Baked Ziti
on Dec 12, 2021, Updated Dec 22, 2023
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The classic baked pasta dish with lots of cheese, perfect for a cold weather dinner with family and friends.
Baked ziti is one of the all-time classic baked pasta dishes, and this is one of the best baked ziti recipes ever. Easier to pull together than a lasagna, but no less satisfying, this is the dinner that will pull everyone to the table. It’s a no-one-is-showing-up-late-for-this-meal pasta casserole.
This dish is also an unapologetic cheese festival. Not one, not two, not three, but FOUR cheeses! Mozzarella, fontina, Parmesan and ricotta cheeses. Yes, please, cheese. If you want to substitute in some smoked mozzarella for the regular as a variation, or choose another simple melting cheese like Monterey Jack for the fontina, go right ahead.
You can make this casserole ahead of time and keep it covered in the fridge for up to a day. Then bake it when you are ready, adding another 5 to 10 minutes to the baking time if you are taking it straight from the fridge and putting it into the oven still cold.
This recipe can be easily halved if you are making it for a smaller group.
Ziti Pasta Substitute
You can use any short tubular pasta, like penne or rigatoni, or you can also use a different short stubby shape, like orecchiette or farfalle. Ziti is the classic shape in many a baked pasta dish, but that doesn’t mean you have to stick to it. If you can find ziti (or another pasta) with the word “rigate” on the packaging, you’ll know it has ridges on the outside, which help the pasta get nicely coated with the sauce.
How to Make Baked Ziti
Preheat the oven to 375 degrees. Cook the pasta in a large pot of salted water according to the package directions. Drain the pasta.
While the pasta is cooking, heat a large skillet over medium-high heat. Place some paper towels on a clean plate. Add the pancetta and cook, stirring occasionally, until it is crispy, about 5 minutes. Transfer with a slotted spoon to the paper towels.
In the pot that you cooked the pasta in, combine the marinara sauce, basil, oregano, salt, and pepper. Add the pasta and toss to combine. Add 1 cup of the mozzarella, the fontina, Parmesan, and pancetta, and toss until everything is evenly combined. Transfer half of the pasta to a shallow 3 or 4-quart baking dish and spread it out evenly.
Baked Ziti: The classic baked pasta dish with lots of cheese, perfect for a cold weather dinner with family and friends.
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Use a tablespoon to dollop the ricotta in little mounds across the surface.
Spoon the rest of the pasta on top in an even layer.
Sprinkle the remaining 1 cup mozzarella over the top.
Bake the casserole for about 30 minutes until everything is hot and the cheese is melted and the top is golden brown.
Sprinkle with the slivered fresh basil and serve hot.
What to Serve With Baked Ziti
- Pesto Crescent Rolls
- Air Fryer Green Beans
- Sauteed Broccolini
- Air Fryer Brussels Sprouts
- Escarole Salad
Other Baked Pasta Dishes
- Creamy Four-Cheese Mac and Cheese
- Chicken Parmesan Baked Ziti
- Fresh Spinach Ravioli Lasagna
- Baked Tortellini
- Simple Baked Pasta with Bolognese Sauce
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Baked Ziti
Ingredients
- 1 pound dried ziti or penne rigate
- 6 ounces sliced and roughly chopped, or cubed, pancetta or bacon
- 3 cups (24 ounces) marinara or other tomato sauce (store-bought or homemade)
- 1 tablespoon minced fresh basil (or 1 teaspoon dried)
- 1 tablespoon minced fresh oregano (or 1 teaspoon dried)
- Kosher salt and freshly ground pepper (to taste)
- 2 cups grated mozzarella (divided)
- 1 cup grated fontina cheese
- ½ cup grated Parmesan cheese
- 1 ½ cups ricotta cheese
- Thinly sliced fresh basil (to garnish)
Instructions
- Preheat the oven to 375°F.
- Cook the pasta in a large pot of salted water according to package directions. Drain the pasta.
- While the pasta is cooking, heat a large skillet over medium high heat. Place some paper towels on a clean plate. Add the pancetta and cook, stirring occasionally, until it is crispy, about 5 minutes. Transfer with a slotted spoon to the paper towels.
- In the pot that you cooked the pasta in, combine the marinara sauce, basil, oregano and salt and pepper. Add the pasta and toss to combine. Add 1 cup of the mozzarella, the fontina, Parmesan and pancetta, and toss until everything is evenly combined.
- Transfer half of the pasta to a shallow 3 or 4-quart baking dish and spread it out evenly. Use a tablespoon to dollop the ricotta in little mounds across the surface. Spoon the rest of the pasta on top in an even layer. Sprinkle the remaining 1 cup mozzarella over the top.
- Bake the casserole for about 30 minutes until everything is hot and the cheese is melted and the top is golden brown. Sprinkle with the slivered fresh basil and serve hot.
