Baked Ziti with Mozzarella

I still remember the first time I made baked ziti for my family dinner on a cold winter evening. My grandmother had just shared her loose interpretation of this Italian-American classic, and I was determined to recreate that warm, comforting feeling in my own kitchen. The moment I pulled that bubbling, golden-topped dish from the oven, filling the entire house with the aroma of tomato, garlic, and melted cheese, I knew this would become my go-to recipe for gatherings and quiet nights when everyone needed something familiar and deeply satisfying.

Years ago, I made this for a dinner party where I was nervous about impressing people, and watching everyone's faces light up as they took that first bite completely melted my worries away. Now, baked ziti is my trusted friend whenever I need comfort food that also feels elegant enough to serve to guests.

Ingredients

• Ziti pasta (450 g): Don't skip the al dente step when cooking—it finishes cooking in the oven, so you want it just slightly firm to avoid a mushy final dish
• Olive oil (2 tablespoons): Good quality makes a difference in how the onions and garlic develop their sweetness as they soften
• Onion (1 medium): Finely chopping it lets it almost dissolve into the sauce, creating a deeply savory foundation
• Garlic cloves (3): Mince them small so they distribute throughout every bite of sauce
• Canned crushed tomatoes (800 g): The backbone of your sauce—San Marzano varieties have a slightly sweeter, less acidic profile that works beautifully here
• Tomato paste (2 tablespoons): This concentrated goodness deepens the tomato flavor and adds richness that simpler sauces lack
• Dried oregano and basil (1 teaspoon each): These Italian seasonings are essential, though fresh basil sprinkled on top at the end adds a bright finishing touch
• Salt and black pepper (1 teaspoon and ½ teaspoon): Season as you taste, because every tomato product varies in saltiness
• Red pepper flakes (½ teaspoon, optional): A tiny amount adds warmth and complexity without making the dish spicy
• Ricotta cheese (400 g): Whole milk ricotta is creamier than low-fat versions—it's worth seeking out for this dish
• Parmesan cheese (60 g grated): The sharp, nutty notes balance the richness of ricotta and add a savory depth
• Egg (1 large): This binds the ricotta mixture and helps it stay creamy rather than grainy when baked
• Fresh parsley (¼ cup): Adds brightness and a fresh herbal note that cuts through the richness
• Mozzarella cheese (340 g shredded): This is what creates those gorgeous golden bubbles on top—use whole milk mozzarella if you can for better melting and stretch
• Extra Parmesan for topping: A generous sprinkle across the top creates that irresistible crispy-cheesy layer

Instructions

Prepare your baking vessel:

Preheat your oven to 190°C (375°F) and grease that 9x13 inch baking dish with a little olive oil or butter. This is the moment when everything feels possible—your oven heating up, your workspace ready.

Cook the pasta to just right:

Bring a large pot of generously salted water to a rolling boil, then add your ziti. Cook it until just al dente—you want it to have a slight firmness when you bite it because it's going back into the oven. Drain it in a colander and set it aside. This step is crucial because overcooked pasta in the final dish is the main regret I've ever had with baked ziti.

Build your flavor base:

Warm olive oil in a large skillet over medium heat and add your finely chopped onion. Let it sit and soften, stirring occasionally, for about 4 minutes until it becomes translucent and sweet-smelling. Then add your minced garlic and cook for just 1 minute—garlic burns quickly, so don't walk away here.

Simmer the sauce with intention:

Pour in your crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes if using. Stir everything together and let it simmer gently for 10 minutes without the lid. This gives the flavors time to get to know each other, and you'll notice the sauce becoming deeper in color and richer in taste.

Combine the cheese filling:

While the sauce simmers, grab a mixing bowl and combine your ricotta, grated Parmesan, egg, and fresh parsley. Mix with a wooden spoon until everything is smooth and well incorporated—don't overmix, just until you don't see streaks of ricotta anymore.

