Classic Baked Ziti

Baked ziti is the dinner you make when you need to feed a crowd, bring a meal to a friend, or stock the freezer. Tube pasta, a meaty tomato sauce, pockets of creamy ricotta and a thick blanket of melted mozzarella, all baked until bubbly.

The key to a baked ziti that is saucy instead of dry is undercooking the pasta by 2 minutes and using plenty of sauce. The noodles finish cooking in the oven and soak up flavor without turning mushy.

It can be assembled a day ahead or frozen unbaked, which makes it perfect for busy weeks and holidays.

Why You’ll Love This Recipe

• Feeds 8 from one dish
• Assemble ahead or freeze unbaked
• Creamy ricotta layer in every bite
• Easy to make vegetarian

Ingredient Notes

Ziti: Penne or rigatoni work the same way if you cannot find ziti.

Ricotta: Whole milk ricotta is creamier and less grainy than part skim. Mixing it with an egg and Parmesan helps it set.

See the recipe card below for full measurements.

How to Make Classic Baked Ziti

1. Boil the pasta

   Heat the oven to 375°F (190°C). Cook the ziti in well-salted boiling water for 2 minutes less than the package directions. Drain and set aside.

2. Make the meat sauce

   Heat the olive oil in a large skillet over medium-high heat. Cook the ground beef and onion, breaking up the meat, for 7 to 8 minutes until browned and cooked through. Add the garlic and cook 1 minute. Stir in the marinara and Italian seasoning and simmer 5 minutes.

3. Mix the ricotta

   In a bowl, stir together the ricotta, egg, half of the Parmesan and the parsley.

4. Combine

   Toss the drained pasta with about two thirds of the sauce and 1 cup of the mozzarella.

5. Layer

   Spread half of the pasta in a 9x13 inch baking dish. Dollop the ricotta mixture over it and spread gently. Top with the remaining pasta, then the remaining sauce, mozzarella and Parmesan.

6. Bake

   Cover with foil and bake for 20 minutes. Remove the foil and bake 15 to 20 minutes more, until the cheese is melted, bubbly and lightly browned.

7. Rest

   Let the baked ziti rest for 10 minutes before cutting so the layers hold together.

Tips for the Best Results

• Spray the underside of the foil with cooking spray so the cheese does not stick to it.
• For a golden top, broil for the last 1 to 2 minutes and watch closely.
• Shred mozzarella from a block if you can. It melts smoother than pre-shredded.
• Salt the pasta water well. It is the only chance to season the pasta itself.

Common Mistakes to Avoid

Substitutions

• Ground beef: Ground chicken or turkey, or leave it out for a vegetarian bake. Add 1 tsp fennel seed and a pinch of red pepper flakes for an Italian-style flavor.
• Ricotta: Cottage cheese, blended until smooth.
• Ziti: Penne or rigatoni.

What to Serve With It

• Garlic bread
• Caesar salad
• Roasted broccoli
• Green beans with lemon

Storage and Reheating

Fridge: Cover and refrigerate leftovers for up to 4 days. You can also assemble it unbaked and refrigerate up to 24 hours; add 10 minutes to the covered baking time.

Freezer: Freeze unbaked, tightly wrapped, for up to 3 months. Thaw overnight in the fridge, then bake as directed with 10 to 15 extra minutes covered.

Reheat: Reheat portions in the microwave, or cover the dish with foil and warm at 350°F (175°C) for 20 to 25 minutes.

Tools That Make This Easier