Party Baked Ziti with Roasted Garlic and Sun-Dried Tomato

Name: Party Baked Ziti with Roasted Garlic and Sun-Dried Tomato
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 1¼ lb (567 g) ziti pasta; 2 tablespoons (36 g) kosher salt for pasta water; 16 cloves (48 g) roasted garlic cloves, peeled (from about 2 medium bulbs roasted, or store-bought); 1 cup (140 g) sun-dried tomatoes packed in oil, drained and roughly chopped; 4 tablespoons (57 g) unsalted butter; 2 medium (60 g) shallots, minced; ½ cup (120 ml) dry white wine; 2 cups (480 ml) heavy cream; ½ cup (120 ml) whole milk; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated; 2 cups (227 g) whole milk mozzarella cheese, shredded; ½ cup (12 g) fresh basil, loosely packed, thinly sliced; to taste freshly ground black pepper; to taste kosher salt; ⅛ teaspoon (0.3 g) freshly grated nutmeg; 1 tablespoon (15 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A vibrant baked pasta dish featuring roasted garlic and sun-dried tomatoes in a silky cream sauce, topped with melted mozzarella and fresh basil. This crowd-pleasing casserole is perfect for entertaining—make it ahead, pop it in the oven, and enjoy. The roasted garlic turns sweet and mellow while the sun-dried tomatoes provide concentrated flavor and soft texture.

Prep: 25 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 8 servings (12×9-inch casserole, about 1½ cups per serving)

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Ingredients

8 servings

1¼ lb (567 g) ziti pasta
2 tablespoons (36 g) kosher salt for pasta water
16 cloves (48 g) roasted garlic cloves, peeled (from about 2 medium bulbs roasted, or store-bought)
1 cup (140 g) sun-dried tomatoes packed in oil, drained and roughly chopped
4 tablespoons (57 g) unsalted butter
2 medium (60 g) shallots, minced
½ cup (120 ml) dry white wine
2 cups (480 ml) heavy cream
½ cup (120 ml) whole milk
¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated
2 cups (227 g) whole milk mozzarella cheese, shredded
½ cup (12 g) fresh basil, loosely packed, thinly sliced
to taste freshly ground black pepper
to taste kosher salt
⅛ teaspoon (0.3 g) freshly grated nutmeg
1 tablespoon (15 ml) extra-virgin olive oil (optional)

Equipment (9)

Large pot (at least 6-quart)
12×9-inch (30×23 cm) baking dish
Large skillet (12-inch)
Colander
Large mixing bowl
Wooden spoon or whisk
Measuring cups and spoons
Grater (for Parmesan if using)
Aluminum foil

Steps

Before you start

Remove garlic from roasting if using pre-roasted (room temperature is fine); if roasting fresh bulbs, do this 1 hour ahead.
Bring a large pot of salted water to a boil for the ziti.
Preheat oven to 375°F (190°C) about 15 minutes before baking.
Have a 12×9-inch (30×23 cm) baking dish ready; lightly butter or oil it.

