This hearty Baked Ziti is the ultimate comfort food—rich, meaty, cheesy, and loaded with bold flavors that make it incredibly satisfying.
Its appeal lies in the perfectly balanced layers of saucy pasta, creamy ricotta, and bubbling melted cheese, all baked to golden perfection.
Cheesy Oven-Baked Ziti
Equipment
- 1 Large Skillet – for cooking the sauce and browning meat
- 1 Large Pot – to boil pasta
- 1 9×13-Inch Baking Dish – for assembling and baking the ziti
- 1 Colander or Pasta Strainer – to drain the pasta
- 1 Box Grater – to freshly grate mozzarella and parmesan
- 1 Mixing Spoon or Spatula – for stirring and mixing
- Aluminum Foil – to cover the dish during initial baking
Ingredients
- 300 g 10 oz ziti or penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped (brown, white, or yellow)
- 500 g 1 lb ground beef, pork, or a 50/50 mix
- 700 g 24 oz tomato passata (pureed tomatoes)
- ½ cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 cup ricotta cheese optional, for creaminess
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese optional
- Fresh parsley or basil chopped (for garnish)
Seasoning Mix:
- 2 teaspoons fennel seeds optional
- 1 tablespoon paprika sweet or plain
- ¼ teaspoon cayenne pepper or ¾ teaspoon chili flakes adjust to taste
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the ziti or penne pasta according to the package instructions, but reduce the cooking time by 2 minutes to ensure the pasta stays firm. Drain well and set aside.
- Sauté Aromatics and Brown Meat: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing until the onion softens and becomes translucent, about 2 minutes. Add the ground meat, breaking it apart with a spatula. Cook until the meat is no longer pink.
- Add Seasonings and Develop Flavor: Sprinkle in fennel seeds (if using), paprika, cayenne or chili flakes, onion powder, salt, and pepper. Stir well and cook for an additional 2 minutes to toast the spices and build a rich flavor base.
- Simmer the Sauce: Pour in the tomato passata and water. Add dried basil, oregano, and sugar. Stir to combine, then bring the sauce to a gentle simmer. Lower the heat and let it cook uncovered for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Combine Pasta and Sauce: Transfer about two cups of the sauce into the pot with the drained pasta. Toss gently to coat every piece evenly, ensuring each bite is flavorful.
- Assemble the Bake: Preheat your oven to 180°C (350°F). Spread the pasta mixture evenly into a 9×13-inch baking dish. Dollop spoonfuls of ricotta cheese across the top (if using). Pour the remaining sauce over the pasta, then sprinkle the shredded mozzarella and grated parmesan evenly on top.
- Bake to Perfection: Cover the baking dish loosely with aluminum foil to keep moisture in. Bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and let the baked ziti cool for a few minutes. Sprinkle with fresh parsley or basil before serving to add a burst of color and freshness.
Notes
- Pasta Choice: Ziti and penne are nearly identical in shape; if unavailable, rigatoni or another short tubular pasta will work well. Avoid pasta with ridges if you prefer a smoother texture.
- Meat Variations: For a richer flavor, mix ground beef and pork equally, but feel free to use either one exclusively depending on your preference.
- Tomato Sauce Tips: Tomato passata provides a silky, smooth sauce. If you can’t find it, substitute with crushed canned tomatoes and a tablespoon of tomato paste for thickness.
- Ricotta Usage: Adding ricotta is optional but highly recommended for a creamy, authentic touch. Use fresh, creamy ricotta, not dry or crumbly varieties. If your ricotta is dry, stir in a little milk or cream to soften it before adding.
- Fennel Seeds: These add a subtle anise-like flavor common in Italian sausage. Omit if you’re not a fan or don’t have them on hand.
- Make-Ahead and Storage: Prepare the pasta and sauce separately in advance and chill. Assemble the dish just before baking. You can refrigerate for up to 3 days or freeze for longer storage. When baking from cold, extend the covered baking time to about 25 minutes and uncovered time to about 10 minutes.
It’s a dish that brings people together, ideal for family dinners, gatherings, or weekly meal prep.
From a nutritional perspective, it’s high in protein thanks to the ground meat and cheeses, making it a sustaining meal that keeps you full longer.
The use of tomato passata adds lycopene-rich antioxidants, while the optional addition of ricotta provides calcium and good fats.