Layer with care and love:

In your prepared baking dish, spread a thin layer of tomato sauce on the bottom. This prevents sticking and flavors everything. Add half your cooked ziti, then spoon half your ricotta mixture over it, spreading it gently. Scatter half your shredded mozzarella over that, then add more sauce. Now repeat with the remaining pasta, ricotta, mozzarella, and sauce, finishing with a generous sprinkle of extra Parmesan on top. This layering is where the magic happens—each forkful will have pasta, sauce, and creamy cheese together.

Cover and bake gently:

Cover your assembled dish with aluminum foil and slide it into your preheated oven. Bake for 25 minutes covered, which lets everything heat through gently without the cheese browning too quickly.

Finish with golden perfection:

Remove the foil and bake for another 10-15 minutes until the cheese on top is bubbly and starting to turn golden brown. You'll know it's ready when the edges are bubbling enthusiastically and the top has taken on a beautiful golden hue.

Rest before serving:

Let your baked ziti sit for 10 minutes before serving. I know it's hard to wait—the aroma alone is torture—but this resting time lets everything set slightly so you get clean slices instead of a molten spill.

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There's something deeply moving about serving a dish that fills someone's bowl, warms their hands through the ceramic, and gives them that satisfied sigh of contentment. That's what baked ziti does—it transforms a simple meal into a moment of togetherness.

Customization Ideas That Work Beautifully

I've experimented with many additions over the years, and some have become beloved variations. If you want to add protein, brown 225 g of Italian sausage or ground beef in a separate pan and stir it into your sauce—the meat adds savory depth without overwhelming the cheese flavors. If ziti isn't what you have on hand, penne or rigatoni work wonderfully and catch sauce in their ridges beautifully. For an extra fresh element, save some chopped fresh basil to sprinkle over the top right after it comes out of the oven, just before serving—the heat releases its oils and brings brightness to every bite.

Serving and Pairing Suggestions

Baked ziti is substantial and rich, so it loves being balanced with something fresh and crisp. A simple green salad with a sharp vinaigrette cuts through the richness beautifully, and garlic bread serves as the perfect vehicle for soaking up any extra sauce that ends up on your plate. If you're opening wine, a Chianti or Sangiovese complements the tomato and cheese beautifully—the slight tannins and acidity in these wines refresh your palate between bites.

Make-Ahead and Storage Wisdom

One of my favorite things about baked ziti is that it rewards planning. You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you're ready to cook, just add about 10 extra minutes to the baked time since it's going in cold. Leftovers keep beautifully in the refrigerator for 3-4 days, and reheating gently covered with foil in a 160°C oven brings them right back to life. I've even frozen unbaked assembled dishes successfully—bake directly from frozen, adding an extra 15-20 minutes to the cooking time.

• Assemble ahead and refrigerate up to 24 hours for convenient entertaining
• Leftover baked ziti reheats gently covered with foil at 160°C until warmed through
• This dish freezes beautifully both before and after baking for future easy meals

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Baked ziti is the recipe that taught me that comfort food doesn't need to be complicated—just honest, layered, and made with care. I hope it becomes a trusted friend in your kitchen too.

Questions & Answers About the Recipe

→ What pasta works best for this dish?

Ziti is ideal here due to its tubular shape, which holds the sauce well, but penne or rigatoni are good substitutes.

→ How can I achieve a bubbly, golden cheese topping?

Baking covered initially, then uncovered for the last 10-15 minutes allows mozzarella to melt and brown beautifully.

→ Can I add meat to enhance flavors?

Yes, incorporating cooked Italian sausage or ground beef into the sauce adds heartiness and depth.

→ How to keep the sauce flavorful and fresh?

Sautéing garlic and onions before adding crushed tomatoes and herbs like basil and oregano intensifies the sauce’s aroma.

→ What serving suggestions complement this dish?

Pair with a crisp green salad and garlic bread; a glass of Chianti or Sangiovese enhances the experience.