Introduction
Lasagna’s easier, more approachable cousin has arrived! Authentic Baked Ziti is the ultimate Italian comfort food. It has all the cheesy, saucy, bubbling goodness of a lasagna but without the tedious layering of flat noodles. It is the perfect dish for feeding a large family, hosting a casual gathering, or simply ensuring you have the best leftovers in the world for a busy week.
My version focuses on a specific Three-Cheese Blend and a “Sauce Barrier” technique that ensures your ziti never comes out dry. Most people just toss pasta with sauce and call it a day, but we’re going to create a creamy, rich base that keeps the pasta tender even after its time in the oven. It’s a crowd-pleaser that defines the term “comfort food” and is a staple in my community-centric kitchen.
The “Secret” Ingredients for Deep Flavor
The secret to a “Stand-Out” Baked Ziti is Ricotta mixed directly into the Sauce and a Pinch of Red Pepper Flakes. Stirring ricotta into the marinara before you toss the pasta creates a “pink sauce” that is much creamier and more flavorful than plain tomato sauce. The red pepper flakes don’t make it spicy; they just add a subtle “pop” that cuts through the heavy cheese and keeps the dish feeling balanced.
Why You’ll Love This Recipe
- Easier Than Lasagna: All the flavor with half the assembly time.
- Ultimate Cheese Pull: Features a thick, bubbling layer of mozzarella and parmesan.
- Feeds a Crowd: One pan provides 8-10 hearty servings.
- Budget Friendly: Uses simple pasta and sauce to create a feast.
- Family Favorite: A “home run” for kids and adults alike.
Ingredients
- 1 lb Ziti Pasta: Or Penne if you can’t find Ziti.
- 1 lb Ground Italian Sausage: Browned and drained.
- 1 (28 oz) jar high-quality Marinara Sauce.
- 15 oz Ricotta Cheese: Full-fat is best for creaminess.
- 3 cups Shredded Mozzarella: Divided.
- 1/2 cup Grated Parmesan: For that salty finish.
- 1 teaspoon Italian Seasoning & 1/2 tsp Red Pepper Flakes.
- Fresh Basil: For garnish.
Instructions
- The Pasta: Boil the ziti in salted water for 2 minutes less than the package says (it will finish in the oven). Drain and set aside.
- The Meat Sauce: In a large pot, brown the sausage. Stir in the marinara sauce and Italian seasoning.
- The “Pink Sauce” Step: Remove the pot from heat. Stir in the ricotta cheese and 1 cup of the mozzarella until you have a creamy, marbled sauce.
- Combine: Toss the cooked pasta into the pot with the sauce until every tube is filled and coated.
- Assemble: Pour half the pasta into a greased 9×13 pan. Sprinkle with 1 cup of mozzarella. Pour the rest of the pasta on top.
- The Topping: Finish with the remaining mozzarella and the parmesan cheese.
- Bake: Bake at 375°F for 20-25 minutes until the cheese is melted, bubbly, and golden in spots.
- Rest: Let it sit for 5 minutes before serving to let the sauce set.
Variations & Substitutions
- Vegetarian: Simply omit the sausage and add sautéed mushrooms or spinach.
- Extra Meaty: Use a mix of ground beef and sausage.
- Gluten-Free: Use your favorite GF ziti; just be careful not to overboil it!
Pro-Tips for Success
- Under-Boil Your Pasta: This is the #1 rule! If you cook the pasta all the way on the stove, it will turn into mush in the oven.
- Sauce it Up: If the mixture looks “too saucy” before baking, don’t worry! The pasta will absorb that extra liquid in the oven.
Frequently Asked Questions (FAQ)
- Can I freeze this? Yes! Assemble the dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F for about 60-70 minutes.
- Can I use cottage cheese? You can, but ricotta provides a much smoother, traditional Italian texture.
Storage & Reheating
Leftovers are arguably better the next day! Store in the fridge for up to 4 days and reheat in the oven or microwave.