Simple Baked Ziti That Feeds a Crowd
A budget-friendly baked ziti with a rich tomato-meat sauce, creamy ricotta, and lots of melty mozzarella. It’s easy to scale up, perfect for potlucks, and freezes beautifully for future dinners.
This is the kind of no-stress pasta bake that makes busy weeks feel manageable. You can stretch it with extra pasta, bulk it up with inexpensive veggies, or split it into two pans—one for now and one for the freezer. It’s hearty, familiar, and reliably delicious even after reheating.
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Servings
10
Ingredients
Pasta
- •1 lb (16 oz) ziti (or penne/rigatoni)
- •1 Tbsp salt (for pasta water)
Sauce
- •1 Tbsp olive oil
- •1 yellow onion, diced
- •4 cloves garlic, minced
- •1 lb Italian sausage (mild or hot) or ground beef
- •1 tsp dried oregano
- •1/2 tsp dried basil
- •1/2 tsp smoked paprika (optional, adds depth)
- •1/2 tsp salt (adjust to taste)
- •1/4 tsp black pepper
- •1 (28 oz) can crushed tomatoes
- •1 (24 oz) jar marinara sauce (or 3 cups)
- •1/2 cup water (to rinse the tomato can/jar)
- •1 tsp sugar (optional, balances acidity)
Cheese Layer
- •15 oz ricotta cheese
- •1/2 cup grated Parmesan
- •1 large egg
- •2 Tbsp chopped parsley (optional) or 1 tsp dried parsley
Topping
- •2 cups shredded mozzarella, divided
Instructions
- 1
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish (or two 8x8-inch dishes if you want one for the freezer).
- 2
Bring a large pot of water to a boil. Add 1 Tbsp salt and the ziti. Cook until just barely al dente (about 1–2 minutes less than the package directions). Drain and set aside.
- 3
While the pasta cooks, make the sauce: Heat olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook 3–5 minutes until softened. Add the garlic and cook 30 seconds more.
- 4
Add the sausage (or ground beef) and cook until browned, breaking it up as it cooks. If there’s a lot of excess grease, spoon off most of it.
- 5
Stir in oregano, basil, smoked paprika (if using), salt, and pepper. Add crushed tomatoes, marinara, and 1/2 cup water. Stir well and simmer 8–10 minutes, stirring occasionally. Taste and add sugar if needed.
- 6
Make the ricotta mixture: In a bowl, combine ricotta, Parmesan, egg, and parsley. Stir until smooth.
- 7
Assemble: Combine the drained pasta with about 2/3 of the sauce (enough to coat well). Spread half the sauced pasta in the baking dish. Dollop the ricotta mixture over the top and gently spread. Sprinkle with 1 cup mozzarella. Add the remaining pasta, then pour the remaining sauce over the top. Finish with the remaining 1 cup mozzarella.
- 8
Bake uncovered for 25–30 minutes, or until bubbling around the edges and the cheese is melted and lightly browned. Let rest 10 minutes before slicing to help it set.
- 9
Freezer option: Assemble in a freezer-safe dish, cover tightly (plastic wrap + foil), label, and freeze up to 3 months. Thaw overnight in the fridge and bake at 375°F for 30–40 minutes (uncover for the last 10 minutes). If baking from frozen, cover and bake 60 minutes, then uncover and bake 10–15 minutes more, until hot in the center.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.