Baked Ziti is a crowd-pleaser—rich, cheesy, and endlessly versatile. Whether you’re craving a classic version, something spicy, creamier, or even a pink vodka twist, this recipe has you covered. Below, you’ll find the base recipe along with tips to customize, prepare ahead, freeze, store, and reheat.
Want to turn up the heat?
1. Add Heat to the Sauce:
- Stir in 1-2 tsp of crushed red pepper flakes while sautéing the garlic.
- Use spicy Italian sausage instead of ground beef.
2. Spicy Cheese Blend:
- Mix 1/2 tsp cayenne pepper or a few dashes of hot sauce into the ricotta mixture.
3. Garnish:
- Serve with sliced jalapeños or a drizzle of spicy chili oil for an extra kick.
Do you want it creamier?
1. Extra Cream:
• Increase the heavy cream to 1 cup for a richer sauce.
2. Cream Cheese Addition:
• Stir 4 oz of softened cream cheese into the sauce before mixing with the pasta.
3. Cheesy Layers:
• Double the mozzarella and add dollops of mascarpone for a luscious, creamy finish.
Prefer Pink Vodka?
1. Add Vodka:
• After the garlic is fragrant, pour in 1/4 cup of vodka and let it simmer for 2-3 minutes before adding the crushed tomatoes.
2. Create the Pink Sauce:
• Stir in 1 cup of heavy cream and 1/2 cup grated parmesan cheese after the sauce has simmered.
3. Finish with Basil:
• Garnish the baked ziti with fresh basil for a restaurant-style pink vodka ziti.
Make-Ahead Tips
1. Assemble in Advance:
Prepare the dish but don’t bake it. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes and bake as directed, adding an extra 10 minutes if needed.
2. Freeze for Later:
- Before Baking: Assemble the ziti in a freezer-safe pan. Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
- After Baking: Let the dish cool completely, then wrap and freeze individual portions for quick meals.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions in airtight containers for up to 3 months.
Reheating Instructions
- From the Refrigerator: Preheat oven to 350°F. Cover the dish with foil to prevent drying out and bake for 20-25 minutes, or until heated through.
- From the Freezer: Thaw overnight in the fridge, then reheat as above. For unbaked ziti, bake directly from frozen at 375°F for 60-70 minutes, covering with foil for the first 50 minutes.
Tips for Success
- Use Quality Cheese: Freshly grate your parmesan and mozzarella for the best flavor and texture.
- Undercook the Pasta: This ensures the ziti holds its shape and absorbs the sauce while baking.
- Customize It: Add vegetables like spinach or mushrooms, or swap ground beef for sausage or turkey.
Ultimate Baked Ziti
Ingredients
- 1 lb ziti rigati
- 1 lb ground beef (optional for a vegetarian version)
- 1 tbsp extra virgin olive oil (EVOO)
- 28 oz crushed tomatoes
- 3-4 cloves garlic, minced
- 6-8 fresh basil leaves, chopped
- 1 cup fresh grated parmesan cheese, divided
- 15 oz ricotta cheese
- 8 oz low-moisture mozzarella, shredded
- 3/4 cup heavy cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a small bowl, mix together 1/3 of the ricotta with 1/4 cup grated parmesan, basil, salt and pepper. Set aside.
- Preheat oven to 425°F and lightly grease 9x13 baking dish, set aside.
- In a large pot, over medium/high heat, add olive oil and ground beef. Cook ground beef until almost cooked through. Mix in garlic and cook until fragrant, 2 minutes. Pour in crushed tomatoes, rinse can with ~ 1/2 cup of water and add to sauce. Stir in onion powder, garlic powder, oregano, salt and pepper. Bring to a slight boil, then reduce to a simmer. Continue to simmer while pasta cooks, stirring occasionally.
- Bring a large pot of salted water to a boil and cook pasta til 5 minutes shy of al dente. Mix in heavy cream to sauce.
- Strain pasta and mix into sauce. Add in remaining ricotta cheese, 1/2 cup parmesan cheese, and 3/4 of the mozzarella.
- Pour into prepared baking dish. Dollop on ricotta/basil mixture and sprinkle on remaining cheese. Bake for 30-35 minutes or until nice and bubbly. Enjoy!
