofficial tradition, the dish that shows up when we want to say something without saying it out loud.

Ingredients

• Ziti or penne pasta: Use ziti if you can find it, the tubular shape holds onto sauce and cheese like its designed for this exact purpose, but penne works beautifully too.
• Olive oil: A good glug of this starts the sauce with a silky base and keeps the onions from sticking or burning.
• Onion: Finely chopped so it melts into the sauce, adding sweetness without chunks that picky eaters might push aside.
• Garlic cloves: Fresh is best here, it blooms in the oil and fills your kitchen with that unmistakable smell that means dinners almost ready.
• Canned crushed tomatoes: The backbone of the sauce, choose a brand you trust because the flavor comes through loud and clear.
• Tomato paste: This thickens and deepens the sauce, giving it a rich, almost caramelized edge.
• Dried oregano and basil: Classic Italian herbs that make the sauce taste like it simmered all day, even if it only took fifteen minutes.
• Red pepper flakes: Optional but wonderful, they add a gentle warmth that sneaks up on you in the best way.
• Sugar: Just a teaspoon cuts the acidity of the tomatoes and balances everything out.
• Ricotta cheese: Creamy, mild, and when mixed with egg it holds together in soft, luscious pockets between the pasta.
• Egg: Binds the ricotta mixture so it doesnt turn runny or watery in the oven.
• Parmesan cheese: Nutty and salty, it sharpens the ricotta and makes the top layer crisp and golden.
• Fresh parsley: Adds a pop of color and a hint of freshness that cuts through all the richness.
• Mozzarella cheese: The star of the show, it melts into gooey strings and bubbles up into crispy edges.

Instructions

Get the oven ready:

Preheat to 190°C (375°F) and grease your baking dish with a little butter or oil. This keeps everything from sticking and makes cleanup easier later.

Cook the pasta:

Boil the ziti in salty water until just shy of tender, about two minutes less than the box says. It finishes cooking in the oven, so you dont want it mushy now.

Build the sauce:

Warm olive oil in a saucepan, soften the onion until it smells sweet, then stir in garlic for a minute. Add tomatoes, paste, herbs, pepper flakes, sugar, salt, and pepper, then let it bubble gently until it thickens and tastes like home.

Mix the ricotta filling:

Combine ricotta, egg, Parmesan, and parsley in a bowl, stirring until smooth and creamy. Season with a pinch of salt and pepper so it doesnt taste flat.

Toss the pasta:

In a big bowl, mix the drained ziti with half the sauce. This coats every piece and keeps the layers from drying out.

Layer the dish:

Spread half the sauced pasta in the baking dish, dollop and spread half the ricotta mixture over it, then scatter half the mozzarella. Repeat with the rest of the pasta, ricotta, and mozzarella, then pour any leftover sauce on top and finish with extra Parmesan.

Bake covered:

Cover with foil and bake for twenty minutes so the cheese melts and everything heats through. The foil traps steam and keeps the top from browning too fast.

Finish uncovered:

Pull off the foil and bake another ten to fifteen minutes until the cheese bubbles and turns golden at the edges. This is when it gets irresistible.

Rest before serving:

Let it sit for ten minutes after you pull it from the oven. The layers settle and youll get clean slices instead of a saucy landslide.

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The first time I brought this to a potluck, someone asked if I could teach a class. I laughed because its one of the easiest things I make, but watching people go quiet while they ate made me realize comfort food doesnt have to be complicated. Sometimes the simplest recipes are the ones people remember.

Making It Your Own

Brown some Italian sausage and crumble it into the sauce if you want a meaty version that feels heartier. Swap cottage cheese for ricotta if thats what you have, it works surprisingly well and tastes almost identical once its baked. Stir in sautéed spinach or roasted zucchini between the layers for extra vegetables without changing the soul of the dish.

Storing and Reheating

Leftovers keep in the fridge for up to four days, covered tightly so they dont dry out. Reheat individual portions in the microwave or warm the whole dish in a low oven until the cheese melts again. I actually love eating it cold straight from the container, the flavors settle and the cheese gets firm and satisfying.

What to Serve Alongside

A simple green salad with lemon vinaigrette cuts through the richness and makes the meal feel balanced. Garlic bread is classic for a reason, perfect for soaking up any sauce left on your plate. If youre feeling fancy, pour a glass of Chianti or Sangiovese and pretend youre at a tiny trattoria in Rome.

• Dont skip the resting time, it really does make slicing easier and neater.
• You can assemble the whole dish in the morning, cover it, and refrigerate until dinner.
• Freeze individual portions wrapped in foil for nights when cooking feels impossible.

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This is the kind of recipe you make when you want to feed people you care about without fussing too much. It never fails to bring everyone to the table, and thats the whole point.

Recipe FAQs

→ Can I use penne instead of ziti?

Yes, penne works well as a substitute since its shape holds sauce similarly to ziti.

→ How do I prevent the pasta from becoming mushy?

Cook pasta until just al dente, slightly undercooking it so it finishes cooking during baking without becoming soggy.

→ What cheeses are best for layering in this dish?

Ricotta provides creaminess, mozzarella melts smoothly creating a gooey topping, and Parmesan adds a sharp, savory bite.

→ Can I prepare this casserole ahead of time?

Yes, assemble the layers and refrigerate before baking. Extend baking time slightly if cooking from cold.

→ What can I add for extra flavor?

Adding sautéed spinach, roasted vegetables, or Italian sausage enriches flavor and texture.