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
OK. Now I’m off to the store for some of the needed ingredients…this will be dinner tonight, and lunches for the coming week. I may add one artisan made large link of Hot Italian sausage as well to see what happens.
I’m one of those saying “Thank You” for bringing Dozer Dawg back to the emails, I really missed him! 🙂 He just makes the days gooder ‘n gooder! 😀
Have a super weekend Nagi.
Oh believe me, good things will happen…. 😂
Made it! LOVE it! This recipe is a solid 10. ********** (at least)
WHOOOOOOOOTTT!!!!!!!!
Your baked Ziti is in the oven as I write this. I live in Ecuador and so I added one tablespoon of Comino (Cumin)
Oooh! Did you like???!! 🤞🏼
Yup. Yup! Love the baked Ziti here in America! So Nagi, your ingredients list is very similar to mine, as I use italian sausage and beef mince. However, our very favorite mince to use for our baked ziti is lamb! The other change, (and I do highly recommend this for you to try…), is I mix my cheeses with the cooked and cooled pasta. Then I layer. Sauce, (heavy on the meat), on the bottom. Then all the cheesy pasta. Then the top layer is the rest of the meat sauce. I then put more Mozz and parm on the top w/ parsley and bake. You’ll love it!!
ps cool whip is blech. cheese in a can is blasphemous. marshmallos with sweet potatoes is a no. just my humble opinion..
I agree.
😂
Lamb!!! Really!!! I didn’t think lamb was popular in the states. We love our lamb here, you’re doing us proud! 😂
Hmmmm, things like Vegemite and Wichetty Grubs come to mind of Aussie foods that many Americans are glad have stayed mostly in the Southern Hemisphere. 🙂 That said, your Baked Ziti is a dish my mother made throughout my childhood and one my own daughter adores. Can’t beat it on a cold, blustery day!
BA HA HA!!! You got me there Nan!! I could throw a few more on that list for you… grilled crocodile?? Kangaroo steaks??!
Nagi, you didn’:t mention Morton Bay Bugs!!!!
Keep those recipes coming! We Americans are sometimes a little lazy and that is where Cool Whip and Spray Cheese gets popular. There is a growing number of “from scratch” gals out here that make so many healthy and great tasting food. These are your followers! Don’t give up on us Yanks yet. Barb
I hope I didn’t give the wrong message! I am SUCH a fan of American food – and America generally!!! I mention those things in jest – believe me, we have our share of weird foods!!! 😂
It’s got to be B – grocery delivery truck because it contains MORE food. Lol.
Big hug for the big fella.
This recipe looks yummy but the name is off putting for me because in the UK spots, boils, acne etc have a slang term and commonly referred to as Zits.
BA HA HA!!! You GOT IT!!
PS You may have just ruined ziti for me forever….
I will be making this- yum! By the way, I just love your posts & pictures of Life of Dozer. They always put a smile on my face!
Thank you Gwen! So glad you enjoy them (especially DOZER! 😂)
Hi Nagi
Just keep those recipes coming! …more and more ideas to add to my Christmas menu. I usually do a large spread on Christmas Day. That way I don’t have to cook the next day woo hoo😂
Awww look at him …🤔 Could it be the grocery delivery truck? 😂😜
Do have a Wonderul weekend. Hugs …
YOU GOT IT – it was a Grocery truck!! 😂
Delicious looking recipe today, Nagi! And thanks for bringing back Dozer; I’ve missed him!
Ahh I just got a bit busy and forgot to put a new photo in the emails! He’s back in 🙂 N x
Another scrumptious pasta dish Nagi..u really are the best. Keeping up with the season u do make me get in there n start cooking ..every email n my mouth is just watering away!!
I’m originally from India living in the US since 35 yrs!! Agree with the cool whip n cheese spray..but Nagi..that sweet potato casserole..omg it is to die for ..the hint of the vanilla from the marshmallow s n a streusal topping..just melts..I love the food from the south..ok n north come on now.. east ..n lovely west..just love food!!
Keep up the great work kiddo..love ur recipes..keep en comin!!
Really??? I swear, I feel my teeth aching every time I see photos of the sweet potato casserole!!! OK, you might’ve convinced me to try it once….. just once…. 😂
Cool whip – Aerosol cheese spray – mashed sweet potato with marshmallows – As an American, I can assure you that hardly anyone eats that crap (well the sweet potato thing is popular in the southeast). Add marshmallow spread (fluff) to that list, please. It’s ok as an ingredient in whoopie pie filling but on a sandwich with peanut butter is the most vile thing ever .
Topping mashed sweet potato with marshmallows and calling it a casserole.
Ok, I gotta interject here! Adding marshmallows to sweet potatoes and calling it a casserole, is a rip off of a classically African American southern dish, candied yams. It only became a casserole when it was ‘discovered’ by white America (not trying to start a racial debate, just giving facts). It’s called candied yams, and has been called that for generations by the African American community. It’s also a very traditional Thanksgiving dish but can and is served as a side dish on Sundays after church. It has it’s historical roots in southern slavery and the importation of sweet potatos/yams by slaves who were brought to America.
