Save to Pinterest The snow was falling sideways when I first made this for my sister, who had just brought her newborn home in January. We needed something warm and comforting, something that could sit in the oven bubbling away while we held the baby and drank too much coffee. That first pan disappeared faster than I could believe, with my sister eating standing up at the counter while the little one finally slept.
My college roommate taught me the secret of slightly undercooking the pasta, explaining it would finish in the sauce and never turn mushy. She learned it from her Italian grandmother, who never measured anything but always knew exactly when the pasta was ready. Now I cannot imagine making baked ziti any other way, and every time I drain those slightly firm noodles, I think of her tiny apartment kitchen.
Ingredients
- 1 pound ziti or penne pasta: Undercook by 2 minutes since it absorbs sauce while baking, preventing mushy results
- 2 tablespoons olive oil: Toss with drained pasta immediately to keep noodles from sticking together
- 1 medium onion, finely chopped: Creates the flavor foundation, so take time to mince evenly
- 3 garlic cloves, minced: Add after onions soften to prevent burning and bitterness
- 1 pound Italian sausage or ground beef: Optional but adds heartiness, brown thoroughly and drain excess fat
- 1 teaspoon dried oregano and basil: Classic Italian herbs that bloom in the hot sauce
- 1/2 teaspoon crushed red pepper flakes: Gentle warmth that builds as the casserole bakes
- 28-ounce can crushed tomatoes and 15-ounce tomato sauce: The combination gives texture plus richness
- 1 teaspoon sugar: Balances acidity from canned tomatoes without making sauce sweet
- 1 1/2 cups ricotta cheese: Room temperature mixes smoother into the egg mixture
- 1 large egg: Binds ricotta for a creamy layer that does not separate
- 1/2 cup grated Parmesan cheese: Adds salty depth to the cheese mixture
- 2 cups shredded mozzarella, divided: Half goes inside for creaminess, half on top for golden perfection
Instructions
- Get everything ready:
- Preheat oven to 375°F and grab a freezer safe 9x13 baking dish, setting up your station before cooking begins
- Cook the pasta smart:
- Boil ziti for 2 minutes less than package directions, then drain and toss immediately with olive oil
- Build the sauce base:
- Sauté onion 4 minutes until soft, add garlic for 1 minute more, then brown meat if using
- Simmer the sauce:
- Stir in herbs, tomatoes, sauce, and seasonings, then let bubble gently for 10 minutes to meld flavors
- Mix the cheese filling:
- Combine ricotta, egg, Parmesan, and 1 cup mozzarella until completely smooth
- Layer it up:
- Start with sauce, then alternate pasta, ricotta mixture, and sauce, finishing with remaining mozzarella
- Freeze or bake now:
- Cool completely before wrapping tightly for freezing up to 3 months, or bake immediately
- From frozen to table:
- Bake covered 60 to 75 minutes, then uncover 20 to 25 minutes until bubbly and golden
Save to Pinterest This recipe saved me during months when cooking felt impossible. Now I keep two pans in the freezer, one for emergencies and one for when neighbors need dinner. The text that always comes after they try it, asking for the recipe, never gets old.
Make It Yours
I have learned that everyone claims their version is best, usually exactly how their mother made it. My neighbor adds a layer of spinach, my cousin insists on provolone slices, and my friend swears by cottage cheese instead of ricotta. They are all right.
Freezer Strategy
The best discovery was lining the baking dish with foil before assembling, then freezing everything solid before lifting out the foil wrapped block. This frees up my baking dish while storing the ziti flat in the freezer, taking up less space.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness, while garlic bread soaks up every bit of sauce. I usually set out red pepper flakes at the table so everyone can adjust their own heat level.
- Grate extra Parmesan over individual servings at the table
- Pair with a medium bodied red wine like Chianti
- Save leftovers for lunch, they reheat beautifully
Save to Pinterest Some recipes feed your body, but this one feeds whatever part of you needs comforting.
Recipe Q&A
- → Can I freeze baked ziti before or after baking?
You can freeze it either way. For best results, assemble the unbaked casserole, cool completely, cover tightly, and freeze. When ready to eat, bake straight from frozen at 375°F for about 75-90 minutes covered, then uncovered until golden.
- → How long does baked ziti last in the freezer?
Properly wrapped in foil and stored in a freezer-safe container, baked ziti maintains quality for up to 3 months. Label with the date so you can keep track of freshness.
- → What can I use instead of ricotta cheese?
Cottage cheese makes an excellent substitute with similar texture and protein content. You can also use a mascarpone and Parmesan blend, though the flavor will be slightly richer. Drain cottage cheese well before mixing.
- → Do I need to cook the pasta completely before assembling?
No, cook the ziti 2 minutes less than package directions. The pasta will finish cooking in the oven as it bakes with the sauce. This prevents mushy pasta, especially important since it will bake again after freezing.
- → Can I make this baked ziti vegetarian?
Absolutely. Simply omit the Italian sausage or ground beef from the sauce. The dish remains hearty and satisfying with just the cheese, pasta, and tomato sauce. You can add sautéed vegetables like spinach, mushrooms, or zucchini for extra texture and nutrition.
- → What should I serve with baked ziti?
A crisp green salad with vinaigrette balances the richness. Garlic bread or crusty Italian bread is perfect for soaking up the sauce. Steamed broccoli or roasted green beans also make excellent vegetable sides.