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! Thank you for the recipe. It looks amazing. I’d like to give it a try but I’m unable to get ricotta where I live. Is there something else I can substitute it with?
Hi Lynn, make your own Ricotta. It is so easy! And delicious!
https://www.shelovesbiscotti.com/creamy-homemade-fresh-ricotta-cheese/
Hi Lynn, ricotta or farm cheese is best here 🙂 N x
Made this last night and it was delicious. My husband just announced that this is his new favourite dish! Unfortunately I couldn’t find ricotta in Dubai, so I substituted with Turkish labneh. Not really sure if it’s the same, but was delicious none the less.
Hi,
Looking forward to trying this, would like to add more veggies to this. When would be the best time to add them in?
Thanks
I have added summer (yellow) squash to this recipe with great success. It’s best if the veggies are chopped very small. I cook them along with the onions so they become soft and blend in nicely (i.e. no crunch).
This is my go-to recipe for baked ziti. Always a hit! We get larger boxes of ziti here in the US ( 1 LB) and bigger cans of pure, so I end up making more- which is great, because I have one smaller pan to freeze for another day! I also use half ground sausage, which already has the seasonings (but I still add mine). I add veggies and ground flax seed to trick the fam into healthy eating 😉 and everyone LOVES it!
Thank you for such an easy winning recipe!
It depends on the vegetables. I would add any root vegetables, carrots etc. once the onion/garlic has softened. I would blanch other vegetables then add after the meat sauce is good to mix with the pasta, just combine and bake…let us know how you go!
Absolutely delicious, thank you (even if I did forget to add the seasonings!)
I’m so glad you still loved it Tracey! N x
This was SO delicious! Reminds me of lasagne. Thank you for sharing this amazing recipe – it will definitely be on regular rotation in my house.
I’m so happy you enjoyed it Eliza! N x
This was so tasty! My family gave it a big thumbs up and went back for seconds!! This is def a keeper, thank you so much!!
I’m so glad it was a hit Anita! N x
Nagi, I made a whole lot for work for myself by attempting to make this and a smaller veg version for the kid. I made the sauce, while I sauteed meat in one pan, and then mushrooms, red pepper, zucchini and onion in another. I ladled the sauce and mixed with penne, then layered each casserole as per recipe, meat one, and veg other. Then layered as directed. Was worried about it being dry, but hubs is raving and went back for more! Kid loves hers as well! I’m cooking for a couple seniors during this quarantine and as I type this, they just told me how good this is! Thank you Nagi!
That’s so great to hear Lisa!!! N x
Hi Nagi, thank you so much for all your delicious recipes! We have many favourites! This recipe is one of them! Making today for tonight! Thank you!
I’m so glad you enjoyed it Sarsha, that’s so great to hear 🙂
Hi Nagi. Making this recipe tonight. Coukd I half the ingredients, as it’s only for 2. Or would it be better to make the whole dish and freeze what’s left….if any 😁
Hi Marjorie – you could halve it if you prefer 🙂
Tomato passata is called “strained tomatoes” in Wholefoods Market, in the US. Looking forward to having this for dinner tonight.
Thanks for that tip Karen! N x
This recipe makes heaps of pasta – great for parties or get togethers. Sauce was very delicious and the pasta stayed hot for ages.
I’m so happy you enjoyed it Maria! N x
I don’t make spagbol anymore. Spagbol is garbage compared to this sauce. I just serve it with fettucini and it’s even quicker and easier than doing the bake with cheese.
I’m so happy you love it Jo!! N x
Thank you for your quick reply! Cant wait to try it!!!
I am looking forward to making this recipe for a group of 25. I cant seem to find what size of pan one recipe goes into. It looks like a 9×13 but not sure.
Yes 9 x 13! Updated the recipe, thank you!
Lasagne be gone! This is tastier and so much easier to make. Keep on rocking Nagi san.
It’s the cheats version – and quicker to whip up, but just as delicious! N x
Thank you so much for this wonderful recipe. It is absolutely delicious! Love the sauce, and I followed the recipe exactly. even added the fennel, it makes it. I will be making this more. Thank you.
Yum!!! I’m so glad you loved it Sheri!
Hi Nagi, just wanted to clarify about the Ricotta. Is there a specific brand that you use – just trying to distinguish between the crumbly and the creamy varieties.
Hi Bill! Every ricotta I’ve bought in tubs is creamy enough for this purpose. Sometimes the ricotta over the counter at supermarkets is dried out and not nice, terribly crumbly. 🙂 N x
Another winner. I doubled the recipe and just used beef mince to serve to extended family. Everyone was going back for more. So tasty and decadent, the blobs of ricotta just made it.
Great stuff Abi!
I’ve made this quite a few times since it first showed up on my Christmas Eve party menu last year. I’ve even commented on how good it was. I just quadrupled the sauce recipe and will be making three batches, saving one batch of sauce (hence the sauce x4) to serve on the side since I’ll be freezing these, defrosting and cooking off on Christmas eve. The trouble is I don’t know if I’ll end up with enough sauce for the side. I can’t stop sticking the spoon in this HUGE pot of sauce and eating it. It is the most flavorful sauce. I’m in the US so I make your version with crushed tomatoes and paste exactly per the recipe. I take no liberties – this recipe is incredible. Thank you, again, for posting this for us all.
Thanks so much for the awesome feedback Marianne!!
Does this hold up well if frozen AFTER baking… should I add extra sauce if doing so?
Making for mid/late 90’s parents.. best for them if reheat in microwave.🙂
Hi Margarita, yes you can freeze after baking – I do find that the freezer does tend to dry things out a little, so a little extra sauce would be perfect to add – N x