Name: Baked Ziti with Ricotta and Mozzarella
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 lb 450 g dried ziti; 1 tbsp 15 ml olive oil, plus a little for the dish; 1 medium onion (about 5 oz (150 g), finely chopped); 3 garlic cloves (minced); 1 can crushed tomatoes (28 oz (796 to 800 g)); 1/2 cup 120 ml water; 1 tsp dried oregano; 3/4 tsp fine salt (divided, plus salt for the pasta water); 1/4 tsp ground black pepper; 15 oz 425 g ricotta; 2 cups 225 g shredded low-moisture mozzarella, divided; 1/2 cup 50 g finely grated Parmesan, divided; Optional: torn basil leaves for serving

Aller à la recette / Jump to recipe

Baked ziti is a pasta casserole with tomato sauce, soft ricotta, and a melted mozzarella topping. I like to leave the ricotta in small pockets so a serving has both bright tomato flavor and creamy bites. This meatless version uses ordinary supermarket ingredients and a 9 by 13 inch baking dish, making it practical for a family dinner in the United States or Canada.

The texture I aim for

The pasta should hold its shape, the center should stay moist, and the top should have a few browned spots. Those three results depend on different decisions. Undercooking the pasta slightly protects its texture. Keeping enough sauce around it prevents dry edges. Uncovering the dish near the end lets the cheese color without exposing the casserole for the entire baking time.

I use a tomato sauce without cream here. Ricotta already brings a soft dairy element, while mozzarella supplies the stretchy topping. A white sauce would produce another kind of pasta bake; the béchamel guide explains that method for recipes that call for it. It is not an additional ingredient to pour into this dish.

Unlike ricotta and spinach stuffed shells, this recipe does not require filling individual pasta shapes. Ziti is mixed with sauce and layered loosely with cheese. That makes assembly straightforward, but it still pays to distribute the ricotta rather than leaving a large mound in the middle.

Ingredients for six servings

1 lb (450 g) dried ziti

1 tbsp (15 ml) olive oil, plus a little for the baking dish

1 medium onion, about 5 oz (150 g), finely chopped

3 garlic cloves, minced

1 can crushed tomatoes, 28 oz (796 to 800 g)

1/2 cup (120 ml) water

1 tsp dried oregano

3/4 tsp fine salt, divided, plus salt for the pasta water

1/4 tsp ground black pepper

15 oz (425 g) ricotta

2 cups (225 g) shredded low-moisture mozzarella, divided

1/2 cup (50 g) finely grated Parmesan, divided

Optional: a few torn basil leaves for serving

Ziti has a smooth tubular shape. Penne or rigatoni also work if ziti is difficult to find. Use the same weight and follow the package as the starting point for boiling time. A large shape may hold the sauce differently, so pay attention to how evenly the mixture fills the dish rather than assuming every cup measure of pasta weighs the same.

I prefer low-moisture mozzarella for the topping. Fresh mozzarella contains more water and can leave wet patches unless thoroughly drained and blotted. If the ricotta has a visible pool of liquid, drain that liquid first. There is no egg in this version: the ricotta stays in soft pockets rather than becoming a firm filling.

Make a sauce with enough body

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until softened. Add the garlic and stir for 30 seconds. Pour in the crushed tomatoes and water, then add the oregano, 1/2 teaspoon of the salt, and the pepper. Simmer gently for 15 minutes, stirring occasionally.

The sauce should be spoonable and moist, without looking like tomato water. I do not reduce it to a thick paste because the pasta absorbs liquid in the oven. If the sauce becomes too thick, add a small splash of water. If the can contains especially watery tomatoes, simmer a little longer. Taste before assembly and account for the Parmesan that will add more salt.

For another meal built around seasonal tomatoes, my homemade fresh tomato sauce uses a different starting ingredient. A prepared sauce can replace this recipe’s cooked sauce, but measure approximately 3 1/2 cups (840 ml) and choose one with a similar consistency. A jar that is already very salty needs less additional seasoning.

