Baked Ziti Recipe

Cook pasta

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the ziti and cook 2 minutes less than package directions so it remains slightly firm (usually 8–9 minutes). Drain and toss with 1 teaspoon olive oil to prevent sticking. Set aside.

Make sauce

In a large skillet or saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to remove raw taste. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust seasoning.

Combine pasta and sauce

Transfer the drained ziti into the saucepan (or large mixing bowl) with the sauce and toss until thoroughly coated. Remove from heat.

Prepare ricotta mixture

In a medium bowl, combine the ricotta cheese, egg, chopped parsley, 1/2 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and uniform.

Layer the casserole

Lightly oil a 9x13-inch baking dish. Spread about 1/3 of the sauced pasta in an even layer on the bottom of the dish. Dollop half of the ricotta mixture in spoonfuls over the pasta and gently spread to cover most of the layer (it can be rustic). Sprinkle one cup of shredded mozzarella evenly over the ricotta. Add another 1/3 of the sauced pasta, repeat with the remaining ricotta mixture and another cup of shredded mozzarella. Finish with the remaining sauced pasta and top with the last cup of shredded mozzarella. Sprinkle the remaining 2 tablespoons grated Parmesan over the top.

Cover the baking dish tightly with foil (tenting slightly so foil does not touch cheese). Bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake another 10–12 minutes, or until the top is bubbly and golden brown in spots.

Remove from oven and let the baked ziti rest for 10 minutes. This lets the cheese set and makes serving easier.

Just before serving, drizzle the 1 teaspoon olive oil over the top, sprinkle the chiffonade fresh basil and extra grated Parmesan. Serve hot.