🇮🇹 Italian · Pasta
🍝 Baked Ziti
Ziti al Forno
Baked Ziti layers tender pasta tubes with a rich meat-tomato sauce and plenty of melted mozzarella and ricotta — a comforting, crowd-feeding baked pasta perfect for family gatherings.
Rooted in Southern Italian baked pasta traditions and popularized further by Italian-American home cooks, ziti al forno is prized for being easy to assemble ahead, generously portioned, and universally loved at the table.
Ingredients
Equipment: Large pot, Large skillet, Mixing bowl, Large baking dish
- 500 g (18 oz) ziti or penne
- 400 g (14 oz) ground beef
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 700 g (25 oz) canned crushed tomatoes
- 250 g (1 cup) ricotta
- 1 egg
- 300 g (3 cups) shredded mozzarella, divided
- 80 g (1 cup) grated Parmigiano-Reggiano, divided
- Handful of fresh basil, torn
- Salt and pepper, to taste
- Olive oil
Method
- Bring a large pot of salted water to a boil and cook the ziti until just shy of al dente, since it will finish cooking in the oven. Drain.
- Heat a drizzle of olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, cooking for 1 minute, then add the ground beef, browning thoroughly, about 8 minutes.
- Add the crushed tomatoes and basil, season with salt and pepper, and simmer for 15 minutes.
- Meanwhile, mix the ricotta with the egg, half the Parmigiano, and a pinch of salt in a bowl.
- Preheat the oven to 190°C (375°F).
- Toss the drained pasta with about two-thirds of the meat sauce.
- Spread half the sauced pasta in a large baking dish. Dollop spoonfuls of the ricotta mixture over the top, then scatter with half the mozzarella.
- Add the remaining pasta, top with the rest of the meat sauce, and finish with the remaining mozzarella and Parmigiano.
- Bake for 25–30 minutes until bubbling and golden on top.
- Rest for 10 minutes before serving.
Chef Tips
- Slightly undercooking the pasta before baking prevents it from turning mushy in the oven.
- Layering the ricotta in dollops rather than spreading it evenly creates pockets of creaminess throughout the dish.
- This dish can be fully assembled a day ahead and baked just before serving.
Common Mistakes to Avoid
- Fully cooking the pasta before baking, resulting in an overly soft final texture.
- Skipping the rest time after baking, making it difficult to portion cleanly.
- Using pre-shredded mozzarella with anti-caking agents, which can affect how well it melts — freshly shredded is best.
Nutrition (per serving)
Health Benefits
- A good source of protein and calcium.
- Best enjoyed as a hearty, occasional main course given its richness.
Cultural Note
Baked ziti is especially popular in Italian-American communities, often served at large family gatherings, potlucks, and holidays for its ability to easily feed a crowd.
Storage & Serving
Storage: Refrigerate for up to 4 days, or freeze baked or unbaked for up to 3 months.
Reheating: Reheat covered in a 180°C (350°F) oven for 20–25 minutes until warmed through.
Serve with: Garlic bread, A simple green salad, A medium-bodied red wine