Baked Ziti Pasta Casserole

There's something about a baking dish full of bubbling ziti that stops everyone in their tracks. My neighbor Sarah once showed up unannounced on a Friday night when I had this in the oven, and the smell alone convinced her to stay for dinner. It's the kind of dish that makes your kitchen feel like the warmest place in the world, even on a cold evening. Baked ziti is pure comfort—no fuss, no pretense, just layers of pasta, creamy cheese, and sauce that somehow tastes better when it's all bound together and baked golden.

I learned to make this properly during a chaotic weeknight when my sister-in-law called saying she was bringing her new boyfriend over for dinner with zero notice. I threw this together in a panic, and watching him go back for seconds while barely looking up from his plate told me I'd nailed it. That's when I realized baked ziti isn't just food—it's a permission slip to relax because the oven does the real work.

Ingredients

• 450g ziti or penne pasta: The shape matters more than you'd think—penne holds sauce beautifully in its tubes, and ziti's straight edge layers cleanly, so pick whichever calls to you.
• 2 tbsp olive oil: Good quality makes the aromatics sing, but don't waste your finest bottle here.
• 1 medium onion, finely chopped: The foundation of everything; take a minute to chop it small so it melts into the sauce.
• 3 garlic cloves, minced: More than you think you need is usually right, especially if you love garlic like I do.
• 800g canned crushed tomatoes: San Marzano if your budget allows, but any quality crushed tomato works beautifully.
• 2 tbsp tomato paste: This concentrates all the tomatoey richness and deepens the sauce's flavor in a way fresh tomatoes can't.
• 1 tsp dried oregano and 1 tsp dried basil: Dried herbs work here because they bloom in the simmering sauce—fresh would taste like hay.
• 1/2 tsp red pepper flakes: Optional, but a whisper of heat wakes up all the other flavors without making anyone uncomfortable.
• 1 tsp sugar: A pinch tames acidic canned tomatoes and helps everything feel more balanced.
• Salt and black pepper: Taste as you go; this is where seasoning makes all the difference between flat and sublime.
• 425g ricotta cheese: Room temperature if possible, which makes it spread more easily and blend more smoothly.
• 1 large egg: Binds everything together and gives the ricotta layer a slight set so it doesn't collapse.
• 60g grated Parmesan cheese: The nutty, salty backbone that prevents the dish from feeling one-note.
• 2 tbsp fresh parsley: Or 1 tbsp dried—this adds a brightness that cuts through all the richness.
• 250g shredded mozzarella cheese: Low-moisture is key here so you don't end up with a watery casserole; full-fat melts better than part-skim.
• Additional Parmesan for topping: This gets golden and crispy and becomes the best part of the bite.

Instructions

Heat your oven and prep your stage:

Set your oven to 190°C (375°F) and grease a 23x33 cm baking dish thoroughly—this isn't the time to skimp on butter or oil. Having everything ready before you start cooking means you won't be scrambling later.

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook your ziti about 2 minutes under the package time so it stays al dente. It'll continue cooking in the oven, and nothing's worse than mushy pasta baked into a casserole.

Build your sauce base:

While the pasta cooks, heat your olive oil and sauté the onion gently until it's soft and turning golden, around 4 minutes. Add the garlic and let it warm for just a minute—you want it fragrant, not brown.

Simmer everything into harmony:

Stir in your tomatoes, tomato paste, oregano, basil, pepper flakes, and sugar, then let it bubble away gently for 10 to 15 minutes until it thickens. Taste it and season with salt and pepper until it tastes like comfort in a spoon.

Mix your ricotta filling:

In a bowl, combine the ricotta, egg, Parmesan, and parsley, stirring until it's creamy and well combined. A pinch of salt and pepper brings everything into focus.

Toss the pasta:

Drain your pasta and toss it gently with half of your sauce in a large bowl so every strand gets coated. This way, nothing's dry and nothing's too saucy.

Layer one:

Spread half your saucy pasta mixture across the bottom of your baking dish, then dollop and gently spread half your ricotta mixture over it. Top with half your mozzarella, creating an even blanket of cheese.

Layer two:

Add the remaining pasta, then the remaining ricotta, then the remaining mozzarella. Pour what's left of the sauce over the top and finish with a generous handful of extra Parmesan.

Bake covered then uncover:

Cover your dish with foil and bake for 20 minutes so the heat gentles through everything. Remove the foil and bake another 10 to 15 minutes until the top is bubbling and golden and you can't wait another second to eat it.

Let it rest:

Pull it out and let it sit for 10 minutes—this lets everything set slightly so it doesn't collapse into a puddle when you serve it. Your patience here pays off.

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One Sunday my daughter helped me assemble this, and she got serious about layering, insisting each layer had to be even and fair. When it came out of the oven and we cut into it, seeing those perfect layers we'd made together made the whole meal taste different. That's when I knew this dish wasn't just about feeding people—it was about the small moments that happen in the kitchen while you're building something together.

When You Want to Make It Hearty

Brown about 450g of Italian sausage in a skillet, breaking it into small pieces as it cooks, then stir it into your sauce after it's simmered for a few minutes. The meat adds a savory depth and makes this feel like a full celebration on a plate. If you're using sausage, you might want to go easy on the salt since sausage already brings it.

Swaps and Adaptations That Work

Cottage cheese works beautifully in place of ricotta if that's what you have—it's slightly tangier but just as creamy, and honestly, some people prefer it. Sautéed spinach stirred into the ricotta mixture adds color and nutrition without changing the dish's essential comfort. Roasted zucchini, mushrooms, or even diced bell peppers layered between the cheese and pasta turn this vegetarian-friendly dish into something even more vegetable-forward.

Serving and Storage Secrets

This dish is as good cold from the fridge as it is hot from the oven, which makes it perfect for leftovers the next day. A glass of Chianti or Sangiovese alongside it feels fancy but tastes right, and a simple green salad cuts through the richness beautifully. You can assemble this completely the night before, cover it, refrigerate it, and bake it the next day—just add 5 to 10 minutes to your baking time since it'll start cold.

• Store leftovers in an airtight container and they'll keep for 3 to 4 days.
• This freezes beautifully before baking—just thaw it overnight in the fridge before baking.
• Reheat gently in a 160°C oven covered with foil so it warms through without drying out.

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Baked ziti is proof that the simplest ideas, when executed with care and good ingredients, become the meals people remember. Make it, feed people, and watch how it brings everyone back to the table.

Recipe FAQ

→ What pasta type works best for baked ziti?

Ziti pasta is traditional, but penne can be used as a similar alternative. Both hold sauce well and bake evenly.

→ How do I prevent the pasta from overcooking before baking?

Cook the pasta just until al dente, about 2 minutes less than package instructions, then drain to avoid mushiness.

→ Can I prepare the dish in advance?

Yes, assemble the casserole and refrigerate before baking. Add extra baking time if chilling before cooking.

→ What can I substitute for ricotta cheese?

Cottage cheese is a common substitute and provides a similar creamy texture with a slightly different flavor.

→ How can I make the sauce spicier?

Add red pepper flakes during the sauce simmering step to introduce a mild heat that complements the tomato base.