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 / 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
I was just scanning through your recipes, and I just wanted to point out, apart from having amazing simple and easy everyday recipes, I absolutely love how you always have your notes at hand after the method. It always comes in handy with any ingredient or suggestions that one might need to know.. I have seen many recipe sites, and I don’t recall ever seeing anyone doing it the way you do… it’s great, as one might not have something on hand or needs substitutions or just need ideas…
Thank you again Nagi.
Keep up the amazing work
👍😁
Mom would always use tomato paste , a small can will do add dry herbs to cooked onions stir around to release oils in dry herbs then add paste to gook stir constantly for a minute then add cooked meat mix well add puree stir well and proceed with recipe also Ricotta whole milk please , mix into pasta then proceed with a recipe. just my tip. please try,
Sounds great Joseph, everyone has their own adaptations – I love it! N x
This was so delicious! I’m so glad I found your site. I’ve tried so many of your recipes and they have all turned out fantastic!
Hi Nagi,
I want to make this ASAP, and luckily found a product called imported Italian Passata at Whole Foods here in the US! My question is, your recipe says 1.4 lb/700g, and the product I bought says 24 oz/680g . Is this too much or too little? I’m trying to impress my boyfriend since he’s usually the chef, and want to make it as good as yours looks! Thank you so much and can’t wait to try this!! 💛
Hi Kristin! 24 oz is 700g (well, 680g!) Close enough! That’s the perfect bottle size you have, use it all 🙂 N x
Hi Nagi,
I first made this two weeks ago and devided it between two trays, one went in the freezer which we had last night and it was just as amazing as the first night we had it fresh. It’s such a bonus to have a whole meal in the freezer for busy days. Will definitely be a regular here, thanks a mil x
I’ve made this for a second time and it’s fantastic every time! I jazzed mine up a bit but still a perfect guideline. If frozen, how long to cook in oven at what temp if no time for thawing?
Hi Nagi, I have fennel powder, would that work in place of fennel seeds, and if so, would I reduce the amount?
Hi Ro, you can use powder, I’d add 3/4 tsp here. N x
never powder. it permeates the whole dish. therefore no little surprise fennel burst when crunching a seed ,that’s no powder in sausage such as done in not well made Italian surge here in States
OMG! The Zitti mince pasta bake was full of flavour. Family went back for seconds. I will make this again.
Can i reheat after cooking the ziti
Hi Shane, I do all the time – just reheat covered in the microwave 🙂 N x
We had this for dinner tonight and loved it. I used all pork mince and substituted thyme for basil as I was out of basil. The fennel compliments the pork so well and we will definitely cook this again. Nagi’s recipes never fail and I have cooked many!
Love this recipe. It was so easy to make and I liked the fact that I could make it in advance and cook when needed. My bf is an OTR trucker, so I don’t know when he will get in for sure. Love all your recipes.
I love all of your recipes Nagi. This dish was absolutely delicious and loved all the different spices in it. Definitely a winner!
The sauce is delicious. I’m a shocking cook. Baking no problem, dinner no but this worked perfectly even the bf who laughs at my cooking skills loved it
Wahoo, that’s so great to hear Tina! N x
Delicious!! Winner with the kids and enough for leftovers tomorrow! Thank yuh for creating easy tasty meals!!
You’re so welcome Breanne! N x
Hi! Thank you for the recipe. It looks amazing. I’d like to give it a try but I’m unable to get ricotta where I live. Is there something else I can substitute it with?
Hi Lynn, ricotta or farm cheese is best here 🙂 N x
Made this last night and it was delicious. My husband just announced that this is his new favourite dish! Unfortunately I couldn’t find ricotta in Dubai, so I substituted with Turkish labneh. Not really sure if it’s the same, but was delicious none the less.
Hi,
Looking forward to trying this, would like to add more veggies to this. When would be the best time to add them in?
Thanks
It depends on the vegetables. I would add any root vegetables, carrots etc. once the onion/garlic has softened. I would blanch other vegetables then add after the meat sauce is good to mix with the pasta, just combine and bake…let us know how you go!
I have added summer (yellow) squash to this recipe with great success. It’s best if the veggies are chopped very small. I cook them along with the onions so they become soft and blend in nicely (i.e. no crunch).
This is my go-to recipe for baked ziti. Always a hit! We get larger boxes of ziti here in the US ( 1 LB) and bigger cans of pure, so I end up making more- which is great, because I have one smaller pan to freeze for another day! I also use half ground sausage, which already has the seasonings (but I still add mine). I add veggies and ground flax seed to trick the fam into healthy eating 😉 and everyone LOVES it!
Thank you for such an easy winning recipe!
Absolutely delicious, thank you (even if I did forget to add the seasonings!)
I’m so glad you still loved it Tracey! N x