Classic Baked Ziti

Name: Classic Baked Ziti
Prep time: 23 min
Cook time: 1 h
Total time: 1 h 23 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) dried ziti; 1 tbsp (18 g) kosher salt, for the pasta water; 4 cups (960 ml) marinara sauce, good-quality jarred or homemade, at room temperature; 2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp to grease the dish, 1 tbsp to toss with the pasta; 15 oz (425 g) whole-milk ricotta, drained of any liquid on top, at room temperature; 1 large (50 g) large egg, lightly beaten; 1 cup (80 g) Parmesan cheese, finely grated, divided: ½ cup (40 g) for the filling, ½ cup (40 g) for the top; 2 cloves (6 g) garlic, finely minced; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 tsp (1 g) dried oregano; ½ tsp (3 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); 12 oz (340 g) low-moisture whole-milk mozzarella, shredded (about 3 cups), divided: 2 cups (227 g) for layering, 1 cup (113 g) for the top

From the MyKitchenBank Kitchen

Tender ziti tossed in marinara, layered with a creamy herbed ricotta mixture, and finished with a blanket of bubbling, golden mozzarella and Parmesan. A make-ahead Italian-American crowd-pleaser.

Prep: 23 min
Cook: 1 hr
Wait: 10 min
Total: 1 hr 33 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

1 lb (454 g) dried ziti
1 tbsp (18 g) kosher salt, for the pasta water
4 cups (960 ml) marinara sauce, good-quality jarred or homemade, at room temperature
2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp to grease the dish, 1 tbsp to toss with the pasta
For the ricotta filling
15 oz (425 g) whole-milk ricotta, drained of any liquid on top, at room temperature
1 large (50 g) large egg, lightly beaten
1 cup (80 g) Parmesan cheese, finely grated, divided: ½ cup (40 g) for the filling, ½ cup (40 g) for the top
2 cloves (6 g) garlic, finely minced
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
1 tsp (1 g) dried oregano
½ tsp (3 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)
For layering and topping
12 oz (340 g) low-moisture whole-milk mozzarella, shredded (about 3 cups), divided: 2 cups (227 g) for layering, 1 cup (113 g) for the top

Equipment (7)

9×13-inch (23×33 cm) baking dish, about 3 quarts
Large pot (at least 6 quarts / 6 L)
Colander
Large mixing bowl
Medium mixing bowl
Aluminum foil
Box grater

Steps

Before you start

Shred the mozzarella from a block yourself if you can; it melts more smoothly than pre-shredded bags. Use low-moisture mozzarella, not fresh.
Take the ricotta and egg out of the fridge 20 minutes ahead so the filling mixes smoothly.
Position an oven rack in the center and preheat to 375°F (190°C).
Cook the pasta 2 minutes less than the package says. It will finish cooking in the oven, and overcooked ziti turns mushy.

