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
My son wants this recipe for his birthday dinner!!
Wahoo! Happy Birthday!
Hello! I love your recipes and videos. For this one, the amount of sugar is not specified. Can you clarify? Thank you!
Hi Erin, It’s in the ingredients listed as “1 tsp EACH dried basil, oregano, sugar” – N x
I was happy to discover that my local Wegman’s Market (a chain in the NE United States) carries a house-brand tomato passata in a jar, just like what is used in this recipe.
Perfect Gerry!
We absolutely loved the Baked Ziti recipe. It will be one of my go-to recipes. Just a couple of comments. I used a 24 oz. jar of spaghetti sauce in place of the passata, I found a little Cumin was a good substitute for fennel seeds and Note 5 in Step 1 appears to be an error. And maybe prep time might be a little understated. Thank you so much for all your recipes. Love, love, love.
Thanks Linda, I’ll have that fixed! – N x
Hands down! Comfort food at its finest. I’ve made this twice, first time followed the recipe to a tee but as hubby is a little weak on the heat side of things, found the cayenne a bit too much (although he did eat it, was just sweating a lot)….so second time I halved the cayenne and just added chillie to mine and again another winner in our household.
That’s so awesome to hear Maryanna! Yes you can always adjust the heat to taste, I’m so glad you both loved it! – N x
Amazing!! I love you..and so does my family as I have not stopped cooking your recipes!! So flavorful and I am learning so much from you. Thank you for sharing your talent!
That’s so nice to hear Francine!
Made this today; it was delicious! Would’ve thought I dpent hours making it! Tweaks: I mixed some parmesan cheese & dry italian seasoning in with the ricotta, added onion powder along with the garlic powder, salt, etc., used mozzarella, parmesan & 6 cheese italian blend shredded cheese on the top. Glad I happened to find cans of “tomato puree” at the store bc I couldnt find Passata. I also used a lb of italian sausage & a lb of ground beef and used 40 oz of puree. Thanks for sharing!
Sounds fabulous!!!
Hi Nagi,
Another wonderful recipe. I made 3 boxes of pasta (about 4+ recipes) in one huge disposable roasting pan. Of course, it took longer to bake, but it was a great success – no leftovers (we were 17 adults and 6 kids). I really like that I was able to make it ahead and the flavors were spot on. Kids and adults loved it. My friends were asking for the recipe so I’ve sent them the link. They will soon discover that I’ve been cooking many of your recipes hehehe 😉 thanks.
That’s so great to hear Isabela, what awesome feedback. Thanks so so much!
I’ve never baked a pasta dish other than mac&cheese before and this is so good. The only thing left out was the ricotta because I didn’t have any but all that mozzarella and parmesan made everything so chewy and heavenly. Thanks, Nagi!
Wahoo, thanks for letting me know what you think Eleanor!
Hi Nagi,
You’re right, this dish is amazing. A family favorite. I’m not sure how American it is though. I’m from Malta and it’s very common here. You can always find it in old recipe books. I wonder if the Italians took the recipe to America in the 1800. But anyways I recommend it to everyone who never cooked it.
Interesting! I’m glad you love it either way ❤️
Another great recipe, you never disappoint I only had crushed tomatoes and rigatoni in the house but otherwise followed the recipe exactly. It was so good, yummy !! My husband said keep this recipe and that is a huge compliment.
Woah that’s great Betty!!
Nagi,
Your recipes are amazing, and I appreciate your recipe notes where you include substitutions! Thank you and my fam thanks you for all the delish meals that I am able to put out in a jiff!!!!! xoxo
Ni, Nagi, Going to make this for Super Bowl Sunday, 2/3/19, but going to double the recipe, there are 12 people showing up. You did not state what size pan/dish to bake this in, I assume a 13 x 9 x 2 for 6 servings?
Just wondering….I assume this is baked in a 13 x 9 x 2″ pan? You did not specify, sounds yummy! Going to try this for Super Bowl Sunday, 2/3/19, however, I am going to double the recipe, 12 people are going to be there, don’t want to be short!
So I’ve been eyeing this off for some time and tonight decided to give it a go…OMG it was amazing and so so so happy we have left over…
I’m so happy you love it Maryanna!
WOWZA! Followed to a tee except my ricotta was 150z so basically was dbl and I love love ricotta so it was wonderful and the ONLY thing I didnt use was paprika, I’ve never noticed a flavor with it. Sure it makes deviled eggs look pretty but I dont taste it and with all these flavors going on your never know. So I simply don’t buy it. Oh, if it helps one, I used Dei Fratelli tomato sauce (28oz can, I finally realized how much she meant amount wise by looking at the grams on the can by the oz… I never paid attention to that before. Anyway it ends up a little more than her sauce she uses, hers 700g ours is 794g (a 28oz can) PERFECT. Everyone, please make the sauce with everything it calls for, it’s such an injustice to use a jarred sauce. After eating this? The comment someone posted about throwing it out and it just tasted like noodles, sauce, and cheese. Why? For that very mistake…it doesnt matter what pasta you use or jarred sauce… it’s always going to taste like spaghetti duh.
Thanks so much for the feedback, I’m so happy you loved it!
Can you please translate your amt of passata into ounces for tomato sauce for us here in America, I’m going with that because I noticed a comment that you had discussed about what we have here. I want to make this right now and I even did searches for equivalents. No luck for me. I hope you get this because I’m headed to the store.
Can I substitute Italian sausage. I happen tohave some on hand now that I would like to use
Sounds fabulous Hilda!
I’ve made this 3 times now. I make a bit more sauce, I don’t get it as creamy without doing it. And I use cottage cheese instead, since it’s easier accessible works like a charm!! Thank you for making and sharing this, it’s insanely good!!!
Hi~ Can you tell me what size baking dish you use? I’d like to half the recipe. It looks like the typical 9 x 13, but just want to double check.
Hi Laura, yes a standard 9 x 13 – I hope you love it
Also, note to self: Watch video next time around. I misread, and mixed all of the ziti w/ the sauce. Oops! I’m sure it’ll still be good, but it was too late before I realized my mistake.