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
What filthy window?? All I see is a delicious bowl of pasta and a poor Dozer waiting for just the right moment to pounce. Hey! He’s no dummy!! Now it is spring here and I think this pasta dish would be just the right way to welcome spring in — or autumn or summer or winter. Perfect any time. Yummy!!
You’re absolutely right Marisa. If I turned my back for ONE SECOND that entire bow would be gone gone gone!!!! 😉
These photos are drop dead gorgeous Nagi (as always!) drooling so much I need a bib!
Thank you so much Jen, you’re so sweet!!! N x
Thank you for this recipe! I don’t eat pork, so I’m never able to buy Italian sausage, but lots of pasta recipes call for it. I’m so excited to have this easy recipe in order to make my own!
I didn’t even think of that Jennie, this is perfect for you!! 🙂 I do hope you try it – and love it!!
Thanks Nagi. From what I have seen of your recipes, they are always full of bold flavor and perfectly seasoned, so I’m confident it will be great. I usually have to add a lot of extra spices/flavorings to recipes, but you and I seem to have similar taste, so your recipes don’t require tweaking – I will no doubt add less red pepper though 😉 We are wimpy!
Thanks Jennie! I’m so glad you like the look of my recipes…and YES to big bold flavours!!!
P.S. Would you use the same spices for an Italian chicken sausage, or would these flavors be too strong for ground chicken? Thanks!
To be honest, I might even increase it. Because pork itself has more flavour than chicken!
Hi Nagi! It’s not even noon here and now I was a nice big bowl of this! I’ve been making my own Italian sausage for years, I buy ground pork whenever I see it on sale and my spices are very similar to yours! I put it in quart size freezer bags and squish it flat (makes for easier stacking in the freezer and it thaws much faster). I have my home canned tomatoes in the celler, along with a bunch of other canned items – kind of like having my own personal market. You think that window is dirty, you should see what the back windows of our car look like, totally slopped by our two dogs! 🙂
You know, my mother read this message earlier today and she spoke AGAIN of your fabulous carrot cake when we chatted today!! She said that you clearly know your stuff, and how awesome it is that you grow and can your own produce and you make so much from scratch!!! PS You think your car is bad, I bet mine is WORSE!!!