Baked Ziti
Make Baked Ziti for a cheesy, shareable dinner that melts and browns to perfection.
Ingredients
- 300g / 10oz ziti or penne pasta ( (Note 1))
- 1 tbsp olive oil
- 3 garlic cloves (, minced)
- 1 small onion ((brown, white or yellow), finely chopped)
- 500g / 1 lb ground beef or pork (OR 50/50 combo (Note 2))
- 700g / 24 oz tomato passata (pureed tomato, Note 3)
- 1/2 cup water
- 1 tsp EACH dried basil, oregano, sugar
- 1 cup ricotta (, optional (Note 4))
- 1 cup grated mozzarella cheese (or other melting cheese)
- 1 cup parmesan (, freshly grated (optional))
- Finely chopped parsley or basil (optional garnish)
- 2 tsp fennel seeds (optional, Note 5)
- 1 tbsp paprika (plain or sweet)
- 1/4 tsp cayenne pepper OR 3/4 tsp chilli flakes (adjust to taste)
- 2 tsp onion powder
- 1 tsp EACH salt and black pepper
Instructions
Step 1: Cook the pasta
Place the dry ziti (or penne) into rapidly boiling, well‑salted water and cook for the packet time minus two minutes so the tubes are al dente but still slightly firm. Drain thoroughly, then return the hot pasta to the pot so it stays warm and ready to marry with the sauce—toss briefly to prevent sticking and set aside while you finish the sauce.
Step 2: Preheat the oven
Set the oven to 180°C / 350°F so it's gently warming while the sauce and assembly are completed. This is a simple staging step—having the oven ready ensures the assembled casserole goes in immediately for even melting and browning.
Step 3: Make the meat tomato sauce
Heat the olive oil in a heavy skillet, sweat the finely chopped onion and minced garlic until the onion is translucent and fragrant. Add the ground beef (or beef/pork mix) and break it up, cooking only until it's just done, then stir in the fennel, paprika, onion powder, cayenne or chilli flakes, salt and pepper and cook briefly to bloom the spices. Pour in the passata and a splash of water, then add dried basil, oregano and a pinch of sugar. Bring to a gentle simmer, reduce the heat and cook for about ten minutes so the sauce reduces slightly, the tomato flavor concentrates, and little beads of fat and meat mingle in a thick, glossy red sauce. Taste and adjust seasoning—remember it will be spread across a lot of pasta.
Step 4: Toss the ziti with sauce
Ladle about two cups of the simmered meat sauce into the pot with the drained ziti and toss thoroughly so every tube is glossy and well coated. This is where the pasta absorbs the flavors and the dish becomes cohesive; toss until the sauce clings to the ridges and hollow centers of the pasta.
Step 5: Assemble the casserole
Spread the sauced ziti into a rectangular white ceramic casserole (about 23x33cm / 9x13"), smoothing the surface so the pasta is level. Dollop spoonfuls of ricotta across the top, pour the remaining hot sauce over the dollops to fill gaps, and scatter the grated mozzarella and a generous sprinkle of parmesan evenly over everything. A large serving spoon or wooden spoon rests on the rim, ready.
Step 6: Bake until bubbling and golden
Cover the assembled dish loosely with foil and bake at 180°C / 350°F for 20 minutes to heat through and marry flavors. Remove the foil and continue baking for another 10–15 minutes until the cheese is bubbling and the top has golden, slightly crisped patches. Let the casserole rest a few minutes so the cheese firms a little and the sauce settles.
Step 7: Serve warm with herbs
Sprinkle finely chopped parsley or basil across the golden top for a bright herbal contrast, then serve straight from the same rectangular white casserole dish so each scoop shows oozing melted cheese, saucy ziti tubes and browned meat pockets—comforting, rich, and ready to share.
Notes
- Cook the pasta slightly under package time so it finishes cooking in the oven.
- Taste and adjust seasoning before assembling; sauce should be well seasoned.
- Use freshly grated cheeses for better melt and browning.
- For a lighter version, swap half the meat for sautéed mushrooms or lentils.
- Let the casserole rest a few minutes after baking so it firms up for easier serving.