Baked Ziti Pasta Casserole

The first time I made baked ziti was during a snowy February weekend when my apartment felt too quiet and I needed something that would make the whole house smell welcoming. My roommate walked through the door exactly when the cheese was reaching that perfect golden bubble stage and she actually stopped mid sentence to inhale. We stood there for a moment just watching the steam rise through the foil when I pulled it back, knowing dinner was going to be the kind of comfort that sticks to your ribs.

Last winter I made three pans of this for a friends potluck and watched it disappear in twelve minutes flat. Someone actually asked if I would marry them after taking their first bite and while I think they were joking about the proposal I completely understood the sentiment. Theres something about the way the ricotta melts into the sauce that makes people feel instantly at home.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges catch sauce beautifully but any short pasta works in a pinch
• 2 tbsp olive oil: Creates the foundation for building layers of flavor in the sauce
• 1 medium onion, finely chopped: Takes about 4 minutes to soften into sweet perfection
• 3 garlic cloves, minced: Add right after the onion so it does not burn and turn bitter
• 800 g (28 oz) canned crushed tomatoes: San Marzano variety makes a noticeable difference
• 2 tbsp tomato paste: Concentrates the tomato flavor and adds body
• 1 tsp dried oregano and 1 tsp dried basil: Dried herbs work better than fresh in long baked dishes
• 1/2 tsp red pepper flakes: Just enough warmth to make things interesting
• 1 tsp sugar: Balances the acidity of canned tomatoes
• Salt and black pepper: Taste your sauce before layering to ensure proper seasoning
• 425 g (15 oz) ricotta cheese: Whole milk ricotta creates the creamiest layers
• 1 large egg: Binds the ricotta mixture so it does not separate during baking
• 60 g (1/2 cup) grated Parmesan cheese: Adds a salty depth to the cheese filling
• 2 tbsp fresh parsley, chopped: Brightens up the rich cheese mixture
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella prevents a watery casserole
• Additional grated Parmesan: Creates that gorgeous golden crust on top

Instructions

Preheat and prepare:

Set your oven to 190°C (375°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or oil.

Cook the pasta:

Boil the ziti in salted water until 2 minutes shy of al dente then drain it well.

Build the sauce base:

Sauté onion in olive oil for 4 minutes until soft then add garlic for 1 minute until fragrant.

Simmer the sauce:

Stir in crushed tomatoes tomato paste oregano basil red pepper flakes sugar salt and pepper. Let it bubble uncovered for 10 to 15 minutes until it thickens nicely.

Mix the cheese filling:

Combine ricotta egg Parmesan and parsley in a bowl with a pinch of salt and pepper.

Coat the pasta:

Toss the drained pasta with half the tomato sauce in a large bowl until every piece is covered.

Start layering:

Spread half the sauced pasta into the baking dish then dot with half the ricotta mixture and sprinkle with half the mozzarella.

Repeat the layers:

Add remaining pasta ricotta and mozzarella then pour the rest of the sauce over everything.

Bake covered:

Cover tightly with foil and bake for 20 minutes to let everything meld together.

Get the golden crust:

Remove foil and bake 10 to 15 minutes more until the cheese bubbles and browns in spots.

Let it rest:

Wait 10 minutes before serving so the layers set and are easier to scoop.

Save

My cousin once cut into the ziti immediately after it came out of the oven and ended up with a puddle of sauce on her plate instead of distinct layers. Now we make a ritual out of those 10 minutes of waiting time setting the table and pouring wine while the cheese firms up just enough to hold everything together beautifully.

Make It Your Own

Italian sausage browned and drained adds incredible depth if you want a meat version. The fat from the sausage infuses the sauce with extra flavor that makes the whole dish feel more substantial.

Cheese Choices

While cottage cheese works as a ricotta substitute the texture difference is noticeable. If you do make the switch blend it first to achieve a smoother consistency that mimics the creaminess we are after.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness perfectly. Crusty garlic bread feels almost mandatory and a glass of Chianti or Sangiovese ties everything together.

• Let the ziti cool for at least 10 minutes before slicing
• Store leftovers covered in the refrigerator for up to 4 days
• Reheat individual portions in the microwave with a splash of water

Save

There is something deeply satisfying about pulling that foil off and watching the steam escape while the cheese stretches in all directions. Hope your kitchen smells as wonderful as mine always does.

Recipe Q&A

→ What type of pasta is best for this dish?

Ziti or penne pasta works well for holding the sauce and cheese layers in this casserole.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it in advance and bake it when ready. Cover tightly and refrigerate until baking.

→ How do I know when the pasta is cooked correctly?

Cook the pasta just al dente, slightly firm, since it will continue cooking in the oven and absorb flavors from the sauce.

→ Are there alternatives to ricotta cheese in this dish?

Cottage cheese can be used as a substitute for ricotta for a different texture and flavor.

→ Can I add meat or extra vegetables to this casserole?

Yes, browned Italian sausage can be added to the sauce, or spinach and roasted vegetables for added nutrition and flavor.

→ What spices enhance the tomato sauce in this dish?

Dried oregano, basil, and optional red pepper flakes give the tomato sauce a balanced, savory depth.