Baked Ziti with Cheese (Printable)
Tender pasta combined with rich tomato sauce and melted cheese for a comforting main dish.
# What You'll Need:
→ Pasta
01 - 14 oz dried ziti or penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Cheese Mixture
11 - 14 oz ricotta cheese
12 - 1 large egg
13 - 2 oz freshly grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley or basil
15 - Salt and pepper, to taste
→ Assembly
16 - 9 oz shredded mozzarella cheese
17 - 1.5 oz grated Parmesan cheese (for topping)
# How to Make It:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
02 - Boil the pasta in salted water until al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, approximately 3 to 4 minutes. Add minced garlic and cook for an additional minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, then remove from heat.
05 - In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, chopped herbs, and season with salt and pepper until well combined.
06 - Toss the cooked pasta with half of the tomato sauce in a large bowl.
07 - Spread half of the sauced pasta into the prepared baking dish. Dollop and gently spread the ricotta mixture evenly over the pasta. Sprinkle half of the shredded mozzarella over the cheese mixture. Top with the remaining pasta, pour remaining tomato sauce over it, then finish with remaining mozzarella and grated Parmesan cheese.
08 - Cover the dish loosely with foil. Bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes until the cheese is golden and bubbling.
09 - Let the dish stand for 10 minutes before serving. Garnish with extra chopped parsley or basil if desired.
# Expert Advice:
01 -
- It comes together faster than you'd think, turning weeknight ingredients into something that tastes like you spent hours in the kitchen.
- The ricotta layer keeps everything creamy while the mozzarella on top gets those beautiful golden spots that make people actually excited to eat vegetables if you decide to sneak some in.
- You can assemble it hours ahead and bake it when you're ready, which means less stress when people are already on their way over.
02 -
- Don't fully cook the pasta—it sounds wrong but it's essential; even those 2 minutes under package directions make the difference between tender and mushy after baking.
- The foil matters: it traps steam and prevents the cheese from browning too fast, but removing it at the end is what gives you that golden, slightly crispy top layer everyone fights over.
03 -
- Make this the day before if you're hosting—assemble it completely, cover it, and bake it straight from the fridge (just add a few extra minutes to the baking time since it'll be cold).
- Save a little of the pasta water before draining; if your sauce ever looks too thick, a splash of it will loosen things perfectly without watering down the flavor.