Ziti Pasta: What It Is and How to Bake It Right
To make baked ziti, par-boil 1 pound of ziti, mix it with 3 to 4 cups of sauce and a ricotta-egg blend, top with mozzarella, and bake at 375°F (190°C) for 35 to 40 minutes. Boil the pasta 3 to 4 minutes short of the package time, then bake it covered for 20 minutes and uncovered for 15 to 20 minutes, until the edges bubble.
Ziti is a tube-shaped pasta with smooth sides and straight-cut ends, usually about 2 inches long. It's a close cousin of penne, rigatoni and mostaccioli, and it's the classic pick for baked pasta because the hollow centers catch sauce and cheese.
Plenty of popular versions, like this well-reviewed baked ziti and this one with a simple sauce and plenty of tips, give you a great base. What most recipes skip is the technique behind dryness: undercooking the pasta and using enough sauce, roughly 3 to 4 cups per pound of ziti. We'll cover both.
Plan on about 1 hour 15 minutes from start to finish. The dish serves 8 in a 9×13-inch pan.
Ingredients and Equipment for Ziti Pasta
Core ingredients (serves 8)
- 1 lb ziti
- 3 to 4 cups marinara sauce
- 15 oz whole-milk ricotta
- 1 large egg
- 3 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- 3 to 4 cloves garlic and a handful of fresh basil
- Optional: 1 lb Italian sausage or ground beef, plus 1 chopped onion
Buy mozzarella in a block and shred it yourself. Pre-shredded cheese is coated with anti-caking starch, so it melts less smoothly. Whole-milk ricotta gives a creamier filling than part-skim, as this crowd-sized baked ziti also shows.
The egg works as a binder, so the ricotta sets into creamy pockets instead of turning runny. Large eggs give consistent results. If you're unsure about the carton in your fridge, check how long eggs stay fresh in the fridge, and see which type of egg to use if you're choosing between options.
Want a tangier, lighter filling? Unsweetened Greek yogurt as a lighter ricotta swap can replace part of the ricotta. It'll be a bit less rich, so don't replace all of it your first time.
Ziti vs penne vs rigatoni vs mostaccioli
Ziti is a smooth, straight-cut tube pasta; penne is diagonally cut, and rigatoni is wider and ridged. Mostaccioli is a smooth, slightly shorter near-twin of ziti.
Penne rigate or rigatoni work as 1:1 substitutes. Rigatoni needs about 1 minute longer in the pot, and its ridges hold even more sauce.
Equipment
- A 6 to 8 quart pot. A wide, heavy base works well, especially on induction (see our picks for pots for boiling pasta, including induction-friendly options).
- A 9×13-inch ceramic or glass dish, which retains heat evenly. A metal pan gives browner edges.
- Foil, a colander and a probe thermometer.
- A sharp knife. Fine mincing cooks garlic and onion evenly in the sauce, so keep your knife sharp for fine garlic and onion.
How to Make Baked Ziti Pasta, Step by Step
Boil ziti 3 to 4 minutes less than the package directions, then bake covered at 375°F for 20 minutes and uncovered for 15 to 20 minutes. Here's the full method.
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Heat the oven. Set it to 375°F (190°C) with the rack in the center. Bake in a conventional oven, or use convection and drop the temperature by 25°F. Not sure which suits your kitchen? Read about conventional vs convection oven baking.
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Boil the ziti. Use 4 quarts of water and 1 to 2 tablespoons of salt, and bring it to a full rolling boil. The boiling water and timing fundamentals are the same ones you'd use for eggs. Pull the pasta 3 to 4 minutes before the package time, about 6 to 7 minutes. It should be firm, because it finishes in the oven. Drain without rinsing.
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Build the sauce. Sauté the onion and garlic in olive oil until soft. Brown the meat if you're using it and drain off excess fat. Add the marinara and simmer 10 to 15 minutes. Aim for a loose, slightly wet sauce, because the pasta will absorb liquid as it bakes.
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Mix the cheese filling. Stir together the ricotta, egg, half the Parmesan, chopped parsley, salt and pepper.
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Toss the pasta. Combine the drained ziti with about two-thirds of the sauce. Keep the total at 3 to 4 cups of sauce per pound.
