Baked Ziti is so much more than just a Bolognese pasta bake…. It’s a big, juicy baked pasta that’s loaded with flavour from a healthy dose of seasonings and topped with a generous amount of cheese. Cosy food that’s easy enough for midweek yet worthy of company.
Bonus: perfect freezer friendly meal!
Baked Ziti
Let’s be clear here – this is not just another pasta bake. This is the mother of all pasta bakes!
While some recipes might be satisfied making Baked Ziti using a basic meat sauce, this one is made with a good amount of seasonings which adds a TON of flavour into the meat itself which then seeps into the tomato sauce as it simmers away….
It’s one of the best pasta sauces you’ll ever make without simmering for hours like we do for Ragu. You may never make Bolognese again – just make spaghetti with THIS meat sauce instead!😂
What is Baked Ziti?
Baked Ziti is an American classic pasta bake made with a tomato based meat sauce similar to Bolognese. “Ziti” is a type of pasta that looks like penne, except it’s got a smooth surface rather than ridges.
While Baked Ziti is an Italian American dish, it has Italian origins – pasta bakes like this have existed in Italy for centuries!
There’s no definitive way to make it. Some people like to use all beef, others pork, and some use Italian sausages. People use different cheeses, some make it meatless, and everyone has different seasonings.
This version I make is a classic one – except I like to use a boost of extra seasonings so the meat sauce is loaded with flavour!
What goes in Baked Ziti
Here’s what goes in my Baked Ziti.
Meat – Use all beef for a classic version, though if you want to make the meat sauce even more amazing, then use 50/50 pork and beef (pork makes the meat sauce richer and adds flavour!).
Tomato Passata – While most recipes will use ordinary crushed tomato for the sauce, I opt to use Tomato Passata* – known as tomato puree in America – because it makes this pasta bake much juicier because it is thick and smooth so it creates a better sauce. There’s nothing sadder than breaking through that golden cheesy top to find dry pasta underneath!
In contrast, crushed or diced tomato has chunks of tomato in a more watery tomato sauce. It will still work, but the sauce won’t be as thick and won’t coat the pasta as well as pictured. To use canned tomato as a substitute, it’s best to add 2 tablespoons of tomato paste, to help thicken it up a touch.
And here are the seasonings. Fennel is optional but if you use a combination of pork and beef for the meat sauce, it gives it an extra special touch because pork and fennel are a classic pairing!
How to make it
If you know how to make Bolognese, you’ll be right at home making Baked Ziti! After the meat sauce is made, it’s simply a matter of assembling:
Mix some of the meat sauce through the pasta;
Pour into baking dish;
Top with ricotta; and
Pour over remaining meat sauce then top with cheese.
America has a thing about adding ricotta into Lasagna type things which we here Down Under do not. But out of respect for authenticity, I’ve gone with ricotta in this Baked Ziti and I’m pretty sure I’ll never go back now. It’s like bonus creaminess in amongst all that tomatoey, meaty, cheesy goodness…. 😂
Quick tips
Can I make Baked Ziti ahead of time? Absolutely! Cook the ziti and sauce, then let them cool before assembling the Baked Ziti. Top with cheese then refrigerate or freeze, then bake when you want to serve it!
Should I cover Baked Ziti while it’s baking? Yes. Cover loosely with foil so it doesn’t stick to the cheese, then bake for 20 minutes. Then remove the foil so the cheese can go bubbly and golden!
How long to leave Baked Ziti in the oven? 20 minutes covered then a further 10 to 15 minutes uncovered art 350F / 180C.
What can I use instead of ziti? Penne is a perfect substitute – it’s basically ziti but with ridges on the surface instead of being smooth. Spirals, macaroni and small shells would also be ideal here.
What can I use instead of tomato passata / tomato puree? Canned crushed tomato + 2 tablespoons of tomato paste is a suitable substitute. The pasta sauce won’t be quite as thick because canned tomato is a more watery sauce with chunks of tomato in it. The other (actually, better) substitute is what is called “tomato sauce” in America which is basically passata with a bit of seasonings in it. While readily available in US grocery stores, it’s not available here in Australia.
What goes with Baked Ziti
Here’s a few suggestions for things to serve on the side. Obviously nobody is going to complain if you bring some Garlic Bread to the table, but to get some greens into your meal, add a quick side salad! A classic pairing would be a Arugula/Rocket Salad with Balsamic Dressing and Shaved Parmesan.
Side salad suggestions to serve with Baked Ziti
Ahh, the weekend is here. I see myself on the couch tonight, coddling a bowl of this Baked Ziti and binge watching something brainless on Netflix. Now that is a Friday night worth planning! – Nagi x
Watch How To Make It
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Baked Ziti
Ingredients
- 300g / 10oz ziti or penne pasta (Note 1)
- 1 tbsp olive oil
- 3 garlic cloves , minced
- 1 small onion (brown, white or yellow), finely chopped
- 500g / 1 lb ground beef or pork OR 50/50 combo (Note 2)
- 700g / 24 oz tomato passata (pureed tomato, Note 3)
- 1/2 cup water
- 1 tsp EACH dried basil, oregano, sugar
- 1 cup ricotta , optional (Note 4)
- 1 cup grated mozzarella cheese (or other melting cheese)
- 1 cup parmesan , freshly grated (optional)
- Finely chopped parsley or basil (optional garnish)
Seasonings:
- 2 tsp fennel seeds (optional, Note 5)
- 1 tbsp paprika (plain or sweet)
- 1/4 tsp cayenne pepper OR 3/4 tsp chilli flakes (adjust to taste)
- 2 tsp onion powder
- 1 tsp EACH salt and black pepper
Instructions
- Cook ziti for the recommended cooking time on the packet MINUS 2 minutes. (Note 5) Drain, then return to pot.
