Baked Ziti is so much more than just a Bolognese pasta bake…. It’s a big, juicy baked pasta that’s loaded with flavour from a healthy dose of seasonings and topped with a generous amount of cheese. Cosy foodthat’s easy enough for midweek yet worthy of company.
Bonus: perfectfreezer friendly meal!
Baked Ziti
Let’s be clear here – this is not just another pasta bake. This is the mother of all pasta bakes!
While some recipes might be satisfied making Baked Ziti using a basic meat sauce, this one is made with a good amount of seasonings which adds a TON of flavour into the meat itself which then seeps into the tomato sauce as it simmers away….
It’s one of the best pasta sauces you’ll ever make without simmering for hours like we do for Ragu. You may never makeBolognese again – just make spaghetti with THIS meat sauce instead!😂
What is Baked Ziti?
Baked Ziti is an American classic pasta bake made with a tomato based meat sauce similar to Bolognese. “Ziti” is a type of pasta that looks like penne, except it’s got a smooth surface rather than ridges.
While Baked Ziti is an Italian American dish, it has Italian origins – pasta bakes like this have existed in Italy for centuries!
There’s no definitive way to make it. Some people like to use all beef, others pork, and some use Italian sausages.People use different cheeses, some make it meatless, and everyone has different seasonings.
This version I make is a classic one – except I like to use a boost of extra seasonings so the meat sauce is loaded with flavour!
What goes in Baked Ziti
Here’s what goes in my Baked Ziti.
Meat – Use all beef for a classic version, though if you want to make the meat sauce even more amazing, then use 50/50 pork and beef (pork makes the meat sauce richer and adds flavour!).
Tomato Passata – While most recipes will use ordinary crushed tomato for the sauce, I opt to use Tomato Passata* – known as tomato puree in America – because it makes this pasta bake much juicier because it is thick and smooth so it creates a better sauce. There’s nothing sadder than breaking through that golden cheesy top to find dry pasta underneath!
In contrast, crushed or diced tomato has chunks of tomato in a more watery tomato sauce. It will still work, but the sauce won’t be as thick and won’t coat the pasta as well as pictured. To use canned tomato as a substitute, it’s best to add 2 tablespoons of tomato paste, to help thicken it up a touch.
And here are the seasonings.Fennel is optionalbut if you use a combination of pork and beef for the meat sauce, it gives it an extra special touch because pork and fennel are a classic pairing!
How to make it
If you know how to make Bolognese, you’ll be right at home making Baked Ziti! After the meat sauce is made, it’s simply a matter of assembling:
Mixsome of the meat sauce through the pasta;
Pour into baking dish;
Top with ricotta; and
Pour over remaining meat sauce then top with cheese.
America has a thing about adding ricotta into Lasagna type things which we here Down Under do not. But out of respect for authenticity, I’ve gone with ricotta in this Baked Ziti and I’m pretty sure I’ll never go back now. It’s like bonus creaminess in amongst all that tomatoey, meaty, cheesy goodness….😂
Quick tips
Can I make Baked Ziti ahead of time?Absolutely! Cook the ziti and sauce, then let them cool before assembling the Baked Ziti. Top with cheese then refrigerate or freeze, then bake when you want to serve it!
Should I cover Baked Ziti while it’s baking?Yes. Cover loosely with foil so it doesn’t stick to the cheese, then bake for 20 minutes. Then remove the foil so the cheese can go bubbly and golden!
How long to leave Baked Ziti in the oven?20 minutes covered then a further 10 to 15 minutes uncoveredart 350F / 180C.
What can I use instead of ziti?Penne is a perfect substitute – it’s basically ziti but with ridges on the surface instead of being smooth. Spirals, macaroni and small shells would also be ideal here.
What can I use instead of tomato passata / tomato puree? Canned crushed tomato + 2 tablespoons of tomato paste is a suitable substitute. The pasta sauce won’t be quite as thick because canned tomato is a more watery sauce with chunks of tomato in it. The other (actually, better) substitute is what is called “tomato sauce” in America which is basically passata with a bit of seasonings in it. While readily available in US grocery stores, it’s not available here in Australia.
What goes with Baked Ziti
Here’s a few suggestions for things to serve on the side. Obviously nobody is going to complain if you bring some Garlic Bread to the table, but to get some greens into your meal, add a quick side salad! A classic pairing would be a Arugula/Rocket Salad with Balsamic Dressing and Shaved Parmesan.
