Baked Ziti
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion
finely chopped
- 4 cloves garlic
finely chopped
- Kosher salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1 can whole peeled tomatoes
packed in juice, 28-ounce
- 1 can tomato purée or sauce
28-ounce
- 3/4 teaspoon red pepper flakes
optional
- 16 ounces/1 pound ricotta
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan or Pecorino
plus more for grating on top
- 1 pound ziti
rigatoni, penne, manicotti or other short, tubelike pasta
- 1 pound fresh mozzarella
cut into 1/2-inch pieces
Directions
- 1
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- 2
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
- 3
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
- 4
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
- 5
Once tomato sauce is done, stir in reserved pasta water.
- 6
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
- 7
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
- 8
Let cool slightly before eating with a big green leafy salad.
Baked Ziti
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About this Recipe
Craving a hearty, comforting dish that brings everyone to the table? This Baked Ziti recipe delivers on all fronts, offering layers of rich flavor and irresistible texture that rival your favorite Italian restaurant.
What sets this Baked Ziti apart is its thoughtful construction, almost like a classic lasagna, ensuring every forkful is perfectly balanced. The genius lies in undercooking the pasta initially, a crucial step that guarantees it remains wonderfully al dente even after its time in the oven. Plus, heavy cream is skillfully incorporated into the ricotta, preventing it from drying out or becoming grainy and instead, making it incredibly luscious.
Prepare for a truly satisfying culinary experience. Each bite of this Baked Ziti promises a delightful interplay of textures: tender, al dente pasta, wonderfully creamy ricotta, and generous stretches of stringy fresh mozzarella, all enveloped in a bright, tangy tomato sauce. While this recipe is designed to be meatless, providing a robust richness from its trio of cheeses, it’s a deeply comforting dish that feels both indulgent and familiar. The optional red pepper flakes offer a subtle warmth without overpowering the classic flavors.
Customization & Variations
- For the pasta, feel free to use rigatoni, penne, manicotti, or any other short, tubelike pasta you have on hand instead of ziti.
- While rich and satisfying on its own, you can easily transform this into a heartier meal by adding 1/2 pound of sausage, ground meat, or pancetta. Simply sauté it with the onions and garlic, then proceed with the recipe.
- If you enjoy a touch of heat, the red pepper flakes are an excellent addition; otherwise, they can be omitted entirely.
This classic Baked Ziti is the quintessential dish for a cozy family dinner or a casual gathering with friends. It’s hearty enough to be a standalone meal, perhaps with a simple green salad and some crusty bread for soaking up every last bit of that delicious sauce.