Baked Ziti Pasta Casserole (Printable Version)

Hearty baked ziti layered with tomato sauce, ricotta, and mozzarella for a comforting Italian-American main dish.

# What You'll Need:

→ Pasta

01 - 1 lb ziti or penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional)
10 - 1 tsp sugar
11 - Salt and black pepper, to taste

→ Cheese Mixture

12 - 15 oz ricotta cheese
13 - 1 large egg
14 - 1/2 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)

→ Assembly

16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan cheese for topping

# Directions:

01 - Set the oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil the pasta in salted water until just al dente, about 2 minutes less than the package directs. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté the onion until softened, approximately 4 minutes. Add garlic and cook for 1 more minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes until thickened.
05 - Combine ricotta, egg, Parmesan, and parsley in a bowl. Season with salt and pepper, then mix thoroughly.
06 - In a large bowl, toss the drained pasta with half of the tomato sauce.
07 - Spread half of the pasta mixture evenly in the baking dish. Spoon half of the ricotta mixture over the pasta, spreading gently. Sprinkle half of the shredded mozzarella on top.
08 - Repeat layering with the remaining pasta, ricotta, and mozzarella. Pour the remaining tomato sauce over all and finish with extra grated Parmesan.
09 - Cover the dish with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 to 15 minutes until the cheese is bubbly and golden.
10 - Allow to rest for 10 minutes before serving to set.

# Expert Advice:

01 -
  • It's forgiving—this dish actually improves if you slightly undercook the pasta since it keeps cooking in the oven.
  • You can prep everything ahead and bake it when you're ready, making weeknight dinners feel less frantic.
  • The combination of creamy ricotta, tangy tomato sauce, and melted mozzarella hits all the comfort food notes at once.
02 -
  • Undercooking the pasta is the secret to texture—it continues cooking in the oven and won't turn mushy.
  • If your sauce seems thin, let it simmer longer before assembling; thick sauce won't make the pasta soggy in the dish.
  • Use low-moisture mozzarella, not fresh mozzarella, or the whole thing will be watery.
03 -
  • Make this a day ahead, cover it unbaked, and bake it straight from the fridge—just add 5 extra minutes to the covered baking time.
  • If your casserole seems dry after baking, you cooked the pasta too long or the sauce wasn't thick enough; mental note for next time.
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