Baked Ziti with Ricotta and Mozzarella

Why You’ll Love This Recipe

• Comforting layers: saucy pasta, creamy ricotta dollops, and melty mozzarella that browns beautifully.
• Flexible: make it hearty with sweet Italian sausage or keep it vegetarian and basil-forward.
• Great for gatherings: feeds a crowd, travels well, and reheats like a dream.
• Weeknight-friendly prep with make-ahead and freezer options.

Grocery List

• Produce: 1 medium onion, 4 garlic cloves, 1 large bunch fresh basil, optional flat-leaf parsley
• Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan, 1 large egg
• Pantry: Ziti or penne rigate (1 lb), crushed tomatoes (28 oz), diced tomatoes (14.5 oz), tomato paste, olive oil, dried oregano, crushed red pepper flakes, kosher salt, black pepper, sugar (optional), nonstick spray or oil for greasing, optional sweet Italian sausage (1 lb)

Full Ingredients

Pasta

• 1 lb (450 g) ziti or penne rigate
• 1 tbsp kosher salt (for pasta water)

Chunky Tomato-Basil Sauce

• 2 tbsp olive oil
• 1 lb (450 g) sweet Italian sausage, casings removed (optional; omit for vegetarian)
• 1 medium yellow onion, diced (about 1 cup)
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (28 oz/800 g) crushed tomatoes
• 1 can (14.5 oz/410 g) diced tomatoes
• 1 tsp dried oregano
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp granulated sugar (optional, to balance acidity)
• 1/2 cup (packed) fresh basil, chopped, plus extra leaves for garnish
• Reserved pasta water, up to 1/2 cup as needed

Ricotta Layer

• 1 1/2 cups (340 g) whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan (from the 1 cup total)
• 2 tbsp chopped flat-leaf parsley (optional)
• Pinch kosher salt and black pepper

For Assembly & Topping

• Remaining 1/2 cup grated Parmesan
• 3 cups (12 oz/340 g) shredded low-moisture mozzarella, divided
• Olive oil or nonstick spray, for greasing the dish

Step-by-Step Instructions

Step 1: Preheat and prep the baking dish

Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray. This helps prevent sticking and makes cleanup easier.

Step 2: Boil the pasta very al dente

Bring a large pot of water to a boil and season with 1 tablespoon kosher salt. Add the ziti and cook until 2 minutes shy of the package’s al dente time (usually about 8 minutes). Reserve 1/2 cup pasta water, then drain. The pasta will finish cooking in the oven, so undercooking prevents mushiness.

Step 3: Brown sausage and aromatics

In a large skillet or Dutch oven over medium heat, warm 2 tablespoons olive oil. Add the onion and cook until translucent, 4–5 minutes. Stir in the garlic and crushed red pepper flakes; cook 30 seconds until fragrant. Add the sausage (if using), breaking it into small pieces, and cook until browned and no longer pink, 5–7 minutes. Spoon off excess fat if needed. If not using sausage, proceed directly to the tomato paste step, adding an extra teaspoon of olive oil if the pan looks dry.

Step 4: Build the chunky tomato-basil sauce

Stir in the tomato paste and cook for 1 minute to caramelize. Add the crushed tomatoes, diced tomatoes, dried oregano, 1 teaspoon kosher salt, black pepper, and sugar (if using). Simmer gently, stirring occasionally, for 10 minutes. Off the heat, stir in the chopped basil. Adjust consistency with a splash of reserved pasta water if the sauce is very thick. Taste and adjust seasoning.

Step 5: Mix the ricotta filling

In a bowl, whisk together the ricotta, egg, 1/2 cup Parmesan, parsley (if using), and a pinch each of salt and pepper until smooth. This makes rich, creamy dollops that stay distinct in the casserole.

Step 6: Combine and layer

In the pot with the sauce, toss the drained pasta with 2 cups of the mozzarella and the remaining 1/2 cup Parmesan until coated and cheesy. Spread half the cheesy pasta into the prepared baking dish. Dot evenly with half of the ricotta mixture (use a spoon to make golf-ball-sized dollops). Add the remaining pasta, then the remaining ricotta in dollops. Sprinkle the top with the final 1 cup mozzarella.

Step 7: Bake, broil for color, and rest

Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake 10–15 minutes more, until the edges are bubbling and the top is melted and lightly golden. For deeper browning, broil 1–2 minutes, watching closely. Let the baked ziti rest 10 minutes to set before serving. Garnish with fresh basil leaves.

Pro Tips

• Cook pasta shy of al dente; it finishes in the oven and absorbs sauce without turning soft.
• Season boldly: taste the sauce before assembling. It should be well-seasoned to flavor the pasta.
• Use low-moisture mozzarella for the best melt and browning; grate it yourself for superior texture.
• Reserve pasta water to adjust sauce thickness so it coats the tubes of ziti nicely.
• Let it rest 10 minutes after baking so slices hold together and flavors mingle.

Variations

• Vegetarian Mushroom-Spinach: Skip sausage. Sauté 8 oz sliced cremini and 4 oz baby spinach with the onions before adding tomatoes.
• Spicy Arrabbiata: Use hot Italian sausage and increase crushed red pepper to 1 tsp. Add a pinch of fennel seeds for aroma.
• Three-Cheese Classic: Omit sausage and add 1/2 cup ricotta salata or provolone to the cheese mix for extra richness.

Storage & Make-Ahead

Refrigerate leftovers tightly covered for 3–4 days. Reheat covered at 350°F (175°C) for 20–25 minutes or until hot; add a splash of water if needed. For make-ahead, assemble unbaked, cover tightly, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake time. To freeze, wrap the unbaked casserole well and freeze up to 2 months. Bake from frozen at 350°F (175°C), covered, for 60–70 minutes, then uncover 10–15 minutes to brown.

Nutrition (per serving)

Approximate with sausage: 640 calories; 34 g protein; 31 g fat; 55 g carbohydrates; 5 g fiber; 950 mg sodium. Without sausage: about 480 calories and 21 g protein. Values are estimates and will vary with brands and exact portions.