Baked Ziti Layered Pasta Casserole

The first time I made baked ziti, I was trying to recreate that specific Sunday dinner feeling from my neighbor's house growing up. Mrs. Ricci would make her version whenever someone had a bad week or there was something to celebrate, and the smell would drift three doors down. I learned quickly that the secret isn't some complicated technique but patience while the sauce simmers and not being shy with the layers. Now whenever I pull that bubbling dish from the oven, I'm immediately back in her kitchen, watching her sprinkle cheese with the precision of someone who knows comfort is serious business.

I brought this to a friend's potluck last winter when everyone was feeling particularly drained and gray. Within minutes of setting it down, the entire mood shifted and people were actually lingering around the table instead of grabbing plates and disappearing. Three different friends asked for the recipe before they even finished their first serving, and someone literally said they felt hugged by the food. There's something about bubbling cheese and tomato sauce that turns strangers into family.

Ingredients

• 450 g (1 lb) ziti or penne pasta: The ridges catch sauce beautifully and these shapes stand up to baking without getting mushy
• 2 tbsp olive oil: Creates the foundation for your sauce and adds that subtle fruitiness that balances the acidity of tomatoes
• 1 medium onion, finely chopped: Should disappear into the sauce rather than leaving distinct chunks
• 3 garlic cloves, minced: Fresh garlic makes all the difference here, don't be tempted to use jarred stuff
• 800 g (28 oz) canned crushed tomatoes: San Marzano if you can find them, they're worth the extra dollar
• 2 tbsp tomato paste: This concentrates the tomato flavor and gives the sauce body
• 1 tsp dried oregano and 1 tsp dried basil: Dried herbs actually work better here than fresh since they'll bloom during the long simmer
• 1/2 tsp red pepper flakes: Just enough warmth to make things interesting without overwhelming
• 1 tsp sugar: Cuts the acidity of canned tomatoes and helps round out the sauce
• 425 g (15 oz) ricotta cheese: Whole milk ricotta gives you that luxurious texture
• 1 large egg: Binds the ricotta mixture so it doesn't separate during baking
• 60 g (1/2 cup) grated Parmesan cheese: Adds a salty, nutty depth to the creamy ricotta layer
• 2 tbsp fresh parsley, chopped: Brightens up the rich cheese mixture with fresh herbal notes
• 250 g (2 1/2 cups) shredded mozzarella cheese: Low moisture mozzarella melts better without making the dish watery
• Additional grated Parmesan: For that golden, salty crust on top that everyone fights over

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 23x33 cm baking dish with butter or olive oil

Cook the pasta smart:

Boil the ziti for exactly 2 minutes less than the package directions since it will finish cooking in the oven

Build your sauce base:

Sauté the onion in olive oil until soft and translucent, then add garlic for just 1 minute until fragrant

Simmer to perfection:

Add crushed tomatoes, tomato paste, herbs, red pepper flakes, sugar, salt and pepper, then simmer uncovered for 10 to 15 minutes until thickened

Mix the creamy layer:

Combine ricotta, egg, Parmesan and parsley in a bowl with a pinch of salt and pepper until smooth

Start the layering:

Toss the drained pasta with half the tomato sauce, then spread half in your prepared baking dish

Add the cheese:

Dollop half the ricotta mixture over the pasta and sprinkle with half the mozzarella

Repeat and top:

Layer the remaining pasta, ricotta and mozzarella, then pour the rest of the sauce over everything

Bake covered:

Cover tightly with foil and bake for 20 minutes to steam everything together

Get that golden top:

Remove foil and bake another 10 to 15 minutes until bubbly and beautifully browned on top

The hardest part:

Let it rest for 10 minutes before serving so the layers set and don't slide apart

Save

This recipe has become my go to for new parents, grieving friends, and anyone who needs a reminder that someone cares. There's profound comfort in food that hugs you back, and the way the aromatics fill the house while it bakes feels like an act of love before anyone even takes a bite. My partner now requests this on birthdays instead of cake.

Make It Your Own

I've learned that baked ziti is incredibly forgiving and welcomes all sorts of additions. Sometimes I'll brown Italian sausage and crumble it into the sauce for heartier nights, or layer in sautéed spinach when I'm pretending we need more vegetables. The structure stays the same but the personality shifts with whatever you're craving or have on hand.

The Cheese Situation

After years of experimenting, I've found that low moisture mozzarella makes a huge difference in preventing that soupy layer that sometimes happens. And while cottage cheese seems like a strange substitute for ricotta, plenty of people swear by it and I've learned not to yuck someone else's yum. The key is getting that cheese mixture seasoned well since it's providing so much of the dish's flavor.

Serving And Storage

A simple green salad with bright vinaigrette cuts through all that richness perfectly. This freezes beautifully for up to three months and I've started making two at a time just to keep one stashed away for emergencies.

• Let the dish cool completely before wrapping tightly for freezing
• Thaw overnight in the refrigerator before reheating at 180°C
• Cover with foil while reheating so it doesn't dry out

Save

There's something deeply satisfying about a dish that brings people together and fills the whole house with anticipation. This ziti has seen more celebrations and consolations than I can count, and I'm grateful every time someone asks when I'm making it again.

Recipe FAQs

→ Can I make baked ziti ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance and refrigerate. Bake for an additional 10-15 minutes if baking directly from the refrigerator.

→ What pasta shape works best?

Ziti is traditional, but penne, mostaccioli, or rigatoni all work wonderfully. Choose tubes with ridges to help the sauce and cheese cling to every bite.

→ How do I prevent the pasta from drying out?

Don't overcook the pasta initially—it will finish cooking in the oven. Also, ensure there's enough sauce between layers, and avoid overbaking once the cheese is melted and golden.

→ Can I freeze baked ziti?

Absolutely. Assemble, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ Why add an egg to the ricotta mixture?

The egg helps bind the ricotta cheese, preventing it from separating during baking and creating a smoother, creamier texture throughout the layers.

→ What can I add for extra flavor?

Try adding browned Italian sausage, sautéed spinach, or roasted vegetables. A sprinkle of fresh basil or a drizzle of olive oil before serving adds brightness.