Baked Ziti with Mozzarella (Printable Format)
Tender baked ziti layered with creamy cheese and rich tomato sauce, perfect for comforting meals.
# What You Need:
→ Pasta
01 - 1 lb ziti pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ teaspoon red pepper flakes (optional)
→ Cheese Mixture
12 - 14 oz whole milk ricotta cheese
13 - ½ cup grated Parmesan cheese
14 - 1 large egg
15 - ¼ cup chopped fresh parsley or 2 tablespoons dried parsley
→ Assembly
16 - 12 oz shredded mozzarella cheese
17 - Extra grated Parmesan for topping
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish.
02 - Boil salted water in a large pot and cook ziti until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook for 1 minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes if using. Simmer uncovered for 10 minutes, stirring occasionally.
05 - In a bowl, combine ricotta, Parmesan, egg, and parsley. Mix thoroughly until smooth.
06 - Spread a thin layer of tomato sauce in the baking dish. Layer half the pasta, half the ricotta mixture, half the mozzarella, and some sauce. Repeat layers. Top with extra Parmesan.
07 - Cover with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden brown.
09 - Allow to rest for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- It comes together in under an hour but tastes like you spent all day simmering sauce
- The combination of ricotta and mozzarella creates layers of creamy, stretchy goodness that makes everyone return for seconds
- You can prepare it ahead and bake it later, making it perfect for hosting without the stress
02 -
- The pasta should be slightly undercooked when it goes into the baking dish, otherwise it becomes mushy by the time the cheese melts. This lesson came from one disappointing dinner where I learned the hard way.
- Don't skip the foil cover during the first 25 minutes—without it, your cheese browns before the pasta heats through properly.
03 -
- Taste your tomato sauce before layering—if it feels acidic, add a tiny pinch of sugar to balance it. Different tomato brands have different personalities.
- Don't shred your mozzarella from a block the night before; it dries out and won't melt as smoothly. Shred it just before layering for maximum melting magic.