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
Made it for Italian visitors and they loved it ! Thanks Nagi.
Hi Nagi, I wanted to say thank you for this recipe. In true Australian style, my boyfriend happily proclaimed this as “Motherf***ing delicious!!!”
He had two portions! It’s a keeper!
I made this last Sunday and it’s delicious. I love the genius of putting about 1/2 of the sauce on top of the pasta. It really does help to keep it from drying out in the oven. This recipe, like so many of yours, is a keeper!
Glad you enjoyed this Susan!! Thanks for letting me know – N x
Nagi – I’m looking for what sized pan you put this in….if it is in the recipe notes, I’m sorry I can’t seem to find it….are we talking 9” by 13”?
I was hoping to find out the same thing. 😀
I was wondering the same thing! 😀
Hi Deb! That will be fine – not home right now so can’t measure but that’s my standard pan size 🙂 N x
Wow I finally cooked it and yes yes is so bloody delicious , thanks so much Nagi and Dozer not sure what you were looking at but you need to concentrate more what’s sitting right in front of you lol.
Have put pics up on my Insta kris.annecooking
Cheers have enough for leftovers for lunch xxx
Glad you enjoyed it Kristine!!! Thanks for sharing your feedback 🙂 N x
Made it tonight- delicious!
Glad you enjoyed it Holly!!! Thanks for sharing your feedback 🙂 N x
Mouth is watering, cannot wait to make this and your apple crumble on wednesday! Think I will do both and then sleep like a baby. Will let you know how it turns out – I’m very excited!
Hope you love it Dani! N x
What a great dish! I’m in the states and followed your directions (minus the paprika, I only had smoked paprika and thought it wouldn’t work right). I couldn’t believe how tasty it was! I have made MANY of your recipes over the last few months and I am so glad I came across your page and excited to add this one to the list. Thanks so much’!!!!!!
Great to hear you enjoyed this one Lori! Thanks for letting me know – N x
Hi Nagi. .thanks for the reply about Luca.. the vet said no off leash for at least 5 weeks and for the next 5 weeks he has to go once a week for a VOM (VET ORTHO MANIPULATION)..POOR CHAP VERY GRUMPY)😢 Gillian x
It’s perfect – simple and delicious! I made a huge portion on Friday for my husband and I, shared it with a friend on Saturday, and we still had more for Sunday lunch 😀 Also, a friend of mine saw the picture (and the link to the recipe), so she made it as well and her three boys and daughter loved it as well!
Thanks!
LOVE hearing that Zee!! N xx
As I posted the initial comment, another friend sent me a photo of baked ziti 😀 Your recipe took Ukrainians by the whirlwind 😀
Wow just made and assembled will go in oven shortly, sauce tasted divine so cannot wait to taste end product looking good Yummo!
Hope you LOVED IT!!!!
Wouldn’t the dish be juicier if all of the meat sauce was mixed into the pasta? And not mostly sitting on top?
Hi Laura! The pasta absorbs most of the sauce if it’s mixed through. Whereas if you pour it on top, it drips down more slowly so you end up with more of the sauce once baked 🙂 N x
Good to know. Thanks Nagi.
Hi Nagi, made this today, was absolutely Yummo! Thank you for sharing 🙂 Treena
Glad you enjoyed it Treena! N x
First, I love your recipes and so enjoy your updates on Dozer. I am from America and agree, cheese in a can … gross. But cool whip? I love and I didn’t even realize you could make it lol!!! Making your fish sandwiches tomorrow! YUM.
Thank you for all your delicious recipes. Everything i have tried to do so far I love. You are teaching me how to be a great cook!!
OK – so I confess – I have had my share of desserts in the states that had Cool Whip in them – and I LOVED!! 😂
HI Nagi I am salivating looking at the photos! Just wondering what size of dish you would bake this in?
PS I grew up in Canada and I’m with you on the spray cheese in cans and Cool Whip…we had those too and they’re foul. Have heard of those yam and marshmallow casseroles. People make funny things here with Jello (like Aeroplane Jelly) and cottage cheese mixed together! This was served at Christmas and Thanksgiving dinner with friends of Italian origin and they called it pink salad (like pasta sauces are called pink or red). I am not a fan!