It’s actually pretty damned good if made in the traditional African American way, not that crap you get in the store or those horrible versions that you see in cooking magazines. If you ever want to try it in it’s traditional form, just let me know.
.
Excellent point. My mom, whose family came from Kentucky, made real candied yams at the holidays and boy were they good. Butter, brown sugar, I’m not sure what else went on top– delicious and decadent. The marshmallows on top came about (at least for us) when I was a kid in the early 60s when fake and/or processed food (Cheeze Whiz, Cool Whip, instant everything…) was the new cool way to eat. “Convenience foods”– talk about a marketing term!
That reminds me of a dessert that we used to make back then: In a 9×13 dish, you spread out a graham cracker crust, then layered it with chocolate instant pudding, then topped that with a thick layer of Cool Whip. We devoured it. I can’t imagine how many preservatives and chemicals we ingested at the same time!
Ha ha ha! We’ve all been there Marcia! When I think back to some of the junk food we used to eat in our youth….
I’ve heard of candied yams! But I thought candied yams was slices of potato, not mashed then topped with marshmallows?? If so, I totally “get” candied yams – actually, there is a similar dish in Japanese cuisine. It’s the marshmallow part I can’t get my head around! So much SUGAR!!!
NO!!! You must be kidding me – peanut butter sandwich WITH MARSHMALLOW FLUFF??!!!
I cooked this for dinner tonight and just wanted to say thank you Nagi for another fantastic dish. It was so easy to make using the pork mince and sausage seasoning ingredients and it had so much flavour. I will definitely be making this again.
I’m so pleased you enjoyed this Sarah! Thank you for letting me know! N x
Really great recipe. I like how flavourful it is. Your blog is my go-to for dinner ideas!
I don’t like basil too much, so that was my only adjustment to this recipe.
I’m so pleased you enjoyed this Agill! Thanks for taking the time to leave feedback! N x ❤️
This recipe is so tasty & easy to make. I’ve made it on numerous occasions and it never disappoints. My 11 ýear old daughter loves it too. We’re having it for tea tonight. Patiently waiting for it to cook in the oven. Thank you for all your recipes. They’re fab!
Looking at doing this as a freezer meal. Any thoughts or ideas on how long to cook after frozen or if any cook times should be adjusted before freezing. Thinking it could just work to reheat in over on 350 but sometimes more liquid can help. Your thoughts/tips?
Hi Chrissy! Just added freezer directions in the recipe! N x
Hi Nagi! This probably isn’t the right weather to make this recipe since it’s so hot and humid, but I couldn’t resist – I had a craving! The Italian sausage hack is pure genius, it made this so easy to prepare! And sauce is so thick and rich! Definitive one of my favourite recipes of yours so far! Thank you! ☺️
Great – now I HAVE A CRAVING TOO!!!😂
Made this for dinner and it was delicious, just what I would expect from one of your recipes! 🙂 The sauce is very flavorful and even a little spicy, which I liked. The noodles turned out perfectly with your tip to boil the noodles a couple minutes less than the box states. Served it with garlicky bread sticks and peas and it was a great meal!
By the way, I have been enjoying all your comfort food recipes lately! I am from Wisconsin in the US and we are going through an Artic blast, it is -9 this evening! Made this recipe and the Cottage pie this week. Just saw you posted a beef roast, definitely going to try that soon too!
A friend of mine is from Wisconsin and she said it was CRAZY COLD!!!! Crazy crazy CRAZY cold!
I love hearing that Alexis!! So glad you enjoyed this! N xx
Hi Nagi~ I LOVE all of your recipes. Quick question, do you leave the fennel seed whole or slightly ground? Im also a meaty/saucy ziti kinda guy. Does the above recipe ratio suffice for that or should I add more meat/sauce?
Thank you for all you do!
I left it whole and it turned out fine, the seeds cook in well and you don’t really notice them. But they add lots of flavor!
HI Jason! I leave them whole, they soften with cooking. If you want more sauce (more than just adding a touch of extra water), best way is bit more water + tomato paste + touch of sugar 🙂 N x
Iif I wanted to make this without sausage, would I just omit it and make as written or should I add something extra? (PS, Nagi I love love your recipes! I am not a huge cook but the couple of things I’ve made were amazing!)
Hi Ann, so glad you’re enjoying my recipes!!! How about chicken? 🙂 N x
This is delicious! I used bulk sweet Italian sausage and added a few dollops of ricotta cheese. OMG so good 🙂 and it traveled well for leftovers a left overs dinner a couple of days later with a green salad. Thank you Nagi, happy to have found your blog and recipes!
Glad to hear that Julie! Thanks for letting me know! N x ❤️