Our Favorite Baked Ziti
- PREP 15min
- COOK 15min
- TOTAL 30min
Extra easy baked ziti recipe made entirely from scratch! Our favorite baked ziti is creamy and cheesy with a mixture of pasta, a simple homemade sauce, and four cheeses.
You Will Need
1 pound (450g) dried pasta like ziti, penne, or rigatoni
1 (28 oz) can San Marzano whole tomatoes
1 cup (18g) fresh basil leaves or 3 tablespoons dried basil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
3 garlic cloves, minced (1 tablespoon)
1/2 cup (113g) mascarpone cheese or use whole milk ricotta (4 ounces)
2 tablespoons extra-virgin olive oil
1 ½ cups (128g) grated mozzarella cheese (4 ½ ounces)
1 ½ cups (128g) grated Fontina cheese (4 ½ ounces)
3/4 cup (120g) finely grated Pecorino Romano cheese (2 ¼ ounces)
Directions
Preheat the oven to 425°F (218°C). Grease a large baking dish (3-quart) with butter or oil.
Bring a large pot of salted water to the boil, add the pasta, and cook for about half the recommended cook time on the package (5 or 6 minutes). Save 1/2 cup of the pasta water, drain the pasta, and then place it back into the pot. Undercooking the pasta makes sure that it does not overcook when baked with the sauce in the oven.
While the pasta cooks, make the sauce. Combine canned tomatoes and their juices, basil, garlic, salt, pepper, and mascarpone cheese in a blender or food processor. Blend until the basil and garlic are chopped into tiny bits and the sauce is well mixed. Taste and adjust with additional salt as needed. Set aside.
Toss the mozzarella, Fontina, and Pecorino Romano cheese in a medium bowl.
Add the sauce, 1/4 cup of the reserved pasta water, and three-quarters of the shredded cheese mix to the pot with the pasta. Stir well. The mixture should look a bit thin. If it seems thick, add more of the reserved pasta water.
Transfer the ziti mixture to the baking dish and scatter the remaining shredded cheese mix on top.
Bake for 10 to 15 minutes until the sauce is bubbling and the cheese melts and turns golden brown. Allow the baked ziti to cool for 5 minutes before serving.
Adam and Joanne's Tips
- Storing: Leftover baked ziti can be stored in an airtight container in the fridge for 3 to 4 days or frozen for up to 3 months.
- Store-bought sauce: You will need 3 ½ to 4 cups of sauce to make this baked ziti.
- The nutrition facts provided below are estimates.