Holly’s Recipe Highlights: Baked Ziti

Baked Ziti is a classic pasta dish that’s easy to put together and always a hit. I love this recipe so much that it was one of the few recipes from the site that made it into my cookbook, Everyday Comfort.

Why Make It: This baked ziti feeds a crowd, can be assembled ahead of time, and bakes into rich, sturdy layers that hold together beautifully when served.

Time-Saving Tip: Save time by using pre-shredded mozzarella, jarred marinara sauce, and pre-chopped onion to cut down on prep work.

Freezing: Assemble ahead and freeze before baking for an easy future dinner.

Serving Suggestions: I like to serve this baked ziti with homemade garlic bread and a crisp green salad or caesar salad.

Total Time: 1 Hour 10 Minutes Serves: 8

Ingredient Notes

pasta sauce , water , ricotta , diced tomatoes , egg , onion , ziti , Italian seasoning , parmesan , mozzarella , Italian sausage , parsley with labels to make Baked Ziti

Italian Sausage: Mild sausage is family-friendly, hot sausage adds extra heat, and bulk sausage helps save prep time. If using links, remove the casings before browning.

Pasta Sauce or Marinara: Choose a sauce you enjoy on its own, since it’s the base of the casserole. Marinara tends to be brighter and more tomato-forward, while tomato basil or garlic sauces add extra depth of flavor.

Diced Tomatoes: These add texture and help keep the sauce from tasting flat. Petite diced tomatoes blend in more seamlessly, while fire-roasted tomatoes bring a deeper, slightly smoky flavor.

Italian Seasoning: This enhances the jarred sauce with a blend of herbs. Add a little extra if using ground beef, turkey, or a very simple tomato sauce.

Ziti: Cook just to al dente so it holds its texture after baking. Penne, rigatoni, mostaccioli, or medium pasta shells also work well as substitutes.

Ricotta cheese: Whole milk ricotta creates the creamiest, richest layer. If the ricotta seems watery, drain it before mixing, or substitute cottage cheese for a lighter option.

Mozzarella Cheese: For the best melt and texture, shred mozzarella from a block. Low-moisture mozzarella is ideal to help prevent the casserole from becoming watery.

Variations

Spicy: Add red pepper flakes to the sauce or use hot Italian sausage for extra heat.

Meat Swap: Ground beef or turkey can be used instead of sausage, with added garlic and Italian seasoning for flavor.

Vegetable Add-Ins: Spinach, mushrooms, bell peppers, zucchini, or chopped kale all work well. Cook watery vegetables first to prevent the casserole from becoming thin.

Lighter: Use turkey sausage, part-skim ricotta, and part-skim mozzarella for a lighter version.

Make it Meatless: Omit the sausage and add sautéed mushrooms, spinach, or roasted vegetables for a flavorful vegetarian option.

baked ziti casserole ready to go in the oven

How to Make Baked Ziti

Brown the sausage and onion in a skillet. Simmer with pasta sauce, diced tomatoes, water, and Italian seasoning.

Boil the ziti just until al dente and drain.

Mix the ricotta, egg, parsley, mozzarella, and Parmesan in a bowl.

Layer sauce, pasta, ricotta mixture, more pasta, more sauce, and mozzarella.

Bake (full recipe below).

Cook the Pasta Al Dente: Cook the pasta just until al dente so it does not get too soft in the oven.
For a Saucy Casserole: Let the sauce simmer uncovered until slightly thickened so the casserole is saucy, not watery.
Drain the Pasta Well: Drain the pasta well before layering so extra water does not thin the sauce.
For the Creamiest Texture: Use whole milk ricotta for the richest, creamiest texture.
For Easy Serving: Let the baked ziti rest for 5 to 10 minutes before serving so the layers can set.
To Make It Ahead: Assemble the casserole without the final cheese topping, refrigerate it, then add the cheese just before baking..