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97% would make again

Baked Ziti

Supremely saucy and cheesy, baked ziti is a family favorite for a reason! Toss ziti or your favorite tube-shaped pasta with a quick homemade tomato sauce and ricotta-Parmesan mixture, then layer with more ricotta and mozzarella and bake until bubbling and delicious.

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 6 servings

  • ½ tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 medium yellow onions, diced
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ¼ cup tomato paste (55 g)
  • 1 can whole peeled tomato
  • 3 teaspoons kosher salt, divided, plus more for boiling
  • 2 teaspoons freshly ground black pepper, divided
  • 1 package ziti or tubular pasta of choice
  • 2 cups whole milk ricotta cheese (500 g), divided
  • 2 cups grated parmesan cheese (250 g)
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • fresh basil, thinly sliced, for garnish

Nutrition Info

  • Calories 399
  • Fat 25g
  • Carbs 17g
  • Fiber 3g
  • Sugar 7g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
  3. Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
  4. Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
  5. Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
  6. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
  7. Add the drained pasta tomato-ricotta sauce and stir until well coated.
  8. Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
  9. Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25–30 minutes.
  10. Garnish with the basil before serving.
  11. Enjoy!

Ingredients

for 6 servings

  • ½ tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 medium yellow onions, diced
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ¼ cup tomato paste (55 g)
  • 1 can whole peeled tomato
  • 3 teaspoons kosher salt, divided, plus more for boiling
  • 2 teaspoons freshly ground black pepper, divided
  • 1 package ziti or tubular pasta of choice
  • 2 cups whole milk ricotta cheese (500 g), divided
  • 2 cups grated parmesan cheese (250 g)
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • fresh basil, thinly sliced, for garnish

Nutrition Info

  • Calories 399
  • Fat 25g
  • Carbs 17g
  • Fiber 3g
  • Sugar 7g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
  3. Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
  4. Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
  5. Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
  6. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
  7. Add the drained pasta tomato-ricotta sauce and stir until well coated.
  8. Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
  9. Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25–30 minutes.
  10. Garnish with the basil before serving.
  11. Enjoy!

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