- Preheat oven to 180C/350F.
- Make Sauce: Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
- Add meat and cook, breaking it up as you go. When it is just cooked, add Seasonings and cook for 2 minutes.
- Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to low and cook for 10 minutes. Adjust salt and pepper to taste (remember it gets spread across lots of pasta).
- Toss Ziti with Sauce: Pour about 2 cups of sauce into the pot with the ziti. Toss.
- Assemble: Spread ziti into baking dish (23x33cm / 9×13"). Dollop with ricotta. Pour over remaining sauce. Top with cheese and parmesan.
- Bake: Cover loosely with foil. Bake 20 minutes. Remove foil, bake further 10 to 15 minutes until cheese is golden.
- Serve: Sprinkle with parsley or basil if desired, then serve!
Recipe Notes:
Nutrition Information:
Originally published April 2016, modified October 2018 to include ricotta, and updated March 2020 with a new video!
More ways to get your pasta fix!
Life of Dozer
What could possibly be so interesting that he’s not heavy breathing on the bowl of pasta?? 🤔
A) A pretty lady-goldie
B) Grocery delivery truck
C) A bird
Absolutely delicious. Only used ground beef and can say your idea of incorporating the fennel seeds is genius. Tasted like there was sausage in the sauce! Thank you for this recipe.
It is a very underrated seasoning and sooooo yummy!! I’m glad you liked it! N x
Hi Nagi,
I cooked this and I wanted to check whether the ricotta should have melted and blended into the sauce ….it was still kind of intact but the cheddar and parmesan cheeses had melted. My oven might not be as hot as it should be at 180 degrees. Just wanted to check about what the ricotta should look like. Second question: how do you reheat a baked ziti? In the oven or microwave?
It really depends on the ricotta and how dry or creamy it was at the start. You can reheat in the microwave or covered in the oven! N x
Thank you Nagi. Reheated baked ziti was fantastic. I love your recipes and your quick videos to show what the recipe should look like ….so I can see how close or far off the mark I am 🙂 I’m looking forward to your book for myself and as presents.
Very good! I substituted Quorn meatless grounds for the beef, and it came out great! Even my picky hubby, a carnivore, came back for seconds 🙂
Thanks for that feedback Lisa! N x
You’re so welcome! Thank you for the awesome recipe 🙂
First time trying this recipe, for a big family get together. It was wonderful, everyone loved it and went back for seconds. Will definitely be a regular recipe for me. Thanks as always Nagi, another fantastic recipe!
This is now my go to… recently I changed it up and used leftover meatballs. Still good. Made it once with rigatoni pasta (ziti is hard to find here). Still delish!
I like the sounds of this recipe, how many people does it serve?
The serving sizes are at the top of each of my recipes Meg – this one says Serves 6. If you click on the recipe button at the top of the post you can jump straight to the recipe! N x
Please get your facts right.
This is NOT an American Classic! This dish is Maltrese – Imqarrun il-Forn / Baked Macaroni..
Greeks also do a similar dish called Patitsio.
Another winner! Used half beef and half pork mince and threw in some chopped roast zucchini and red capsicum just because I need to use it. So delicious and the entire family loved it. Thanks Nagi!
I have made this recipe several times now and love it! I add all of the seasonings, but limit the cayenne pepper (McCormick’s brand) to 1/8th teaspoon–personal preference. I also boil the pasta until its done rather than taking it out 2 minutes early. Taking it out early (when I cooked it on prior occasions) didn’t go well for me. Finally, I found that this dish is MUCH better when I used a mix of ground beef, pork and veal rather than just ground beef.
This is very popular in my house. Absolutely delicious Nagi!
I know where to go when I’m looking for a delicious recipe- recipetineats.com. I don’t make any changes to recipes from food This site because they are absolutely delicious! This is another home run! Nagi, let’s open some restaurants together in the States! You are an excellent chef!
Ohhhh I agree, she’s been my go to for quite a while now.
Made this while I was working from home for my fussy husband (who is also a super good cook) and he loved it! Super easy and fast to make
Made this yesterday. My fussy daughter loved it & had 2 serves. Winning! Thank you Nagi 😊
Best baked ziti recipe in the world! A huge hit at Christmas Eve dinner. Made this for my Italian family and thet had seconds and thirds! Thank you!!
Great recipe! I made it last night, the sauce is absolutely amazing. My son and grandchildren love it.
Thank You Nagi! Love to you and Dozer
I made this on a Saturday for Sunday dinner. It was delicious. The fennel seeds made all the difference. Since I used ground beef and not Italian sausage. Every one gave it 5 stars.
My only issue is that the cook time after refrigeration was not sufficient. I took the casserole out of the refrigerator an hour before putting it in the oven, but it took approximately 50 minutes, checking every 20 minutes with my thermometer, and still was not hot, so I finished in the microwave. I was concerned that after all that
cooking time that it would be dried out. No, came out perfect as stated above. Thanks for a great recipe!
Great dish and one of my all time favourites to cook in bulk as a freezer meal, for friends who are about to have babies and for me! Currently on maternity leave for the second time around cooking this to freeze again in preparation. Thanks Nagi!
I have made this a couple of times and my son has now requested it for Monday night (pasta night)
It’s an excellent recipe !
This is amazing. I’ve cooked this twice and it’s very easy but flavoursome. The seasoning is perfect. I can’t stop thanking you, Nagi for sharing all your recipes!
I’ve made this a few times. Easy and delicious.