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Preheat your oven to 190°C (170°C if you have a fan oven).
Bring a large pot of boiling water to the boil and add a generous pinch of salt. Cook your ziti as per the instructions on the packet.
Whilst the ziti cooks, heat your olive oil in a large pan or skillet. Cook the onions for about 5-10 mins, until translucent and then add the garlic and the chilli flakes and cook for a few more minutes.
Add the tomato passata or the chopped tomatoes to the pan and bring to a gentle simmer. Season with a little salt and pepper and a few basil leaves.
When the pasta is cooked, remove from the heat and drain off the water.
Mix the ricotta and half of the Parmesan together to form a creamy filling, add a little pinch of salt to taste.
Add half of your tomato sauce to the drained pasta and toss to coat thoroughly. Then fold in the ricotta mixture, it doesn’t have to be thoroughly combined as having pockets of ricotta will add to the finished dish.
Transfer half of your pasta into a large oven-proof dish and sprinkle a layer of mozzarella on top.
Add the rest of your pasta on top of this to form a second layer and pour what’s left of your pasta sauce over this. Top with the remaining mozzarella and sprinkle with the Parmesan cheese and a few torn up basil leaves.
Bake the ziti in the preheated oven for around 30 minutes, until the top is golden brown and the edges are beginning to bubble.
Allow to cool for a few moments and then serve your ziti bake. Buon appetito!