Baked Ziti is the kind of dish that speaks a universal language—cheesy, saucy, and unapologetically comforting. It’s Italy meets a Southern Sunday supper, baked till bubbly and golden like a Tuscan sunset on a plate.
Think of it as lasagna’s more relaxed cousin—same depth, fewer steps, but still a masterclass in layering flavor. I learned to perfect mine after a late-night trattoria stop in Rome, where simplicity let each ingredient shine.
By using al dente pasta, well-balanced marinara, and a mix of mozzarella and ricotta, we create structure and soul in every forkful. Add fresh basil and a hint of nutmeg, and you’ve got a pan of culinary diplomacy. It pairs beautifully with a crisp Athens Salad and a glass of Brazilian Lemonade.
Perfect For Easy Weeknight Meals!
- I first made this recipe on a rainy Tuesday, and now it’s my go-to for gray, comfort-seeking days—it’s like edible warmth.
- Over time, I’ve started adding roasted eggplant or zucchini for extra depth—it’s a small twist that makes it feel just a bit Mediterranean.
- It’s surprisingly freezer-friendly, so I make a double batch and stash one away for nights I don’t want to cook but still want to eat well.
- After tweaking the cheese blend to include cottage cheese once (don’t knock it!), I found a protein-packed version that supports my nutrition goals.
- The first bite—melty, rich, and tomato-bright—reminds me why some recipes are worth coming back to again and again.
Baked Ziti Recipe
This hearty baked ziti is layered with tender pasta, rich meat sauce, creamy sour cream, and a trio of gooey cheeses. Baked until golden and bubbling, it's the perfect comfort dish for any family dinner or potluck gathering—simple, satisfying, and absolutely delicious.
Equipment
- Large pot
- Slotted spoon or regular spoon
- Large skillet
- 9×13-inch baking dish
- Wooden spoon or spatula
- Metal colander
- Measuring cups
- Oven mitts
Ingredients
- 32 oz spaghetti sauce
- 16 oz mozzarella cheese
- 16 oz uncooked ziti pasta
- 1 large egg
- ½ cup grated parmesan cheese
Instructions
- Begin by cooking the pasta according to the package instructions, but remove it from heat 2–3 minutes earlier than indicated.
- While the pasta cooks, preheat the oven to 350°F.
- In a large bowl, mix the ricotta cheese, egg, parmesan cheese, half the mozzarella, and the spaghetti sauce.
- Season with salt and pepper to taste—adjusting based on how flavorful your spaghetti sauce is.
- Once the pasta is cooked and drained, add it directly to the bowl with the cheese and sauce mixture and stir until well combined.
- Transfer everything to a 9×13” baking dish and sprinkle the remaining mozzarella cheese on top, along with additional parmesan if you like.
- Cover the dish with foil and bake for 30 minutes.
- After that, uncover and bake for another 10–15 minutes, until the cheese is golden brown and the ziti is bubbling.
- Let it rest for 10–15 minutes before serving to allow everything to set.
Notes
- Undercooking the pasta slightly prevents it from becoming mushy during baking.
- Mixing the pasta while it’s still warm helps melt the cheese slightly and blend the flavors better.
- Use a high-quality spaghetti sauce or homemade for the best flavor.
| Nutrition | Value |
| Calories | 473kcal |
| Carbohydrates | 42g |
| Fibre | 3g |
| Fat | 22g |
| Protein | 27g |
| Cholesterol | 93g |
