Baked Ziti Italian American

My neighbor Marco stopped by one Tuesday evening with a casserole dish and a grin, insisting I taste what his nonna had taught him to make. One bite and I understood why he'd been hoarding the recipe—that molten cheese layer, the tangle of tender pasta, the way the tomato sauce pooled at the edges with just enough herb-forward warmth to feel homey. I asked for the technique immediately, and he laughed, saying it was simple enough that I'd wonder why I hadn't made it sooner.

The first time I made this for a dinner party, I second-guessed myself halfway through—was the pasta too soft already? I almost cooked it longer, but something told me to trust the plan. When it emerged from the oven with those golden edges and gentle bubbles, everyone went quiet for that one perfect moment before diving in. That's when I knew this recipe had staying power.

Ingredients

• Ziti or penne pasta (450 g): The tubes catch sauce beautifully, but if you use penne, the little angles create even more texture. Cook it just shy of al dente since it'll soften further in the oven.
• Olive oil (2 tbsp): Don't skimp here—it carries the flavor of the aromatics into the sauce with grace.
• Onion and garlic: This aromatic base mellows into sweetness as the sauce simmers, rounding out the tomato's acidity.
• Crushed tomatoes (800 g) and tomato paste (2 tbsp): The paste concentrates the flavor, while the whole tomatoes keep the sauce bright and slightly textured.
• Oregano, basil, red pepper flakes: These dried herbs bloom beautifully in the warm sauce; if you have fresh basil, scatter it on top just before serving.
• Sugar (1 tsp): A small pinch tames the acidity and lets the tomato's natural sweetness emerge.
• Ricotta cheese (425 g): This creamy middle layer is essential—it softens as it heats and creates those pockets of richness.
• Egg: It binds the ricotta mixture so it stays cohesive rather than turning watery.
• Parmesan (60 g plus topping): Sharp and salty, it cuts through the creaminess and adds depth.
• Fresh parsley (2 tbsp): It brings a bright, slightly herbal note that lifts the whole dish.
• Mozzarella (250 g): Use whole milk mozzarella for the best melt; low-moisture varieties keep the casserole from becoming soupy.

Instructions

Prepare the oven and dish:

Preheat to 190°C and grease a 23x33 cm baking dish generously. This gives the pasta room to expand and browns the edges beautifully.

Cook the pasta:

Boil salted water, then add pasta and cook about two minutes under the package time until just barely al dente. It should still feel firm when you bite it, because the oven's heat and the sauce will soften it further.

Build the sauce base:

Heat olive oil and sauté the onion until translucent and just beginning to caramelize at the edges. Add garlic, let it perfume the oil for a minute, then pour in the tomatoes and paste.

Simmer the sauce:

Let everything bubble gently for 10 to 15 minutes, stirring occasionally. You're looking for the sauce to thicken slightly and the flavors to deepen—it should smell savory and warm, not sharp.

Mix the cheese filling:

In a separate bowl, combine ricotta, egg, Parmesan, and parsley. Season gently with salt and pepper; remember the Parmesan is already salty.

Combine pasta and sauce:

Toss the drained pasta with half the tomato sauce in a large bowl so every piece gets coated. This distributes flavor evenly and prevents dry pockets in the final dish.

First layer:

Spread half the sauced pasta across the baking dish. Dollop half the ricotta mixture over top and gently spread it—it doesn't need to be perfect, just distributed. Scatter half the mozzarella over the ricotta.

Second layer:

Repeat with remaining pasta, ricotta, and mozzarella. Pour the remaining sauce over everything and finish with an extra sprinkle of Parmesan on top.

Bake covered, then uncovered:

Cover with foil and bake 20 minutes so the cheese melts through and the sauce heats gently. Remove the foil and bake 10 to 15 minutes more until the top bubbles at the edges and the cheese turns golden in spots.

Rest before serving:

Let it sit for 10 minutes after removing from the oven. This sets the layers slightly and makes serving cleaner, plus it gives the flavors a moment to settle together.

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A friend who claimed to hate pasta dishes came back for thirds, then asked me to teach her how to make it. Watching someone discover that comfort food doesn't have to be heavy or complicated, that it can be both nourishing and genuine, reminded me why I love feeding people.

Variations Worth Exploring

This recipe is flexible enough to bend toward your mood or what's in your kitchen. I've added browned Italian sausage when I wanted something richer, layered in sautéed spinach for color and nutrition without changing the character of the dish, and once roasted some zucchini and bell peppers when I was cleaning out the fridge. Each variation felt intentional rather than thrown together, because the cheese and sauce are sturdy enough to anchor whatever you add.

Sauce Timing and Depth

The sauce simmers for only 10 to 15 minutes, which sounds brief until you realize that crushed tomatoes are already cooked from the canning process. You're not trying to break them down further; you're building layers of flavor as the aromatics soften and the paste deepens everything. I learned this the hard way by over-simmering once and ending up with sauce that tasted thin and tired instead of bright and warm.

Make-Ahead and Storage

This casserole is one of those rare dishes that actually improves when assembled a day ahead and refrigerated. The flavors meld overnight, and cold pasta drinks in the sauce more fully. Bake it straight from the fridge, adding just 5 extra minutes to the covered baking time to account for the temperature difference. Leftovers keep beautifully for three days and reheat gently in a low oven or on the stovetop with a splash of water.

• You can freeze it before baking, and it keeps for up to three months.
• Reheat gently to avoid the cheese separating or the sauce drying out.
• A little extra sauce spooned over the top before reheating brings everything back to life.

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This is the kind of recipe that quietly becomes a regular in your rotation, the one you turn to when you need something warming and genuine. There's comfort in knowing exactly how it will taste, and generosity in how it feeds a table full of people.

Recipe FAQs

→ What pasta works best for baked ziti casserole?

Ziti or penne pasta are ideal as they hold sauce well and maintain texture after baking.

→ Can I prepare the sauce in advance?

Yes, the tomato sauce can be simmered earlier and refrigerated, allowing flavors to deepen before assembling the layers.

→ How do I get the cheese topping golden and bubbly?

Remove the foil in the final 10-15 minutes of baking to let the mozzarella and Parmesan develop a golden, bubbly crust.

→ What alternatives to ricotta can be used?

Cottage cheese can substitute ricotta, providing a similar texture and mild flavor.

→ Is it possible to add vegetables to this dish?

Yes, sautéed spinach or roasted vegetables can be mixed into the layers for added nutrition and taste.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.