Classic Baked Ziti

Baked ziti is the ultimate crowd-pleaser. It has all the comfort of lasagna with half the work, because there is no layering of individual noodles. Tender pasta is tossed with a rich meat sauce, layered with seasoned ricotta and finished with a blanket of melted, golden mozzarella.

Ingredients

• 1 lb (450 g) ziti or penne
• 1 tablespoon olive oil
• 1 lb (450 g) ground beef or Italian sausage (or a mix)
• 1 onion, diced
• 4 garlic cloves, minced
• 1 jar (24 oz / 680 g) marinara sauce, or 3 cups homemade
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili flakes, optional
• 1 teaspoon salt and 1/2 teaspoon black pepper
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 1 cup (90 g) grated Parmesan, divided
• 2 tablespoons chopped fresh parsley
• 3 cups (340 g) shredded low-moisture mozzarella

Step-by-Step Instructions

1. Preheat. Heat the oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.
2. Undercook the pasta. Boil the ziti in salted water for 2 minutes less than the package directions. It will finish cooking in the oven. Drain well.
3. Make the meat sauce. Heat the oil in a large skillet over medium-high heat. Cook the meat and onion for 7 to 8 minutes, breaking it up, until browned. Drain excess fat. Add the garlic and cook for 1 minute. Stir in the marinara, crushed tomatoes, oregano, basil, chili flakes, salt and pepper. Simmer for 10 minutes.
4. Mix the ricotta. In a bowl, combine the ricotta, egg, 1/2 cup Parmesan and parsley.
5. Toss the pasta. Combine the pasta with about three-quarters of the meat sauce.
6. Layer. Spread half the pasta in the baking dish. Dollop the ricotta mixture over it and spread gently. Sprinkle with 1 cup of mozzarella. Add the remaining pasta, then spoon the rest of the sauce on top.
7. Top with cheese. Scatter the remaining mozzarella and Parmesan evenly over the top.
8. Bake. Cover with foil and bake for 20 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling and golden in spots.
9. Rest. Let it stand for 10 minutes before serving so it sets and slices neatly.

Tips for Success

• Undercooking the pasta is essential. Fully cooked pasta turns soft and mushy after baking.
• Use plenty of sauce. The pasta absorbs liquid in the oven, so a saucy mixture prevents a dry casserole.
• Low-moisture mozzarella melts best without making the dish watery.
• For extra browning, broil for 2 minutes at the end, watching closely.

Make-Ahead and Freezing

Assemble the baked ziti, cover tightly and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time. To freeze, assemble in a freezer-safe dish, wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Variations

• Vegetarian: Skip the meat and add sautéed mushrooms, zucchini and spinach.
• Chicken: Use shredded cooked chicken in place of beef.
• Without ricotta: Mix the pasta with a cup of béchamel or simply extra mozzarella.

Storage

Leftovers keep for up to 4 days in the refrigerator. Reheat individual portions in the microwave or cover the dish with foil and warm at 350°F (175°C) for 20 minutes.

Frequently Asked Questions

What is the difference between ziti and penne?
Both are tube-shaped. Ziti has straight-cut ends and is usually smooth, while penne is cut on a diagonal and often ridged. They are interchangeable here.

Can I skip the egg in the ricotta?
Yes. The egg helps the ricotta set, but the dish is still delicious without it.

How do I keep it from drying out?
Bake covered for the first part, use plenty of sauce, and avoid overbaking.