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
Hi Nagi, made this today, was absolutely Yummo! Thank you for sharing 🙂 Treena
Glad you enjoyed it Treena! N x
First, I love your recipes and so enjoy your updates on Dozer. I am from America and agree, cheese in a can … gross. But cool whip? I love and I didn’t even realize you could make it lol!!! Making your fish sandwiches tomorrow! YUM.
Thank you for all your delicious recipes. Everything i have tried to do so far I love. You are teaching me how to be a great cook!!
OK – so I confess – I have had my share of desserts in the states that had Cool Whip in them – and I LOVED!! 😂
HI Nagi I am salivating looking at the photos! Just wondering what size of dish you would bake this in?
PS I grew up in Canada and I’m with you on the spray cheese in cans and Cool Whip…we had those too and they’re foul. Have heard of those yam and marshmallow casseroles. People make funny things here with Jello (like Aeroplane Jelly) and cottage cheese mixed together! This was served at Christmas and Thanksgiving dinner with friends of Italian origin and they called it pink salad (like pasta sauces are called pink or red). I am not a fan!
Hi Wendy! It’s about 10 cups / 2.5 quarts. I’m not at home right now so I can’t measure it 🙂 OMG yes I remember seeing that!! Jello and Cottage Cheese… and feel ill….
Nagiiii can I use chicken for this?
Hi Shaki! Yes ground / mince chicken oddly also be fantastic!!
I so much prefer cooking minced pork or beef to cooking sausages that this represents recipe perfection for me, and I love adding fennel to sauces for its sausage-y flavor, too. I’m not a big fan of Ricotta, but a mere cup of it is totally acceptable–it’s the ricotta-stuffed pastas, or lasagna with a thick layer of it I’m not particularly fond of and tend to avoid. (Small curd cottage cheese can be a fairly reasonable substitute, though, for any true Ricotta haters.). There is certain to be extra pans of this heading into our extra freezer to keep this handy for weeks that get busy!
Tomato purée without seasonings are often called tomato sauce in the states, and most brands of crushed tomatoes are puréed and smooth, also. For that reason, I’m not sure which would be the closer match to what is termed “Passatta” there, but can scout one of the local Italian import markets to see what they have. I can’t call anything to mind here that has tomato pieces or chunks in it, except for diced tomatoes, stewed tomatoes, or whole Roma/plum tomatoes.
Hi Wynn! I checked out a few tomato sauce cans when I was last there and seem to recall that they all had some type of seasoning in them?? Such as Hunts. It has onion powder, garlic powder and a few other things in it. But I’ve cooked with Hunts Tomato Sauce several times (I brought quite a few cans back!) in place of passata so I know that will work just fine in this recipe 🙂 N x
Love Dozer photo! Food looks yum. Nothing for Me next week back to hospital HOPE, HOPE JUST OVER NIGHT. SO FAR LOOKS GOOD, NO MORE NASTYS…….JUST THE WAY I LIKE IT. In Melb yesterday they open new American burger place and people stayed over night in cold, cold night and price is between15 – 20 dollars. Do not understand why would you spent night out in cold for burger??? Anyway am Happy without it. Have delicious W/end!! We are back to cold and bit wet day.
Oh no Vera! I’m so sorry to hear that, I hope it is nothing serious! As for lining up for a burger?? What the… Are they MAD??!!
Hi Nagi great recipe. .as you well know my partner is Italian and will be Maki g this Ziti. .will send a pic.
On to other news..Dozer you look absorbed looking at what? go on scoff the pasta..it would have been gone by now with Luca😂😂
FYI Dozer your Canadian buddy Luca had a vet visit and a full body XRAY. .under anesthesia 😢 turns out at AGE 10 he has arthritis in right wrist and right shoulder plus arthritis in left wrist..all in all given his age it’s not too bad. .so he can not be off leash for 4-5 weeks arrrgh 😈 will keep u updated
Oh no Luca! 😩 I’m so sorry to hear that Gillian. Did he get anything to help ease discomfort???
