Baked Ziti Pasta Casserole (Printable)

Comforting layered pasta with tomato sauce, ricotta, and mozzarella baked until golden and bubbling.

# What You'll Need:

→ Pasta

01 - 1 lb ziti or penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - ½ tsp red pepper flakes (optional)
10 - 1 tsp sugar
11 - Salt and black pepper, to taste

→ Cheese Mixture

12 - 15 oz ricotta cheese
13 - 1 large egg
14 - ½ cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)

→ Assembly

16 - 2 ½ cups shredded mozzarella cheese
17 - Additional grated Parmesan cheese, for topping

# How-To Steps:

01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish with oil or cooking spray.
02 - Boil salted water in a large pot and cook pasta until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until softened, about 4 minutes. Add minced garlic and cook for an additional 1 minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until thickened.
05 - In a bowl, combine ricotta cheese, egg, grated Parmesan, parsley, and season with salt and pepper. Mix until smooth.
06 - In a large bowl, toss the drained pasta with half of the tomato sauce to coat evenly.
07 - Spread half of the pasta mixture evenly into the prepared baking dish. Dollop and gently spread half of the ricotta mixture over the pasta. Sprinkle with half of the shredded mozzarella cheese.
08 - Repeat layering with remaining pasta, ricotta mixture, and mozzarella. Pour the remaining tomato sauce evenly over the top and finish with additional grated Parmesan.
09 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbling and golden brown on top.
10 - Allow to rest for 10 minutes before serving to set.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon cooking.
  • The layering means every bite has sauce, cheese, and pasta in perfect balance—no dry patches, no disappointments.
  • Leftovers reheat beautifully, and honestly, cold baked ziti straight from the fridge isn't shameful either.
  • This is vegetarian comfort food that doesn't apologize or require special tricks to feel complete.
02 -
  • Undercook the pasta by 2 minutes because it will finish in the oven and overcooking it turns the whole dish mushy and sad.
  • Don't skip the resting time at the end—I learned this when I eagerly cut into a piping-hot dish and watched it collapse into a soupy mess.
  • The mozzarella needs to be low-moisture, or your layers will swim in liquid and lose their texture.
  • Taste your sauce before assembling and adjust the seasoning—the raw pasta dilutes flavors slightly, so you want it to taste just a bit bold on its own.
03 -
  • Grate your own Parmesan fresh—it melts and distributes more evenly than pre-shredded, which contains anti-caking agents.
  • If your ricotta mixture seems too loose, add another tablespoon of grated Parmesan to help it hold together during baking.
  • Let the baking dish cool for a few minutes before cutting; it helps the layers stay distinct instead of sliding into each other on the plate.
Go Back