When it comes to soul-warming, crowd-pleasing dinners, baked ziti is a forever favorite—and no one does comfort food with a touch of sophistication quite like Ina Garten.
This baked ziti recipe is inspired by her easygoing, elevated style: quality ingredients, layered flavors, and a dish that goes straight from the oven to the table with confidence and grace.
This version is simple to prepare but deeply flavorful, with creamy ricotta, bold marinara, and layers of gooey mozzarella. It’s the kind of recipe that feels like home, yet would be right at home on an elegant dinner table too.
Whether you’re serving picky kids, a hungry family, or dinner guests, this baked ziti will become a recipe you turn to again and again.
Why You’ll Love This Recipe
This baked ziti is easy to make ahead, incredibly satisfying, and ideal for feeding a crowd. Each layer is rich with cheesy goodness, balanced by a bright, garlicky marinara sauce. It’s not overly complicated, but each bite tastes like you put in a lot of love and time—which is the magic of Ina-inspired cooking.
Plus, this dish is freezer-friendly and customizable. Use ground beef or sausage, swap in veggies, or double it for meal prep. It’s endlessly versatile and perfect for busy weeknights or lazy Sundays.
What You’ll Need
For the Pasta and Sauce
- 1 lb ziti (or penne) pasta
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 lb ground beef or Italian sausage (or mix of both)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- ½ cup fresh basil, chopped (or 1 tbsp dried)
For the Cheese Layer
- 1½ cups ricotta cheese
- 1 egg
- 1 cup freshly grated Parmesan
- 3 cups shredded mozzarella cheese
- Extra basil or parsley, for garnish
Pro Tips
- Cook pasta just shy of al dente—it will finish baking in the oven and absorb flavor.
- Let the sauce simmer—it deepens the flavor and thickens perfectly.
- Use high-quality cheese—grate your own mozzarella and Parmesan for best melt and flavor.
- Layer it like lasagna—don’t just toss everything together; layering gives you that dreamy bite.
- Let it rest after baking—10 minutes helps it set and slice cleanly.
Tools You’ll Need
- Large skillet or sauté pan
- Large pot for boiling pasta
- 9×13-inch baking dish
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater or food processor
Substitutions and Variations
- Meatless? Omit the beef and add sautéed mushrooms or spinach.
- Different pasta? Penne, rigatoni, or rotini all work well.
- Cheese swap: Cottage cheese can be used in place of ricotta.
- Spicy? Add more red pepper flakes or a pinch of cayenne.
- Gluten-free? Use gluten-free pasta and double-check all labels.
Make Ahead Tips
- Assemble ahead: Make up to 2 days in advance, cover, and refrigerate before baking.
- Freeze before or after baking: Wrap tightly in foil and freeze up to 3 months.
- Reheat from frozen: Bake covered at 350°F for 60–75 minutes or until hot through.
How to Make Ina Garten-Inspired Baked Ziti
Step 1: Boil the Pasta
Cook ziti in salted water 2 minutes less than package directions. Drain and set aside.
Step 2: Make the Sauce
Heat olive oil in a large skillet. Add onion and cook until soft, about 5 minutes. Stir in garlic, then add ground meat. Cook until browned. Add crushed tomatoes, tomato sauce, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes, then stir in basil.
Step 3: Make the Ricotta Mixture
In a medium bowl, mix ricotta cheese, egg, Parmesan, salt, and a bit of pepper until smooth.
Step 4: Layer the Baked Ziti
In a greased 9×13 dish, layer in this order: a spoonful of sauce, half the pasta, half the sauce, all of the ricotta mixture, half the mozzarella, remaining pasta, remaining sauce, and top with mozzarella and a sprinkle of Parmesan.
Step 5: Bake
Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 15–20 more minutes, until bubbly and golden. Rest for 10 minutes before serving.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions or full dish for up to 3 months.
- Reheat: Oven or microwave both work—add a splash of water or sauce to keep it moist.
Recipe FAQs
1. Can I use jarred sauce?
Yes, just choose a high-quality marinara and simmer it with onion and garlic to boost flavor.
2. What’s the best pasta for baked ziti?
Ziti, penne, or rigatoni—all with ridges—help sauce cling better.
3. Can I make this dairy-free?
Use dairy-free ricotta and mozzarella alternatives. It won’t be identical but will still be delicious.
4. Do I have to cover it when baking?
Yes—covering helps prevent the top from drying out. Uncover at the end for browning.
Why You’ll Come Back to This Baked Ziti Again and Again
This Ina Garten-inspired baked ziti is classic comfort food at its finest—easy, hearty, and full of love. With layers of creamy cheese, savory sauce, and perfectly cooked pasta, it’s the kind of meal that brings everyone around the table with happy hearts and full plates.
Make it once, and it’ll become a go-to in your dinner rotation. Tried it? Let me know how your family liked it, or share your favorite twist in the comments below!
