Baked Ziti
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.
Ingredients
- 500 gpasta ziti
- 500 gItalian sausage
- 1 onion
- 3 clovesgarlic
- 800 gtomato sauce
- 2 tbsptomato paste
- 1 tbspItalian herbs
- 450 gricotta
- 2 eggs
- 300 gmozzarella
- 100 gparmesan
- to tastesalt and pepper
- for fryingolive oil
- for servingfresh parsley
Method
- 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.
- 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.
- In a bowl, mix together the ricotta, eggs, half of the mozzarella and half of the Parmesan. Season with salt and pepper.
- 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.
- Bake for 25-30 minutes until cheese is melted and browned. Let stand for 5-10 minutes before serving. Garnish with fresh parsley.
FAQ
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.
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.
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.
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.
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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Comments (1)
Save a cup of the starchy cooking water before draining for baked ziti. That cloudy liquid is an emulsifier — a splash transforms a greasy, loose sauce into one that clings to every strand.