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
It’s over midnight and I’m rewatching The Sopranos. Wanted to know more about Ziti. Now after reading this and seeing the incredible pictures, my stomach is growling like a boat engine. I’m definitely making this tomorrow. Thanks.
Thanks Nagi, this is my go to pasta bake recipe. Would it work to replace the ricotta with Danish feta?
Hi Jillian, I think it would be too salty replacing the whole amount with feta – N x
Thanks for such a quick reply. I replaced the ricotta with Danish feta which isn’t as salty as Greek. The end result was superb if I dare say so. Thanks again for a ripper recipe Nagi.
Hey just wondering if I need to use lean mince for this recipe or if regular mince is fine. Thanks.
HI Zachary, either will be fine ❤️
Would it be possible for you to repost the original version of this recipe? The one that used sausages and no ricotta? My husband (who hates pasta, what’s wrong with him?) can’t stop talking about that recipe, and I’d love to make it again. Thank you, I adore your recipes.
The first time I made this, my husband and I made a pact never to make it again because the two of us cannot be left alone with the entire pan. It’s too delicious. Then we decided to swap out regular pasta for lentil pasta to tone down the yumminess factor. Utter failure! It’s still SO delicious. This recipe is so good, it makes lentils yummy. So basically it’s magic.
I absolutely love this and totally know the feeling of NO self control 😂
This baked ziti is awesome! Saucy and cheesy and tasty. Thank you! Love your recipes 🙂
Thanks so much Mel!
What size baking dish?
Please tell me which ricotta you use. Is it the one sold in tubs (Perfect Italiano brand sold in Woolies) or the one sold by weight at the Deli? Thanks.
Hi Deborah – the creamy one is better for this recipe – the Perfect Italiano one 🙂
Loved this. Flavour of the sauce was amazing. I was a bit too heavy handed with the cayenne for my kids liking, but it suits my tastes. Will definitely make again
Wahoo, I’m so glad you loved it Kristy! I usually just omit the cayenne if making for kids – N x
Hi Nagi
Thank you for changing me from a person who couldn’t cook at all (able to heat an egg and 2 minute noodles). To someone who can actually make edible food. I loved this recipe, however it was a bit spicy. Is there anyway you could add a heat factor indicator to your recipes? I’d love to know which foods I can eat with the kids and without. I am most appreciative of your website and your delicious recipes. I’ve fed my family for two weeks straight on your recipes and we are much happier and more satisfied in the kitchen now.
Hi Rani, sorry you found this too spicy, I’ll keep the heat indicator in mind but it’s a bit of a tricky one as what might be spicy to you may not be spicy to me! – N x
This was fantastic, a quick and good dinner on a weeknight !
Perfect Nelda, I’m so glad you loved it!
We really liked this one! The sauce was DELISH. I’ve never bought pasata before but I think I’m a convert… Thanks, Nagi!
I’m so glad you gave it a go Stella!
I’ve never made or had ziti before so I’m pretty excited to give this recipe a try for my next dinner. The images look amazing and the presentation of the dish is stunning. Thanks for sharing this gem.
Such an easy and flavorsome meal – fennel seeds really give it that “wow” factor. Add a salad to the side and your done.
A great meal for guests, or to include as part of a meal scheduling for a family in need.
Thanks once again Nagi!
You’re right Jill, and the perfect freezer meal ❤️
Would this still be good and flavorful if I left the meat out? We have friends who are vegetarians.
Try one of these instead! https://www.recipetineats.com/spinach-ricotta-pasta-bake/ https://www.recipetineats.com/vegetable-pasta/
Super easy and delicious! My husband loved this one.
My son wants this recipe for his birthday dinner!!
Wahoo! Happy Birthday!
Hello! I love your recipes and videos. For this one, the amount of sugar is not specified. Can you clarify? Thank you!
Hi Erin, It’s in the ingredients listed as “1 tsp EACH dried basil, oregano, sugar” – N x
I was happy to discover that my local Wegman’s Market (a chain in the NE United States) carries a house-brand tomato passata in a jar, just like what is used in this recipe.
Perfect Gerry!
We absolutely loved the Baked Ziti recipe. It will be one of my go-to recipes. Just a couple of comments. I used a 24 oz. jar of spaghetti sauce in place of the passata, I found a little Cumin was a good substitute for fennel seeds and Note 5 in Step 1 appears to be an error. And maybe prep time might be a little understated. Thank you so much for all your recipes. Love, love, love.
Thanks Linda, I’ll have that fixed! – N x