Description
Baked Ziti is a comforting Italian-American classic layering tender pasta with savory meat sauce, creamy ricotta, and melty mozzarella, baked to bubbly, golden perfection.
Ingredients
1 pound ziti or penne pasta
2 tablespoons olive oil
1 pound ground beef or Italian sausage (optional)
1 onion, diced
2–3 cloves garlic, minced
1 jar (24 ounces) marinara sauce
1 can (15 ounces) ricotta cheese
1 egg
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent.
- If using meat, add ground beef or Italian sausage and cook until browned, breaking into small pieces.
- Add minced garlic and cook another minute.
- Stir in marinara sauce and simmer for 5 minutes. Season with salt and pepper.
- In a bowl, combine ricotta cheese, egg, oregano, and basil. Mix until smooth.
- In a large mixing bowl, combine cooked pasta with the sauce mixture, ensuring pasta is well-coated.
- In a greased 9×13-inch baking dish, spread half the pasta mixture. Dollop half the ricotta mixture over the pasta, then sprinkle with half the mozzarella. Repeat layers.
- Sprinkle grated Parmesan evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden brown.
- Let cool for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
Notes
Omit meat and add sautéed mushrooms, zucchini, or spinach for a vegetarian version.
Add red pepper flakes or use spicy Italian sausage for heat.
Use provolone or fontina instead of mozzarella for different cheese flavors.
Use gluten-free pasta and marinara sauce for gluten-free option.
Refrigerate leftovers in airtight container up to 3 days.
Reheat covered in oven or microwave individual portions.
Freeze assembled but uncooked casserole up to 2 months; thaw overnight before baking.
Assemble ahead and refrigerate up to 24 hours before baking.
Adjust cooking time for fresh pasta as it cooks faster.
Use rigatoni or shells as pasta alternatives.
Cover casserole during baking to prevent drying out.
Add heavy cream or béchamel sauce to cheese mixture for creamier texture.
Cook pasta al dente to avoid mushiness.
Add extra cheese to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
