Cozy Up With Baked Ziti: A Comfort Favorite That’s Cheesy, Easy and Perfect for Any Occasion
Hosting a gathering? Double the recipe and use two pans—everyone will be asking for seconds
Baked ziti is one of those dishes that instantly feels like home. It’s cozy, it’s cheesy and it’s the kind of meal you keep going back for until the pan is mysteriously empty. I’ll be honest—my love for this classic Italian-American dish started because it’s incredibly easy to throw together, but over the years, it’s become my go-to for everything from lazy weeknights to holiday potlucks. There’s just something about that perfect marriage of saucy pasta, cream and gooey cheese that never gets old. So, if you need a dinner that delivers all the comfort with minimal effort, grab your casserole dish. Here’s how to make the best, bubbly baked ziti ever.
What makes baked ziti so irresistible
Traditional baked ziti includes tender ziti pasta tossed in a rich, garlicky marinara sauce, layered with a blend of ricotta, mozzarella and parmesan. It’s usually baked in a casserole dish until golden and bubbly. But what really makes baked ziti shine is its versatility. It’s one of those dishes where you can switch up ingredients to suit your crowds’ tastes or what you have on hand.
Whether you like it with ground beef, spicy sausage or roasted veggies, baked ziti is entirely customizable. And let’s not forget the leftovers—it’s even better the next day after all the flavors meld together.
How to make great baked ziti
Want to make your baked ziti unforgettable? Here are a few tips I’ve picked up over the years:
Use quality marinara sauce
A good jarred sauce works fine, but if you have time to make your own, it’ll elevate the dish even more. I always stick with canned crushed tomatoes as a base, fresh basil and seasonings like salt, sugar and red pepper flakes. If you opt for store-bought sauce, choose one with bold garlic and herb flavors.
Don’t overcook the pasta
Boil the ziti for a minute or two less than the package suggests. It’ll continue to cook in the oven and stay perfectly al dente. If you don’t have ziti, penne or rigatoni also work.
Skip the ricotta
Ricotta is traditional, but I find it bland and a bit grainy. Instead, I use heavy cream for a smooth, creamy and rich flavor. And for cheese, my favorite combination is pecorino Romano (sharp and salty) and fresh whole milk mozzarella (gooey and stringy). You can substitute the Pecorino with Parmesan, if needed. If you’re short on time, use pre-shredded mozzarella.
Layer, layer, layer
If you’re like me and love a lasagna-style vibe, layering is the secret to taking your baked ziti to the next level. Start by spooning some marinara sauce at the bottom of your baking dish (because nobody wants dry pasta!). Next comes a layer of creamy ziti, followed by sprinkles of cheese. Repeat the layers once, finishing with a generous blanket of cheese on top.
Here’s a pro tip: Add a little extra Parmesan to the final layer for that golden, crispy crust that everyone fights over.
Cozy baked ziti recipe
Honestly, this dish is so good, you don’t even need an occasion. I love making baked ziti on a lazy Sunday to enjoy throughout the week. This easy recipe from Once Upon A Chef makes enough so no one goes hungry, plus it uses Italian sausage for extra flavor.
Ingredients:
- 1 lb. ziti noodles
- 1½ lbs. ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz.) can crushed tomatoes
- 1 tsp. salt
- 1½ tsp. sugar
- ¼ tsp. crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 Tbs. grated pecorino Romano cheese, divided
- ⅓ cup chopped fresh basil, plus more for serving
- About 2 cups (8 oz.) whole milk mozzarella cheese, shredded
Directions:
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 servings
- Bring a large pot of salted water to a boil. Add the ziti and cook according to the package directions for very al dente about seven minutes. Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F. Then, heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart, until lightly browned, five to six minutes. Transfer to a plate.
- Drain all but 1 Tbs. of the sausage fat and set over low heat. Add the garlic and cook, stirring constantly, until soft, about one minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the heavy cream, pecorino Romano, sausage and basil to the pan; stir until combined. Pour the sauce into the large pot with the pasta and stir.
- Spoon half of the mixture into a 9 x 13-inch baking dish. Add half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and top with remaining mozzarella and pecorino Romano.
- Bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Garnish with more basil and serve.
Storage and reheating tips
If you’re planning ahead, you can assemble your baked ziti up to two days in advance and keep it covered in the fridge. When it’s time to bake, just add a few extra minutes to the cook time to account for the chill.
Leftovers can be stored in an airtight container in the fridge for up to four days. To reheat, pop individual portions in the microwave or cover the whole dish with foil and bake at 350°F until warmed through. If frozen, thaw in the fridge overnight. Pro tip: Add a splash of marinara or water to keep the pasta from drying out.
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