Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter. This preparation ensures your ziti won't stick and will bake evenly.
- Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente (slightly firm to the bite). Reserve about 1 cup of the pasta cooking water before draining the pasta thoroughly. Set the drained pasta aside.1 pound ziti pasta
- If you're adding meat, heat the olive oil in a large skillet over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground beef or Italian sausage
- Add the chopped onion to the skillet with the cooked meat (or to the skillet with just the olive oil if not using meat). Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.1 large onion, finely chopped, 2 cloves garlic, minced
- Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 10-15 minutes, stirring occasionally, to allow the flavors to meld.1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a medium bowl, combine the ricotta cheese, 1/4 cup grated Parmesan cheese, the lightly beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are thoroughly incorporated. This creamy mixture is key to the lusciousness of the baked ziti.1 15 ounce container ricotta cheese, 1/4 cup grated Parmesan cheese, 1 large egg, lightly beaten, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the drained ziti pasta to the skillet with the tomato sauce. Stir gently to coat the pasta evenly. If the sauce seems a little thick, you can add a splash or two of the reserved pasta cooking water to loosen it to your desired consistency.
- Spread half of the pasta and sauce mixture into the prepared baking dish. Dollop spoonfuls of the ricotta cheese mixture evenly over the pasta. Sprinkle about 1 cup of the shredded mozzarella cheese over the ricotta.2 cups shredded mozzarella cheese
- Spread the remaining half of the pasta and sauce mixture over the ricotta layer. Top evenly with the remaining 1 cup of shredded mozzarella cheese and an additional sprinkle of grated Parmesan cheese, if desired.2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
- Cover the baking dish loosely with aluminum foil (to prevent the cheese from browning too quickly). Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. For an extra crispy topping, you can briefly place the dish under the broiler for 1-2 minutes, watching it very carefully to prevent burning.
- Let the baked ziti rest for about 5-10 minutes before serving. This allows the dish to set, making it easier to serve neat portions and preventing the molten cheese from burning your mouth.
Notes
Refrigerated baked ziti will stay fresh for 3-4 days. It can be stored in the freezer for up to 2-3 months.
To reheat in the oven: Preheat to 350°F (175°C), cover with foil, and bake for 20-25 minutes. To reheat in the microwave: Microwave on medium power for 2-3 minutes, stirring halfway through.