Save Baked ziti with mozzarella and fresh basil is the kind of cozy casserole that always feels like a hug. Rich tomato sauce bubbles around tender pasta and gooey cheese, with a sprinkle of fresh herbs to brighten every bite. Whenever I need to feed a crowd or fill my kitchen with delicious smells, baked ziti is my go-to comfort dish.
I fell in love with baked ziti while hosting a friend&s birthday dinner. Everyone ended up asking for seconds, and now it is my signature party dish. Those cheese-pull moments are always a hit.
Ingredients
- Ziti pasta: This tubular shape holds the sauce perfectly and stays tender during baking. Look for authentic Italian brands for best texture
- Crushed tomatoes: Rich base for the sauce that absorbs all of the seasoning. Use San Marzano or any high-quality brand for depth
- Mozzarella cheese: Melts into gooey, golden pockets and gives the dish a comforting touch. Fresh mozzarella tastes creamier but part-skim works too
- Parmesan cheese: Adds sharp, salty flavor that balances the sweetness of the tomato. Look for freshly grated, not pre-shredded
- Fresh basil: Brings a burst of color and lively taste to every slice. Choose bright, perky leaves for the best fragrance
- Yellow onion and garlic: These aromatics build layers of flavor. Sweeter onions and firm garlic cloves work best
- Olive oil: Gives richness and helps soften the aromatics. Choose extra virgin for its full fresh taste
- Dried oregano and crushed red pepper: Add warmth and a gentle kick to the sauce. Oregano should smell earthy and strong
Instructions
- Boil the Pasta:
- Fill a large pot with salted water and bring to a vigorous boil. Add the ziti and stir well so it does not clump. Cook until just shy of al dente usually 1 minute less than package directions. The pasta will finish cooking in the oven so keep it slightly firm
- Prepare the Sauce:
- Heat olive oil in a large sauté pan over medium heat until shimmering. Add chopped onions and sauté slowly about 8 minutes until they turn soft and golden. Stir in minced garlic and cook just until fragrant which is about 1 minute. Pour in crushed tomatoes then sprinkle with dried oregano red pepper and a good pinch of salt. Simmer uncovered for 20 minutes allowing the sauce to thicken and flavors to meld
- Mix the Pasta and Sauce:
- Drain cooked ziti and return it to the pot. Pour most of the tomato sauce over the pasta saving a cup for later. Toss thoroughly so every piece of ziti is well coated
- Layer with Cheeses:
- Spoon half the saucy pasta into a greased baking dish spreading into an even layer. Scatter half of the mozzarella and Parmesan over top. Repeat with remaining pasta sauce and cheeses. Finish by nestling torn fresh basil leaves on the very top layer
- Bake Until Golden:
- Cover the dish loosely with foil and bake at 375 F for 20 minutes. Remove foil and continue baking 10-15 minutes or until hot and bubbling and cheese is browned in spots. Let rest for 5 minutes before serving so the layers set
Save Fresh basil is my absolute favorite touch here its bright fragrance lifts every bite and reminds me of weekend markets with my family. My daughter always volunteers to tear the basil and sprinkle it across the bubbling cheese when the dish comes out of the oven.
Storage Tips
Once cooled cover tightly and refrigerate for up to four days. The flavors develop beautifully overnight and reheating is a breeze. For longer storage wrap portions and freeze for up to two months—they reheat perfectly in the oven or microwave.
Ingredient Substitutions
If you are short on ziti try penne or rigatoni which hold sauce nicely. Marinara sauce works in place of crushed tomatoes when time is short. Use ricotta instead of mozzarella for extra creaminess or add cooked sausage or chopped vegetables for more flavor. Gluten free pasta also works for dietary needs.
Serving Suggestions
A big wedge of this ziti pairs well with a crisp green salad and crusty garlic bread. For a heartier meal add grilled chicken or roasted vegetables. It is also a star at potlucks or as a make ahead weeknight dinner.
Cultural and Historical Context
Baked ziti is rooted in Southern Italian tradition but became a true comfort food in Italian American kitchens. Families built their own versions for Sunday suppers and celebrations and the dish is now a beloved classic from Brooklyn delis to cozy home tables.
Seasonal Adaptations
Toss in roasted eggplant or zucchini for summer Add mushrooms or kale in the cooler months Try pecorino Romano with the cheese blend for fall depth
Success Stories
My neighbor tried this for their weekly pasta night and their kids begged for leftovers the next day. A friend once served baked ziti for a neighborhood potluck and people kept coming back for recipe tips and seconds before dessert even hit the table.
Freezer Meal Conversion
To make this a freezer meal assemble the ziti without baking wrap tightly and freeze. When ready bake straight from frozen adding an extra 10 minutes covered with foil then finish uncovered until bubbling. Perfect for busy weeks or new parents.
Save Baked ziti is a freezer-friendly comfort casserole that welcomes all your favorite cheeses. Serve this at your next gathering to guarantee smiles and cozy moments around the table.
Recipe FAQs
- → Can I use a different cheese instead of mozzarella?
Yes, provolone, fontina, or a blend of Italian cheeses work well to add unique flavor.
- → Should the ziti be fully cooked before baking?
It is best to cook ziti al dente, as it will continue to soften during baking.
- → How can I add protein to this dish?
Browned ground beef, sausage, or shredded chicken can be layered with pasta and sauce.
- → Is it possible to prepare this meal ahead?
Assemble the dish, refrigerate, and then bake when ready to serve for convenience.
- → What side pairs well with baked ziti?
Pair with garlic bread, a green salad, or roasted vegetables for a balanced meal.