Baked Ziti Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add 1 lb ziti and cook until very al dente — about 2 minutes less than package directions (usually 8–9 minutes). Drain pasta and toss briefly with 1 tbs olive oil to prevent sticking; set aside.

Make sauce

In a large skillet or medium saucepan, heat 1 tbs olive oil over medium heat. Add 1 cup finely chopped onion and cook until translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1 minute. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp red pepper flakes, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Optional: cook sausage

If using 12 oz Italian sausage, heat a separate skillet over medium-high, add sausage (no oil needed if fatty) and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat and stir cooked sausage into the sauce.

Prepare cheese mixture

In a medium bowl combine 1.5 cups ricotta, 1 cup of the shredded mozzarella (reserve 2 cups total: 1 cup for filling, 1.5 cups for topping including extra), 0.75 cup grated Parmesan, 1 large egg, 2 tbs chopped parsley, 2 tbs chopped basil (if using), 0.5 tsp salt and 0.25 tsp black pepper. Mix until smooth and homogenous. Taste and adjust salt/pepper.

Assemble

Lightly butter or spray a 9x13-inch (23x33 cm) baking dish. In a very large bowl, combine cooked, drained ziti with the sauce (including sausage if used) until evenly coated. Add the ricotta-cheese mixture and stir gently to distribute so pockets of cheese remain. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle about 1 cup shredded mozzarella and half of the remaining grated Parmesan over the first layer. Add the remaining pasta, smoothing the top. Sprinkle the remaining mozzarella (about 1.5 cups total across layers and top) and remaining Parmesan evenly over the top. If desired, dot with a few small pieces of butter or a light drizzle of olive oil for better browning.

Bake

Cover the dish tightly with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove foil and bake another 10–15 minutes until cheese on top is melted and bubbling and edges are lightly browned. If you prefer a heavily browned top, broil on high for 1–2 minutes while watching carefully.

Rest & serve

Remove from oven and let rest 5–10 minutes to set. Garnish with fresh basil leaves and additional grated Parmesan if desired. Serve hot.