After 5 rounds of testing, we finally found the ideal combination of flavors and effort for our best-ever baked ziti—it’s got rich ricotta and a meaty, tomato-based sauce, thrown together in a dish and baked with your pasta. This classic recipe is a study in duality: It’s got a sophistication to it, giving it a seat at the table of your fanciest dinner parties, while its simplicity also makes it perfect for bringing to a potluck or for a treat-yourself weeknight dinner. Read on for everything you need to know to ace this cheesy, decadent, no-fuss baked pasta recipe:
The best type of pasta for baked ziti.
You can use either ziti lisce (smooth cut) or ziti rigate (with ridges). Ziti rigate is not only visually appealing, but also texturally satisfying as well because the sauce will latch onto the ridges and fill the center of the pasta. That said, penne or rigatoni will also work.
How to make the best baked ziti:
— The ricotta. When shopping for ricotta, I recommend Calabro or Galbani as the go-to ricotta brands. Both have tiny curds with a smooth texture and just a little hint of sweetness, which is exactly what you want when buying store-bought ricotta. Feeling ambitious? You could also make our homemade ricotta. (P.S. It isn’t as scary as you might think!)
— All about canned tomatoes. I use both pureed and crushed tomatoes in this recipe so the ziti has both a saucy texture with a little crushed tomato action. If you don’t have the time to prepare a homemade sauce with fresh tomatoes (tbh, who does?), look to canned for help. The brands Mutti, San Marzano, and Bianco di Napoli are highly regarded for the skin:flesh:seed ratio of their tomatoes, so their canned options are the perfect choice. Plus, by using canned, you don’t have to worry about pureeing your own tomatoes in the blender!
— Fresh mozzarella vs. low moisture. Fresh and low moisture mozzarella can both be used interchangeably in this recipe. If you want a more vibrant, rustic look to your baked ziti, go for the fresh mozzarella. As for low-moisture mozzarella, make sure you’re buying the block and shredding it yourself. No pre-shredded, please!
Variations:
While we love this classic version, we’ve got plenty of baked ziti variations if you’re looking to switch things up. Looking for a low-carb version? Our cauliflower baked ziti has all the same cheesy, saucy vibes we can’t get enough of. Our Boursin baked ziti is our favorite hack to create a white sauce-based baked ziti, and our vegetarian baked ziti packs in all the veggies.
Storage:
This baked ziti can be prepared and assembled 1 day in advance. Make sure to wrap and store in the fridge for no longer than 24 hours. Once baked, refrigerate for up to 3 days.
Made this? Let us know how it went in the comments below!
After 5 rounds of testing, we finally found the ideal combination of flavors and effort for our best-ever baked ziti—it’s got rich ricotta and a meaty, tomato-based sauce, thrown together in a dish and baked with your pasta. This classic recipe is a study in duality: It’s got a sophistication to it, giving it a seat at the table of your fanciest dinner parties, while its simplicity also makes it perfect for bringing to a potluck or for a treat-yourself weeknight dinner. Read on for everything you need to know to ace this cheesy, decadent, no-fuss baked pasta recipe:
The best type of pasta for baked ziti.
You can use either ziti lisce (smooth cut) or ziti rigate (with ridges). Ziti rigate is not only visually appealing, but also texturally satisfying as well because the sauce will latch onto the ridges and fill the center of the pasta. That said, penne or rigatoni will also work.
How to make the best baked ziti:
— The ricotta. When shopping for ricotta, I recommend Calabro or Galbani as the go-to ricotta brands. Both have tiny curds with a smooth texture and just a little hint of sweetness, which is exactly what you want when buying store-bought ricotta. Feeling ambitious? You could also make our homemade ricotta. (P.S. It isn’t as scary as you might think!)
— All about canned tomatoes. I use both pureed and crushed tomatoes in this recipe so the ziti has both a saucy texture with a little crushed tomato action. If you don’t have the time to prepare a homemade sauce with fresh tomatoes (tbh, who does?), look to canned for help. The brands Mutti, San Marzano, and Bianco di Napoli are highly regarded for the skin:flesh:seed ratio of their tomatoes, so their canned options are the perfect choice. Plus, by using canned, you don’t have to worry about pureeing your own tomatoes in the blender!
— Fresh mozzarella vs. low moisture. Fresh and low moisture mozzarella can both be used interchangeably in this recipe. If you want a more vibrant, rustic look to your baked ziti, go for the fresh mozzarella. As for low-moisture mozzarella, make sure you’re buying the block and shredding it yourself. No pre-shredded, please!
Variations:
While we love this classic version, we’ve got plenty of baked ziti variations if you’re looking to switch things up. Looking for a low-carb version? Our cauliflower baked ziti has all the same cheesy, saucy vibes we can’t get enough of. Our Boursin baked ziti is our favorite hack to create a white sauce-based baked ziti, and our vegetarian baked ziti packs in all the veggies.
Storage:
This baked ziti can be prepared and assembled 1 day in advance. Make sure to wrap and store in the fridge for no longer than 24 hours. Once baked, refrigerate for up to 3 days.
Made this? Let us know how it went in the comments below!
- Yields:
-
8
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 2 hrs 10 mins
- Cal/Serv:
- 894
Directions
-
- Step 1
Preheat oven to 375°. In a medium saucepan over high heat, heat oil. Add sausage and break up with the back of a spoon into small pieces. Cook, stirring frequently, until cooked through and golden brown, 10 to 15 minutes. Transfer to a plate, leaving fat in skillet.
- Step 2Return saucepan to medium-high heat. Cook onion, stirring occasionally, until slightly softened and lightly golden, 4 to 5 minutes. Add 3 cloves garlic and cook, stirring, until fragrant, about 1 minute; season with 1 teaspoon salt. Add crushed tomatoes and tomato puree and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
- Step 3Meanwhile, in a large pot of boiling salted water, cook ziti until al dente according to package directions. Drain and transfer to a large bowl.
- Step 4In a medium bowl, combine ricotta, pepper, 1/2 cup Parmesan, 1 1/2 teaspoons salt, and remaining 1 clove garlic.
- Step 5Remove sauce from heat. Stir in sausage, butter, and basil; season with remaining 1 1/2 teaspoons salt. Add sauce and remaining 1/2 cup Parmesan to bowl with pasta and toss to combine.
- Step 6Layer half of pasta mixture in a 15″-by-10″ baking dish. Dollop with half of ricotta mixture. Sprinkle with 1/4 cup Parmesan. Top with remaining pasta mixture, then dollop with remaining ricotta mixture. Sprinkle with mozzarella and remaining 1/4 cup Parmesan.
- Step 7Bake ziti until cheese is melted and lightly golden brown and sauce is bubbling around the edges, 40 to 45 minutes.
- Step 1
PHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISON
