Baked Ziti Recipe

Boil pasta

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add ziti and cook until very al dente, about 7-8 minutes (it will finish cooking in the oven). Reserve 1 cup pasta cooking water, then drain and toss with 1 tablespoon olive oil to prevent sticking.

Make the sauce

While pasta cooks, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil. Add the chopped onion and cook 5-7 minutes until translucent and soft. Add the minced garlic and cook 30-45 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add the crushed tomatoes, 1 cup water, dried oregano, dried basil, crushed red pepper flakes, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered for 10-12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Combine pasta and sauce

In a large bowl, combine the drained ziti with about 3 cups of the tomato sauce (reserve about 1 cup sauce for topping). If sauce seems very thick, add up to 1/2 cup reserved pasta water to loosen. Toss gently to coat.

Prepare cheese mixture

In a medium bowl, combine ricotta, 1/2 cup grated Parmesan, the large egg, and chopped parsley. Season lightly with 1/4 teaspoon salt and a pinch of black pepper. Stir until smooth and uniform. If using cooked crumbled sausage or fresh basil, fold them into this mixture now (reserve some basil for garnish if desired).

Assemble with mozzarella

Stir about 1 cup of shredded mozzarella into the sauced pasta so cheese is distributed through the mixture.

Lightly oil a 9x13-inch (or similar) baking dish with 1 teaspoon olive oil. Spread a thin layer (about 1/2 cup) of reserved tomato sauce across the bottom of the dish to prevent sticking.

Add half of the sauced pasta to the dish and spread evenly. Dollop half of the ricotta mixture over the pasta in spoonfuls, then gently swirl or spread to create even pockets of ricotta. Sprinkle 1 cup mozzarella evenly over the layer.

Add the remaining pasta and spread. Spoon the remaining sauce over the top, spreading to cover. Dollop remaining ricotta mixture and gently spread, then top with the remaining 2 cups shredded mozzarella and remaining 1/4 cup grated Parmesan. If desired, sprinkle a little extra Parmesan on top.

Cover the baking dish tightly with foil (spritz the foil lightly with cooking spray or ensure it doesn't touch cheese). Bake in the preheated 375°F (190°C) oven for 20 minutes. Remove foil and bake uncovered for an additional 10-12 minutes, or until cheese is bubbly and beginning to brown.

If you want a more browned top, switch oven to broil on high for 1-2 minutes—watch carefully to avoid burning.

Remove from oven and let baked ziti rest 8-10 minutes; this helps it set and makes slicing easier.

Garnish with fresh basil leaves and additional grated Parmesan. Serve warm.