Baked Ziti Pasta Casserole

There's something about the smell of tomato sauce simmering on the stove that makes a kitchen feel like home, even when it's not yours. The first time I made baked ziti, I was trying to impress someone at a dinner party, and I'll admit I was nervous—not because the recipe was complicated, but because I'd never layered a pasta casserole before. I remember opening the oven halfway through baking and seeing those bubbles forming at the edges, the cheese just beginning to turn golden, and thinking, this is actually going to work. That dish became my go-to for gatherings ever since.

I made this for my sister when she was moving into her first apartment, and I'll never forget how she devoured two helpings before even unpacking boxes. She called me the next morning to say she'd eaten the leftovers cold straight from the fridge at midnight, standing in front of an empty refrigerator in an otherwise bare kitchen. That's when I knew this recipe was worth holding onto.

Ingredients

• Ziti or penne pasta (450 g / 1 lb): The short, sturdy tubes hold sauce beautifully in every bite and cook just slightly under the package time so they don't turn mushy after baking.
• Olive oil (2 tbsp): Good quality matters here since it's one of the few places you really taste it—use something you'd drizzle on bread.
• Onion (1 medium, finely chopped) and garlic (3 cloves, minced): These are your flavor foundation, and taking time to chop them fine helps them dissolve into the sauce rather than leaving chunky surprises.
• Canned crushed tomatoes (800 g / 28 oz): San Marzano tomatoes make a difference if you can find them, but honest crushed tomatoes work just fine—skip the sauce in a jar.
• Tomato paste (2 tbsp): This adds depth and a little richness that makes people wonder what your secret ingredient is.
• Dried oregano (1 tsp) and dried basil (1 tsp): Dried herbs work better here than fresh since they won't get lost in the long bake.
• Red pepper flakes (1/2 tsp, optional): A whisper of heat that sneaks up on you—start with less if you're unsure.
• Sugar (1 tsp): This isn't sweetness you'll taste; it just balances the acidity of the tomatoes and makes everything taste rounder.
• Ricotta cheese (425 g / 15 oz): The creamy heart of the dish, and please don't skip it for cottage cheese unless you absolutely have to—the texture is entirely different.
• Egg (1 large): This binds the ricotta mixture so it doesn't separate during baking.
• Parmesan cheese (60 g / 1/2 cup grated): Freshly grated tastes nothing like the green can, and it makes this dish sing.
• Fresh parsley (2 tbsp chopped) or dried (1 tbsp): A brightness that cuts through all that richness—don't skip it.
• Shredded mozzarella cheese (250 g / 2 1/2 cups): This is your golden, melty topping, so use whole milk mozzarella if you can.

Instructions

Set the stage:

Preheat your oven to 190°C (375°F) and grease your baking dish well so the edges don't stick and brown too much. A 23x33 cm (9x13 inch) dish is the sweet spot.

Cook the pasta:

Get a big pot of salted water boiling—it should taste like the sea. Add your ziti and cook it about two minutes shorter than the package says, so it's still got a little bite in the center. Drain it and set it aside, but don't rinse it; that starch helps everything hold together.

Build the sauce:

Heat olive oil in a saucepan over medium heat and let that onion soften slowly for about four minutes until it's translucent and smells incredible. Add your garlic, stir constantly for just a minute so it doesn't brown, then add the tomatoes, tomato paste, herbs, pepper flakes, sugar, salt, and pepper. Let it bubble away gently for ten to fifteen minutes until it's thickened noticeably and the raw tomato taste has mellowed.

Mix the cheese filling:

In a bowl, combine ricotta, egg, Parmesan, and parsley, then season it with a small pinch of salt and pepper. Stir until it's smooth and creamy.

Combine pasta and sauce:

Toss your drained pasta with half of the tomato sauce in a large bowl, coating every piece gently so you don't break the pasta.

Build the layers:

Spread half the sauced pasta into your baking dish, then dollop half the ricotta mixture across the top and spread it gently with a spatula—don't worry about perfect coverage. Sprinkle half the mozzarella over that. Now repeat with the remaining pasta, ricotta, and mozzarella, then pour any leftover sauce over the top and finish with a handful of extra Parmesan.

Bake until golden:

Cover the dish with foil and slide it into the oven for twenty minutes to heat through gently. Then remove the foil and bake another ten to fifteen minutes until the edges are bubbling and the top is turning golden brown—this is where the magic happens.

Let it rest:

Pull it from the oven and let it sit for ten minutes before you serve it. This gives everything time to set so you can cut clean squares without it falling apart.

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I learned the true power of this dish when a friend who'd been under the weather stopped by unexpectedly, and I pulled a frozen pan of this out of my freezer. Watching her face light up as that first bite melted on her tongue reminded me that sometimes the most meaningful meals are the ones you make without any fanfare at all.

Why This Dish Became My Favorite

There's a reason baked ziti shows up at potlucks, family dinners, and late-night feeds—it's honest food that tastes like someone spent hours in the kitchen even when you didn't. The layers mean every forkful has pasta, sauce, creamy ricotta, and melted cheese in perfect balance. It's the kind of dish that makes a small kitchen smell like Italy and a dining table feel like everyone gathered there belongs.

The Magic of Layering

Don't rush the layering step—there's something meditative about spreading that ricotta, sprinkling cheese, arranging the pasta. When you peek through the oven window and see everything bubbling at the edges and that top layer turning just the right shade of golden, you'll understand why this casserole has earned its place in so many home kitchens.

Making It Your Own

The beauty of baked ziti is how forgiving it is; you can swap things around based on what's in your kitchen or what you're craving. I've added crumbled Italian sausage for richness, tucked in fresh spinach that wilts into the layers, roasted some vegetables and scattered them through—it all works because the tomato sauce and cheese are the real stars. One time I added a pinch of nutmeg to the ricotta mixture because I had it out, and it became my new favorite twist without meaning to.

• Brown one pound of Italian sausage and stir it into the sauce for a heartier version that still feels like a special occasion.
• Sauté fresh spinach or roasted zucchini and layer it in with the ricotta for extra vegetables that disappear into the comfort.
• A tiny grating of fresh nutmeg in the ricotta filling adds a whisper of warmth that people won't identify but will definitely notice.

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Baked ziti is proof that some of the most memorable meals are the simple ones, the ones that bring people together without pretension. Make this, and it will become yours too.

Recipe FAQs

→ What pasta works best for baked ziti?

Ziti or penne pasta are ideal, as their tubular shapes hold sauce well and create good texture after baking.

→ Can I prepare the sauce in advance?

Yes, the tomato sauce can be simmered earlier and refrigerated; this enhances its flavor when baked later with the pasta and cheese.

→ How do I know when baked ziti is done?

When the top is golden brown and bubbling and the cheese has melted thoroughly, the casserole is ready to rest and serve.

→ Are there good substitutions for ricotta cheese?

Cottage cheese can be used as a substitute for ricotta, providing a similar creamy texture in the cheese mixture.

→ How can I add vegetables to this dish?

Sautéed spinach or roasted vegetables can be layered with the pasta and cheese or mixed into the sauce for added nutrition and flavor.

→ What herbs enhance the tomato sauce flavor?

Dried oregano and basil provide classic Italian flavors, balanced with a hint of red pepper flakes and a touch of sugar to round out the acidity.