Baked ziti is a comfort food classic that just about everyone loves. Once I figured out a tasty shortcut to making tomato sauce from scratch, it became a super easy way to make a hearty and flavorful dinner (with plenty of leftovers).
Table of Contents
How to Make Baked Ziti
To make this recipe, you’ll need a pound of ziti pasta, which you can cook according to the package instructions. Be sure to salt the pasta water, as this will help to flavor the noodles. Reserve one cup of the salted pasta water before straining to add to the sauce later. You’ll also need olive oil, ground meat (such as beef, Italian sausage, or pork), diced sweet onion, minced garlic, red wine (optional), tomato paste, diced tomatoes, crushed red pepper flakes, ground clove, dried basil, ricotta cheese, mozzarella, and parmesan.
To begin, preheat your oven to 425°F. While the pasta is cooking, heat a tablespoon of olive oil in a large saucepan over medium heat. Crumble in the ground meat and cook it until it starts to brown. Add in the diced onion, minced garlic, tomato paste, and red wine (if using), and continue to sauté until the meat is cooked through and the onions are slightly translucent. Stir in the diced tomatoes, crushed red pepper flakes, and dried basil, and cook the sauce for a few minutes more until it thickens and the flavors have a chance to meld.
Once the pasta is cooked, strain it and set it aside. Reserve one cup of the salted pasta water, then add it to the sauce a tablespoon at a time until the sauce reaches the desired consistency. Season the sauce with salt and pepper to taste.
To assemble the baked ziti, pour the cooked pasta into the sauce and stir until all of the noodles are coated. Then, layer the pasta and sauce in a large casserole dish with half of the ricotta, half of the mozzarella, and repeat. Top the casserole with grated parmesan and bake it in the preheated oven for 25 minutes, or until the cheese is golden-brown and bubbly.
Equipment
Large saucepan: You’ll need a large saucepan for cooking the meat sauce.
Large pot: Handy for cooking the pasta.
Strainer or colander: Use a strainer or colander to strain the pasta.
Large casserole dish: I usually use a 9 x 13” glass casserole dish but any oven-safe pan of that size and depth should work.
Measuring cups & measuring spoons: For measuring ingredients, duh.
Knife and cutting board: For chopping the onion and garlic.
Grater or food processor: Either a grater or food processor would be ideal for grating the cheeses, but in a pinch you can use pre-shredded cheese or chop cheese up finely with a knife.
Tips
- Omit the meat for a delicious vegetarian option!
- If you’d like to use a pre-made sauce with this recipe, omit the tomatoes and tomato paste and add in the sauce when you would normally add the tomatoes.
- When boiling pasta, some of the starch remains in the water. When the water is added to a sauce the starch gives it a velvety texture and helps the sauce to stick to your pasta.
- You can use pre-shredded cheese instead of grating the cheese yourself, but it never melts quite as well due to the additives.
- Add more vegetables: This recipe is a great opportunity to sneak in some extra veggies. You could try adding some diced bell peppers, sliced mushrooms, or chopped spinach to the sauce to add some extra nutrition and flavor.
- Make it spicier: If you like a little extra kick, you could try adding some extra crushed red pepper flakes or a pinch of chili flakes to the sauce. You could also try using a spicier variety of sausage or adding some diced fresh chilies to the sauce.
- Use fresh herbs: Fresh herbs can add a lot of flavor to this recipe. Instead of using dried basil, you could try using a few sprigs of fresh basil or adding some fresh chopped parsley or oregano to the sauce.
Ingredients
Ziti – While ziti pasta is the traditional choice for this dish, any tube-style pasta should do the trick. I like pasta with ridges because I feel like it holds extra flavor and adds to the al dente texture that I love, so I often use rigatoni or penne.
Olive Oil – Any neutral-flavored oil or butter will work too.
Ground Meat – I think ground beef or ground Italian sausage are the best for baked ziti, but really any ground meat will do. If you’re looking for a vegetarian option, you can omit the meat altogether or use a plant-based protein such as tofu or tempeh.
