Baked Ziti Pasta Casserole

There's something about the smell of tomato sauce simmering while pasta water boils that makes a kitchen feel instantly full of purpose. My neighbor leaned against my counter one weeknight, watching me layer pasta and cheese, and said she hadn't realized baked ziti could be this simple. That comment stuck with me because it's true—this dish isn't fussy or demanding, yet it manages to feel both homey and special, the kind of thing people ask for seconds of without hesitation.

I made this for a potluck once when I was short on time and wanted something that wouldn't dry out during transport. It arrived still steaming, and people actually abandoned other dishes to dig into it—that's when I realized this wasn't just weeknight comfort food, it was the kind of casserole that makes people feel cared for.

Ingredients

• Ziti or penne pasta (450 g / 1 lb): Cook it just shy of al dente so it doesn't turn mushy during baking; the pasta will continue softening in the oven.
• Olive oil (2 tbsp): A good quality one makes a difference in the sauce base.
• Onion (1 medium, finely chopped): The foundation of flavor; don't skip this step or rush the sautéing.
• Garlic cloves (3, minced): Add after the onion softens so it doesn't burn.
• Canned crushed tomatoes (800 g / 28 oz): Better than fresh out of season; the acidity balances the rich cheese.
• Tomato paste (2 tbsp): Concentrate of flavor that deepens the sauce without extra simmering time.
• Dried oregano (1 tsp) and dried basil (1 tsp): These dried herbs bloom beautifully in the warmth of the sauce.
• Red pepper flakes (1/2 tsp, optional): A whisper of heat that makes people ask what you did differently.
• Sugar (1 tsp): Not to make it sweet, but to round out the tomato's natural acidity.
• Salt and black pepper: Taste as you go and trust your instincts more than measurements.
• Ricotta cheese (425 g / 15 oz): The creamy element that keeps everything tender; room temperature ricotta mixes more smoothly.
• Large egg (1): Binds the ricotta mixture so it doesn't separate during baking.
• Grated Parmesan cheese (60 g / 1/2 cup): Adds nutty sharpness that cuts through richness.
• Fresh parsley (2 tbsp chopped, or 1 tbsp dried): A brightness that feels intentional, especially if you use fresh.
• Shredded mozzarella cheese (250 g / 2 1/2 cups): The golden, bubbly top that everyone waits for.

Instructions

Prep your dish and heat the oven:

Set your oven to 190°C (375°F) and grease a 23x33 cm baking dish generously—corners especially matter. This gives everything time to heat while you work on the sauce.

Start the pasta:

Bring a large pot of salted water to a rolling boil and add the ziti. Cook until it's about two minutes shy of fully tender—you'll feel a slight resistance when you bite it. Drain and set aside.

Build the sauce foundation:

While the pasta cooks, warm olive oil in a saucepan over medium heat, then add the chopped onion. Let it turn soft and translucent, about four minutes, before adding garlic. Cook the garlic for just a minute so it releases its aroma without browning.

Deepen the sauce:

Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if you're using them, sugar, salt, and pepper. Stir everything together and let it simmer uncovered for 10 to 15 minutes until it thickens slightly and the flavors have a chance to get to know each other.

Make the ricotta mixture:

While the sauce simmers, combine ricotta, egg, Parmesan, and parsley in a bowl and mix until just combined. Taste it and add a pinch of salt and pepper if it needs it.

Combine pasta and sauce:

In a large bowl, toss the drained pasta with half of the tomato sauce so every piece gets coated.

Layer the first level:

Spread half the sauced pasta into your prepared baking dish, then dollop half the ricotta mixture over it and gently spread it out. Sprinkle half the mozzarella over this layer.

Build the final layers:

Add the remaining pasta mixture, then the rest of the ricotta, and finish with the remaining mozzarella. Pour the extra sauce over the top and scatter additional Parmesan as a final touch.

Bake covered and uncovered:

Cover the dish with foil and bake for 20 minutes to let everything heat through gently. Remove the foil and bake another 10 to 15 minutes until the cheese is bubbling at the edges and golden on top.

Rest before serving:

Pull it from the oven and let it sit for 10 minutes so the layers can set slightly. This moment of patience is the difference between a casserole that holds together and one that slumps.

Save

I once made this for someone who said they didn't like baked pasta dishes, and watching them come back for a third helping was its own kind of quiet victory. It's funny how food that seems humble on the surface can surprise people with how much comfort and care it holds.

The Magic of Layering

The real secret to this dish isn't hidden in any single ingredient—it's in how you layer. Each component serves a purpose: the pasta soaks up sauce, the ricotta creates pockets of creaminess, and the mozzarella bridges everything together with its stretchy warmth. When you layer thoughtfully, you're setting up every forkful to have something different to discover. The first bite might catch a burst of tomato, the next might be all cheese and cream, and that variation is what keeps people reaching back for more.

Variations That Feel Like New Dishes

This recipe is forgiving enough to welcome additions without losing its identity. Brown a pound of Italian sausage and stir it into the sauce if you want something heartier, or tuck sautéed spinach between the layers for a different kind of richness. Roasted vegetables—zucchini, eggplant, even mushrooms—blend in so naturally that people might not notice them, but they'll taste the difference in complexity. The vegetarian base means you can build on it however your mood or your pantry suggests.

When This Dish Becomes Your Go-To

There's a moment in every home cook's life when a recipe stops being something you follow and becomes something you trust. Baked ziti is like that for so many people—it's the dish you know you can make without consulting notes, the one that comes out reliably delicious, the casserole you reach for when you want to feed people something that feels like it took longer than it actually did. It's the kind of recipe that sits at the intersection of easy enough for a Tuesday night and impressive enough for a crowd.

• Make it ahead and refrigerate overnight before baking; add five to ten minutes to the baking time if it's cold from the fridge.
• Leftovers reheat beautifully covered with foil at 160°C for about 20 minutes.
• A simple green salad and crusty bread are all you need alongside it.

Save

Baked ziti is the kind of food that fills a kitchen with warmth and promise. Make it, share it, and watch how something so straightforward becomes someone's favorite memory of dinner.

Recipe Questions & Answers

→ Can I use penne instead of ziti?

Yes, penne works well as a substitute because its sturdy shape holds the sauce and cheese layers just as effectively as ziti.

→ How do I prevent the pasta from becoming mushy?

Cooking the pasta until just al dente, slightly under the package instructions, ensures it maintains texture after baking.

→ What cheese can replace ricotta?

Cottage cheese can be used as a lighter alternative, though the texture and flavor will be a bit different.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it in advance and refrigerate for a few hours before baking; just allow extra baking time if cooking from cold.

→ How can I add extra vegetables to this dish?

Incorporate sautéed spinach, roasted vegetables, or even mushrooms into the sauce or layers for added nutrition and flavor.