Baked Ziti

After 5 rounds of testing, we finally found the ideal combination of flavors and effort for our best-ever baked ziti—it’s got rich ricotta and a meaty, tomato-based sauce, thrown together in a dish and baked with your pasta. This classic recipe is a study in duality: It’s got a sophistication to it, giving it a seat at the table of your fanciest dinner parties, while its simplicity also makes it perfect for bringing to a potluck or for a treat-yourself weeknight dinner. Read on for everything you need to know to ace this cheesy, decadent, no-fuss baked pasta recipe:

How To Make Baked Ziti

INGREDIENTS

• Sweet Italian Ground Sausage: I’m opting for sweet Italian sausage here to get that classic, meaty sauce we think of when we imagine a baked ziti. The ground sausage cooks up relatively quickly and leaves a nice flavorful fat behind that seeps into the onions and garlic for an extra savory punch. While you could substitute a spicy ground sausage, I think the sweet Italian sausage adds a sweetness to the pasta that helps a decidedly not like dish feel a little bit lighter. Plus, it just feels classic!
• Crushed Tomatoes & Tomato Puree: I use both pureed and crushed tomatoes in this recipe so the ziti has both a saucy texture with a little crushed tomato action. If you don’t have the time to prepare a homemade sauce with fresh tomatoes (tbh, who does?), look to canned for help. The brands Mutti, San Marzano, and Bianco di Napoli are highly regarded for the skin:flesh:seed ratio of their tomatoes, so their canned options are the perfect choice. Plus, by using canned, you don’t have to worry about pureeing your own tomatoes in the blender!
• Ziti Rigate: You can use either ziti lisce (smooth cut) or ziti rigate (with ridges). Ziti rigate is not only visually appealing, but also texturally satisfying as well because the sauce will latch onto the ridges and fill the center of the pasta. That said, penne or rigatoni will also work in a pinch.
• Whole-Milk Ricotta: When shopping for ricotta, I recommend Calabro or Galbani as the go-to ricotta brands. Both have tiny curds with a smooth texture and just a little hint of sweetness, which is exactly what you want when buying store-bought ricotta. Feeling ambitious? You could also make our homemade ricotta. (P.S. It isn’t as scary as you might think!)
• Parmesan: Here, the Parm is going to combine with the mozzarella to create a nicely browned, slightly crusty, cheese topping when baked. For me personally, this beauty topping is the first thing that comes to my mind when I think of baked ziti. It is going to add a slightly sweet, nutty flavor to the dish as well, which complements the rich, meaty tomato sauce.
• Basil: What is an Italian pasta dish without basil? While not overwhelming, basil brings in a touch of green, herby freshness that the pasta really needs. It certainly isn’t going to be the star of the dish, but it is the little things that take an okay meal up to a great meal.
• Mozzarella: Fresh and low moisture mozzarella can both be used interchangeably in this recipe. If you want a more vibrant, rustic look to your baked ziti, go for the fresh mozzarella. As for low-moisture mozzarella, make sure you’re buying the block and shredding it yourself. No pre-shredded, please!

STEP-BY-STEP INSTRUCTIONS

Begin by preheating your oven so that it will be ready when you are, then, over high heat, cook sweet Italian sausage in a medium saucepan, breaking the sausage into small pieces and stirring frequently. Cook for about 15 minutes until the sausage is golden brown and cooked through. Use a slotted spoon to transfer the sausage from the saucepan to a plate, being sure to leave the fat in the pan so that the flavor can be absorbed into the onions and garlic.

Drop the burner to medium-high heat and add in the onion, cooking and stirring occasionally, until softened and lightly darkened. This should take about 4 or 5 minutes. Then, add in the garlic and continue cooking for another 1 minute. Season with salt, and add in both the crushed tomatoes and tomato puree and cook for 25 to 30 minutes until the sauce thickens. This combination will provide more depth of tomato flavor while also providing textural differences and a thicker sauce that will hold better to the ziti.

At the same time, bring a large pot of salted water to boil and add in ziti, following package instructions to cook until al dente. Drain the pasta from the pot and transfer it into a large bowl.

Then, in a medium bowl, combine ricotta, pepper, Parmesan, salt, and garlic until thoroughly mixed together.

At this point your sauce should have finished cooking. Remove the saucepan from the heat and add in the cooked sausage, butter, basil, and 1 ½ teaspoons of salt. Stir the mixture to combine and then combine the sauce and remaining Parmesan in a bowl with the cooked ziti, tossing to combine.

To prepare your ziti for baking, grab a 15”-x-10” baking dish and layer in half of the pasta mixture. Cover this first layer with half of the ricotta mixture and even more Parm, then top this with the remaining pasta and another layer of ricotta. Cover the top of the dish with mozzarella and the rest of the Parm.

Place the baking dish into the pre-heated oven and bake for 40 to 45 minutes until the cheese is melted and golden brown in spots, and the sauce bubbles around the edges of the baking dish. Remove the dish from the oven and allow to cool slightly before serving.

The full list of ingredients and instructions can be found in the recipe below.

Baked Ziti Variations

While we love this classic version, we've got plenty of baked ziti variations if you're looking to switch things up. Looking for a low-carb version? Our cauliflower baked ziti has all the same cheesy, saucy vibes we can't get enough of. Our Boursin baked ziti is our favorite hack to create a white sauce-based baked ziti, and our vegetarian baked ziti packs in all the veggies.

Storage

This baked ziti can be prepared and assembled 1 day in advance. Make sure to wrap and store in the fridge for no longer than 24 hours. Once baked, refrigerate for up to 3 days.