Baked Ziti
Cheesy, comforting pasta is layered with marinara, creamy ricotta, mozzarella, and Parmesan, then baked until bubbling and golden. This is the classic precooked-pasta version of baked ziti. It remains separate from the cookbook’s future no-pot ziti recipe.
Ingredients
Equipment
Method
- Preheat the oven. Position a rack in the center and heat the oven to 375°F / 190°C. Use about 1 tsp of the oil to lightly grease a 9 x 13-inch / 23 x 33-cm baking dish.
- Boil the water. Fill a large pot with about 4-5 qt / 3.8-4.7 L water. Bring it to a full boil, then stir in the kosher salt.
- Cook the ziti very al dente. Add the pasta and stir immediately so it does not stick. Cook for about 2 minutes less than the package’s al dente time. The pasta should bend easily but still feel noticeably firm when bitten; it will finish cooking in the oven.
- Drain the pasta. Drain well but do not rinse. Toss gently with the remaining oil to prevent sticking while the cheese mixture is prepared.
- Mix the cheese filling. In a medium bowl, combine the ricotta, egg, 1 cup / 115 g mozzarella, 1/2 cup / 50 g Parmesan, Italian seasoning, fine salt, and black pepper. Mix until evenly combined.
- Start with sauce. Spread 1/2 cup / 120 mL marinara evenly over the bottom of the prepared baking dish. This protects the pasta from sticking and drying along the bottom.
- Sauce the pasta. In the pasta pot or a large bowl, toss the drained ziti with 3 cups / 710 mL marinara. Every piece should be lightly coated.
- Build the first layer. Spread half the sauced pasta in the dish. Drop half the ricotta mixture over it in small spoonfuls, distributing the dollops across the pan. Sprinkle with 1 cup / 115 g mozzarella.
- Finish the layers. Add the remaining pasta. Dollop the remaining ricotta mixture evenly over it. Spoon the remaining 1 1/2 cups / 355 mL marinara across the top, especially around the edges.
- Add the final cheese. Sprinkle the remaining 2 cups / 225 g mozzarella and 1/2 cup / 50 g Parmesan evenly over the casserole.
- Bake covered. Tent the dish loosely with foil so the foil does not touch the cheese. If needed, lightly oil the underside. Bake for 20 minutes.
- Uncover and brown. Remove the foil carefully because hot steam will escape. Bake uncovered for another 10-15 minutes.
- Check for doneness. The sauce should bubble around the edges and near the center, the cheese should be completely melted, and the top should have light golden-brown spots. If checked with a thermometer, the center should reach at least 160°F / 71°C.
- Rest before serving. Let the baked ziti stand uncovered for 10 minutes. This allows the cheese and sauce to settle so the servings hold together instead of sliding apart.
Notes
Make Ahead
Assemble the ziti completely, cover, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding about 10-15 minutes to the covered baking time. Confirm that the center is thoroughly hot before uncovering and browning. The cheese mixture may also be prepared separately and refrigerated for up to 24 hours.
Storage
Refrigerate leftovers in covered containers within 2 hours. Keep refrigerated for up to 3-4 days.
Freezing
Freeze individual portions or the entire casserole for up to 3 months for best quality. The ziti may be frozen before or after baking. Wrap it tightly and label it with the date. Thaw overnight in the refrigerator when practical. Do not move a frozen glass baking dish directly into a hot oven; the sudden temperature change can cause it to break.
Reheating
- Whole casserole: Cover and reheat at 350°F / 175°C until hot throughout, usually 25-35 minutes. Add a few spoonfuls of marinara or water around the edges if it appears dry.
- Individual portions: Cover and microwave in short intervals, turning the plate or stirring when practical so the center heats evenly.
- Food-safety check: Refrigerated leftovers should reach 165°F / 74°C in the center before serving.
- Different Pasta: Substitute 1 lb / 454 g penne or rigatoni for the ziti.
- Spinach: Fold 1 packed cup / 150 g cooked, chopped, very well-drained spinach into the ricotta mixture.
- Fresh Herbs: Add 1/4 cup / 15 g chopped parsley or basil to the cheese mixture, or scatter fresh basil over the finished casserole.
- Gentle Heat: Add 1/4-1/2 tsp crushed red pepper flakes to the sauce.
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