Ramadan Baked Ziti with Chickpeas and Harissa

Name: Ramadan Baked Ziti with Chickpeas and Harissa
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 pound (450 g) ziti pasta; 3 tablespoons (45 ml) extra-virgin olive oil; 2 yellow onions, large, thinly sliced; 4 garlic cloves, minced; 2 tablespoons (30 g) harissa paste; 28 ounces (800 g) canned crushed tomatoes; 2 tablespoons (30 g) tomato paste; 2 cans (15 oz / 425 g each) (850 g) canned chickpeas, drained and rinsed; 1 cup (240 ml) vegetable broth; 1 teaspoon (5 g) ground cumin; to taste kosher salt; to taste black pepper, freshly ground; 2 cups (200 g) shredded mozzarella cheese; 1 cup (150 g) crumbled feta cheese; ¼ cup (15 g) fresh cilantro, chopped, plus more for garnish (optional); 2 tablespoons (30 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A warming baked pasta dish that marries Italian ziti with North African flavors. Chickpeas add protein and heartiness, while harissa brings spice and depth to a tomato-based sauce enriched with caramelized onions and finished with melted cheese. Perfect for iftar, when you need something substantial and satisfying.

Prep: 20 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 6 servings (approximately 8 cups)

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Ingredients

6 servings

1 pound (450 g) ziti pasta
3 tablespoons (45 ml) extra-virgin olive oil
2 yellow onions, large, thinly sliced
4 garlic cloves, minced
2 tablespoons (30 g) harissa paste
28 ounces (800 g) canned crushed tomatoes
2 tablespoons (30 g) tomato paste
2 cans (15 oz / 425 g each) (850 g) canned chickpeas, drained and rinsed
1 cup (240 ml) vegetable broth
1 teaspoon (5 g) ground cumin
to taste kosher salt
to taste black pepper, freshly ground
2 cups (200 g) shredded mozzarella cheese
1 cup (150 g) crumbled feta cheese
¼ cup (15 g) fresh cilantro, chopped, plus more for garnish (optional)
2 tablespoons (30 ml) fresh lemon juice (optional)

Equipment (6)

Large pot for pasta (6-quart/6-liter or larger)
Large (12-inch/30 cm) skillet
9×13-inch (23×33 cm) baking dish
Wooden spoon or spatula
Colander
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 375°F (190°C) so it's ready when the pasta is prepared
Have all ingredients measured and prepped before you begin cooking
If using canned chickpeas, drain and rinse them thoroughly
Bring a large pot of salted water to a boil for the pasta

