Easy Baked Ziti – Restaurant Quality! (VIDEO)

#1 Key Tip To Baked Pasta

My #1 tip when making Baked Ziti (but applies to any baked pasta), is to undercook the pasta so it does not become mushy and overcooked when the dish comes out of the oven! You want the pasta to still have some bite and structure to it, so it can hold up against the delicious, cheesy sauce.

For me, I find that cooking the pasta 4 minutes less than the package directions works out perfectly. Depending on how al dente you like your pasta, you should adjust accordingly.

Love pasta? Try my Cacio e Pepe, Fettuccine Alfredo, or Shrimp Scampi Pasta next!

Refer to the recipe card for the full list of ingredients and measurements!

• Butter – I recommend unsalted butter, as you can always add more salt to taste
• Mild Italian sausage – I used mild Italian sausage but you can use hot Italian sausage if you want more heat in your dish
• Dried basil and dried oregano – if you are using fresh, I recommend doubling the amount, as I find dried herbs are usually stronger in flavor
• dry white wine – if you don’t have wine or can’t use it, you can substitute it with 1 tsp sugar
• Crushed tomatoes, preferably San Marzano – I like using crushed tomatoes as I find them break down very well into a delicious sauce. I don’t recommend using diced tomatoes, as they don’t break down as well. San Marzano are my favorite tomatoes and what I always recommend for tomato based sauces.
• Heavy cream – if you don’t have heavy cream, you can also use whole milk (add in a little bit of butter to add richness) or half and half.
• mozzarella cheese – I recommend using fresh mozzarella, either in balls or large slices. (This is different from mozzarella slices or pre-shredded mozzarella cheese.) You can cut them with a knife but I like to tear it myself.
• grated Parmigiano Reggiano or Pecorinio Romano, rind reserved – either cheese will work for this dish! Do not throw the rind away – we will be adding it in the sauce while it simmers. This is an easy way to add extra umami flavor to your pasta sauce. You’ll be removing the cheese rind before baking the pasta.
• Ziti, or Rigatoni Pasta – I like using tubular pastas for this dish. However, you can use another shape and it will still work!

Baked Ziti: Step-By-Step Recipe Instructions

1. Cook the Sausage

Heat a large, deep sauté pan or Dutch oven over medium high heat. Add olive oil. Add Italian sauce and break into smaller chunks. I like a little bit of chunks in my sauce but you can cook to your preference. Cook the sausage until browned, about 6 minutes.

Use a spoon to drain the sausage and place in a bowl. Leave approximately 1 tablespoon of fat in the pan. You can use a paper towel to soak up any excess fat and discard it.

2. Cook the Aromatics

In the same pan or dutch oven to the rendered fat, add butter over medium heat.

Add the minced garlic and onion. Season with a pinch of kosher salt. Cook for 1-2 minutes until the onions are translucent but not browned.

3. Start the Sauce

Add the basil, oregano, and red chili flakes to the vegetables and cook for another 1-2 minutes until fragrant.

Deglaze the pan or dutch oven with white wine, scraping up any bits from the pan. (This will add lots of delicious flavor to your sauce!) If you are omiting the white wine, add sugar instead.

Add the crushed tomatoes and season with the remaining salt and black pepper. You can always adjust for taste later.

Add the fresh basil, reserved sausage and reserved cheese rind and mix to combine. Add the heavy cream then mix until the sauce is combined. Cover and let simmer for 30 minutes over medium low heat. We want this sauce to be just simmering and to reduce slightly, but not boil. Stir it occassionally so that the sauce doesn’t burn at the bottom of the pot.

5. Assemble the Pasta and Bake

Remove the parmesan rind from the sauce, then add the strained pasta directly to the sauce.

Give the pasta a taste and adjust for any seasoning needed before assembling the baked ziti for the oven!

Assembly of this dish will be in layers – in a 9×13 inch baking dish, add half of the pasta mixture. Layer on half of the torn mozzarella cheese and parmesan cheese, than add a second layer of pasta and sauce. Add the rest of the torn mozzarella and parmesan cheese.

Cover the pasta with foil and then place in the middle oven rack and bake for 20-25 minutes until the cheese has melted. I like to broil for an additional 5 minutes until the cheese is golden brown. Garnish with freshly chopped parsley and enjoy your Baked Ziti!

What Should I Serve with Baked Ziti?

This dish is so cheesy and full of flavor, it will be the star of your meal! I would pair it with simple roasted vegetables, like Roasted Brussels Sprouts, Roasted Cauliflower, Roasted Potatoes, Roasted Green Beans with Bacon, or Honey Roasted Carrots.

Storage, Reheating, and Make Ahead Tips

Storage and Reheating:

• Store any leftover Baked Ziti in an airtight container for up to 3-4 days in the refrigerator. I love how this tastes as leftovers – the flavors of the sauce deepens and becomes even more delicious! However, the pasta will soften and eventually turn a little mushy. I don’t mind it but it’s worth noting.
• Reheating is easy – I like to reheat in the microwave until warmed through. You can also bake at 350F for 15-20 minutes until warmed through.

Make Ahead:

• You can easily make Baked Ziti ahead of time! Follow the instructions to cook and assemble the pasta bake. Once assembled, cover well with aluminum foil and store in the refrigerator – you can do this up to 48 hours in advance.
• Once ready to bake, pull out of the refrigerator (no need to bring to room temperature) and bake COVERED (keep the aluminum foil on!) at 400°F for 30 minutes.
• Uncover the foil and bake for another 15 minutes, or until the cheese is golden brown.