Yes to ziti…it is yummy! When my kids were younger, we use to make designs with the cheese whiz in wheat crackers. It was a fun thing to do on weekends, when playing board games…single Mom. Besides making cookies, fudge, popcorn balls, bundt cakes, etc. All neighborhood kids liked being at my house, while the parents relaxed. I didn’t mind cuz I knew everyone was safe and sound. 😂
Marshmallow fluff is great in fudge too! I have always made everything by scratch, but after working 40 to 60 hrs weekly…it was good to fall back on a few easy things.
Also being lactose intolerant cool whip is the one thing I can put on jello or in fruit salads that doesn’t make me sick. Very good in lemon lush, chocolate lush, etc.
I never put marshmallows on my sweet potatoes though cuz I like them caramelized. It just means everyone has different tastes. 😋
What is Dozer up to now…what’s he scheming?! 😂
Have a great weekend N! x
Is that what marshmallow fluff is used for!! I did wonder 🙂 And I didn’t think about cool whip being a non dairy substitute for cream. 🙂 I should not have mocked!!! 😂 N x
It’s all in good fun N! x 😂
The 2nd emoji was suppose to be a wink one, not a tongue hanging out! 😂
And I thought that one was so appropriate! 😂
OK. Now I’m off to the store for some of the needed ingredients…this will be dinner tonight, and lunches for the coming week. I may add one artisan made large link of Hot Italian sausage as well to see what happens.
I’m one of those saying “Thank You” for bringing Dozer Dawg back to the emails, I really missed him! 🙂 He just makes the days gooder ‘n gooder! 😀
Have a super weekend Nagi.
Oh believe me, good things will happen…. 😂
Made it! LOVE it! This recipe is a solid 10. ********** (at least)
WHOOOOOOOOTTT!!!!!!!!
Your baked Ziti is in the oven as I write this. I live in Ecuador and so I added one tablespoon of Comino (Cumin)
Oooh! Did you like???!! 🤞🏼
Yup. Yup! Love the baked Ziti here in America! So Nagi, your ingredients list is very similar to mine, as I use italian sausage and beef mince. However, our very favorite mince to use for our baked ziti is lamb! The other change, (and I do highly recommend this for you to try…), is I mix my cheeses with the cooked and cooled pasta. Then I layer. Sauce, (heavy on the meat), on the bottom. Then all the cheesy pasta. Then the top layer is the rest of the meat sauce. I then put more Mozz and parm on the top w/ parsley and bake. You’ll love it!!
ps cool whip is blech. cheese in a can is blasphemous. marshmallos with sweet potatoes is a no. just my humble opinion..
Lamb!!! Really!!! I didn’t think lamb was popular in the states. We love our lamb here, you’re doing us proud! 😂
I agree.
😂
Hmmmm, things like Vegemite and Wichetty Grubs come to mind of Aussie foods that many Americans are glad have stayed mostly in the Southern Hemisphere. 🙂 That said, your Baked Ziti is a dish my mother made throughout my childhood and one my own daughter adores. Can’t beat it on a cold, blustery day!
BA HA HA!!! You got me there Nan!! I could throw a few more on that list for you… grilled crocodile?? Kangaroo steaks??!
Nagi, you didn’:t mention Morton Bay Bugs!!!!
Keep those recipes coming! We Americans are sometimes a little lazy and that is where Cool Whip and Spray Cheese gets popular. There is a growing number of “from scratch” gals out here that make so many healthy and great tasting food. These are your followers! Don’t give up on us Yanks yet. Barb
I hope I didn’t give the wrong message! I am SUCH a fan of American food – and America generally!!! I mention those things in jest – believe me, we have our share of weird foods!!! 😂
It’s got to be B – grocery delivery truck because it contains MORE food. Lol.
Big hug for the big fella.
This recipe looks yummy but the name is off putting for me because in the UK spots, boils, acne etc have a slang term and commonly referred to as Zits.
PS You may have just ruined ziti for me forever….
BA HA HA!!! You GOT IT!!