Although it’s not low in carbs, using whole grain pasta or adding veggies can boost the fiber content.
What makes it excellent for everyday cooking is how easy it is to prepare in advance.
Both the sauce and pasta can be made ahead, assembled later, and baked just before serving—making it a meal-prep dream that fits into any busy schedule.
Must-Have Tools for Perfect Results
Large Skillet
Essential for browning meat and building a flavorful sauce, this wide, deep pan ensures even cooking and reduces splatter.
Why it’s a must: A kitchen workhorse for everything from pasta sauces to stir-fries.
Pasta Pot with Strainer Insert:
Ideal for boiling pasta and draining it quickly, especially when timing is crucial.
Why it’s a must: Cuts down on mess and makes pasta night more efficient.
Baking Dish
Provides the perfect surface area and depth for layering ziti, sauce, and cheese.
Why it’s a must: Versatile for casseroles, lasagna, baked desserts, and even roasting vegetables.
Box Grater or Microplane
Perfect for freshly grating parmesan and mozzarella to enhance flavor and texture.
Why it’s a must: Always superior to pre-shredded cheese; enhances taste in nearly every dish.
Aluminum Foil or Oven-Safe Lid
Crucial for covering the ziti during the first phase of baking to prevent over-browning.
Why it’s a must: A simple tool for optimal moisture control in baked dishes.
Chef’s Secrets for Rich Flavor
To achieve a deeply flavorful baked ziti, layering your seasonings is key. Begin by toasting the spices such as fennel seeds, paprika, and cayenne in the hot oil with the onions and garlic.
This step awakens their aroma and infuses the meat with complexity.
When choosing your meat, a blend of beef and pork offers the best balance of richness and tenderness, but feel free to use just one depending on your preference.
Don’t rush the simmering sauce—allowing it to cook slowly after adding the tomato passata helps develop a smooth, rich texture that clings beautifully to the pasta.
Using freshly grated cheese, especially parmesan, instead of pre-shredded will give you better melting and a more vibrant taste.
Finally, lightly undercooking the pasta ensures it doesn’t become mushy after baking.
Serving Suggestions to Elevate Meals
This baked ziti shines as a hearty main dish and pairs wonderfully with simple, fresh sides.
A crisp green salad dressed with a tangy vinaigrette complements the richness of the casserole perfectly, adding a refreshing contrast.
Garlic bread or warm focaccia makes for ideal accompaniments, soaking up every last bit of sauce.
For a vegetable side, roasted broccoli or sautéed spinach balances the meal with a nutritious touch and vibrant color.
If you want to add a lighter twist, consider topping individual servings with a sprinkle of fresh herbs like basil or parsley and a drizzle of good-quality olive oil to brighten the flavors before serving.
Storage Tips for Best Freshness
Leftover baked ziti stores very well and actually tastes even better the next day as the flavors meld.
To keep it fresh, allow the dish to cool completely, then cover tightly with plastic wrap or foil and refrigerate for up to three days.
When reheating, cover the dish to retain moisture and heat it slowly at a moderate temperature to avoid drying out the pasta.
For longer storage, freeze the baked ziti in an airtight container or freezer-safe dish for up to three months.
Thaw overnight in the fridge before reheating. If assembling ahead, consider underbaking slightly before freezing to prevent overcooked pasta after reheating.
Frequently Asked Questions About Baked Ziti
1. Can I use different pasta shapes?
Yes! While ziti and penne are traditional, rigatoni, macaroni, or even fusilli will work well. Choose pasta shapes that hold sauce effectively.
2. Is ricotta cheese necessary?
Ricotta adds a creamy texture and balances the meat sauce, but you can omit it or substitute with cottage cheese or a béchamel sauce if preferred.
3. How can I make this recipe vegetarian?
Replace ground meat with hearty vegetables like mushrooms, zucchini, or eggplant, and use a plant-based cheese alternative to keep it flavorful and satisfying.
4. Can I prepare this dish in advance?
Absolutely! Cook pasta and sauce ahead, then assemble and refrigerate. Bake fresh when ready to serve for convenience and flavor.
5. What if I don’t have tomato passata?
You can substitute canned crushed tomatoes with a bit of tomato paste for thickness or use a plain marinara sauce, adjusting seasoning to taste.
