USAI think of baked ziti as lasagna's easygoing cousin — all the same comfort with half the assembly. The secret is getting the sauce-to-pasta ratio right: you want enough sauce that the ziti stays creamy inside, not dry and cakey. I always undercook the pasta by two minutes because it finishes in the oven. Layer your cheeses — ricotta in the middle, mozzarella on top — so every bite has that gorgeous pull.
Mix a ladleful of pasta water into your ricotta before layering — it keeps the cheese silky instead of grainy after baking.
Baked Ziti
By Sergei Martynov
Baked Ziti is a popular American dish of Italian origin — a casserole of tubular pasta, tomato sauce with meat and several types of cheese. Hearty and perfect for family dinners or large groups.
Key Ingredients
What you'll need
Ingredients
- 500 g
See recipes with pasta zitipasta ziti (or penne)
i - 500 g
See recipes with italian sausageItalian sausage
i - 1
See recipes with oniononion, finely chopped
i - 3 cloves
See recipes with garlicgarlic, chopped
i - 800 g
See recipes with tomato saucetomato sauce (or chopped tomatoes)
i - 2 tbsp
See recipes with tomato pastetomato paste
i - 1 tbsp
See recipes with italian herbsItalian herbs
i - 450 g
See recipes with ricottaricotta
i - 2
- 300 g
See recipes with mozzarellamozzarella, grated
i - 100 g
See recipes with parmesanparmesan, grated
i - to taste
See recipes with salt and peppersalt and pepper
i - for frying
See recipes with olive oilolive oil
i - for serving
See recipes with fresh parsleyfresh parsley
i
How to make it
Instructions
- 1
Preheat the oven to 190°C. Grease the baking dish with olive oil. Boil the pasta in salted water until al dente. Drain and set aside.
- 2
In a large skillet, fry the sausage, breaking it up with a fork, until brown. Add the onion and garlic and cook for another 3-4 minutes. Add the tomato sauce, tomato paste and Italian herbs. Bring to a boil, reduce heat and simmer for 10-15 minutes.
- 3
In a bowl, mix together the ricotta, eggs, half of the mozzarella and half of the Parmesan. Season with salt and pepper.
- 4
In the baking dish, layer half of the pasta, half of the meat sauce, and half of the ricotta mixture. Repeat the layers. Sprinkle the remaining mozzarella and parmesan on top.
- 5
Bake for 25-30 minutes until cheese is melted and browned. Let stand for 5-10 minutes before serving. Garnish with fresh parsley.
Frequently Asked Questions
Can I make baked ziti without ricotta?
Yes — substitute ricotta with strained cottage cheese or sour cream. Cream cheese or mascarpone also work and give a similar creamy texture. The dish will still be delicious, just slightly less delicate inside.
Can I assemble baked ziti ahead of time?
Yes — assemble the dish the day before, cover with cling film and refrigerate. Before baking, let it sit at room temperature for 30 minutes, then bake as usual. Great option when cooking for guests.
What pasta can I use instead of ziti?
Any tubular pasta works: penne, rigatoni, mostaccioli. The key is pasta with a hole that holds the sauce. Spaghetti or tagliatelle won't work — they won't give the right casserole texture.
Can I freeze baked ziti?
Yes, it freezes well for up to 3 months. Freeze before or after baking, in portions. Thaw overnight in the fridge, then bake covered with foil for 30 minutes, then 10 minutes uncovered for a golden top.
Why does my baked ziti turn out dry?
Usually because the pasta was overcooked before baking. Cook it 2–3 minutes less than the package says — it will finish in the oven. Also add a splash of pasta water to the sauce before assembling, and cover the dish with foil for the first 20 minutes of baking.
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