Hi Wendy! It’s about 10 cups / 2.5 quarts. I’m not at home right now so I can’t measure it 🙂 OMG yes I remember seeing that!! Jello and Cottage Cheese… and feel ill….
Nagiiii can I use chicken for this?
Hi Shaki! Yes ground / mince chicken oddly also be fantastic!!
I so much prefer cooking minced pork or beef to cooking sausages that this represents recipe perfection for me, and I love adding fennel to sauces for its sausage-y flavor, too. I’m not a big fan of Ricotta, but a mere cup of it is totally acceptable–it’s the ricotta-stuffed pastas, or lasagna with a thick layer of it I’m not particularly fond of and tend to avoid. (Small curd cottage cheese can be a fairly reasonable substitute, though, for any true Ricotta haters.). There is certain to be extra pans of this heading into our extra freezer to keep this handy for weeks that get busy!
Tomato purée without seasonings are often called tomato sauce in the states, and most brands of crushed tomatoes are puréed and smooth, also. For that reason, I’m not sure which would be the closer match to what is termed “Passatta” there, but can scout one of the local Italian import markets to see what they have. I can’t call anything to mind here that has tomato pieces or chunks in it, except for diced tomatoes, stewed tomatoes, or whole Roma/plum tomatoes.
Hi Wynn! I checked out a few tomato sauce cans when I was last there and seem to recall that they all had some type of seasoning in them?? Such as Hunts. It has onion powder, garlic powder and a few other things in it. But I’ve cooked with Hunts Tomato Sauce several times (I brought quite a few cans back!) in place of passata so I know that will work just fine in this recipe 🙂 N x
Love Dozer photo! Food looks yum. Nothing for Me next week back to hospital HOPE, HOPE JUST OVER NIGHT. SO FAR LOOKS GOOD, NO MORE NASTYS…….JUST THE WAY I LIKE IT. In Melb yesterday they open new American burger place and people stayed over night in cold, cold night and price is between15 – 20 dollars. Do not understand why would you spent night out in cold for burger??? Anyway am Happy without it. Have delicious W/end!! We are back to cold and bit wet day.
Oh no Vera! I’m so sorry to hear that, I hope it is nothing serious! As for lining up for a burger?? What the… Are they MAD??!!
Hi Nagi great recipe. .as you well know my partner is Italian and will be Maki g this Ziti. .will send a pic.
On to other news..Dozer you look absorbed looking at what? go on scoff the pasta..it would have been gone by now with Luca😂😂
FYI Dozer your Canadian buddy Luca had a vet visit and a full body XRAY. .under anesthesia 😢 turns out at AGE 10 he has arthritis in right wrist and right shoulder plus arthritis in left wrist..all in all given his age it’s not too bad. .so he can not be off leash for 4-5 weeks arrrgh 😈 will keep u updated
Oh no Luca! 😩 I’m so sorry to hear that Gillian. Did he get anything to help ease discomfort???
Yes to ziti…it is yummy! When my kids were younger, we use to make designs with the cheese whiz in wheat crackers. It was a fun thing to do on weekends, when playing board games…single Mom. Besides making cookies, fudge, popcorn balls, bundt cakes, etc. All neighborhood kids liked being at my house, while the parents relaxed. I didn’t mind cuz I knew everyone was safe and sound. 😂
Marshmallow fluff is great in fudge too! I have always made everything by scratch, but after working 40 to 60 hrs weekly…it was good to fall back on a few easy things.
Also being lactose intolerant cool whip is the one thing I can put on jello or in fruit salads that doesn’t make me sick. Very good in lemon lush, chocolate lush, etc.
I never put marshmallows on my sweet potatoes though cuz I like them caramelized. It just means everyone has different tastes. 😋
What is Dozer up to now…what’s he scheming?! 😂
Have a great weekend N! x
The 2nd emoji was suppose to be a wink one, not a tongue hanging out! 😂
And I thought that one was so appropriate! 😂
Is that what marshmallow fluff is used for!! I did wonder 🙂 And I didn’t think about cool whip being a non dairy substitute for cream. 🙂 I should not have mocked!!! 😂 N x
It’s all in good fun N! x 😂