Baked Ziti
Ingredients
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- 2 tablespoons olive oil
- 1 pounds italian sausage – casings removed (~5.5 medium italian sausages)
- 1 medium onion – finely chopped
- 4 cloves garlic – minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 15 ounces canned tomato sauce
- 1/2 cup water
- 1 teaspoons dried oregano
- 1/2 teaspoons red pepper flakes
- 1/4 cup fresh basil – chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 15 ounces ricotta cheese
- 1 large egg – beaten
- 2 tablespoons fresh parsley – finely chopped
- 16 ounces mozzarella cheese – low-moisture, shredded
- 1 cup parmesan cheese – finely grated
- 16 ounces ziti
- 2 tablespoons kosher salt – for pasta water
- fresh basil – chopped (for serving)
Instructions
1. Preheat the oven to 375°F. Lightly oil a 9×13-inch baking dish.
2. Heat the olive oil in a large pot over medium heat. Add the italian sausage and cook, breaking it into small pieces, until browned and no longer pink, 6–8 minutes. Add the onion and cook until translucent, 4–5 minutes. Stir in the garlic and tomato paste and cook until fragrant and darkened slightly, 1–2 minutes.
3. Add the canned crushed tomatoes, canned tomato sauce, water, dried oregano, red pepper flakes, fresh basil, kosher salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until thickened and flavorful, 15–20 minutes.
4. Bring a large pot of water to a rolling boil and add the kosher salt (for pasta water). Cook the ziti until very al dente, about 2 minutes shy of package time, 7–8 minutes. Drain well.
5. In a medium bowl, combine the ricotta cheese, egg, and fresh parsley until smooth.
6. In a large bowl, toss the drained ziti with about 3 cups of the sauce and all of the ricotta mixture until evenly coated.
7. Spread half of the coated pasta in the prepared baking dish. Spoon half of the remaining sauce over the pasta, then sprinkle with half of the mozzarella cheese and half of the parmesan cheese. Repeat with the remaining pasta, sauce, and cheeses. Cover tightly with foil.
8. Bake until heated through and bubbling at the edges, 20 minutes. Uncover and bake until the top is browned in spots and the cheese is melted, 10–15 minutes more. Rest 10 minutes, then sprinkle with fresh basil (for serving) and serve.
Baked ziti is a comforting baked pasta, rich with tomato sauce, creamy ricotta, and a blanket of melted mozzarella and parmesan. The textures play off each other: tender yet still toothsome tubes of pasta, a saucy, savory base, and a browned, cheesy top that stretches with every scoop. It’s crowd-pleasing, make-ahead friendly, and perfect for gatherings or a cozy family dinner.
While ziti al forno has roots in Southern Italy’s tradition of oven-baked pastas, baked ziti as known in the United States is a hallmark of Italian-American cooking. Italian immigrants adapted pantry staples—canned tomatoes, dried pasta, and aged cheeses—into generous casseroles suited to family tables and church suppers. Over time, versions with sausage or meat sauce became common, and the dish cemented its place alongside lasagna as a beloved red-sauce classic.