ziti

Baked ziti is meant to feed a crowd, and this one surely does. “Cheater” meatballs made with uncased Italian sausage are strewn throughout the sauce for heft, and baby spinach lends a pop of color. Because ricotta has a tendency to dry out when baked, crème fraîche is added to ensure a more velvety texture, but sour cream thinned out with a little heavy cream works just as well. The whole dish can be assembled and baked ahead the day before. Bring it to room temperature before warming, then broil right before serving for crisp edges.

Baked Ziti With Sausage Meatballs and Spinach

sausage

olive oil

onion,

garlic cloves, finely chopped

oregano

red-pepper flakes (optional)

2 (28-ounce) cans whole San Marzano tomatoes

baby spinach

Kosher salt and black pepper

pasta

(15-ounce) container ricotta

crème fraîche (about 1 scant cup)

pecorino

mozzarella,

Using your hands, shape the sausage into about 35 (1-inch) meatballs.

In a deep 12-inch skillet or a Dutch oven, heat the oil over medium. Working in two batches, fry the meatballs until golden all over, about 2 minutes per side, then transfer to a paper towel-lined sheet pan or platter. Cook the onion until softened, scraping up any browned bits from the bottom of the pan, 3 to 4 minutes. Add the garlic, oregano and red-pepper flakes, if using, and cook until the garlic is fragrant, about 2 minutes.

Add the tomatoes and their juices to the skillet, gently crushing them. Stir in the meatballs, bring to a simmer and cook, 20 minutes. Gently fold in the spinach, tossing until it wilts. Season with salt and pepper.

Meanwhile, heat the oven to 400 degrees. Bring a large pot of salted water to a boil, add pasta and cook until 2 to 3 minutes short of al dente (it will finish cooking in the oven). Drain pasta.

In a large bowl, combine the ricotta, crème fraîche and half the pecorino. Season with salt and pepper. Stir half the meatball sauce into the ricotta mixture. Add pasta and toss together to coat. Pour into a 9-by-13-inch baking dish that’s at least 2 1/2 inches deep. Top with the remaining meatball sauce, the mozzarella and the remaining pecorino. Place uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly, 20 to 25 minutes.

Turn heat to broil and cook until the cheese and pasta brown in spots, 1 to 2 minutes. (Don’t walk away; the cheese can burn very quickly!) Remove from oven and let rest for 5 to 10 minutes before serving.

We know ricotta is a traditional addition to baked ziti, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven. 

Ba’S Best Baked Ziti

unsalted butter

all-purpose flour

whole milk, slightly warmed

Parmesan, divided

Kosher salt, freshly ground pepper

pancetta (Italian bacon), finely chopped

garlic cloves, chopped

red pepper flakes

tomato paste

tomatoes

basil

ziti, penne,

We know ricotta is a traditional addition to baked ziti, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

BA’s Best Baked Ziti

Heat butter in a medium saucepan over medium until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until béchamel is thickened to about the consistency of heavy cream and no longer feels grainy when rubbed between your fingers, 8–10 minutes (thoroughly cooking the mixture ensures a creamy sauce and eliminates any raw flour flavor). Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside.

Heat oil in a large saucepan over medium-high. Cook pancetta, stirring often, until golden brown, about 2 minutes. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onion is golden and soft, 8–10 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes.

Add whole peeled tomatoes, crushing with your hands as you go, and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 20–25 minutes. Let cool slightly, then transfer to a blender; pulse until mostly smooth (or use an immersion blender and purée directly in pot). Stir in basil and season with salt and pepper.

Meanwhile, preheat oven to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain.

Transfer reserved béchamel to a large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times, leaving streaks of béchamel.

Transfer pasta mixture to a 13x9" or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta. Bake until mozzarella is melted and sauce is bubbling around the edges, 15–20 minutes.

Heat broiler. Broil until pasta and cheese are dark brown in spots, about 4 minutes. Let pasta sit 5 minutes before serving.

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Pasta With Butter, Sage And Parmesan

Salt and black pepper

butter

sage leaves

Parmigiano-Reggiano

Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.

Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.

When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.

Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

An easy one-dish recipe using uncooked pasta, raw sausage, pantry ingredients and fresh mozzarella that bakes into a cheesy, saucy Italian casserole with perfectly al dente pasta, browned sausage &#8220;meatballs&#8221; and gooey, melted cheese.

No-Boil, No-Brown Italian Sausage & Pasta Bake

oz orecchiette pasta (or something similar)

32 oz jar spaghetti

beef broth

water

garlic powder

salt

pepper

Italian sausage links (1.25 lbs or so)

oz fresh mozzarella balls

Fresh grated parmesan and chopped parsley (optional)

This Slow Cooker Baked Ziti is an easy crockpot recipe that packs all the flavour! With tender noodles coated in a ground beef marinara and mixed with a melty cheese goodness, it&#x27;s the ideal weeknight meal.

Slow Cooker Baked Ziti

beef

onion, finely chopped

garlic,

tsp salt

tsp basil

28 oz can diced tomatoes

pasta sauce

ziti or penne noodles, uncooked

mozzarella cheese, shredded

parsley

In a large skillet, brown the ground beef...

In a large skillet, brown the ground beef and chopped onion until cooked. Add in the minced garlic, salt, basil and oregano and stir. Cook for 1 minute

Add the beef mixture, diced tomatoes, pasta sauce...

Add the beef mixture, diced tomatoes, pasta sauce and water into the slow cooker. Stir until combined. Cook on low for 6 hours or high for 3 hours.

