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
Really great recipe. I like how flavourful it is. Your blog is my go-to for dinner ideas!
I don’t like basil too much, so that was my only adjustment to this recipe.
I’m so pleased you enjoyed this Agill! Thanks for taking the time to leave feedback! N x ❤️
This recipe is so tasty & easy to make. I’ve made it on numerous occasions and it never disappoints. My 11 ýear old daughter loves it too. We’re having it for tea tonight. Patiently waiting for it to cook in the oven. Thank you for all your recipes. They’re fab!
Looking at doing this as a freezer meal. Any thoughts or ideas on how long to cook after frozen or if any cook times should be adjusted before freezing. Thinking it could just work to reheat in over on 350 but sometimes more liquid can help. Your thoughts/tips?
Hi Chrissy! Just added freezer directions in the recipe! N x
Hi Nagi! This probably isn’t the right weather to make this recipe since it’s so hot and humid, but I couldn’t resist – I had a craving! The Italian sausage hack is pure genius, it made this so easy to prepare! And sauce is so thick and rich! Definitive one of my favourite recipes of yours so far! Thank you! ☺️
Great – now I HAVE A CRAVING TOO!!!😂
Made this for dinner and it was delicious, just what I would expect from one of your recipes! 🙂 The sauce is very flavorful and even a little spicy, which I liked. The noodles turned out perfectly with your tip to boil the noodles a couple minutes less than the box states. Served it with garlicky bread sticks and peas and it was a great meal!
I love hearing that Alexis!! So glad you enjoyed this! N xx
By the way, I have been enjoying all your comfort food recipes lately! I am from Wisconsin in the US and we are going through an Artic blast, it is -9 this evening! Made this recipe and the Cottage pie this week. Just saw you posted a beef roast, definitely going to try that soon too!
A friend of mine is from Wisconsin and she said it was CRAZY COLD!!!! Crazy crazy CRAZY cold!
Hi Nagi~ I LOVE all of your recipes. Quick question, do you leave the fennel seed whole or slightly ground? Im also a meaty/saucy ziti kinda guy. Does the above recipe ratio suffice for that or should I add more meat/sauce?
Thank you for all you do!
HI Jason! I leave them whole, they soften with cooking. If you want more sauce (more than just adding a touch of extra water), best way is bit more water + tomato paste + touch of sugar 🙂 N x
I left it whole and it turned out fine, the seeds cook in well and you don’t really notice them. But they add lots of flavor!
Iif I wanted to make this without sausage, would I just omit it and make as written or should I add something extra? (PS, Nagi I love love your recipes! I am not a huge cook but the couple of things I’ve made were amazing!)
Hi Ann, so glad you’re enjoying my recipes!!! How about chicken? 🙂 N x
This is delicious! I used bulk sweet Italian sausage and added a few dollops of ricotta cheese. OMG so good 🙂 and it traveled well for leftovers a left overs dinner a couple of days later with a green salad. Thank you Nagi, happy to have found your blog and recipes!
Glad to hear that Julie! Thanks for letting me know! N x ❤️
I usually don’t cook with pork but I was tempted to try this recipe because it sounded really easy and I have a lot of trust in what you put up! So, I made a whole batch, with the addition of spinach and broccoli for some veg that I mixed in while the whole thing was cooking down and, my, oh, my! Firstly, it smells DIVINE! I wasn’t sure about the fennel seeds; but they are such an amazing addition to the recipe!!! The recipe is such a great flavour combination and so just so yum yum yummy. I cannot wait to tuck into leftovers tomorrow for lunch!!
Yessss! So great you enjoyed this one Sarah, thanks for letting me know! N xx
I pinned this, thank you. I used to squish the sausage out of the casing, but now I slit the casing with scissors and pop it into the pot.
Oi. HOW have I never thought of that???
really enjoyed this recipe, did half, just 2 people! Keep up the good work.
300 g of ziti is what exactly in ounces for pasta? A box? 15 ounces?
Hi Sacha, it’s 10 oz 🙂
Thank you!! If I’m feeding 8 people, should I double the recipe? Thank you again!
Hi Sacha! I would definitely double it 🙂 N x
Thought this was really tasty, although 3 tsp of red pepper flakes was far too much, in my opinion. I roasted one small eggplant and one zucchini with olive oil, salt and pepper beforehand, and then I added the diced veggies into the final mixture before it went over the pasta. Thanks for another great recipe! Will definitely be passing this one around.
Hi Ashley, thanks for that feedback! What was I thinking?? I can’t believe no one else has pointed that out! I probably forgot to adjust that spice for the smaller batch of this recipe, normally they’re the spices I use to make big batches of sausages. I’ve updated the recipe 🙂 N x
As usual an excellent recipe, really hearty and tasty…thanks Nagi. I was like Dozer afterwards, just staring off into space contemplating life with my happy full tummy!
Ba ha ha!!! Do you roll on your back and beg for tummy rubs too?? So glad you enjoyed this Chrissy, thanks so much for taking the time to come back and let me know! N xx
Excellent recipe. I just added provel instead of mozzarella and was even better. Thanks
Thank you! I’m so glad you enjoyed this!!
Thank you so much , I cooked it last night, I have forgotten to buy onion power and basil powder, put fresh basil from back yard , still come out so great, I will put those two next time. you have save me again, no need cook from the Jan for my kid any more. I have tried so may different recipe before non of them come out good, since I have found your Web site two month back I have only follow your recipe, each meal of your, my family member have thumb up. I will cook other pasta for my 3 younster YOU SAVE ME NO MORE JAR THANK YOU.
Thank you
WOO HOO! So glad you enjoyed it Ai Tang, thanks for letting me know! N xx
I am making this for the second time now – I didn’t have fennel seeds last time and didn’t think it would matter too much (and it was still delicious) but man, it makes so much difference!
I like to wilt in half a bag of baby spinach (because I am otherwise terrible at eating fresh veges) when the pork is browned as well.
So tasty, thank you!
Oooh, thanks for leaving me a message on this recipe, I just decided on dinner tonight! 😉 So glad you enjoyed it Chris! N x
Just thought I’d let you know this has gone on regular rotation at our house – my husband does martial arts and this is a great ratio of carbs and protein for him, he loves the leftovers for lunch!
I’ve settled on a mix of half sweet and half smoky paprika and I like to drizzle in a little Worcestershire sauce or balsamic as the sauce simmers down. I have passed the recipe link onto a couple of friends, including one with two fussy teenage boys (I didn’t know there was such a thing, ha ha!) and they have all RAVED about it, so thank you again!
Woo hoo! So glad to hear that you love this too Chris, thanks for letting me know! Love how you’ve customised it! N x
Can I freeze this? Should I add more sauce?
Hi! Perfect for freezing 🙂 If freezing the whole thing, let everything cool before assembling in baking dish then cover and freeze! N x
What size baking dish? I want to know if we’ll need to double this recipe or not.
Hi Grace! Mine is a 12 cup capacity / 3 litres / 3 quarts
Hi Nagi!
This really is a great recipe! I made 4 trays of it for a work function (and made a vegetarian version using quorn mince) and it was a giant hit. So many people asking for the recipe.
Thanks for the great recipe, will definitely be using it again!
Woah! Your co-workers are SO LUCKY!!! Thank you for trying my recipe Kylie, I am so glad you enjoyed it, and thank you for letting me know! N x