Easy baked ziti

Ingredients

• 1onion, finely chopped
• 4 clovesgarlic, crushed
• 400 g (14 oz)chopped tomatoes
• 1 tbsptomato paste
• 240 ml (1 cup)stock, broth or water
• ½ tspsugar
• 1 tspsalt
• ½ tspblack pepper
• 1 sprig (or 1 tsp dried)fresh basil
• 240 ml (1 cup)sour cream
• 50 g (½ cup)grated Parmesan cheese
• 55 g (½ cup)grated mozzarella cheese
• to tastesalt and pepper
• 500 g (1 lb)ziti or other hollow pasta
• a splasholive oil

Instructions

1. 1

   Heat oven

   Preheat the oven to 200°C (390°F). Bring a large pot of salted water to the boil.

2. 2

   Soften onion

   Heat a splash of olive oil in a saucepan and cook the onion until soft and translucent. Add the garlic and cook for a further 30 seconds.

3. 3

   Simmer sauce

   Add the tomatoes, stock, basil, sugar, salt and pepper. Bring the mixture to a simmer, then lower the heat and cook for 7–10 minutes, until the sauce has reduced slightly.

4. 4

   Mix cheese cream

   While the sauce simmers, combine the ingredients for the cheese cream and set the mixture aside.

5. 5

   Cook the pasta

   Cook the pasta in the boiling water for 7–8 minutes; it should still be very firm because it will cook further in the oven. Keep 120 ml (½ cup) of the pasta water, then drain the pasta.

6. 6

   Combine pasta

   Mix the pasta with the tomato sauce and a few tablespoons of the reserved pasta water. Keep the mixture quite wet and saucy.

7. 7

   Layer the dish

   Spoon half the pasta into a suitable baking dish. Add dollops of the cheese mixture, cover with the remaining pasta, then top with the rest of the mozzarella and cover the dish with foil.

8. 8

   Bake until golden

   Bake for 15–20 minutes, until hot and bubbling. Remove the foil and bake for another 5–10 minutes, or until the cheese on top is golden brown.

9. 9

   Rest before serving

   Take the dish out of the oven and garnish with basil if you like. Leave it to cool for 5 minutes before serving.

What is baked ziti?

Baked ziti is an Italian-American pasta bake, typically made with tubular pasta, tomato sauce and cheese. This version builds in a creamy layer of sour cream and cheese, giving the centre a softer contrast to the saucy pasta and browned top.

The method works by combining the pasta and sauce before baking, then layering in the cheese mixture. That helps the flavour run through the dish while keeping the creamy filling distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 19g protein, 72g carbs, 9g fat.

The pasta supplies most of the carbohydrates, while the sour cream and cheeses contribute much of the fat and some of the protein; the cheese and pasta also add protein. Pair a serving with salad or vegetables for a more varied plate.

The tomato sauce

Aromatics: Cooking the onion until soft before adding the garlic gives the sauce a mellow base; the garlic needs only 30 seconds so it does not scorch.

Reduction: A brief simmer concentrates the chopped tomatoes, stock, basil and seasonings without making the sauce too thick. It should still be loose enough to coat the pasta.

The creamy centre

Cheese mixture: Combine the sour cream and cheeses with the seasoning, then set it aside while the pasta and sauce are prepared. Its cool, creamy texture makes a contrasting layer between the pasta.

Layering: Put half the sauced pasta in the dish, add the cheese mixture in dollops, and cover it with the remaining pasta. This spreads the creamy layer through the bake without stirring it entirely into the sauce.

Keep the pasta firm

Short cooking: Boil the ziti for 7–8 minutes and take it off the heat while it is still very firm. It will continue cooking in the oven, so fully tender pasta at this stage may turn soft in the finished bake.

Pasta water: Save 120 ml before draining, then add a few tablespoons to the pasta and sauce. The mixture should look wetter than you want the final dish to be, as some moisture will be absorbed during baking.

Baking cues and timing

Covered bake: Keep the foil on for the first 15–20 minutes so the centre heats through and the cheese layer stays moist. Look for bubbling around the edges before moving to the final stage.

Golden top: Remove the foil and bake for another 5–10 minutes, watching for the mozzarella to turn golden. Rest the dish for 5 minutes after baking so it is easier to serve.

What to serve with baked ziti

Fresh sides: A crisp green salad or steamed vegetables provide a fresh contrast to the warm, cheesy pasta. Keep dressings or sauces light so they do not compete with the tomato and basil.

Bread: Serve with bread if you want something to mop up the tomato sauce. The pasta bake is substantial on its own, so a small side is often enough.

Recipe notes & tips

• Salt the pasta water before adding the ziti.
• Keep the pasta quite firm when draining it, as it will finish cooking in the oven.
• Reserve the pasta water before draining so it is ready to loosen the sauce.
• Spread the cheese mixture in dollops over the first pasta layer for an even filling.
• Let the bake stand for 5 minutes before serving.

Variations

• Use another pasta: Choose a different hollow pasta shape if ziti is unavailable.
• Add dried basil: Use 1 teaspoon of dried basil in place of the fresh sprig.
• Make it more vegetable-forward: Add cooked vegetables between the pasta layers.
• Change the cheese: Use a similar melting cheese in place of the mozzarella.
• Serve with greens: Pair the bake with a green salad or cooked vegetables.

Common mistakes to avoid

• Overcooking the pasta: Stop after 7–8 minutes while it is still firm, since it cooks more in the oven.
• Making the sauce too thick: Keep it loose and add a few tablespoons of pasta water before layering.
• Skipping the reserved water: Set aside 120 ml before draining to help keep the pasta saucy.
• Leaving the foil off too soon: Cover the dish for the first 15–20 minutes so it heats through before browning.
• Serving straight from the oven: Rest the bake for 5 minutes to make it easier to portion.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the oven or microwave until hot throughout; add a small splash of water if the pasta seems dry.

Frequently asked questions