Side salad suggestions to serve with Baked Ziti
Ahh, the weekend is here.I see myself on the couch tonight, coddling a bowl of this Baked Ziti and binge watching something brainless on Netflix. Nowthat is a Friday night worth planning! – Nagi x
Watch How To Make It
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Baked Ziti
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 10 minutes mins
Dinner
American, Western
Servings6
Tap or hover to scale
Recipe video above. A big, juicy pasta bake!It’s meaty, cheesy, and loaded with flavour from a healthy dose of seasonings. This great American classic may well be the mother of all pasta bakes….
Ingredients
- 300g / 10oz ziti or penne pasta (Note 1)
- 1 tbsp olive oil
- 3 garlic cloves , minced
- 1 small onion (brown, white or yellow), finely chopped
- 500g / 1 lb ground beef or pork OR 50/50 combo (Note 2)
- 700g / 24 oz tomato passata (pureed tomato, Note 3)
- 1/2 cup water
- 1 tsp EACH dried basil, oregano, sugar
- 1 cup ricotta , optional (Note 4)
- 1 cup grated mozzarella cheese (or other melting cheese)
- 1 cup parmesan , freshly grated (optional)
- Finely chopped parsley or basil (optional garnish)
Seasonings:
- 2 tsp fennel seeds (optional, Note 5)
- 1 tbsp paprika (plain or sweet)
- 1/4 tsp cayenne pepper OR 3/4 tsp chilli flakes (adjust to taste)
- 2 tsp onion powder
- 1 tsp EACH salt and black pepper
Instructions
Cook zitifor the recommended cooking time on the packet MINUS 2 minutes. (Note 5) Drain, then return to pot.
Preheat oven to 180C/350F.
Make Sauce: Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
Add meat and cook, breaking it up as you go. When it is just cooked, add Seasonings and cook for 2 minutes.
Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to low and cook for 10 minutes. Adjust salt and pepper to taste (remember it gets spread across lots of pasta).
Toss Ziti with Sauce:Pour about 2 cups of sauce into the pot with the ziti. Toss.
Assemble:Spread ziti into baking dish (23x33cm / 9×13"). Dollop with ricotta. Pour over remaining sauce. Top with cheese and parmesan.
Bake:Cover loosely with foil. Bake 20 minutes. Remove foil, bake further 10 to 15 minutes until cheese is golden.
Serve:Sprinkle with parsley or basil if desired, then serve!
Recipe Notes:
1. Ziti – Penne and ziti are the same shape, but ziti is smooth whereas penne has ridges. If you can’t find Ziti, use penne or other pastas of similar shape such as rigatoni, spirals or even macaroni.
2. Meat – My favourite is 50/50 beef and pork (used in video) but I usually make this with all beefor all pork.
3. Tomato passata is called Tomato Puree in America. It is just plain, pureed tomato. It is NOT tomato paste which is sour, concentrated tomato. It creates a thicker smoother sauce than using crushed canned tomatoes. In Australia it’s available in supermarkets in the pasta section and the good value ones are cheaper than canned tomato.
Substitute: Use 800g (28oz) can crushed tomato + 2 tbsp tomato paste. Or use a blender to puree canned tomatoes, or you use store bought plain pasta sauce (Marinara) instead or what’s called Tomato Sauce in America (which is passata with a small amount of seasonings).
4. Ricotta – optional. For a try Baked Ziti experience the classic American way, include it! Ensure you use a creamy ricotta not dry crumbly one. If crumbly, make it creamier using milk or cream.
5.Fennelis an essential seasoning in real Italian sausages. If you don’t like it / have it, this can be skipped.
6. Make ahead / storage: The best way is to cook the pasta, toss in a bit of oil then let it cool. Cook sauce then cool covered. Then assemble per recipe, stop with cheese, refrigerate or freeze. If frozen, defrost for 24 hours in the fridge. Then bake for around 30 – 35 minutes, being 25 minutes covered and 10 minutes uncovered (takes a bit longer when cooked from cold).
Nutrition Information:
Serving: 364gCalories: 557cal (28%)Carbohydrates: 51g (17%)Protein: 39g (78%)Fat: 21g (32%)Saturated Fat: 10g (63%)Cholesterol: 93mg (31%)Sodium: 1016mg (44%)Potassium: 865mg (25%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1250IU (25%)Vitamin C: 12.9mg (16%)Calcium: 454mg (45%)Iron: 4.8mg (27%)
Keywords: Baked Ziti, Baked Ziti Recipe, Baked Ziti with Ricotta
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Originally published April 2016, modified October 2018 to include ricotta, and updated March 2020 with a new video!