1
Preheat and boil waterOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Fill a large pot with 4 quarts (4 L) of water, add the 1 tablespoon (18 g) kosher salt, cover, and bring to a full rolling boil over high heat.
- Brush the bottom and sides of the 9×13-inch dish with 1 tablespoon of the olive oil.
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Ready when: Water is at a vigorous, rolling boil
Tip: Salt the water well; it is the only chance to season the pasta itself.
2
Mix ricotta filling
- In a medium bowl, stir together the ricotta, beaten egg, ½ cup (40 g) of the Parmesan, minced garlic, parsley, oregano, ½ teaspoon salt, pepper, and red pepper flakes if using.
- Stir until evenly combined and no streaks of egg remain.
- Set aside.
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Ready when: Mixture is uniform, thick, and speckled with herbs
Tip: The egg helps the ricotta set into sliceable layers instead of weeping into the sauce.
3
Boil the ziti
- Add the ziti to the boiling water and stir right away so it doesn't stick.
- Cook for 2 minutes less than the package directions, usually 7 to 8 minutes, stirring occasionally.
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Ready when: Pasta is flexible but still has a firm, chalky-white center when bitten
Tip: Reserve ½ cup (120 ml) pasta water in case the assembled pasta looks dry.
4
Drain and sauce pasta
- Drain the ziti well in a colander but do not rinse.
- Transfer to a large mixing bowl, drizzle with the remaining 1 tablespoon olive oil, and toss.
- Add 3 cups (720 ml) of the marinara and 2 cups (227 g) of the shredded mozzarella, and toss until every piece is coated.
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Ready when: All the pasta is evenly coated in red sauce with cheese distributed throughout
Tip: Don't rinse the pasta; the surface starch helps the sauce cling.
5
Assemble in layers
- Spread ½ cup (120 ml) of the remaining marinara over the bottom of the oiled dish.
- Spoon in half the sauced pasta in an even layer.
- Dollop half the ricotta mixture over it in spoonfuls (about 8 dollops) and gently spread without worrying about gaps.
- Add the remaining pasta, then dollop with the rest of the ricotta.
- Spoon the last ½ cup (120 ml) marinara over the top, then sprinkle with the remaining 1 cup (113 g) mozzarella and remaining ½ cup (40 g) Parmesan.
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Ready when: Dish is filled evenly and topped with a full layer of cheese
Tip: The sauce on the bottom prevents the pasta from sticking and scorching.
6
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil (spray the underside lightly with oil or use nonstick foil so the cheese doesn't stick).
- Place on the center rack and bake at 375°F (190°C) for 25 minutes.
- Set the dish on a rimmed baking sheet if your sauce tends to bubble over.
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Ready when: Sauce is bubbling at the edges and the dish is hot throughout
Tip: Covering traps steam so the pasta doesn't dry out.
7
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully, away from your face to avoid steam.
- Return the dish to the oven and bake uncovered at 375°F (190°C) for 15 to 20 more minutes.
- For extra browning, switch to the broiler for the last 1 to 2 minutes, watching constantly.
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Ready when: Cheese is melted with golden-brown spots, sauce is bubbling at the edges, and the center reads 165°F (74°C) on an instant-read thermometer
Tip: Broilers go from golden to burnt in seconds, so don't walk away.
8
Rest and serve
- Let the ziti rest on a wire rack for 10 minutes.
- This lets the sauce thicken and the layers hold together when cut.
- Cut into squares and serve warm, with extra Parmesan or parsley if you like.
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Ready when: Bubbling has stopped and the surface is no longer sloshing when moved
Tip: Cutting right out of the oven gives a runny, collapsing portion.

Good to know

Tips

Undercook the pasta by 2 minutes. It absorbs sauce while baking and will be perfectly tender.
Use a sauce you enjoy eating on its own; with so few ingredients, it defines the flavor.
Don't skimp on sauce. Pasta should look slightly saucy before baking since it absorbs liquid in the oven.
Rest the casserole before slicing so it holds together as clean squares.

Make ahead

"Assemble the casserole through step 5, cover tightly with plastic wrap and then foil, and refrigerate up to 24 hours. Take it out of the fridge 30 minutes before baking, remove the plastic, re-cover with foil, and bake covered for 35 minutes, then uncovered for 15 to 20 minutes until the center reaches 165°F (74°C).

Storage & reheating

"Room temperature: up to 2 hours after baking. Refrigerator: airtight container up to 4 days. Freezer: wrap well or portion into freezer containers up to 3 months; thaw overnight in the fridge. Reheat portions in the microwave until steaming hot (about 2 minutes), or cover the dish with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes until heated through to 165°F (74°C).

Substitutions

dried ziti → penne rigate or rigatoni. Same weight; cook to the same 2-minutes-under-package timing.
whole-milk ricotta → cottage cheese, blended or well drained. Use the same weight (425 g). The filling will be slightly tangier and less creamy.
Parmesan cheese → Pecorino Romano. Saltier and sharper; reduce the added salt in the filling to ¼ teaspoon.
marinara sauce → meat sauce or marinara with browned Italian sausage. Use the same total volume (4 cups / 960 ml) for a heartier bake.