Description
This Baked Ziti is a classic Italian-American comfort food casserole layered with tender pasta, rich tomato sauce, creamy ricotta, and gooey melted mozzarella. Perfect for family dinners, potlucks, or make-ahead meals, Baked Ziti is hearty, cheesy, and always a crowd-pleaser.
Ingredients
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1 pound ziti pasta
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2 tablespoons olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 pound ground beef or Italian sausage
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1 jar (24 ounces) marinara sauce
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1 can (15 ounces) tomato sauce
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup ricotta cheese
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
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Preheat Oven:
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. -
Cook Pasta:
Cook ziti according to package instructions until al dente. Drain and set aside. -
Prepare Sauce:
Heat olive oil in a large skillet over medium heat. Add diced onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds. -
Brown the Meat:
Add ground beef or sausage and cook until browned, breaking apart as it cooks. Drain excess fat if needed. -
Simmer:
Stir in marinara sauce, tomato sauce, oregano, basil, salt, and pepper. Simmer 5–10 minutes to blend flavors. -
Combine:
In a large bowl, mix cooked pasta with meat sauce and ricotta cheese until evenly coated. -
Layer:
Spread half the pasta mixture into the baking dish. Sprinkle with half the mozzarella and Parmesan. Add remaining pasta mixture and top with remaining cheeses. -
Bake:
Cover with foil and bake 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly. -
Rest & Serve:
Let rest 5–10 minutes before serving. Garnish with fresh parsley if desired
Notes
For vegetarian Baked Ziti, omit meat and add sautéed mushrooms, spinach, or zucchini.Cottage cheese can replace ricotta for a lighter texture.Mix a beaten egg into ricotta for a firmer layer.Add red pepper flakes or hot Italian sausage for spice.Slightly undercook pasta to prevent mushiness after baking.