1
Caramelize the onions
- Heat the olive oil in a large 12-inch skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 15–18 minutes until deeply golden and caramelized.
- This slow cooking develops sweetness that balances the harissa's heat.
- Season lightly with salt as they cook to draw out moisture.
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Ready when: Onions are deep golden brown and very soft
Tip: Don't rush this step; it's essential for the sauce's depth of flavor. Stir every 2–3 minutes to ensure even browning.
2
Add garlic and harissa
- Stir in the minced garlic and harissa paste.
- Cook for 1–2 minutes, stirring constantly, until fragrant and well combined.
- The harissa should darken slightly and release its aroma.
- This brief cooking mellows the raw heat of the spices.
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Ready when: Harissa is fragrant and darkened, with no raw spice smell remaining
Tip: Stir continuously to prevent burning, which would make the sauce bitter.
3
Build the sauce
- Add the tomato paste and stir to incorporate for about 1 minute.
- Then add the crushed tomatoes, vegetable broth, cumin, chickpeas, and a pinch of salt and black pepper.
- Stir well to combine.
- Bring the mixture to a gentle simmer, then reduce heat to medium-low.
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Ready when: Sauce is simmering gently with occasional bubbles breaking the surface
Tip: The sauce will look thin now, but it will reduce and concentrate as it simmers.
4
Simmer the sauce
- Let the sauce simmer uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- The sauce should coat the back of a spoon lightly.
- Taste and adjust seasoning with salt, pepper, and lemon juice if using.
- Set aside.
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Ready when: Sauce is noticeably thicker and coats the back of a spoon; flavors are well blended
Tip: A squeeze of lemon juice brightens the sauce without adding acidity that might curdle the cheese later.
5
Cook the pasta
- While the sauce simmers, bring a large pot of salted water to a rolling boil.
- Add the ziti and cook according to package directions until just al dente (usually 8–10 minutes).
- Drain in a colander but do not rinse; the starch helps the cheese adhere.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Cook the pasta 1 minute under the package time so it doesn't turn mushy during baking.
6
Combine pasta and sauce
- Add the drained pasta to the skillet with the sauce.
- If it seems dry, add 2–3 tablespoons of pasta water to loosen it slightly.
- Fold in the chopped cilantro if using.
- Gently toss everything together until the pasta is evenly coated, about 1 minute.
- The mixture should be moist but not soupy.
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Ready when: Pasta is evenly coated with sauce and mixture is loose but not watery
Tip: A little pasta water keeps the dish from drying out during baking; you can always add a touch more if needed.
7
Assemble the baking dish
- Pour the pasta mixture into a 9×13-inch baking dish, spreading it evenly.
- In a small bowl, combine the shredded mozzarella and crumbled feta.
- Scatter this cheese mixture evenly over the top, pressing down gently so it nestles into the pasta.
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Ready when: Cheese is evenly distributed across the surface
Tip: Mixing the two cheeses gives you creaminess from mozzarella and tang from feta; don't skip the feta.
8
Bake until golden and bubblyOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 20–25 minutes until the cheese is melted and golden on top, and the sauce bubbles around the edges.
- If the cheese top isn't quite golden after 20 minutes, increase the oven temperature to 400°F (200°C) for the final 2–3 minutes, or use the broiler briefly (watch carefully).
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Ready when: Cheese is golden and bubbly around the edges; sauce bubbles through at the edges
Tip: Baking at 375°F allows the pasta to heat through gently; too high and the top burns before the inside warms.
9
Rest and serve
- Remove from the oven and let rest for 5 minutes.
- This allows the cheese to set slightly so the dish holds together when plated.
- Garnish with fresh cilantro if desired and serve hot.
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Ready when: Cheese is no longer bubbling vigorously and has set slightly
Tip: This short rest makes serving neater and the flavors finish settling.

Good to know

Tips

Harissa varies in heat level by brand. Start with 1½ tablespoons if you prefer a milder dish, then taste the sauce and add more. You can always add heat, but you can't remove it.
Caramelizing the onions is not optional—this step is key to the dish's complexity and helps balance the harissa's intensity.
If your feta is very salty, you can soak the crumbles in cold water for 10 minutes and drain them before adding to reduce excess saltiness.
This dish is naturally vegetarian and hearty enough to serve as a main course. Pair it with a simple green salad or roasted vegetables for a complete Iftar meal.

Make ahead

You can prepare the sauce (through step 4) up to 1 day ahead. Refrigerate it in an airtight container. Reheat it gently on the stovetop over medium-low heat before combining with the pasta. The assembled (unbaked) dish can sit in the refrigerator for up to 4 hours before baking; add 5–10 minutes to the baking time if baking from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven, covered with foil, for 15–20 minutes until heated through. Do not microwave, as the cheese can become tough. The dish does not freeze well due to the pasta texture; it is best consumed within 3 days.

Substitutions

harissa paste → 1½ tablespoons hot paprika mixed with ½ tablespoon cayenne pepper and 1 teaspoon tomato paste. This homemade blend approximates harissa's heat and depth, though the flavor profile will be slightly different. Adjust cayenne to your spice tolerance.
shredded mozzarella cheese → Gruyère or fontina cheese (same amount). Both have higher melting points and add a richer, nuttier flavor than mozzarella.
canned chickpeas, drained and rinsed → White beans or cannellini beans (same amount). Either bean works well and provides similar protein and heartiness. Avoid black beans, which dominate the dish visually and flavor-wise.
fresh cilantro → Fresh parsley or mint. Both add brightness; parsley is more mild, mint adds a cooling contrast to the spiced sauce.