Baked Ziti Italian American (Printable)

Hearty Italian-American baked ziti with tomato sauce, ricotta, and melted mozzarella baked to golden perfection.

# What You'll Need:

→ Pasta

01 - 1 lb (16 oz) ziti or penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - ½ tsp red pepper flakes (optional)
10 - 1 tsp sugar
11 - Salt and black pepper, to taste

→ Cheese Mixture

12 - 15 oz ricotta cheese
13 - 1 large egg
14 - ½ cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped or 1 tbsp dried

→ Assembly

16 - 2½ cups shredded mozzarella cheese
17 - Additional grated Parmesan cheese, for topping

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under an hour and feels far more impressive than the effort requires.
  • The cheese layers create pockets of creamy richness that balance the bright acidity of the sauce.
  • It reheats beautifully, so you can make it ahead and have dinner sorted on a busy night.
  • There's something deeply satisfying about watching it bubble golden from the oven.
02 -
  • Undercook the pasta slightly—it seems counterintuitive, but those extra minutes in the sauce and oven bring it to perfect tenderness.
  • Don't skip the resting period; it's the difference between a casserole that serves neatly and one that's delicious but falls apart on the plate.
  • If your tomato sauce tastes too sharp even after simmering, add a pinch more sugar rather than pushing the cooking time further—heat won't fix raw tomato flavor, balance will.
03 -
  • If your kitchen smells sharp during baking, the sauce is likely scorching at the edges; cover with foil if it's browning too quickly.
  • Use whole milk mozzarella rather than part-skim—it melts with better texture and doesn't release excess water into the dish.
  • Tear fresh basil over the top just before serving for a brightness that survives the oven's heat.
  • If ricotta seems watery, drain it in a fine-mesh sieve for a few minutes before mixing it with the other ingredients.
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