📝 About This Recipe
This quintessential Italian-American comfort classic elevates the humble pasta bake into a masterpiece of textures, featuring al dente ziti enveloped in a robust, slow-simmered marinara and clouds of creamy herb-flecked ricotta. The secret lies in the 'pasta al forno' tradition, where the noodles finish cooking in the sauce to absorb every ounce of flavor before being crowned with a bubbling, golden-brown blanket of mozzarella. It is the ultimate crowd-pleaser that brings the warmth of a Sunday family dinner to your table any night of the week.
🥗 Ingredients
The Pasta
- 1 pound Ziti pasta (dry, or substitute with Penne Rigate)
The Red Sauce
- 2 tablespoons Olive oil (extra virgin)
- 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
- 1/4 teaspoon Red pepper flakes (optional for subtle heat)
The Creamy Cheese Core
- 15 ounces Whole milk ricotta (drained of excess liquid)
- 1 Egg (large, beaten to bind the cheese)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Kosher salt and black pepper (to taste)
The Topping
- 3 cups Low-moisture mozzarella (shredded)
- 5-6 leaves Fresh basil (torn for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly with olive oil or non-stick spray.
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2
Bring a large pot of salted water to a rolling boil. Cook the ziti for 2 minutes less than the 'al dente' package directions; the pasta should still have a firm bite as it will finish cooking in the oven.
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3
While the water boils, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, about 5 minutes.
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4
Add the minced garlic and tomato paste to the skillet. Cook for 1-2 minutes until the garlic is fragrant and the paste turns a deep brick red.
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5
Pour in the crushed tomatoes, oregano, and red pepper flakes. Simmer the sauce on low for 10-15 minutes, then season with salt and pepper to taste.
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6
In a medium mixing bowl, combine the ricotta, beaten egg, chopped parsley, and grated Parmigiano-Reggiano. Stir until smooth and creamy.
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7
Drain the pasta and return it to the large pot. Pour about 2 cups of the marinara sauce over the pasta and toss to coat evenly.
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8
Spread a thin layer of sauce (about 1/2 cup) on the bottom of the prepared baking dish to prevent sticking.
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9
Spread half of the sauced ziti into the baking dish. Dollop the ricotta mixture over the pasta in large spoonfuls, then sprinkle with 1 cup of the mozzarella.
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10
Layer the remaining ziti on top, followed by the remaining marinara sauce.
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11
Top generously with the remaining 2 cups of mozzarella cheese, ensuring even coverage to create that iconic crust.
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12
Cover the dish loosely with aluminum foil (tent it so it doesn't touch the cheese) and bake for 20 minutes.
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13
Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and has developed golden-brown toasted spots.
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14
Let the dish rest for 10 minutes before serving. This crucial step allows the sauce to set so the layers don't slide apart.
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15
Garnish with fresh torn basil and an extra dusting of Parmesan before bringing it to the table.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; it will absorb the sauce's moisture in the oven and reach perfection without becoming mushy. Use whole milk ricotta for the creamiest texture—part-skim can sometimes become grainy when baked. If the cheese isn't browning enough at the end, pop it under the broiler for 1-2 minutes, watching it very closely to prevent burning. For a meatier version, brown 1/2 pound of Italian sausage or ground beef with the onions before adding the tomatoes. If you have time, grate your own mozzarella from a block; pre-shredded cheese is coated in potato starch which prevents it from melting as smoothly.
🍽️ Serving Suggestions
Serve with a crisp Arugula Salad tossed in a bright lemon vinaigrette to cut through the richness of the cheese. A side of buttery Garlic Bread is essential for scooping up any extra marinara sauce on the plate. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Alba. Roasted broccolini with red pepper flakes provides a nice charred, bitter contrast to the creamy pasta. For dessert, keep the Italian theme going with a light Lemon Granita or a classic Tiramisu.