Description
This classic baked ziti recipe features perfectly cooked penne pasta tossed in a rich marinara sauce, layered with creamy ricotta, shredded mozzarella, and Parmesan cheese, then baked to bubbly, golden perfection. A comforting Italian-American favorite that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Cheese Mixture
- 1 1/2 ounces Parmesan cheese (about 1/2 cup grated), divided
- 1 cup whole-milk ricotta cheese
- 8 ounces shredded low-moisture mozzarella cheese (about 2 cups), divided
Sauce
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 5 cups marinara sauce (about 46 ounces)
- 1 1/4 teaspoons kosher salt, divided, plus more for seasoning
- Freshly ground black pepper, to taste
Pasta
- 1 pound dried ziti or penne pasta
Instructions
- Prepare Ingredients: Finely chop the yellow onion and garlic cloves. Grate Parmesan cheese, reserving half for layering and mixing the ricotta cheese.
- Preheat Oven and Boil Water: Arrange an oven rack in the middle position and preheat to 375°F (190°C). Bring a large pot of heavily salted water to boil over medium-high heat for the pasta.
- Make the Sauce: Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion, garlic, and red pepper flakes (if using). Season with kosher salt and black pepper, cooking and stirring occasionally until the onions are softened, about 12 minutes. Add marinara sauce and 1 teaspoon kosher salt, stir, and bring to a simmer. Remove from heat.
- Cook Pasta: Add dried ziti or penne pasta to the boiling salted water and cook according to package instructions until al dente. Drain the pasta once cooked and return it to the empty pot.
- Mix Ricotta Filling: In a small bowl, combine ricotta cheese, 1/4 cup grated Parmesan, and 1/4 teaspoon kosher salt. Stir until well combined.
- Combine Pasta and Sauce: Add half of the marinara sauce (about 3 cups) to the drained pasta, stirring to coat evenly. Taste and adjust seasoning with kosher salt and black pepper as needed. Gently fold the ricotta mixture into the pasta, ensuring there are still visible pockets of ricotta.
- Assemble the Baked Ziti: Spread half of the pasta mixture in an even layer in a 9×13-inch baking dish. Sprinkle evenly with 1 cup shredded mozzarella cheese. Layer the remaining pasta mixture on top, then pour the remaining marinara sauce over it, spreading evenly. Top with remaining 1 cup shredded mozzarella and remaining 1/4 cup grated Parmesan cheese.
- Bake: Bake uncovered in the preheated oven until the edges are bubbling and the cheese is melted and browned in spots, about 30 minutes.
- Rest and Serve: Let the baked ziti cool for 15 minutes before serving to allow it to set and make serving easier.
Notes
- Use whole-milk ricotta for a creamier texture; part-skim ricotta can be used for lower fat content.
- If you prefer a spicier dish, adjust or omit the red pepper flakes to your taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, substitute gluten-free pasta and ensure marinara sauce is gluten-free.
- Adding fresh basil or Italian seasoning to the sauce can enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: baked ziti, ziti recipe, baked pasta, Italian pasta bake, ricotta pasta bake, comfort food