Turn your slow cooker on high and add...

Turn your slow cooker on high and add ziti or penne noodles, and stir. Cover and cook for 20-30 minutes, or until noodles are of desired consistency.

Sprinkle shredded mozza on top {and parsley if...

Sprinkle shredded mozza on top {and parsley if desired}, cover and cook until cheese is melted. This will take about 15 minutes.

Serve warm and enjoy!

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Summer Pasta With Zucchini, Ricotta and Basil

Salt and pepper

garlic cloves, minced, or 2 tablespoons chopped green garlic

basil, about 2 cups loose leaves

ziti or other dry pasta

red pepper

lemon

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

The kids will love eating their veggies when you serve this delicious baked ziti with spinach, zucchini and mushrooms

Baked Ziti With Spinach, Zucchini and Mushrooms

lb box ziti

24 oz jars pasta sauce

lb turkey

zucchini

spinach

oz mushrooms

oz part skim ricotta cheese

mozzarella

parmesan

tbsp parsley

Preheat oven to 350

Cook ziti according to package

Chop zucchini, spinach, mushrooms and parsley.

Set parsley aside.

Saute zucchini in olive oil for three minutes....

Saute zucchini in olive oil for three minutes. Add spinach and mushrooms and saute for two additional minutes.

Cook ground turkey and pour into large bowl.

Add sauteed mixture, parsley, oregano, basil, garlic and...

Add sauteed mixture, parsley, oregano, basil, garlic and pasta sauce. Stir.

Cover the bottom of a 9x13 glass pan...

Cover the bottom of a 9x13 glass pan (or casserole dish) with a thin layer of the meat & veggie mixture.

Add 1/2 of the cooked ziti.

Next, add 1/2 of the remaining meat &...

Next, add 1/2 of the remaining meat & veggie mixture.

Add 1/2 of the ricotta.

Add 1/2 of the mozzarella.

Repeat.

Top with parmesan cheese.

Bake uncovered at 350 for 20 minutes or...

Bake uncovered at 350 for 20 minutes or until cheese is bubbly and golden brown.

Garnish with extra parsley.

Baked ziti is really tasty and easy to throw together, making it the perfect mid-week meal option. Serve with a light summer salad and enjoy straight from the oven.

Baked Ziti Recipe

onion, finely diced

garlic, crushed

½ tsp chilli flakes

tomato passata tomatoes

black pepper,

ricotta cheese

Parmesan, grated

mozzarella cheese, roughly chopped

fresh basil leaves, roughly torn

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!

This baked ziti recipe is super hearty and filling. A great dinner if you're serving a crowd. The homemade sauce does not have the typical seasoning you expect in an Italian dish so it's slightly sweeter than what you'd expect in sauce. When combined with the savory cheese, the sweet sauce is a perfect combination. Diced...

Mamma Maria's Baked Ziti, Pasta al Forno

lb ziti, cooked

eggs, hard boiled

peas, 15 oz.

pkg shredded mozzarella, 16 oz.

Parmesan cheese

INGREDIENTS FOR MOM'S SAUCE

tomato puree, 28

Tbsp sugar

sm onion, sliced thin

Tbsp olive oil oil

water (empty puree can)

Buffalo is the pasta sauce you never knew you needed. Make buffalo baked ziti!

Buffalo Baked Ziti

tbsp. all-purpose flour

c. milk

(8-oz.) block cream cheese, softened

c. sauce,

ranch seasoning

c. shredded chicken

c. chives

c. shredded white Cheddar

My family loves this dish! Definitely recommend it

This was delicious! After reading the comments, I concluded that the author meant to write 3/4 of an 8 oz. block of cream cheese (easier to say 6 oz.) so I just used the whole thing. I've also found Frank's Red Hot to be a bit "metallic" tasting in pasta dishes so used Moore's Harissa Hot Sauce, which was perfect. I'll definitely be making this again.

Great family recipe! I used 6 oz of cream cheese (3/4 of the 8 oz block) it worked great.

I used the whole 8oz of cream cheese ,half and half rather than milk and the whole package of ranch mix turned out great .I also added a 1TB of dill .

You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.”

Baked Ziti or Penne Rigate With Cauliflower

cauliflower,

Salt

saffron

extra virgin olive oil

garlic cloves,

anchovy fillets,

flat leaf parsley

ziti or penne rigata

Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.

Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.

Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.

Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.

Heat the oven to 375 degrees. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.

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Top 23 ziti recipes from across the web

The most viewed ziti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Ziti With Sausage Meatballs a...

Ba’S Best Baked Ziti

Pasta With Butter, Sage And Parmesa...

No-Boil, No-Brown Italian Sausage &...

Slow Cooker Baked Ziti

Summer Pasta With Zucchini, Ricotta...

Baked Ziti With Spinach, Zucchini a...

Baked Ziti Recipe

Mamma Maria's Baked Ziti, Pasta al ...

Buffalo Baked Ziti

Baked Ziti or Penne Rigate With Cau...

Ziti With Chicken and Broccoli

Spicy Baked Pasta

Sicilian Lamb Patties Braised with ...

Pasta With White Sausage Sauce

Grandma's Baked Ziti

Instant Pot Baked Ziti

Cool Ziti With Eggplant and Tomatoe...

Spicy Italian Sausage Baked Ziti

Crockpot Baked Ziti

Genovese

Summer Pasta With Zucchini, Ricotta...

Simple One-Skillet Chicken Alfredo ...

The most viewed ziti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine