Homemade Baked Ziti
A delicious Italian-American baked ziti casserole featuring pasta, tomato sauce, ricotta, mascarpone, and mozzarella, baked to perfection for a creamy, cheesy, and comforting dish.
Equipment
- 9x13 inch baking dish
- Skillet, Large pot, and Large bowl
Ingredients
- 1 lb Ziti Pasta
- 24 oz Tomato Sauce
- 15 oz Ricotta Cheese
- 8 oz Fresh Mozzarella
- 1 cup Parmesan Cheese grated
- 1/2 cup Mascarpone Cheese
- 1/2 cup Basil chopped
- 3 Garlic cloves, minced
- Olive oil for sautéing
- 1 lb Ground beef or Italian sausage optional
- 24 oz Crushed Tomatoes
- Salt, black pepper, dried oregano, granulated sugar, balsamic vinegar (to taste)
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water, cook ziti pasta until al dente, drain and set aside.
- Cook ground beef/sausage in a skillet until browned, then drain fat.
- Add tomato sauce, crushed tomatoes, garlic, and seasonings, simmer for 10 minutes.
- In a large bowl, combine cooked pasta, sauce, ricotta, and mascarpone (optional).
- Layer half of the pasta mixture in a 9x13-inch baking dish, then add half of the mozzarella.
- Top with the remaining pasta mixture and mozzarella.
- Bake for 25-30 minutes until cheese is melted and bubbling.
- Let it sit for 5-10 minutes before serving.
Notes
Tips & Variations:
- Use mascarpone cheese for extra creaminess.
- Substitute ziti with penne or rigatoni if desired.
- Add spinach or eggplant for regional variations.
- Layer the cheese throughout the dish for an even melt.
- Try broiling for a crispy top.
- Refrigerator (Unbaked): Store assembled casserole for up to 3 days. Bake at 375°F (190°C) until heated through.
- Freezer (Baked, Portioned): Freeze for up to 3 months. Bake at 375°F (190°C) for 45-60 minutes.
- Leftover Baked Ziti: Store in the fridge for 3-4 days. Reheat in microwave or oven.