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Baked Ziti with Mozzarella

Baked Ziti with Mozzarella

A crowd-pleasing pasta bake that's perfect for weeknight dinners or casual entertaining. This recipe offers a delicious and satisfying way to enjoy a hearty, cheesy masterpiece with minimal effort.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ziti pasta
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground beef or Italian sausage (optional, for a meatier sauce)
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon salt, plus more for pasta water
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 16 ounce container ricotta cheese
  • 1 large egg, lightly beaten
  • 0.25 cup grated Parmesan cheese, plus more for topping
  • 8 ounces shredded mozzarella cheese, divided

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Medium Bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta and set aside.
    1 pound ziti pasta
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If using ground beef or sausage, add it to the skillet now and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 tablespoon olive oil, 1 large onion, finely chopped, 2 cloves garlic, minced, 1 pound lean ground beef or Italian sausage (optional, for a meatier sauce)
  3. Stir in the crushed tomatoes, tomato sauce, and tomato paste into the skillet. Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld. Stir occasionally.
    1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 0.5 teaspoon salt, plus more for pasta water, 0.25 teaspoon black pepper, 0.25 teaspoon red pepper flakes (optional, for a touch of heat)
  4. In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup grated Parmesan cheese. Mix until well combined and smooth.
    1 16 ounce container ricotta cheese, 1 large egg, lightly beaten, 0.25 cup grated Parmesan cheese, plus more for topping
  5. Lightly grease a 9x13 inch baking dish. Spread about a third of the tomato sauce evenly over the bottom of the dish. In a large bowl, combine the cooked ziti pasta with the remaining tomato sauce and gently toss to coat the pasta evenly.
    1 pound ziti pasta, 8 ounces shredded mozzarella cheese, divided
  6. Spoon half of the sauced ziti mixture into the prepared baking dish, spreading it out evenly. Dollop spoonfuls of the ricotta mixture over the ziti layer, then sprinkle with about half of the shredded mozzarella cheese.
    1 16 ounce container ricotta cheese, 8 ounces shredded mozzarella cheese, divided
  7. Spoon the remaining sauced ziti mixture over the first layer. Top with the remaining shredded mozzarella cheese and a generous sprinkle of extra Parmesan cheese.
    0.25 cup grated Parmesan cheese, plus more for topping, 8 ounces shredded mozzarella cheese, divided
  8. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  9. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the Baked Ziti with Mozzarella rest for 5-10 minutes before serving. This allows the layers to set and makes it easier to serve.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the microwave or oven. Can also be frozen.