Cook the pasta and prepare the cheese

Heat the oven to 375°F (190°C). Lightly oil a 9 by 13 inch (23 by 33 cm) baking dish. Boil the ziti in salted water for about 2 minutes less than the package’s al dente time. It should be flexible enough to eat after further cooking, with a firm center. Drain well without rinsing.

Mix the ricotta with the remaining 1/4 teaspoon salt, 1/3 of the mozzarella, and half the Parmesan. I like to use a spoon rather than a blender so the mixture keeps some texture. Avoid adding a large splash of milk to make it easier to stir; extra liquid changes the balance in the baking dish.

Assemble without dry corners

Spread about 1/2 cup of sauce over the bottom of the dish. Toss the drained pasta with about two-thirds of the remaining sauce. Spread half the pasta in the dish, add spoonfuls of half the ricotta mixture, and repeat with the remaining pasta and ricotta. Spoon the rest of the sauce across the surface and around any exposed edges.

Scatter the remaining mozzarella and Parmesan over the top. Do not pack the layers down hard. Leaving a little space between the pasta pieces lets sauce settle around them. Check the corners before covering: if they contain bare pasta, move some sauce over those areas. A few exposed tips are fine, but a whole dry corner tends to become hard in the oven.

Bake and let the casserole settle

Cover with foil, keeping it slightly raised above the cheese. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes. The sauce should bubble around the edges, the cheese should melt, and the center should be thoroughly hot. If the top colors before the center heats, cover loosely again and continue baking.

Let the dish stand for 10 minutes before serving. I like this short rest because it gives the sauce time to settle among the pasta tubes. The result is still a spoonable casserole, not a sharply cut square. Resting for much longer is not a substitute for serving it hot; gather the side dishes while the ziti finishes baking.

Common problems and small corrections

Dry pasta usually points to too little sauce, too much uncovered baking, or pasta that absorbed a great deal of liquid before assembly. Add a few tablespoons of hot water or extra tomato sauce around a dry edge, cover, and heat briefly. Do not pour a whole cup into the center and expect an even result.

A watery bottom often comes from insufficiently drained pasta, very wet ricotta, or fresh mozzarella. Letting the casserole rest helps a little, but it cannot remove a large amount of extra water. Address those ingredients before assembly. If the noodles are mushy, the next batch needs less boiling time; more cheese cannot restore their shape.

Make ahead and substitutions

Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Use a baking dish suitable for moving from refrigerator to oven according to its manufacturer’s instructions. A chilled casserole takes longer to heat: start with about 35 minutes covered, then uncover to finish. Check the center rather than relying only on bubbling edges.

For a meat sauce dinner, homemade lasagna without béchamel is another complete recipe. Do not add raw ground meat to this assembled ziti. Any meat addition must be cooked separately, and the extra volume may require another baking dish. Gluten-free pasta needs its own package timing and can soften differently in a casserole; do not assume the same boiling reduction works for every brand.

Serving and storing leftovers

Serve with a garden salad and lemon basil dressing or oven roasted mixed vegetables. I prefer a simple vegetable side because the pasta already supplies the sauce and cheese. Six generous portions make sense as a main course; smaller portions work alongside a fuller meal.

Refrigerate leftovers promptly in shallow containers, within 2 hours, and use within 2 to 3 days. Freeze individual portions for up to 2 months for best quality. Thaw in the refrigerator. Reheat covered with a spoonful of water or sauce until the center reaches 165°F (74°C), checking several places in a large portion. Heat only the amount needed rather than repeatedly warming the entire casserole.

Frequently asked questions

Can I use cottage cheese instead of ricotta?

It makes a different texture. Cottage cheese contains distinct curds and can bring more liquid, so drain it well. Ricotta is the ingredient specified here; I would not promise the same creamy pockets from every cottage cheese brand. Keep the quantity similar by weight rather than adding extra to fill a container.

Should I rinse the pasta?

No. Drain it and mix with sauce while it is still warm. Rinsing cools the pasta and adds water that can dilute the casserole. If assembly is delayed, toss it with some of the measured sauce rather than leaving a bare pile to stick together.