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Layer. Spread half the pasta in the dish, dollop on half the ricotta mixture, and add a third of the mozzarella. Repeat, then finish with the remaining sauce and cheese. Make sure the noodles on top are covered so they don't dry out. This recipe uses a similar layering approach.
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Bake covered. Cover tightly with foil and bake 20 minutes. Uncover and bake another 15 to 20 minutes, until the edges bubble and the center reaches 165°F.
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Broil briefly. Switch to broil for 1 to 2 minutes for browned spots. Watch it closely, since cheese goes from golden to burnt fast.
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Rest. Let it sit 10 to 15 minutes so the layers set and you can slice cleanly.
For a visual, this step-by-step video shows the technique, and the Allrecipes version is a handy comparison. When you photograph or plate yours, show the al dente pasta, the layers, and a cheese-pull slice.
Chef Tips, Make-Ahead, Freezing and Troubleshooting
Fix dry ziti
Dry ziti usually comes from overcooked pasta, too little sauce, or baking uncovered too long. Reserve 1/2 cup of sauce to spoon over before reheating.
Get better cheese
Mix some mozzarella inside for gooey strands, and keep a full mozzarella cap on top for browning.
Make ahead and freeze
Assemble up to 24 hours before and refrigerate, covered. If it goes in cold, add 10 to 15 minutes to the covered bake time. This is the approach many crowd-friendly recipes recommend.
To freeze, assemble in a foil-lined dish, freeze until solid, then lift out and wrap. It keeps up to 3 months. Thaw overnight in the fridge before baking. A fridge that freezes food can ruin textures, so see what to do if your fridge is freezing food.
Store and reheat leftovers
Refrigerate within 2 hours, at 40°F (4°C) or below, and eat within 3 to 4 days. Check safe refrigerator temperature settings if you're unsure about yours.
Reheat baked ziti covered at 350°F for 20 to 25 minutes, adding a spoonful of sauce to keep it moist. For one portion, microwave it covered for 1 to 2 minutes with a splash of water.
Cook for a crowd
Double the recipe in two 9×13 pans or one deep hotel pan, and bake 10 to 15 minutes longer. This guide also has quick tips and side dish ideas.
Serve it
Pair it with a green salad, garlic bread, or a hearty soup such as chicken tortilla soup for a full meal.
Try a skillet version
Build a stovetop version in a cast-iron or oven-safe pan and finish it under the broiler. Cast iron cleans easily with proper care, so here's how to clean cast iron. Want another quick skillet dinner? Our healthy stir-fry guide is a good weeknight alternative.
Ziti Pasta FAQ
How long do you boil ziti for baked ziti?
Boil ziti 6 to 7 minutes for baked ziti so it stays slightly firm. That's about 3 to 4 minutes less than the package directions, and it'll finish cooking in the sauce in the oven.
Why is my baked ziti dry?
Usually the pasta was overcooked, there was too little sauce, or it baked uncovered too long. Use 3 to 4 cups of sauce per pound, cover with foil for the first 20 minutes, and rest before serving.
What is the difference between ziti and penne?
Ziti is a smooth, straight-cut tube, while penne is cut at an angle and is often ridged. They're interchangeable in baked dishes, and rigatoni and mostaccioli also work. Penne and rigatoni are the best substitutes.
Can you make baked ziti without boiling the pasta?
Yes, but add about 1 to 1.5 cups of extra liquid (water or sauce), cover tightly with foil, and bake 60 to 70 minutes. Results are slightly less even than with par-boiled pasta.
Can you make baked ziti ahead of time?
Yes. Assemble it up to 24 hours ahead and refrigerate it covered, or freeze it unbaked for up to 3 months. Thaw it overnight and add 10 to 15 minutes to the covered bake time.
How do you reheat baked ziti?
Cover with foil and heat at 350°F for 20 to 25 minutes. For single portions, microwave covered for 1 to 2 minutes with a splash of water or sauce.
What size pan is best for baked ziti?
A 9×13-inch ceramic or glass dish suits 1 pound of pasta and serves about 8. Double the recipe in two pans or a deep hotel pan for a crowd.
Does baked ziti need ricotta?
No. A béchamel or extra mozzarella can replace it, though ricotta gives the creamiest pockets. For more recipe inspiration, see this classic baked ziti.