Sweet Onion – You can use red onion, white onion, or yellow onion instead, just keep in mind that none of them are quite as sweet as a sweet onion and they each have a slightly different flavor profile.
Garlic – Fresh garlic packs the most flavor, but a teaspoon of garlic powder will work in a pinch.
Red Wine – Red wine adds a hint of depth and acidity, but isn’t necessary to the sauce if you don’t like the flavor. I usually just use a splash of whatever dry red wine I already have open. Red cooking wine can be used too, and is a more economical option.
Tomato Paste – Tomato paste helps to thicken the sauce and intensify the tomato flavor.
Tomatoes – Fresh tomatoes are generally going to add more flavor and freshness to a dish than canned, but canned tomatoes will work just fine. When using fresh tomatoes in a sauce, I try to get heirloom or Roma tomatoes, but you can use whatever tomatoes you have on hand. Don’t be afraid to use tomatoes that have gone a little soft and wrinkly!
Crushed Red Pepper Flakes – A 1/2 teaspoon of chili powder works too.
Ground Clove – Ground clove adds warmth to dishes and complement the tomatoes well.
Dried Basil – Fresh basil could be used, but I don’t feel like it holds up as well when cooked for a long time. You could experiment with replacing the basil with other Italian herbs and spices, like oregano, parsley, sage, or rosemary.
Reserved Pasta Water – Right before straining the liquid out of the pasta, use a ladle to scoop out and reserve a cup of the pasta water to use to thicken and flavor your sauce.
Ricotta Cheese – Ricotta cheese creates a delicious creamy texture.
Mozzarella & Parmesan – Grating your own cheese will always produce the best results because the preservatives in most bagged pre-shredded cheese inhibits its ability to melt properly, but pre-shredded cheese will certainly work too.
Accompaniments
Garlic bread: When it comes to sides that go with ziti, garlic bread is hard to beat. You can make it by spreading butter and minced garlic on a slice of bread and toasting it in the oven until it is golden and crisp.
Caesar salad: A crisp and refreshing Caesar salad is a great way to balance out the richness of the baked ziti. You can make it by tossing together some romaine lettuce, croutons, parmesan, and a homemade or store-bought Caesar dressing.
Roasted vegetables: Roasted vegetables are a healthy and flavorful option to serve alongside baked ziti. You can roast a variety of vegetables, such as asparagus, bell peppers, or zucchini, by tossing them with olive oil, salt, and pepper and roasting them in the oven until they are tender.
Classic Oven Bake Ziti
Ingredients
- 1 lb Ziti pasta (or other similarly shaped pasta)
- 1 tbsp Olive oil
- 1 lb Ground beef
- 1 Sweet onion diced
- 3 cloves Garlic minced
- 1/4 cup Red wine optional
- 2 tbsp Tomato paste
- 2 cups Diced tomatoes fresh or canned
- 1/4 tsp Crushed red pepper flakes
- 1/8 tsp Ground clove
- 1 tsp Dried basil
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese grated
- 1/2 cup Parmesan grated
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Cook pasta according to package instructions but be sure to salt the pasta water. Reserve one cup of salted pasta water, then strain the pasta and set aside.
- Add olive oil to a large saucepan over medium heat. Crumble in the ground meat and cook until the meat starts to brown. Add in the diced onion, minced garlic, tomato paste, and red cooking wine (optional), and continue to sauté until the meat is cooked through and the onions are slightly translucent.
- Stir in the diced tomatoes and add the crushed red pepper flakes and dried basil. Cook while stirring occasionally for 5 minutes or so, or until the sauce thickens and the flavors have a chance to meld.
- Slowly add the reserved pasta water to the sauce one tablespoon at a time until the sauce becomes the desired consistency. Season with salt and pepper to taste.
- Pour the cooked pasta into the sauce and stir until all of the noodles are coated. Layer your components in a large casserole dish like so:– Half of the pasta and sauce– Half of the ricotta (one cup)– Half of the grated mozzarella (one cup)– Repeat layers– Top with grated parmesan
- Bake in 425° oven for 25 minutes, or until the cheese is golden-brown and bubbly.
