Baked Ziti
Tubes of ziti bound in a long-simmered tomato sauce, layered with ricotta, mozzarella, and Parmesan, then baked until the edges char and the center pulls in long, molten strands. This is the Sunday-supper version: saucy, deeply seasoned, and built to feed a crowd or a lasagna-shaped hole in your week.
Simmer a garlicky tomato sauce while you boil ziti to a firm 2 minutes under al dente, then toss the drained pasta with the sauce, most of the mozzarella, and dollops of a ricotta-egg-Parmesan mixture. Layer it into a buttered 9x13 dish, blanket with the remaining mozzarella, and bake at 375°F (190°C) for about 30 minutes, uncovering at the end so the top browns. Rest 10 minutes so the layers set before you cut in.
- Undercook the pasta by 2 minutes — it finishes cooking in the oven and stays firm instead of mushy.
- Season the ricotta with salt, egg, and Parmesan; plain ricotta reads as bland and watery in the bake.
- Rest the finished dish 10 minutes before serving so the cheese sets and the portions hold their shape.
Equipment
- Large pot for boiling pasta
- Large deep skillet or Dutch oven
- 9x13-inch (23x33 cm) baking dish
- Colander
- Mixing bowl
- Aluminum foil
Ингредиенты
For the tomato sauce
- 45 ml Extra-virgin olive oil
- 1 medium (150 g) Yellow onion, finely diced
- 4 cloves Garlic, minced
- 30 g Tomato paste, deepens color and body
- 800 g Canned whole peeled tomatoes, crushed by hand; San Marzano if you can
- 3 g Dried oregano
- 1 g Red pepper flakes, optional, for warmth
- 10 g Fresh basil leaves, torn
- 6 g Fine sea salt, plus more to taste
- 2 g Sugar, balances acidic tomatoes
For the pasta and cheese
- 450 g Ziti or penne rigate, ridged shapes grip the sauce
- 425 g Whole-milk ricotta, drain if watery
- 1 Large egg, binds the ricotta layer
- 50 g Parmigiano-Reggiano, finely grated, plus extra for the top
- 340 g Low-moisture mozzarella, shredded, divided
- 5 g Fresh basil, chopped, for the ricotta
- 3 g Fine sea salt, for the ricotta
- 1 g Black pepper, freshly ground
- 15 g Unsalted butter, for greasing the dish
Приготовление
- ШАГ01
Warm the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the paste darkens a shade and smells sweet, about 90 seconds. Burnt garlic turns bitter, so keep it moving.
- ШАГ02
Crush the whole tomatoes by hand into the pan (or squeeze them through your fingers) and add their juices. Stir in the oregano, red pepper flakes, salt, and sugar. Bring to a gentle simmer, then lower the heat and cook, stirring now and then, until the sauce thickens and no longer looks watery, 20 to 25 minutes. Off the heat, stir in the torn basil. Taste and adjust salt.
- ШАГ03
While the sauce simmers, bring a large pot of well-salted water to a rolling boil (it should taste like the sea). Add the ziti and cook 2 minutes less than the package's al dente time — the pasta should still have a firm, chalky center. Reserve 120 ml (1/2 cup) of pasta water, then drain. Do not rinse.
- ШАГ04
In a mixing bowl, stir together the ricotta, egg, 50 g (1/2 cup) Parmesan, chopped basil, 3 g (1/2 tsp) salt, and the black pepper until smooth and uniform. The egg keeps this layer sliceable rather than grainy once baked.
- ШАГ05
Heat the oven to 375°F (190°C) and butter the baking dish. Return the drained pasta to its pot. Pour in about three-quarters of the tomato sauce and toss to coat every tube, loosening with a splash of the reserved pasta water if it looks tight. Fold in half of the shredded mozzarella and about two-thirds of the ricotta mixture in loose dollops — you want ribbons of ricotta, not a fully blended mush.
- ШАГ06
Spread a thin layer of the remaining sauce across the bottom of the buttered dish. Add the pasta mixture and level the top. Dot the surface with the last of the ricotta mixture, spoon over any remaining sauce, then scatter the remaining mozzarella and a generous dusting of extra Parmesan across the top.
- ШАГ07
Cover the dish loosely with foil (tent it so the cheese doesn't stick) and bake for 20 minutes. Remove the foil and bake until the top is bubbling and browned at the edges, another 10 to 15 minutes. For a deeper crust, run it under the broiler for 1 to 2 minutes, watching closely.
- ШАГ08
Let the baked ziti rest on a rack for 10 minutes. This is not optional — resting lets the cheese firm up and the sauce reabsorb so portions hold together instead of sliding apart. Cut into squares and finish with torn basil.
Make ahead
Assemble the entire dish up to 24 hours ahead, cover tightly, and refrigerate unbaked; add 10 to 15 minutes to the covered bake time since it starts cold. To freeze, assemble in a freezer-safe dish, wrap in foil plus plastic, and freeze up to 3 months. Bake from frozen, covered, at 375°F (190°C) for about 60 minutes, then uncovered until browned and bubbling, 15 to 20 minutes more.
Storage
Cool leftovers to room temperature within two hours, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave, or cover a larger amount with foil and warm at 350°F (175°C) for 20 to 25 minutes. A splash of water or sauce before reheating keeps it from drying out.
Variations
Meat sauce (ziti al forno with sausage)
Brown 340 g (12 oz) Italian sausage, casings removed, in the pan before the onions; break it into crumbles, then build the sauce on top of the rendered fat. Add the meat back to the sauce before simmering.
Baked ziti alla vodka
Stir 60 ml (1/4 cup) heavy cream and 30 ml (2 tbsp) vodka into the sauce during the last 5 minutes of simmering for a rosy, restaurant-style version. Skip the ricotta or halve it so the sauce stays the star.
Spinach and mushroom
Sauté 200 g (7 oz) sliced mushrooms until browned and fold 150 g (5 oz) wilted, squeezed-dry spinach into the pasta with the ricotta for a heartier vegetarian bake.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Частые вопросы
Why is my baked ziti dry or mushy?
Both problems trace back to the pasta and sauce ratio. Boil the ziti a full 2 minutes shy of al dente so it finishes in the oven without turning soft, and keep the sauce on the loose, saucy side — it thickens as it bakes. If your baked ziti looks dry going in, it will be dry coming out, so add a splash of reserved pasta water before assembling.
Do I have to use ricotta in baked ziti?
No. Ricotta is the classic Italian-American choice and gives creamy pockets, but you can swap in cottage cheese (blended smooth) for a lighter, higher-protein layer, or skip it entirely and lean on extra mozzarella and a splash of cream in the sauce for a smoother, alla vodka style.
What's the difference between baked ziti and lasagna?
Both are baked pastas with tomato sauce and cheese, but lasagna uses flat sheets built into distinct layers, while baked ziti uses tubular pasta tossed with the sauce and cheese so every bite is mixed. Ziti is faster and more forgiving — no careful layering of sheets required.
Can I make baked ziti ahead of time?
Yes, and it's one of the best make-ahead pastas there is. Assemble it up to a day in advance and refrigerate unbaked, adding 10 to 15 minutes to the covered bake time, or freeze it fully assembled for up to 3 months and bake straight from frozen.
What kind of pasta is best if I can't find ziti?
Any short tubular pasta works. Penne rigate is the easiest swap — the ridges grab sauce beautifully — and rigatoni or mostaccioli are also excellent. Avoid smooth-surfaced tubes, which shed sauce and give you a looser bake.
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