Baked Ziti

By Leslie Blythe Italian, Pasta, Vegetarian Baking, Boiling

September 23, 2020

My daughter Grace made this classic Baked Ziti recipe. Unfortunately, I got the photo and recipe, but not the dinner invitation! Her version is vegetarian, but you could add ground beef or sausage if you want. It's kind of a freeform lasagna. It's inexpensive to make, family-friendly and doesn't require all the layering that lasagna does. I can also be made ahead to be ready to pop in the oven later in the day. It looks SO good, maybe she'll bring me some leftovers!

Prep: 25 mins
Cook: 45 mins
Yields: 8 - 10 Servings

Ingredients

For the pasta and sauce

2 tablespoons olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, finely chopped

½ teaspoon red pepper flakes (optional)

5 cups marinara sauce (about 46 ounces)

1 teaspoon kosher salt, plus more for seasoning

Freshly ground black pepper

1 pound dried ziti or penne pasta

For assembly

1 cup whole-milk ricotta cheese

½ cup finely grated Parmesan cheese, divided

¼ teaspoon kosher salt

8 ounces shredded mozzarella cheese (about 2 cups), divided

Directions

1Preheat the oven to 375°F.

2Cook the pasta and sauce while the oven is heating.

3Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.

4Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and pepper flakes, season with salt and pepper, and cook, stirring occasionally, until softened, about 12 minutes.

5Add the marinara and 1 teaspoon salt, stir to combine, and bring to a simmer. Remove from the heat.

6When the water is boiling, add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.

7Stir the ricotta, ¼ cup of the Parmesan, and salt together in a small bowl; set aside.

8When the pasta is ready, drain it in a colander or strainer.

9Return 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 salt and pepper as needed.

10Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.

11Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Evenly sprinkle with half of the mozzarella. Top with the remaining pasta in an even layer.

12Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle the surface evenly with the remaining mozzarella and remaining ¼ cup Parmesan.

13Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.

14Remove the baking dish to a wire rack and let cool 15 minutes before serving.

Variations
Feel free to add 2 cups of cooked vegetables or a pound of cooked ground meat or sausage to the sauce. This Italian sausage and peppers baked ziti version is also delicious.
Make ahead
This dish can be assembled and refrigerated, covered in foil, up to 2 days in advance. Bake covered for 15 minutes, then uncover and bake for 30 minutes more.
Two smaller casseroles
This can be prepared in 2 (8x8-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, just let it cool completely and wrap it tightly in aluminium foil first. Bake straight from the freezer covered with foil for 1 hour, then uncover and bake for 15 minutes more.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe by Christine Gallery, The Kitchn, December 14, 2018.

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