Name: Baked Ziti Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 Servings
Ingredients: For the Ziti; 1 pound box ziti or other tube-shaped pasta (I prefer whole grain); ½ teaspoon salt for the pasta water; 2 cups (16 ounces) ricotta cheese; 3 garlic cloves, finely minced; 2 teaspoons fresh lemon zest; ½ teaspoon red pepper flakes; A grind of freshly ground black pepper (about 1/8 teaspoon); ½ teaspoon salt; 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano; ¼ cup chopped fresh basil; Drizzle of olive oil to sauté the spinach; 1 pound fresh baby spinach; 4 cups (32 ounces) marinara sauce or Mary’s Go-To Marinara Sauce; 1½ cups grated mozzarella cheese; ¼ cup freshly grated Parmesan cheese; Fresh basil leaves, torn or cut in a chiffonade

Mains

Baked Ziti Casserole

Author: Mary DiSomma

If there’s one dish that never fails to please, it’s my baked ziti casserole recipe. This is comfort food at its absolute finest—warm, cheesy, bursting with flavor. Mmhmmm. Whether I’m cooking for a crowd or whipping up a cozy weeknight meal, this easy pasta recipe is always a hit. What do I love the most about baked ziti? It has all the flavors of lasagna without the fuss of layering! Plus, it’s easy to customize—you can toss in some ground beef or sausage, or keep it vegetarian if you like. It’s make-ahead and freezer friendly, which means you can have a delicious homemade meal on hand whenever you need one. Let’s get to it!

Marinara Sauce

This classic is perfect for a quick pasta topping or as part of another recipe like eggplant parmigiana or lasagna. The secret is in the tomatoes. You must use whole San Marzano tomatoes. No substitutes! I like to use a large skillet instead of a pot to make this sauce. The skillet gives me a larger surface to cook the sauce, making it reduce faster.

Yield: 3.5 cups
Prep Time: 5 minutes 5 min
Cook Time: 20 minutes 20 min
Total Time: 25 minutes 25 min

Ingredients

1 (28-ounce) can whole San Marzano tomatoes, certified D.O.P. if possible
1 cup water
3 tablespoons extra-virgin olive oil
7 garlic cloves, peeled and slivered
A pinch of crushed red pepper flakes, to taste
1 teaspoon kosher salt
2 large fresh basil leaves, cut into slivers
¼ teaspoon dried oregano

Instructions

Place tomatoes, with juice, into a large bowl. Using your hands, crush the tomatoes. Add 1 cup of water to the can and pour into the bowl. This will get all the tomato pieces and juice into the bowl while giving you a little more liquid.
Place the extra virgin olive oil in a large skillet and heat on medium low. Add the garlic and cook, stirring, until lightly colored, making sure not to burn the garlic. Carefully add the tomatoes with the liquid. Add the crushed red pepper flakes, salt, fresh basil, and dried oregano. Simmer the sauce on medium-low heat until mixture thickens, about 15 to 20 minutes. Taste and adjust seasoning as needed.

Ingredient Tips

Ziti is a type of tube-shaped pasta that’s slightly smaller and smoother than rigatoni, but larger than penne. It’s perfect for baked dishes because the sauce fills up the hollow center, so every bite is full of cheesy, saucy goodness.

Not at all! Ziti is my first choice for this baked pasta recipe, but you can use any tube-shaped pasta that holds sauce well. Some great alternatives are penne, rigatoni, and mostaccioli. Penne and mostaccioli are both a little smaller than ziti, but will give you very similar results. Rigatoni, on the other hand, is a little larger and has ridges—so rigatoni gives you a bite with a little more texture. I personally love using whole grain ziti for added fiber, but feel free to use whatever you have on hand!

Baked ziti casserole is super customizable. I’ll often make mine vegetarian, but you can easily add your favorite protein for a heartier meal. Italian sausage is always a great choice for pastas—it adds a savory, slightly spicy kick. Ground beef is a classic savory option, while ground turkey is great if you want a leaner protein. To add meat to your casserole, just brown the meat, drain any excess fat, and mix it into the marinara sauce before adding it to your casserole.

Preparation + Preservation Tips

Yes! This is one of those magical recipes that tastes even better when you make it the next day. You can assemble it in advance and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil and store it in the fridge overnight. Remove the covering and pop it in the oven when you’re ready. If you’re baking it straight from the fridge, add an extra 5 minutes to the cooking time.

Want to have a homemade meal ready to go for a busy night? Freezing baked ziti is a game-changer! Here’s how:

Step 1: Freezing the Ziti Casserole

First, let your unbaked casserole cool completely (it will be warm at first since you added cooked ingredients). After it’s cool, cover the pan with aluminum foil. Pro tip: Use a piece of tape to label and date it! Freeze for up to 3 months.

Step 2: How to Bake From Frozen

Thaw your frozen casserole overnight in the fridge. The next day, preheat your oven to 375 degrees. Bake your casserole, without removing the foil, for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese is browned and bubbly. Here’s another little tip: Make two smaller casseroles instead of one big one if you like! You can bake one now and save one for later. Yum!

Extra Tips

This Easy Baked Ziti Casserole is one of those dishes that belongs in every home cook’s back pocket. It’s simple, delicious, and adaptable. Whether you make it veg or load it up with sausage, bake it fresh or freeze it for later, it’s always a winner. Still hungry for more? Make sure to check out some of my other yummy pasta recipes too!

A St. Joseph's Day Pasta Recipe: Bucatini with Sardines and Olive Oil Breadcrumbs➝

Easy Fettuccine Pasta with Pancetta, Asparagus and Peas➝

It's So Good Limoncello Fettuccine➝

Fast and Easy Pasta Recipe with Blistered Tomatoes and Fresh Basil➝

Easy Burrata Pasta with Sun Dried Tomato Pesto➝

Mary's Classic Shepherd's Pie with Ground Lamb➝

Baked Ratatouille Recipe in a Cast Iron Skillet➝

Lobster Mac & Cheese Inspired by The Capital Grille➝

Eggplant Parmigiana Recipe with Homemade San Marzano Tomato Sauce➝

Gluten-Free Fall Vegetable Casserole Recipe with Vegan Variation➝