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 food that’s easy enough for midweek yet worthy of company.
Bonus: perfect freezer 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 make Bolognese 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. There’s nothing sadder than breaking through that golden cheesy top to find dry pasta underneath!
* See recipe for subs
And here are the seasonings. Fennel is optional but 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:
- Mix some 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 uncovered art 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 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.
Sides 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. Now that is a Friday night worth planning! – Nagi x
Watch How To Make It
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Baked Ziti
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 (1.4 lb) tomato passata (pureed tomato, Note 3)
- 1/2 cup (125 ml) 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)
- 1/2 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 ziti for 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 / 9x13"). 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:
Nutrition Information:
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 Nagi. Making this recipe tonight. Coukd I half the ingredients, as it’s only for 2. Or would it be better to make the whole dish and freeze what’s left….if any 😁
Hi Marjorie – you could halve it if you prefer 🙂
Tomato passata is called “strained tomatoes” in Wholefoods Market, in the US. Looking forward to having this for dinner tonight.
Thanks for that tip Karen! N x
This recipe makes heaps of pasta – great for parties or get togethers. Sauce was very delicious and the pasta stayed hot for ages.
I’m so happy you enjoyed it Maria! N x
I don’t make spagbol anymore. Spagbol is garbage compared to this sauce. I just serve it with fettucini and it’s even quicker and easier than doing the bake with cheese.
I’m so happy you love it Jo!! N x
Thank you for your quick reply! Cant wait to try it!!!
I am looking forward to making this recipe for a group of 25. I cant seem to find what size of pan one recipe goes into. It looks like a 9×13 but not sure.
Yes 9 x 13! Updated the recipe, thank you!
Lasagne be gone! This is tastier and so much easier to make. Keep on rocking Nagi san.
It’s the cheats version – and quicker to whip up, but just as delicious! N x
Thank you so much for this wonderful recipe. It is absolutely delicious! Love the sauce, and I followed the recipe exactly. even added the fennel, it makes it. I will be making this more. Thank you.
Yum!!! I’m so glad you loved it Sheri!
Hi Nagi, just wanted to clarify about the Ricotta. Is there a specific brand that you use – just trying to distinguish between the crumbly and the creamy varieties.
Hi Bill! Every ricotta I’ve bought in tubs is creamy enough for this purpose. Sometimes the ricotta over the counter at supermarkets is dried out and not nice, terribly crumbly. 🙂 N x
Another winner. I doubled the recipe and just used beef mince to serve to extended family. Everyone was going back for more. So tasty and decadent, the blobs of ricotta just made it.
Great stuff Abi!
I’ve made this quite a few times since it first showed up on my Christmas Eve party menu last year. I’ve even commented on how good it was. I just quadrupled the sauce recipe and will be making three batches, saving one batch of sauce (hence the sauce x4) to serve on the side since I’ll be freezing these, defrosting and cooking off on Christmas eve. The trouble is I don’t know if I’ll end up with enough sauce for the side. I can’t stop sticking the spoon in this HUGE pot of sauce and eating it. It is the most flavorful sauce. I’m in the US so I make your version with crushed tomatoes and paste exactly per the recipe. I take no liberties – this recipe is incredible. Thank you, again, for posting this for us all.
Thanks so much for the awesome feedback Marianne!!
Does this hold up well if frozen AFTER baking… should I add extra sauce if doing so?
Making for mid/late 90’s parents.. best for them if reheat in microwave.🙂
Hi Margarita, yes you can freeze after baking – I do find that the freezer does tend to dry things out a little, so a little extra sauce would be perfect to add – N x
I have made this recipe a half a dozen times since discovering it last year (among many other recipes on your site) and it is always a hit with the entire family. Thank you for sharing such an easy and delicious recipe.
That’s so great to hear Melissa, thank you!!
Just fixed this for the second time, and it is by far our favorite baked ziti recipe. Texture and flavor are perfect. For my family’s taste, 1/2 tsp. chili flakes are just right – still a little kick but not too spicy. I forgot to pick up mozarella but had monterrey jack cheese on hand so used that, and we found it to be a good substitute. Thanks for a great recipe!
I need to make this for 30 people next week. Is it as simple as multiplying the recipe by 5?
Hi Nichole, you can adjust the serving size using the recipe scaler and all the ingredients will automatically adjust for you – N x
Sorry, 1 more question. For the seasonings is the paprika supposed to be 1 tablespoon? Seems like a lot. In the video there didn’t seem like there was more paprika then the other spices. Is it suppose to be 1 teaspoon? Thanks.
Hi Zachary, yes 1 tbls – I hope you love it!
Thanks Nagi. Made it for dinner last night. It was amazing, so tasty and very easy to make. I’ll definitely make it again.