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.
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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!).
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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:
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Mix some of the meat sauce through the pasta;
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Pour into baking dish;
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Top with ricotta; and
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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
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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!
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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!
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How long to leave Baked Ziti in the oven? 20 minutes covered then a further 10 to 15 minutes uncovered art 350F / 180C.
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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 / 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)
- 1/2 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
Hey Nagi, Going to try this tonight, looks lovely 😍 I did just notice tho, on the pasta ingredient it says see note 5 but note 5 is about fennel and Italian sausage … which aren’t ingredients 🤔🤭
oh sorry there is fennel but not sausage…
i tried this today. sooooo…. loving it, full of flavour and that hint of heat from cayenne….yummy. i might add more next time.
I made two of these today. One as per your recipe and one I made vegetarian. Quick, easy and tasty but, as with the previous comment, it was really spicy. I found it a bit strange for an Italian dish to be so spicy. Will omit the cayenne next time.
Delicious but very spicy! Is it meant to be spicy? Otherwise I think I mixed up my jars of paprika and cayenne pepper!!!
The fennel elevated it from yummy to wow! In our family you’re referred to as “our friend Nagi” because we all turn to you for delicious recipes. Thanks so much!
This was so good! I used the 50/50 beef and pork mince from Harris farm for a Friday night in with my boyfriend and he ate 4 serves (and he’s Italian, so knows good food!). I actually made it again the next night as I loved it that much but using a 50/50 mince mix I found at woolies and it wasn’t quite as good, but still delicious. Thank you Nagi! You’re my go to for delicious, fail safe recipes
Just wanted to say thanks so much for this ziti recipe which was an instant family favourite. I made it again yesterday using chunks of beef chuck that had been mislabelled as mince when frozen. Didn’t notice until the meat was searing in the pan! I was afraid the beef would turn out tough but nope, all good, still delicious ….
That’s great to know Di! I am glad that you liked it!! N x
Hi Nagi. I made your enchilada sauce and used it in your pasta lasagna. Would this recipe be a good mix for the last of the sauce I have in the fridge.
Why not Mark! Kind of a Mexican ziti!! N x
Wow the fennel & chilli completely change a regular meat sauce to something next level ! tweaked it a bit for my 10.5 mo and he ate it all too.
Winner !
It’s next level, right?? I’m so glad you all enjoyed it JC!! N x
Easy and quick to make. Very, very yummy!
Absolutely delicious. Only used ground beef and can say your idea of incorporating the fennel seeds is genius. Tasted like there was sausage in the sauce! Thank you for this recipe.
It is a very underrated seasoning and sooooo yummy!! I’m glad you liked it! N x
Hi Nagi,
I cooked this and I wanted to check whether the ricotta should have melted and blended into the sauce ….it was still kind of intact but the cheddar and parmesan cheeses had melted. My oven might not be as hot as it should be at 180 degrees. Just wanted to check about what the ricotta should look like. Second question: how do you reheat a baked ziti? In the oven or microwave?
It really depends on the ricotta and how dry or creamy it was at the start. You can reheat in the microwave or covered in the oven! N x
Thank you Nagi. Reheated baked ziti was fantastic. I love your recipes and your quick videos to show what the recipe should look like ….so I can see how close or far off the mark I am 🙂 I’m looking forward to your book for myself and as presents.
Very good! I substituted Quorn meatless grounds for the beef, and it came out great! Even my picky hubby, a carnivore, came back for seconds 🙂
Thanks for that feedback Lisa! N x
You’re so welcome! Thank you for the awesome recipe 🙂
First time trying this recipe, for a big family get together. It was wonderful, everyone loved it and went back for seconds. Will definitely be a regular recipe for me. Thanks as always Nagi, another fantastic recipe!