Easy Baked Ziti
Here's how to make an all-star baked ziti — one that's never dry, made with a generous amount of cheese, & layered for the ultimate eating experience.
Servings: 8 to 10
Ingredients
For the pasta and sauce:
- 1 medium yellow onion
- 3 cloves garlic
- 1½ ounces Parmesan cheese (about 1/2 cup grated), divided
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes optional
- 5 cups marinara sauce about 46 ounces
- 1¼ teaspoons kosher salt divided, plus more for seasoning
- Freshly ground black pepper
- 1 pound dried ziti or penne pasta
- 1 cup whole-milk ricotta cheese
- 8 ounces shredded low-moisture mozzarella cheese about 2 cups, divided
Instructions
- Finely chop 1 medium yellow onion and 3 garlic cloves. Finely grate 1½ ounces Parmesan cheese (about ½ cup).
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, bring a large pot of heavily salted water to a boil over medium-high heat. Make the sauce while the water is heating.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and ½ teaspoon red pepper flakes. Season with kosher salt and black pepper, and cook, stirring occasionally, until softened, about 12 minutes. Add 5 cups marinara sauce and 1 teaspoon of the kosher salt, stir to combine, and bring to a simmer. Remove the pot from the heat.
- Add 1 pound dried ziti or penne pasta to the boiling water and cook according to package directions until al dente. Meanwhile, place 1 cup ricotta cheese, ¼ cup of the Parmesan, and remaining ¼ teaspoon kosher salt in a small bowl, and stir to combine.
- When the pasta is ready, drain and return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with kosher salt and black pepper as needed. Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.
- Transfer half of the pasta mixture into a 9"x13" baking dish and spread into an even layer. Evenly sprinkle with 1 cup of the shredded mozzarella cheese. Top with the remaining pasta in an even layer. Pour any remaining sauce over the pasta and spread into an even layer. Sprinkle evenly with the remaining 1 cup mozzarella and remaining ¼ cup Parmesan.
- Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes. Let cool for 15 minutes before serving.
Notes
Variations: Feel free to add 2 cups of cooked vegetables or a pound of cooked ground meat or sausage to the sauce.
Make ahead: This dish can be assembled, covered in aluminum foil, and refrigerated up to 2 days ahead. Bake covered for 15 minutes, then uncover and bake for 30 minutes more.
Two smaller casseroles: This can be prepared in 2 (8×8-inch) baking dishes instead, which is great if you want to freeze half for a future meal.
Freezing: Baked ziti can be frozen right in the baking dish for up to 2 months. Let cool completely, then wrap tightly in aluminum foil. Bake straight from the freezer covered for 1 hour, then uncover and bake for 15 minutes more.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
