Baked Ziti Italian Style

There's something about the smell of tomato sauce simmering on the stove that instantly transports me back to Sunday afternoons at my neighbor's kitchen. She'd invite me over with just a text—"Come hungry"—and somehow she'd always have ziti waiting. I didn't understand then why she'd spend an hour layering pasta and cheese when she could serve something faster, but the moment I tasted that first warm, creamy forkful, everything clicked. Now I make this baked ziti whenever I want to feel that same kind of comfort, the kind that comes from knowing exactly what you're about to eat and loving it anyway.

I made this for my roommate the week after she got back from a terrible work trip, and she actually got quiet while eating it—the good kind of quiet. She came back to the kitchen three times that evening for more, and I realized that baked ziti is one of those dishes that says everything without needing words. It's been her go-to request ever since, and honestly, mine too.

Ingredients

• 500 g ziti pasta: Stop cooking it when it's still got a tiny bit of resistance—it'll finish cooking in the oven and stay tender instead of turning to mush.
• 2 tbsp olive oil: Use something you actually like tasting, because it matters in the soffritto more than you'd think.
• 1 medium onion, finely chopped: Finely chopped means the onion dissolves into the sauce rather than announcing itself in every bite.
• 3 garlic cloves, minced: Don't skip the full amount—garlic is what makes people ask for the recipe.
• 800 g crushed tomatoes: Canned is fine and often better than fresh; it's already cooked down and seasoned by time.
• 2 tbsp tomato paste: This is the secret that makes people think you simmered sauce for hours.
• 1½ tsp dried oregano and 1 tsp dried basil: Dried herbs are stronger than fresh, so this ratio actually works; fresh would get lost in the bake.
• ½ tsp red pepper flakes: Optional but worth it—heat cuts through richness and makes everything taste sharper.
• 400 g ricotta cheese, 1 large egg, 60 g Parmesan: The egg binds everything so the ricotta layer doesn't separate during baking; the Parmesan adds salt and nuttiness.
• 2 tbsp chopped fresh parsley or basil: Fresh herbs in the ricotta mixture give little bright moments.
• 300 g mozzarella cheese, divided: Split it half and half so you get creamy sauce and crispy-edged cheese on top.

Instructions

Start the sauce:

Heat olive oil in a large skillet over medium heat and sauté your finely chopped onion for about 5 minutes until it turns translucent and soft. Add minced garlic and let it smell amazing for just 1 minute more, stirring so it doesn't brown.

Build the tomato base:

Stir in crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes if you're using it. Season with salt and pepper, then let it bubble gently for 10 to 15 minutes, stirring now and then so nothing sticks.

Cook the pasta:

In a large pot of salted boiling water, cook your ziti until it's just barely al dente—about 2 minutes less than the package says. You want it to still have fight when you bite it because the oven will keep cooking it.

Make the ricotta mixture:

While everything else is going, combine ricotta, egg, Parmesan, and fresh herbs in a medium bowl. Stir until it's smooth and well mixed, with no ricotta lumps.

Layer the first part:

Drain your pasta and toss it with half the tomato sauce and half the mozzarella cheese. Spread this mixture into your greased baking dish in an even layer.

Add the cheese layer:

Dollop the ricotta mixture across the top of the pasta layer and gently spread it with a spatula. You want it to create a creamy barrier between the pasta layers.

Top it off:

Pile the remaining ziti mixture on top, pour the rest of the sauce over everything, and scatter the last of the mozzarella on top so it gets bubbly and golden.

Bake covered, then uncovered:

Cover the dish with foil and bake at 190°C for 20 minutes so everything heats through gently. Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling at the edges.

Rest and serve:

Let the baked ziti sit for 10 minutes before serving—this sounds like a long time but it helps everything set and makes serving cleaner.

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The first time someone I cooked this for said, "This tastes like home," I understood why my neighbor spent so much time on this dish. It's not pretentious or complicated, but it's generous and warm and it makes people feel known. That's the real magic.

Why This Baked Ziti Works

The structure of layered pasta, sauce, and cheese means every bite gets balanced richness—you're never just eating one element alone. The ricotta layer is creamy but not heavy because the egg keeps it light, and the mozzarella on top gets those golden edges that crack when you fork into them. Tomato paste does more work than you'd expect, adding sweetness and depth that makes the whole thing taste like it's been simmering for hours when you've actually been cooking for less than an hour.

Variations Worth Trying

I've made this exact recipe dozens of times, but it's also a canvas. Sauté mushrooms or spinach and layer them in instead of the ricotta for a vegetable version that still feels creamy and indulgent. A handful of cooked Italian sausage mixed into the sauce adds richness without changing the technique. Some nights I add a splash of red wine to the sauce or mix fresh basil into the ricotta instead of parsley.

Serving and Storage Tips

Serve this with garlic bread for people who want to soak up every drop of sauce, and a green salad on the side to cut through the richness. Baked ziti reheats beautifully in a 160°C oven covered with foil for about 15 minutes, and it actually tastes better the next day when flavors have mingled overnight. You can also freeze it before baking for up to three months, then bake it straight from frozen—just add 10 extra minutes to the covered baking time.

• Let leftovers cool completely before covering so condensation doesn't make everything watery.
• If you're doubling the recipe, use two baking dishes instead of stacking it higher in one.
• A small handful of fresh basil scattered on top right before serving brightens everything up.

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Baked ziti is one of those dishes that proves you don't need fancy ingredients or complicated techniques to make something that sticks with people. Make it for someone who needs comfort, and watch what happens.

Recipe Help & Support

→ How do I prevent the pasta from becoming mushy?

Cook the ziti until just al dente, slightly undercooking it by about 2 minutes before baking. The pasta will finish cooking in the sauce while baking, avoiding mushiness.

→ Can I add vegetables to this dish?

Yes, sautéed vegetables like spinach, mushrooms, or bell peppers can be layered into the baked ziti for extra flavor and nutrition.

→ What kind of cheese works best for the creamy layer?

A combination of ricotta, Parmesan, and freshly chopped herbs creates a creamy flavorful layer that balances the tomato sauce well.

→ Is it necessary to cover the dish with foil while baking?

Covering with foil during the first part of baking helps the cheese melt evenly and prevents the top from browning too quickly before the filling is heated through.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the dish in advance and refrigerate it. Bake it covered and add extra baking time if baking straight from the fridge.