Oven Baked Ziti
Ziti undercooked by 3 minutes, layered with browned Italian sausage marinara and ricotta, baked 25 minutes to a lace-brown cheese lid.
- Cook temp
- 400°F
- 204°C · preheat
- Total time
- 55 min
- 20 prep · 35 cook · 10 rest
- Rest
- 10 min
- Before slicing
Simple Pastas: Baked Ziti · Lidia Bastianich
Lidia Bastianich shows tossing par-boiled ziti with marinara, ricotta, and mozzarella in a baking dish and roasting until browned.
- Target //Cook at 400°F (204°C) for 35 mins.
- Doneness //Cook until visual doneness cue is met. Rest 10 mins before slicing.
- Golden Rule //Reserve 1/2 cup of the salted pasta water before draining. If the sauce ever looks too thick when you're folding, a splash of pasta water loosens it AND helps it cling — plain tap water only thins.
- Family Tweak //For picky eaters, layer a plain-marinara section on one end without sausage and use ricotta only lightly. The dish is big enough to run two zones without changing the base recipe.
Ingredients
- 1 lbDry Ziti Pasta
- 1 lbBulk Italian Sausage, hot or sweet, casings removed
- 24 ozJarred Marinara Sauce, Rao's or similar quality brand
- 15 ozWhole-Milk Ricotta
- 12 ozShredded Mozzarella, low-moisture, whole milk
- 1/2 cupGrated Parmesan
- 1 Large Egg
- 4 clovesFresh Garlic, minced
- 1 tspRed Pepper Flakes
- 3 tbspOlive Oil
- 2 tbspKosher Salt (for pasta water)
- 1/4 tspBlack Pepper
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Not included: Dry Ziti Pasta, Bulk Italian Sausage, Jarred Marinara Sauce, Whole-Milk Ricotta, Grated Parmesan, Kosher Salt (for pasta water) — no confident product match, so you'll need to add them yourself.
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Get to the point
- 1
Boil 1 lb ziti 6 min (3 shy of al dente); drain, drizzle olive oil, set aside.
- 2
Brown 1 lb Italian sausage; add 24 oz marinara and simmer 5 min. Fold pasta into sauce.
- 3
Layer half in dish, dollop 15 oz ricotta, half mozzarella; repeat and top with cheese.
- 4
Cover foil, bake 15 min; uncover and bake 10 min to lace-brown the cheese lid.
Step by step
Tap a step to cross it offUndercook the Ziti Deliberately
6 minBring 4 quarts of water with 2 tbsp kosher salt to a boil. Cook 1 lb ziti for 6 minutes only — 3 minutes short of the package al dente time. Drain, drizzle with 1 tbsp olive oil, and toss to prevent sticking.
WhyPasta finishes cooking in the oven while it absorbs sauce. Boiling to al dente up front gives you overcooked, mushy ziti every time.
Brown the Italian Sausage
6 minHeat 1 tbsp olive oil in a 12-inch skillet over medium-high. Add 1 lb bulk hot Italian sausage and brown, breaking into 1/2-inch crumbles, for 6 minutes until no pink remains and edges are caramelized.
WhyBreak the sausage into rugged pieces, not a fine mince. A little size gives your ziti bite-sized meat surprises instead of a paste.
Build the Meat Marinara
5 minReduce heat to medium. Add 4 minced garlic cloves and 1 tsp red pepper flakes; cook 30 seconds. Pour in 24 oz jarred marinara and 1/4 cup water (swirled in the jar). Simmer 5 minutes to marry.
WhyThe 1/4 cup of water is what the pasta drinks in the oven. Skip it and the top layer of ziti bakes to leather.
Combine Pasta with Sauce
Fold the drained ziti directly into the skillet of sauce until every tube is coated. Kill the heat. In a small bowl, stir 15 oz whole-milk ricotta with 1 large egg, 1/2 cup grated parmesan, and 1/4 tsp black pepper.
WhyOne egg mixed into the ricotta sets the layer as it bakes so it slices cleanly instead of running out onto the plate.
Layer and Cheese It
Grease a 9x13 dish with 1 tbsp olive oil. Spread half the pasta in the bottom, dollop the ricotta mixture across in tablespoonfuls, and scatter 6 oz shredded mozzarella. Top with the remaining pasta and the last 6 oz mozzarella.
WhyDolloping ricotta beats spreading — spread ricotta becomes a dense, gluey layer, whereas pockets stay creamy.
Bake Covered, Then Uncovered
25 minCover with foil and bake at 400°F for 15 minutes. Remove foil and bake 10 more minutes until the cheese is bubbled with deep golden lacy edges. Rest 10 minutes before scooping — the ziti sets during the rest.
WhyThe final 10 minutes uncovered is where the color comes from. Broil for 60 seconds at the end if your oven runs cool.
- Dad pro tip
- Reserve 1/2 cup of the salted pasta water before draining. If the sauce ever looks too thick when you're folding, a splash of pasta water loosens it AND helps it cling — plain tap water only thins.
- Kid & toddler adjustment
- For picky eaters, layer a plain-marinara section on one end without sausage and use ricotta only lightly. The dish is big enough to run two zones without changing the base recipe.
- Serve with
- Garlic bread or focaccia · Simple arugula-and-parmesan salad · Roasted broccoli with lemon
- Reheating
- Scoop portions into a shallow dish, cover with foil, and bake 350°F for 18 minutes. A splash of marinara or water under the foil keeps the top layer from drying out during reheat.
- Calories
- 585
- Protein
- 32 g
- Carbs
- 44 g
- Fat
- 30 g
Nutrition source: USDA FoodData Central #168893 (ziti) and #167832 (Italian sausage). Cook-time basis: Tested with 1 lb ziti boiled 6 min (3 min shy of package al dente), 1 lb Italian sausage in 24 oz marinara, 15 oz ricotta, and 12 oz shredded mozzarella in a 9x13 baking dish at 400°F.
Frequently Asked Questions
Can I use penne if I don't have ziti?
Yes. Penne rigate is nearly identical — the ridges hold sauce even better. Same cook time, same oven method.
Can I freeze the whole assembled dish before baking?
Yes, wrap the unbaked dish tightly with 2 layers of foil and freeze up to 2 months. Bake from frozen at 375°F for 60 minutes covered, then 15 uncovered.
How do you reheat leftover oven baked ziti without ruining the texture?
Scoop portions into a shallow dish, cover with foil, and bake 350°F for 18 minutes. A splash of marinara or water under the foil keeps the top layer from drying out during reheat.
How do I adapt this meal for picky kids or toddlers?
For picky eaters, layer a plain-marinara section on one end without sausage and use ricotta only lightly. The dish is big enough to run two zones without changing the base recipe.
What are the best side dishes to serve with this?
Recommended sides include Garlic bread or focaccia, Simple arugula-and-parmesan salad, Roasted broccoli with lemon.