1
Cook the ziti
- Bring the large pot of salted water (2 tablespoons kosher salt) to a rolling boil.
- Add the ziti and cook until just under al dente—about 2 minutes short of the package instructions.
- This is usually 7–8 minutes total, not the full 10.
- The pasta will finish cooking in the oven.
- Drain in a colander and set aside; do not rinse.
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Ready when: Pasta is tender but still has a firm center when bitten
Tip: Undercooking by 2 minutes prevents mushy pasta in the final dish. The starch helps the sauce adhere.
2
Make the sauce base
- While the pasta cooks, melt the butter in the large skillet over medium heat.
- Add the minced shallots and cook, stirring occasionally, for 2–3 minutes until softened and fragrant but not browned.
- Add the roasted garlic cloves and the sun-dried tomatoes.
- Stir well to coat with butter and warm through, about 1 minute.
- The roasted garlic should fall apart slightly when stirred.
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Ready when: Shallots are translucent and garlic is warm and fragrant
Tip: Don't brown the shallots or butter or the sauce will taste bitter. Roasted garlic is naturally soft and won't need cooking.
3
Deglaze and reduce wine
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Increase heat to medium-high and let the wine simmer, stirring occasionally, for 3–4 minutes until it reduces by about half and smells less sharp.
- You should have roughly ¼ cup (60 ml) of liquid remaining.
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Ready when: Wine has reduced by half; smell is no longer sharp or alcoholic
Tip: Reducing the wine removes the raw alcohol flavor and concentrates the taste. This takes active attention—don't walk away.
4
Build the cream sauce
- Reduce heat to medium.
- Pour in the heavy cream and whole milk, whisking gently to combine with the butter, garlic, and tomato mixture.
- Bring to a bare simmer—do not boil hard or the cream may separate.
- Simmer for 2–3 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
- Stir in ½ cup (50 g) of the grated Parmesan and the nutmeg.
- Season to taste with salt and black pepper.
- Remember that the mozzarella will add saltiness, so be conservative.
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Ready when: Sauce gently simmers and coats a spoon; nutmeg and Parmesan are fully dissolved
Tip: A bare simmer (not a rolling boil) keeps cream silky and prevents curdling. Taste after adding just ½ cup Parmesan; you'll add more on top.
5
Combine pasta and sauce
- Remove the skillet from heat and let the sauce cool for 1 minute.
- Pour the drained ziti into the large mixing bowl.
- Pour the warm sauce over the pasta and fold gently with a wooden spoon or spatula until every strand is coated.
- Work carefully to avoid breaking the pasta.
- Fold in most of the fresh basil, reserving a small handful for garnish.
- Set aside.
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Ready when: Every piece of pasta is coated with sauce; basil is distributed throughout
Tip: Fold gently—vigorous stirring breaks the pasta into pieces. A little basil folded in flavors the whole dish; the rest goes on top for color.
6
Assemble the casserole
- Pour the sauced ziti into the buttered 12×9-inch baking dish.
- Use the back of a spoon to even the surface and press gently so the pasta settles.
- Sprinkle the shredded mozzarella in an even layer over the top, then scatter the remaining ¼ cup (25 g) Parmesan over that.
- The mozzarella should mostly cover the surface.
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Ready when: Pasta is level in the dish and cheese is evenly distributed
Tip: Don't pack the pasta too tightly or it will be dense when baked. A gentle, level surface browns more evenly.
7
Bake until goldenOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Place the baking dish on a baking sheet (to catch any drips) and bake uncovered for 30–35 minutes.
- The cheese should turn golden brown and bubbling around the edges, and the pasta underneath should be hot all the way through—you may see steam escaping at the edges and hear gentle bubbling.
- If the top is browning too fast, tent loosely with foil for the last 5–10 minutes.
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Ready when: Cheese is melted and golden brown; sauce bubbles gently at the edges; casserole is hot throughout
Tip: A baking sheet underneath catches spills and helps heat distribute evenly. If your oven runs hot, start checking at 28 minutes.
8
Rest and serve
- Remove the casserole from the oven and let it rest on the countertop for 5 minutes.
- This allows the sauce to set slightly so each serving stays together and is easier to scoop.
- Scatter the reserved fresh basil over the top and drizzle lightly with extra-virgin olive oil if desired.
- Serve hot, with extra Parmesan at the table if you like.
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Ready when: Casserole is still hot, and sauce has thickened slightly; basil is vibrant green
Tip: Resting prevents large, loose spoonfuls. Basil added after cooking keeps its color and fresh taste.

Good to know

Tips

If you don't have pre-roasted garlic, roast a bulb or two yourself: wrap in foil, drizzle with olive oil, salt, and pepper, and bake at 400°F (200°C) for 40 minutes until the cloves are soft and golden. Cool, then squeeze the cloves from their skins. This can be done a day ahead.
For a crowd, this recipe doubles easily in a 9×13-inch (23×33 cm) pan—just increase cooking time to 40–45 minutes and watch for the cheese to turn golden.
Sun-dried tomatoes packed in oil are less work than dry ones and add fat that enriches the sauce. If using dry ones, soak them in warm water for 10 minutes, drain, and pat dry before chopping.
If you have fresh sun-dried tomatoes that seem too dense, chop them a bit finer; they absorb moisture from the cream sauce and soften further during baking.

Make ahead

Prepare through step 6 (cheese assembled on top) up to 8 hours ahead. Cover tightly with plastic wrap and refrigerate. Bake directly from the refrigerator—add 5–10 minutes to the baking time (35–45 minutes total at 375°F/190°C) until the cheese is golden and the edges bubble. Rest as directed.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until hot, or in a microwave at 50% power for 2–3 minutes per portion. Do not freeze; the cream sauce can separate upon thawing.

Substitutions

dry white wine → dry vermouth or low-sodium vegetable broth. Vermouth has similar acidity and aromatics. Broth works too but adds no depth—add 1 tablespoon of lemon juice for brightness instead.
heavy cream → crème fraîche or sour cream mixed with a little milk (1 cup crème fraîche + ¼ cup milk). These curdle more easily; whisk in at the lowest heat and do not boil. The result will be slightly tangier.
whole milk mozzarella cheese → whole milk ricotta combined with fontinella or smoked mozzarella, or provolone. Ricotta is creamier and softer; use 1 cup ricotta + 1 cup smoked mozzarella for deeper flavor. Provolone adds a sharp edge.
fresh basil → fresh oregano or a mix of oregano and parsley. Oregano is earthier and more robust for a winter twist. Parsley adds color without as much flavor.