📝 About This Recipe
This Baked Ziti al Forno is the quintessential Italian-American comfort dish, featuring tubular pasta smothered in a rich, slow-simmered marinara and creamy ricotta. Our version elevates the classic with a blend of nutty Parmesan, sharp Pecorino, and gooey whole-milk mozzarella for a golden, bubbling crust that defines 'al forno' cooking. Perfect for Sunday family dinners or potlucks, this casserole delivers a nostalgic, soul-warming experience in every cheesy bite.
🥗 Ingredients
The Pasta
- 1 pound Ziti pasta (dry; can substitute with penne or rigatoni)
- 2 tablespoons Kosher salt (for the pasta water)
The Meat and Sauce
- 1 pound Italian sausage (sweet or spicy, casings removed)
- 1 tablespoon Extra virgin olive oil
- 1 Yellow onion (small, finely diced)
- 4 pieces Garlic cloves (minced)
- 28 ounces Crushed tomatoes (high-quality San Marzano style)
- 1 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (optional for heat)
The Cheese Blend
- 15 ounces Whole milk ricotta cheese (drained of excess liquid)
- 3 cups Low-moisture mozzarella cheese (shredded and divided)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Pecorino Romano (freshly grated)
- 1 Large egg (lightly beaten)
- 1/4 cup Fresh basil (chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray and set aside.
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2
Bring a large pot of heavily salted water to a rolling boil. Add the ziti and cook for 2-3 minutes less than the package directions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven.
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3
While the pasta water boils, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon until browned and cooked through (about 6-8 minutes).
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4
Add the diced onion to the skillet with the sausage. Sauté for 4-5 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for another 1 minute until fragrant and the paste turns a deep brick red.
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5
Pour in the crushed tomatoes, oregano, and red pepper flakes. Reduce heat to low and simmer for 15 minutes to allow flavors to meld. Season with salt and black pepper to taste.
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6
In a medium mixing bowl, combine the ricotta cheese, the beaten egg, half of the chopped basil, 1 cup of the mozzarella, and half of the Parmigiano and Pecorino. Stir until well combined.
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7
Drain the pasta, reserving about 1/2 cup of the pasta water. Return the pasta to the pot.
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8
Add the meat sauce and the reserved pasta water to the ziti. Toss gently until every tube is coated in sauce.
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9
Dollop the ricotta mixture into the pasta pot and give it a very light, messy fold. You want streaks of creamy ricotta throughout, not a completely homogenized sauce.
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10
Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with 1 cup of mozzarella. Top with the remaining pasta mixture.
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11
Evenly distribute the remaining 1 cup of mozzarella and the rest of the Parmigiano and Pecorino over the top. This creates the signature 'al forno' crust.
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12
Bake for 25-30 minutes, or until the sauce is bubbling and the cheese on top is melted and beginning to brown in spots.
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13
For an extra crispy top, turn the broiler on for the last 2 minutes of cooking, watching carefully to prevent burning.
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14
Remove from the oven and let the dish rest for 10 minutes. This is crucial as it allows the sauce to set so it doesn't run when served.
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15
Garnish with the remaining fresh basil and serve warm.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; it absorbs the sauce in the oven and prevents a mushy texture. Use whole milk ricotta and block mozzarella that you grate yourself for the best melt and flavor. Adding a splash of the starchy pasta water to the sauce helps it cling to the smooth surface of the ziti. If you prefer a vegetarian version, swap the sausage for sautéed mushrooms and zucchini. Letting the dish rest for 10 minutes before slicing is the secret to getting those perfect, non-soupy portions.
🍽️ Serving Suggestions
Serve with a crisp Arugula salad tossed in a lemon vinaigrette to cut through the richness. A side of warm, buttery garlic bread is essential for mopping up any leftover sauce. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera. For an extra touch of indulgence, drizzle a little high-quality balsamic glaze over each plate. Roasted broccoli or sautéed garlicky rapini provides a nice bitter contrast to the sweet tomato sauce.