I will be making this- yum! By the way, I just love your posts & pictures of Life of Dozer. They always put a smile on my face!
Thank you Gwen! So glad you enjoy them (especially DOZER! 😂)
Hi Nagi
Just keep those recipes coming! …more and more ideas to add to my Christmas menu. I usually do a large spread on Christmas Day. That way I don’t have to cook the next day woo hoo😂
Awww look at him …🤔 Could it be the grocery delivery truck? 😂😜
Do have a Wonderul weekend. Hugs …
YOU GOT IT – it was a Grocery truck!! 😂
Delicious looking recipe today, Nagi! And thanks for bringing back Dozer; I’ve missed him!
Ahh I just got a bit busy and forgot to put a new photo in the emails! He’s back in 🙂 N x
Another scrumptious pasta dish Nagi..u really are the best. Keeping up with the season u do make me get in there n start cooking ..every email n my mouth is just watering away!!
I’m originally from India living in the US since 35 yrs!! Agree with the cool whip n cheese spray..but Nagi..that sweet potato casserole..omg it is to die for ..the hint of the vanilla from the marshmallow s n a streusal topping..just melts..I love the food from the south..ok n north come on now.. east ..n lovely west..just love food!!
Keep up the great work kiddo..love ur recipes..keep en comin!!
Really??? I swear, I feel my teeth aching every time I see photos of the sweet potato casserole!!! OK, you might’ve convinced me to try it once….. just once…. 😂
Cool whip – Aerosol cheese spray – mashed sweet potato with marshmallows – As an American, I can assure you that hardly anyone eats that crap (well the sweet potato thing is popular in the southeast). Add marshmallow spread (fluff) to that list, please. It’s ok as an ingredient in whoopie pie filling but on a sandwich with peanut butter is the most vile thing ever .
NO!!! You must be kidding me – peanut butter sandwich WITH MARSHMALLOW FLUFF??!!!
Topping mashed sweet potato with marshmallows and calling it a casserole.
Ok, I gotta interject here! Adding marshmallows to sweet potatoes and calling it a casserole, is a rip off of a classically African American southern dish, candied yams. It only became a casserole when it was ‘discovered’ by white America (not trying to start a racial debate, just giving facts). It’s called candied yams, and has been called that for generations by the African American community. It’s also a very traditional Thanksgiving dish but can and is served as a side dish on Sundays after church. It has it’s historical roots in southern slavery and the importation of sweet potatos/yams by slaves who were brought to America.
It’s actually pretty damned good if made in the traditional African American way, not that crap you get in the store or those horrible versions that you see in cooking magazines. If you ever want to try it in it’s traditional form, just let me know.
.
I’ve heard of candied yams! But I thought candied yams was slices of potato, not mashed then topped with marshmallows?? If so, I totally “get” candied yams – actually, there is a similar dish in Japanese cuisine. It’s the marshmallow part I can’t get my head around! So much SUGAR!!!
Excellent point. My mom, whose family came from Kentucky, made real candied yams at the holidays and boy were they good. Butter, brown sugar, I’m not sure what else went on top– delicious and decadent. The marshmallows on top came about (at least for us) when I was a kid in the early 60s when fake and/or processed food (Cheeze Whiz, Cool Whip, instant everything…) was the new cool way to eat. “Convenience foods”– talk about a marketing term!
That reminds me of a dessert that we used to make back then: In a 9×13 dish, you spread out a graham cracker crust, then layered it with chocolate instant pudding, then topped that with a thick layer of Cool Whip. We devoured it. I can’t imagine how many preservatives and chemicals we ingested at the same time!
Ha ha ha! We’ve all been there Marcia! When I think back to some of the junk food we used to eat in our youth….
I cooked this for dinner tonight and just wanted to say thank you Nagi for another fantastic dish. It was so easy to make using the pork mince and sausage seasoning ingredients and it had so much flavour. I will definitely be making this again.
I’m so pleased you enjoyed this Sarah! Thank you for letting me know! N x