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Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
updated Mar 27, 2024
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Here's how to make an all-star baked ziti — one that's never dry, made with a generous amount of cheese, & layered for the ultimate eating experience.
Serves8 to 10Prep20 minutesCook1 hourJump to Recipe
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Whenever I make baked ziti, I know that what’s going to come out of the oven will appeal to adults and children alike, feed a crowd without breaking the bank, and be just plain delicious. It’s no wonder that baked ziti is one of the best pasta dishes out there. I like to think about it as classic lasagna. Because you don’t have to wrestle pasta sheets or lasagna noodles or spend a lot of time layering everything together, baked ziti gives you the same satisfaction of eating lasagna, without all the fuss.
Here’s how to make an all-star pan of baked ziti — one that’s never dry, made with a generous amount of cheese, and layered for the ultimate eating experience.
Why You’ll Love it
- I promise you that it’ll never come out dry. It’s a big bummer when baked pasta comes out dry. To avoid this, I call for a lot of sauce — trust me on this.
- It’s extra cheesy. In my opinion, it’s mandatory for a good baked ziti to have three cheeses — and this is not the time to be skimpy with how much. Use mozzarella because it melts beautifully, Parmesan for depth of flavor, and ricotta for some creaminess.
- It’s adaptable. My baked ziti is a great canvas for building flavor. You can easily transform it into a heartier dish by adding proteins like sausage or ground beef and vegetables or greens like spinach and broccoli. Get creative!
Key Ingredients in Baked Ziti
- Marinara sauce: Use your favorite jarred sauce or opt for a homemade version.
- Pasta: Ziti (straight-cut pasta tubes) or penne (diagonally-cut) will both work equally well. Ridges are preferred so that the sauce can cling to the pasta better!
- Ricotta cheese: Opt for whole-milk ricotta, which adds creaminess to the dish.
- Parmesan cheese: Finely grated Parmesan adds depth of flavor.
- Mozzarella cheese: Shredded mozzarella is mixed in with the pasta and added on top for a golden-brown finish.
Tips for Making Baked Ziti
- Don’t be shy with the sauce. The main problem I’ve always had with baked ziti is dryness since the pasta sucks up a lot of sauce while baking. The easy remedy is to be generous with the sauce.
- Fold in the ricotta. Ricotta is the defining cheese of baked ziti and I can’t imagine not using it. Its downfall is that it can bake up into a dry and grainy layer. Some people work around that by adding an egg to the ricotta or even substituting with cottage cheese. I love the flavor of ricotta, though, so I’ve found that the simple step of folding the ricotta into the pasta and sauce instead of layering it solves the problem and distributes it evenly without any dry bits.
- Layering is important (but easy!) Make sure the pasta is well-sauce, then fold in the ricotta. Layer half the mozzarella into the pasta and reserve half for the top. It bakes up golden-brown — the hallmark of a good pasta casserole. Make sure there is enough sauce to use as a layer at the top, under the mozzarella. This will insulate the pasta and keep it from drying out.
Add Protein and Vegetables for a Heartier Dish
Cheesy baked ziti is a classic but sometimes you might something with a bit more heft. Cooked Italian sausage (sweet or hot) or ground beef make great stir-ins before baking. Roasted vegetables like zucchini, bell peppers, or broccoli make great additions. Or try tender greens like spinach or baby kale, which can be stirred right into the sauce.
Tester’s Note
Living up to its name, this baked ziti is everything a pasta casserole should be: cheesy, saucy, comforting, and filling. The standout step is tossing the pasta with some of the sauce, and then folding in the ricotta and Parmesan cheeses. This prevents the pasta and ricotta from drying out and guarantees bites of pasta, sauce, and cheese in every forkful.
Folding in the ricotta leaves beautiful pillows of ricotta dispersed here and there throughout the casserole. I won’t blame you for going back for seconds, heaven knows I did. — Patty, May 2018
How To Make Baked Ziti
Here's how to make an all-star baked ziti — one that's never dry, made with a generous amount of cheese, & layered for the ultimate eating experience.
Nutritional Info
Ingredients
For the pasta and sauce:
- 1
medium yellow onion
- 3 cloves
garlic
- 1 1/2 ounces
Parmesan cheese (about 1/2 cup grated), divided
- 2 tablespoons
olive oil
- 1/2 teaspoon
red pepper flakes (optional)
- 5 cups
marinara sauce (about 46 ounces)
- 1 1/4 teaspoons
kosher salt, divided, plus more for seasoning
Freshly ground black pepper
- 1 pound
dried ziti or penne pasta
- 1 cup
whole-milk ricotta cheese
- 8 ounces
shredded low-moisture mozzarella cheese (about 2 cups), divided
Equipment
Knife
Cutting board
Wooden spoon or rubber spatula
Large pot or Dutch oven
Strainer or colander
Measuring cups and spoons
Large skillet or frying pan
Cheese grater
9x13-inch baking dish
Instructions
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Finely chop 1 medium yellow onion and 3 garlic cloves. Finely grate 1 1/2 ounces Parmesan cheese (about 1/2 cup).
Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, bring a large pot of heavily salted water to a boil over medium-high heat. Make the sauce while the water is heating.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and 1/2 teaspoon red pepper flakes. Season with kosher salt and black pepper, and cook, stirring occasionally, until softened, about 12 minutes. Add 5 cups marinara sauce and 1 teaspoon of the kosher salt, stir to combine, and bring to a simmer. Remove the pot from the heat.
Add 1 pound dried ziti or penne pasta to the boiling water and cook according to package directions until al dente. Meanwhile, place 1 cup ricotta cheese, 1/4 cup of the Parmesan, and remaining 1/4 teaspoon kosher salt in a small bowl, and stir to combine.
When the pasta is ready, drain and return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with kosher salt and black pepper as needed. Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.
Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Evenly sprinkle with 1 cup of the shredded mozzarella cheese. Top with the remaining pasta in an even layer. Pour any remaining sauce over the pasta and spread into an even layer. Sprinkle evenly with the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.
Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes. Let cool for 15 minutes before serving.
Recipe Notes
Variations: Feel free to add 2 cups of cooked vegetables or a pound of cooked ground meat or sausage to the sauce. This Italian sausage and peppers baked ziti version is also delicious.
Make ahead: This dish can be assembled, covered in aluminum foil, and refrigerated up to 2 days ahead. Bake covered for 15 minutes, then uncover and bake for 30 minutes more.
Two smaller casseroles: This can be prepared in 2 (8x8-inch) baking dishes instead, which is great if you want to freeze half for a future meal.
Freezing: Baked ziti can be frozen right in the baking dish for up to 2 months. Let cool completely, then wrap tightly in aluminum foil. Bake straight from the freezer covered for 1 hour, then uncover and bake for 15 minutes more.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
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Breakfast
Casserole
Cheese
children
dinner
Dinner for a Crowd
