Baked Ziti Pasta Casserole (Printer-Friendly)

Comforting Italian-American baked ziti with rich tomato sauce, creamy ricotta, and melted mozzarella cheese.

# What You'll Need:

→ Pasta

01 - 1 lb 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 - 1 teaspoon sugar
11 - Salt and black pepper, to taste

→ Cheese Mixture

12 - 15 oz ricotta cheese
13 - 1 large egg
14 - 1/2 cup grated Parmesan cheese
15 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

→ Assembly

16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan, for topping

# How To Make:

01 - Heat the oven to 375°F. Grease a 9x13 inch baking dish.
02 - Boil salted water in a large pot and cook pasta until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté onion until soft, approximately 4 minutes, then add garlic and cook for 1 minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until thickened.
05 - Combine ricotta, egg, Parmesan, and parsley in a bowl. Season with salt and pepper and mix until smooth.
06 - In a large bowl, toss the drained pasta with half of the prepared tomato sauce.
07 - Spread half the pasta mixture into the baking dish. Dollop and spread half the ricotta mixture over the pasta, then sprinkle with half the mozzarella.
08 - Layer the remaining pasta, ricotta mixture, and mozzarella. Pour the remaining sauce evenly over the top and finish with extra grated Parmesan.
09 - Cover the dish with foil and bake for 20 minutes.
10 - Remove foil and continue baking for an additional 10 to 15 minutes until golden and bubbling.
11 - Allow the casserole to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It's the kind of comfort food that feels fancy enough for company but simple enough for a weeknight dinner.
  • You can prep it hours ahead and bake it fresh, which means less stress when guests arrive.
  • Somehow it tastes even better the next day, when all those flavors have gotten to know each other.
02 -
  • Don't cook your pasta all the way through—this is the mistake that turns baked ziti into mush, because it keeps cooking in the oven.
  • The foil is your friend in the first half of baking; it keeps the top from browning too fast while the inside heats through.
03 -
  • Make this dish a day or two ahead and refrigerate it unbaked, then add about ten extra minutes to the baking time since you're starting from cold.
  • Freeze half-baked casseroles wrapped tightly in foil, and you'll always have a dinner ready whenever you need one.
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