Baked Ziti
This comforting dish brings together a hearty meat sauce, creamy ricotta, and melty mozzarella in a way that feels both indulgent and approachable. The flavors are classic and familiar, making it a dependable choice for weeknights, potlucks, or meal-prep lunches. The tomato-forward sauce, balanced with herbs and a creamy cheese layer, delivers warmth in every bite and a satisfying finish from the slightly crisp edges of the baked top.
Ingredients
For the Meat Sauce
- 1 lb ground beef or Italian sausage casings removed
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2-3 cloves garlic minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
For the Cheese Layer
- 15 oz whole-milk ricotta cheese
- 2 cups shredded mozzarella divided
- 1/4 cup grated Parmesan plus more for topping
- Salt and black pepper to taste
For the Pasta
- 1 lb dried ziti or penne
- Salt for the pasta water
Instructions
Step 1: Build the Meat Sauce
- Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant. Add the ground beef or sausage and cook, breaking it up with a wooden spoon, for 5–6 minutes until fully browned with no pink remaining. Drain off any excess fat. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Reduce the heat to low and simmer gently for 15–20 minutes, stirring occasionally, until the sauce is thick, rich, and deeply flavored. Taste and adjust seasoning.
Step 2: Cook the Pasta
- While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the ziti or penne until just shy of al dente — about 2 minutes less than the package suggests. The pasta will continue cooking in the oven, so underdoing it here is key to avoiding a mushy final texture. Drain well and set aside.
Step 3: Make the Cheese Mixture
- In a medium bowl, whisk the ricotta until smooth and creamy. Fold in half the shredded mozzarella and all of the Parmesan. Season lightly with salt and a crack of black pepper. The mixture should be thick, spreadable, and well seasoned on its own — it forms the creamy backbone of the assembled dish.
Step 4: Assemble the Ziti
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Add the drained pasta to the pot with the meat sauce and toss to coat every piece evenly. Transfer half of the sauced pasta to the baking dish and spread it into an even layer. Spoon the ricotta mixture in dollops across the surface and spread it gently without fully mixing — you want pockets of creamy cheese throughout. Add the remaining pasta on top and spread evenly. Scatter the remaining mozzarella generously across the top and finish with an extra sprinkle of Parmesan.
Step 5: Bake and Serve
- Bake uncovered for 20–25 minutes, until the cheese on top is fully melted, golden in spots, and the sauce is bubbling around the edges. For a deeper golden top, switch to broil for the final 2–3 minutes — watch it closely. Remove from the oven and let the baked ziti rest for 5–10 minutes before serving; this allows the layers to settle and makes it much easier to portion cleanly. Scatter fresh parsley or torn basil over the top and serve with extra Parmesan on the side.