Cheesy Oven-Baked Ziti
This Baked Ziti recipe is a crowd-pleasing, oven-baked pasta dish layered with seasoned ground meat, rich tomato sauce, creamy ricotta, and plenty of gooey cheese. With a robust seasoning mix, this dish delivers bold, comforting flavors and is perfect for prepping ahead or feeding a group. Whether you’re hosting a casual dinner or looking for a reliable weeknight meal, this baked ziti delivers every time.
Equipment
- 1 Large Skillet – for cooking the sauce and browning meat
- 1 Large Pot – to boil pasta
- 1 9x13-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 9x13-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.