Baked Ziti Recipe

Preheat and cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil; add 1 tablespoon kosher salt and 1 teaspoon olive oil. Add the ziti and cook until very slightly under al dente (about 2 minutes less than package directions). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Lightly oil a 9x13-inch (or similar) baking dish and set aside for assembly.

Sweat aromatics

In a large skillet or saucepan over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and 1 teaspoon crushed red pepper flakes and cook until fragrant, about 30–45 seconds.

Deglaze with vodka

Increase heat to medium-high and carefully add the vodka. Let it simmer and reduce by about half, 2–3 minutes, to cook off most of the alcohol and concentrate flavor.

Make the tomato cream

Add the 28 oz tomato puree or crushed tomatoes, stir to combine, then reduce heat to medium-low and simmer 8–10 minutes to meld flavors. Stir in 1 cup heavy cream, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently 3–5 minutes until the sauce is smooth and slightly thickened. Stir in 2 tablespoons chopped fresh basil. Taste and adjust seasoning as needed.

Sauté mushrooms

While the sauce simmers, heat 1 tablespoon butter and 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if needed). Let them cook without stirring for 2–3 minutes to develop color, then stir and continue to cook until they release moisture and turn golden brown, about 6–8 minutes total. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat.

Combine cheeses for filling

In a bowl, stir together 1 cup ricotta, 1/2 cup of the shredded mozzarella, and 1/4 cup grated Parmesan. Season lightly with a pinch of salt and pepper. This mixture will add creaminess and pockets of ricotta throughout the ziti.

Reserve about 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan for topping. Toss the remaining shredded mozzarella (about 2 1/2 cups) with the cooked pasta to help it bind with the sauce when assembling.

Combine pasta, sauce, mushrooms, and cheeses

In a very large mixing bowl or the pot used to cook pasta, combine the drained pasta, vodka sauce (add up to 1/2 cup reserved pasta water if sauce seems too thick), sautéed mushrooms, the ricotta mixture, and the remaining shredded mozzarella. Fold gently until evenly combined. Taste and adjust salt/pepper if needed. Fold in the cheese curds so they are distributed in pockets throughout the pasta.

Fill the dish

Spoon half of the pasta mixture into the prepared baking dish. Sprinkle half of the reserved 1/2 cup mozzarella and half of the reserved 1/4 cup Parmesan evenly over the layer. Add the remaining pasta, then top with the remaining mozzarella and Parmesan.

Bake

Cover the baking dish tightly with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes until the top is golden and bubbly and cheese curds have softened but remain slightly distinct. If you want more browning, broil for 1–2 minutes, watching carefully to prevent burning.

Remove the baked ziti from the oven and let it rest 5–8 minutes to set. Sprinkle with 2 tablespoons chopped fresh parsley, 1/2 teaspoon dried oregano, and optional 1/4 teaspoon red pepper flakes for heat. Serve warm.