Baked Ziti Recipe

Cook the pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil (about 1 tbsp salt per 4–6 quarts). Add ziti and cook until just shy of al dente — about 9 minutes or 1–2 minutes less than package directions. Drain, reserving 1 cup pasta cooking water, and set aside.

Prepare the ricotta mixture

In a large bowl, combine ricotta, 1 cup shredded/diced mozzarella, 1/2 cup grated Locatelli Romano, egg, chopped parsley, 1 tsp kosher salt, and 1/4 tsp black pepper. Mix until smooth and season to taste. If mixture feels very thick, stir in 1–2 tbsp reserved pasta water to loosen slightly.

Make the sauce while pasta cooks: Warm 2 tbsp olive oil in a medium saucepan over medium heat. Add chopped onion and a pinch of salt and sauté until translucent, 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried oregano, dried basil, red pepper flakes, 1/2 tsp sugar (optional), 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes to thicken slightly. Taste and adjust salt/pepper; if sauce is too acidic add the remaining sugar in 1/4 tsp increments. If sauce becomes too thick, thin with up to 1/4 cup reserved pasta water.

Combine pasta and sauce: In a large bowl or the pot used for pasta, mix the drained ziti with about 2 cups of the tomato sauce (reserve ~1–1 1/2 cups for topping and serving). Toss to coat evenly. If the pasta seems dry, add 2–4 tbsp reserved pasta water.

Layer in baking dish: Lightly grease a 9x13-inch (or equivalent) baking dish with butter or olive oil. Spread half of the sauced pasta in the dish. Dollop and spread half of the ricotta mixture over the pasta in an even layer. Sprinkle with 1/4 cup grated Locatelli and 1/2 cup shredded mozzarella. Add remaining pasta on top, then spoon remaining sauce over the pasta evenly. Drop remaining ricotta mixture by spoonfuls across the top, then finish with remaining mozzarella (about 1 cup) and the remaining 1/4 cup grated Locatelli.

Bake: Cover the dish with foil (tent the foil slightly so it doesn't touch cheese) and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and beginning to brown.

Rest and garnish: Let the baked ziti rest for 8–10 minutes so it sets for easier serving. Garnish with fresh basil leaves and additional grated Locatelli to taste. Serve warm.