More ways to get your pasta fix!
Life of Dozer
What could possibly be so interesting that he’s not heavy breathing on the bowl of pasta?? 🤔
A) A pretty lady-goldie
B) Grocery delivery truck
C) A bird
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Free Recipe eBooks
Join my free email list to receive THREE free cookbooks!
Related Posts
Reader Interactions
Leave a Comment
439 Comments
Deborah Foltz says
Baked Ziti recipe was delicious. Fast and easy to make. Thank Nagi for another great recipe!Reply
- Debbie F says
This recipe is not only easy, it’s delicious! Thanks Nagi for another fantastic recipe.Reply
- April Stiles says
Oh my! This was SO good! Fennel seed ready gave it a wonderful flavor! I did use half pork and half ground beef. Superb!Reply
- Grammasue says
Hi, Nagi! As always, I love your recipes, and this is outstanding (I did sub red wine for the water, tho-only bc we add red wine to all our pasta sauces. I love your pup!!! Goldens are the best dogs ever! Thanks so much for sharing your wonderful recipe and your sweet note on Dozer!Reply
- Frances says
Amazingly delicious: I made this tonight and it’s even better than I thought it would be. Thanks so much for the recipe!Reply
- Signe Knapp says
Made this last night. Yummm! I don’t use water in my sauce, subbed it for chicken broth (no salt added) type) and a 1/2cup of Cab red wine.Reply
- Rebecca says
Best baked ziti recipe hands down! My partner and I have made this recipe so many times and it always comes out amazing. So so flavorful!Reply
- Frank says
Making this tonight for New Year’s Eve dinner in the USA. Great way to end a tough 2023. I’ve made this many times and it is always pasta perfection! Wishing Nagi, Dozer and the whole RT team a wonderful 2024.
Reply
- Jane says
I made this last night, very tasty, easy and the family enjoyed very much xx
Reply
- heath torstenson says
Very good, I did however add a little more water and put the noodles in uncooked and baked it until the noodles were tender. And I chopped up Johnsonville pork brats to in with the beef Very goooood!Reply
- Lesley Griffith says
this is really goodReply
- Mandy in East Yorkshire England says
Another belter , made with GF pasta as im a coeliac… My family loved it … Much less fuss than a lasagne and very very similar. . thanks NagiReply
- Mrs D says
My family loved this. I used half lean ground beef and half good ground Italian sausage. Spooned out about 2/3 of the fat. I cut back on the fennel but, next time, I might use the full 2 tsps. So happy to have found your recipe and thanks for sharing, Nagi!Reply
- Lyndaro says
Another keeper from RecipeTin Eats- had some ricotta to use up and came across this recipe- was loved by the whole family
I added spinach leaves for some extra vegReply
- Rachel Hodgetts says
Delicious! Beautiful flavours. Hubby and my son loved the flavour of cayenne pepper.. my daughter and I struggled haha! Pushed through as it was so yum! XxxReply
- Venessa Bossenger says
Super delicious meal, THANKS Nagi!!❤️🔥❤️🔥Reply
- Ruby says
One of the best pasta bake dishes on the planet. All the ingredients marry into one another, to deliver the most delicious bakes. Btw Kids loved it too.Reply
- Grace says
Ricotta is not authentic in Italy. Maybe in the US they use it but in Italy it is rarely used in lasagne etc.
Reply
- stephanie murphy says
Actually that’s not accurate. It’s southern Italian. My Grandma was from Calabria and she used it in Lasagna, meat sauce, bakes and even to stuff the Thanksgiving Turkey in America. The white sauce with flour is the northern Italian variation. I’m biased and prefer good, solid Ricotta in Lasagna !
Reply
- Grace says
My Nonna and Dad who were born and bred in Sicily never used ricotta. Bechamel is definitely from the north though but in the south I think every family has their own recipes and ways of doing things
Reply
- Beth says
Wow! A restaurant quality recipe! This was absolutely delicious. I wasn’t sure about the paprika, but this clearly needs to be added to every tomato sauce! ♥️Reply
- Trudy says
Loved this recipe (dangerously delicious)! Used ground beef and pork, tomato purée, elbow macaroni and also used some cream cheese to supplement ricotta. The fennel seed is a must and adds the perfect flavor. Thanks so much for sharing this wonderful recipe, Nagi!
Reply
