Baked Ziti Recipe

Overview

This baked ziti recipe makes a generous 9-by-13-inch casserole with tender pasta, browned Italian sausage, marinara sauce, creamy ricotta, and a golden layer of melted cheese. The pasta is cooked slightly under al dente first so it finishes tender without becoming soft or mushy in the oven.

Assemble the casserole while the sauce is warm, then let it rest after baking. The short rest helps the layers settle, so each serving holds together while the cheese remains stretchy and the edges stay richly browned.

Ingredients

• 1 pound dried ziti or penne
• 1 tablespoon olive oil
• 1 pound mild or hot Italian sausage, casings removed
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 jars (24 ounces each) marinara sauce, or 6 cups homemade marinara
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper
• 15 ounces whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan cheese, divided
• 3 cups shredded low-moisture mozzarella, divided
• 2 tablespoons chopped fresh parsley or basil, optional

How to make it

1. Heat the oven and prepare the dish. Heat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with olive oil or nonstick spray. Put a large pot of water on to boil.

2. Brown the sausage. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and cook for 5 to 7 minutes, breaking it into small pieces, until no pink remains and the edges are browned. If there is more than a tablespoon of rendered fat, spoon off the excess.

3. Build the sauce. Add the chopped onion to the sausage and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the marinara, Italian seasoning, salt, and pepper. Reduce the heat to medium-low and simmer for 8 to 10 minutes. The sauce should be hot and slightly thickened, not dry.

4. Cook the pasta just short of done. Salt the boiling water generously, add the ziti, and cook according to the package directions, stopping 2 minutes before the shortest suggested cooking time. The pasta should be flexible but still have a firm, chalky center when bitten. Drain well; do not rinse.

5. Mix the ricotta filling. In a medium bowl, stir together the ricotta, egg, 1/4 cup Parmesan, and a pinch of black pepper until smooth. The egg helps the ricotta set into the baked layers rather than staying loose.

6. Combine the pasta and sauce. Add the drained pasta to the warm sausage sauce and stir gently until every piece is coated. If the mixture looks dry, loosen it with 1/4 cup water before layering.

7. Layer the casserole. Spread about one-third of the sauced pasta in the prepared dish. Spoon half of the ricotta mixture over it in small dollops, then sprinkle with 1 cup mozzarella. Add another one-third of the pasta, followed by the remaining ricotta and another 1 cup mozzarella. Finish with the last of the pasta, then sprinkle evenly with the remaining 1 cup mozzarella and 1/4 cup Parmesan.

8. Bake covered, then uncovered. Cover the dish tightly with foil, keeping the foil from touching the cheese if possible. Bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the sauce is bubbling around the edges and the cheese is fully melted with browned spots. For a deeper golden top, broil for 1 to 2 minutes, watching closely.

9. Rest and serve. Let the baked ziti rest for 10 to 15 minutes. The center should be hot and set enough to scoop, while the edges remain saucy. Scatter with parsley or basil and serve warm.

Expert tips

• Do not overcook the pasta. It continues cooking in the sauce and oven. Fully tender pasta before baking often produces a soft casserole.
• Use low-moisture mozzarella. It melts evenly and gives the top better color than very wet fresh mozzarella. If using fresh mozzarella, pat it dry and use no more than 8 ounces.
• For meatless baked ziti, omit the sausage and sauté the onion in 1 tablespoon olive oil. You can add 5 ounces of chopped baby spinach to the hot sauce and cook until wilted.
• For a creamier filling, replace up to 4 ounces of the ricotta with softened cream cheese. Do not replace all the ricotta, or the layers may become heavy.
• If the casserole looks dry before baking, stir 1/2 cup extra marinara into the pasta. Different pasta shapes and brands absorb sauce at different rates.
• If the top browns too quickly, loosely cover it with foil for the remainder of baking. If the center is still cool, continue baking covered in 10-minute increments.

Serving and storage

Serve baked ziti with a crisp green vegetable such as lemon garlic green beans or a simple salad. It also pairs well with garlic bread for catching the extra sauce.

Cool leftovers promptly and refrigerate them in a covered container within 2 hours. They keep for up to 4 days in the refrigerator. Reheat individual portions in the microwave until steaming hot, or cover a larger portion with foil and warm it at 350°F until heated through. You can assemble the unbaked casserole up to 24 hours ahead; cover and refrigerate it, then let it sit at room temperature for about 20 minutes while the oven heats and add roughly 10 minutes to the covered baking time.

Frequently asked questions

Can I make baked ziti ahead of time?

Yes. Assemble it, cover it tightly, and refrigerate it for up to 24 hours before baking. Because the casserole starts cold, add about 10 minutes to the covered portion of baking time and check that the center is hot before serving.

Why is my baked ziti watery?

The most common causes are watery sauce, wet fresh mozzarella, or pasta that was not drained thoroughly. Simmer loose sauce for a few extra minutes, drain pasta well, and pat fresh mozzarella dry before layering.

Can I freeze baked ziti?

Yes. Assemble the casserole in a freezer-safe dish without baking, cool any cooked ingredients first, wrap it tightly, and freeze for up to 2 months for best quality. Thaw it in the refrigerator overnight, then bake covered until hot before uncovering to brown the cheese.

Can I use penne instead of ziti?

Yes. Penne, rigatoni, and most similar tube-shaped pastas work well. Cook whichever pasta you use about 2 minutes short of its package timing so it finishes cooking in the casserole.

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