Baked Ziti

Baked Ziti Ingredients

A combination of the best ingredients comes together to form this delicious baked ziti recipe:

• Dried ziti – The classic tube-shaped pasta that holds onto sauce and cheese in every nook and cranny. Once the ziti is cooked, reserve some of the pasta water, as the starch helps the sauce cling to the pasta.
• Olive oil – Used for browning the sausage, sautéing the aromatics, and for a final drizzle to brown on top.
• Italian sausage – Added to make this a hearty main dish.
• Shallot and garlic – Aromatics that make this dish even more deeply flavored.
• Fennel seeds – Mirror the flavor of the Italian sausage, making this classically Italian.
• Red pepper flakes – Added for a bit of heat. You can adjust the amount or leave it out entirely.
• Kosher salt and black pepper – Important ingredients for seasoning.
• Tomato paste – The main tomato element of this dish; cooked until dark and toasty to create the sauce.
• Granulated sugar – Softens the acidity of the tomato paste and rounds out the flavor.
• Dry white wine – Deglazes the pan.
• Chicken stock – Extends and lightens the sauce.
• Heavy cream and unsalted butter – Used together to form a creamy, silky sauce.
• Ricotta cheese – Creates creamy pockets throughout the baked pasta. Make sure to get the whole milk version for the best flavor.
• Fresh basil – Stirred into the ricotta for an herbal flavor that feels super Italian.
• Fresh mozzarella balls – Melts beautifully into gooey layers.
• Parmesan cheese – Adds some additional salty, nutty flavor and helps the top bake into a golden, bubbly crust.
• Fresh parsley and lemon zest – Used in the garnish for freshness and a pop of green on top.

The full amount of each ingredient can be found in the recipe card below.

How to Make Baked Ziti

These steps to make this baked ziti are well worth the effort. Get the full recipe (with amounts) in the recipe card below.

Prepare the pasta – Cook the ziti in a large pot of well-salted boiling water until just al dente. Reserve some of the starchy pasta water, then drain the pasta and set it aside.

Cook the sausage – Heat a large Dutch oven over medium-high heat, then add olive oil. Add the Italian sausage, break it up with a spoon, and cook until browned and cooked through. Transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pot.

Cook the aromatics – Add the remaining olive oil, then add the minced shallot and garlic cloves. Cook, stirring, until softened and translucent. Stir in the crushed red pepper, fennel seeds, kosher salt, and black pepper, then toast until fragrant.

Make the sauce – Add the tomato paste and granulated sugar, stirring to coat the aromatics. Cook the tomato paste, stirring frequently, until it turns a deep red color and smells slightly sweet and toasty. Pour in the white wine to deglaze the pan, making sure to scrape up any browned bits from the bottom, and cook until slightly reduced. Stir in the chicken stock and bring the mixture to a boil. Reduce the heat and simmer the sauce until slightly thickened and flavorful.

While the sauce simmers, make the ricotta filling – In a medium bowl, combine the ricotta, garlic, black pepper, kosher salt, and chopped basil. Stir until smooth and creamy, then set aside.

Stir together – Once the tomato sauce has reduced slightly, stir in the heavy cream and continue to simmer to thicken it. Return the cooked sausage to the pot and stir to combine. Remove the pot from the heat and add the cold butter, stirring until it melts and the sauce looks glossy and emulsified. Add the cooked ziti to the sauce and gently fold until coated.

Assemble – Spread half of the saucy pasta into a greased 9 x 13-inch baking dish. Dollop half of the ricotta mixture evenly over the pasta. Sprinkle with half of the shredded mozzarella. Add the remaining pasta on top, then dollop over the rest of the ricotta and sprinkle with the remaining mozzarella. Finish with the Parmesan cheese, a light drizzle of olive oil, and a sprinkle of black pepper.

Bake – Cover the baking dish tightly with foil and bake in the preheated 350°F oven for 20-30 minutes, until the edges are bubbling. Remove the foil, increase the oven temperature to 375°F, and bake for another 10-12 minutes, until the top is melted, lightly browned, and bubbly. Transfer the dish to a cooling rack and let it rest for about 10 minutes so it can set slightly.

While the ziti rests, make the herb garnish – In a small bowl, combine the chopped parsley, lemon zest, and the remaining 1 grated clove of garlic. Just before serving, sprinkle the herb garnish evenly over the baked ziti.

Recipe Tips

• Really toast the tomato paste – Take the time to cook the tomato paste until it is deep red and fragrant. This step builds a rich flavor that makes the sauce taste like it has simmered all afternoon.
• Choose a dry white wine you like – Use a wine you would actually drink, because this recipe only uses ½ cup; you can drink the rest!
• Adjust the spice for your crowd – Start with ½ tsp of crushed red pepper if serving kids or spice-sensitive eaters. If serving adults, opt for the full 1 tsp.
• Make it ahead – Assemble the ziti completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, set out at room temperature for 30 minutes to ensure it is no longer cold, which would affect the baking time.
• Freeze for busy days – Assemble the dish in a freezer-safe pan, wrap very well, and freeze for an easy meal later. For the best texture, use within 2-3 months. Thaw overnight in the refrigerator, then let stand at room temperature for 30 minutes before baking.
• Let it rest before scooping – That short rest after baking allows the sauce to thicken slightly so you get the perfect scoops.

More Pasta Recipes

• Garlic shrimp pasta
• Creamy sausage pasta
• Lemon butter pasta
• Weeknight lasagna