Baked Ziti (Classic)

About this recipe

Ziti baked in layers of marinara, ricotta, and melted cheese becomes creamy and comforting, the pasta continuing to absorb sauce as it bakes. The egg binds the ricotta, creating a custard-like texture within the dish that contrasts beautifully with the al dente pasta strands. Remove from the oven when bubbling at the edges but still slightly jiggly in the center—carryover heat will continue cooking it as it rests. The ricotta mixture is the dish's secret. Ricotta's mild, creamy texture provides contrast to the acidic marinara and rich mozzarella. An egg binds the ricotta and helps it integrate smoothly with the pasta layers. Fresh basil adds brightness and freshness; salt and pepper ensure the mixture tastes complete rather than bland. The mixture should be generous enough to distribute evenly across the pasta layers. The assembly is straightforward but requires attention to detail. Boil the pasta 2 minutes less than the package suggests—it will continue cooking in the oven. Toss the partially cooked pasta with marinara, then layer it in the baking dish alternately with dollops of ricotta mixture and torn mozzarella. Finish with parmesan on top, which will brown and crisp as the dish bakes, adding textural contrast. Bake at 200°C for 25 minutes until bubbling at the edges and the center is set but still slightly soft. Allow to rest 10 minutes before serving; this allows the layers to set without becoming rigid. Serve hot, with extra parmesan on the side. This dish is ideal for advance preparation—assemble it ahead and bake just before serving. Leftovers reheat beautifully, tasting even better the next day.