Baked Ziti Recipe

Preheat and prepare pasta

Preheat oven to 375°F (190°C). Bring a large pot of heavily salted water to a rolling boil. Add 1 lb ziti and cook 2 minutes less than package directions so the pasta is very slightly undercooked (about 7–9 minutes depending on brand). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Mix the ricotta filling

In a large bowl combine 2 cups ricotta, 1 cup grated Parmesan, 1 large egg, 1 cup shredded mozzarella, and 1/2 teaspoon black pepper and 1/2 teaspoon salt (adjust from the sauce salt). Stir until smooth and well combined. If the mixture feels very thick, stir in 2–4 tablespoons reserved pasta water to loosen slightly — it should be scoopable but not runny.

Cook aromatics and build sauce

In a medium skillet heat 2 tablespoons olive oil over medium heat. Add 1 finely diced onion and sauté 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 4 cups marinara sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook 5 minutes to marry flavors. Taste and adjust seasoning. If sauce is very thick, thin with 2–4 tablespoons reserved pasta water.

Combine pasta with sauce and cheese

In a very large bowl toss the drained hot pasta with about 2 cups of the marinara sauce to coat (reserve the remaining sauce for topping). Add the ricotta/cheese mixture and gently fold until the pasta is evenly coated and mixed with the cheese, being careful not to break the pasta. If the mixture seems dry, add up to 1/2 cup reserved pasta water or more sauce to reach a creamy consistency.

Layer in baking dish

Butter or spray a 9x13-inch (or similar) baking dish with 1 tablespoon butter or nonstick spray. Spread a thin layer (about 1/2 cup) of the reserved marinara on the bottom. Transfer half of the pasta-cheese mixture into the dish, spread evenly. Spoon about 1 cup marinara over that layer, then sprinkle with 1/2 cup shredded mozzarella and a light dusting (2 tablespoons) of grated Parmesan. Add the remaining pasta mixture, top with the remaining marinara and the remaining 1 1/2 cups shredded mozzarella and the remaining Parmesan.

Bake

Cover the baking dish loosely with foil (tenting so cheese doesn't stick) and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake another 10–15 minutes until the top is bubbly and golden and cheese is melted and starting to brown.

Rest and garnish

Remove from oven and let the baked ziti rest 8–10 minutes to set. Sprinkle with 1/4 cup thinly sliced fresh basil (optional) and additional 1/4 cup grated Parmesan before serving. Serve warm.