Pin it Nothing beats the comfort of a cheesy pasta bake like this Weeknight Baked Ziti. From the first time I tried roasting cherry tomatoes for the sauce I knew I had stumbled on a weeknight dinner that always turns out cozy and full of flavor. Sweet tomatoes bubble up with ricotta and mozzarella giving you a golden crust that screams homemade satisfaction.
I first served this baked ziti after a busy workday when I was craving something hearty but not heavy. Roasting cherry tomatoes for the sauce totally changed my pasta game and my family now asks for this cheesy bake whenever comfort food is needed most.
Ingredients
- Ziti pasta: dry tubular pasta that holds sauce perfectly look for one with a rough surface so sauce clings better
- Cherry tomatoes: sweet and juicy these burst for a naturally rich fresh sauce choose brightly colored firm fruit
- Olive oil: a generous pour boosts flavor look for extra virgin for the best taste
- Fresh garlic: brings depth always use freshly minced for best aroma
- Tomato paste: gives extra body and depth check for a dark red color and thick texture
- Dried oregano: the classic Italian herb for balancing sweetness pick a brand with a strong aroma
- Red pepper flakes: for a subtle kick add just enough heat use fresh flakes for extra zing
- Sugar: cuts acidity and brings the tomato flavor forward use white granulated
- Salt and black pepper: essential for seasoning every layer use kosher salt if possible
- Ricotta cheese: creamy and mild this binds the bake opt for whole milk varieties for richness
- Mozzarella cheese: melts beautifully for that signature cheesiness always shred your own for stretchier results
- Parmesan cheese: adds salty nutty depth freshly grated is always better than pre-shredded
- Fresh basil: brightens the whole dish sprinkle extra on top for a fresh finish
Instructions
- Prep and Preheat:
- Set your oven to 200 degrees Celsius which is 400 degrees Fahrenheit so it is properly hot for baking the ziti
- Cook the Pasta:
- Fill a large pot with water add a generous spoonful of salt and bring it to a rolling boil Drop in the ziti and cook until just shy of al dente usually about two minutes less than what the package says Drain promptly and let cool slightly This keeps the pasta from overcooking during baking
- Build the Tomato Sauce:
- While the pasta is cooking heat olive oil in a large skillet over medium heat Toss in minced garlic and let it sizzle gently for about one minute until fragrant but not browned This builds a rich aromatic base
- Sauté and Burst the Cherry Tomatoes:
- Add halved cherry tomatoes tomato paste oregano red pepper flakes sugar salt and black pepper Stir and let the tomatoes sauté stirring often They will burst and release their juices after eight to ten minutes creating a rustic rich sauce
- Finish the Sauce With Herbs:
- Take the skillet off the heat and stir in chopped basil The heat will release the basil’s aroma without wilting it entirely
- Mix the Pasta and Ricotta:
- Transfer the drained ziti to a spacious bowl Add in all the tomato sauce and dollops of ricotta cheese Gently mix until every piece of pasta is creamy and coated but not mashed
- Layer in the Baking Dish:
- Spread half the pasta mix into a baking dish that’s about twenty-three by thirty-three centimeters or nine by thirteen inches Sprinkle with half the mozzarella and Parmesan cheese Layer the rest of the pasta on top and finish with the remaining mozzarella and Parmesan for that double-cheese goodness
- Bake Until Golden:
- Slide the dish uncovered into the oven Bake for twenty to twenty-five minutes until the top is melted bubbling and tinged with gold
- Rest and Finish:
- Let the baked ziti stand out of the oven for five minutes before serving so the cheeses settle Garnish with more fresh basil for a pop of color and freshness
Pin it My favorite surprise here is the way fresh basil wakes up the whole casserole I still remember the first time my youngest tried this and declared it their new favorite pasta dish
Storage Tips
Once cooled tuck any leftovers into an airtight container in the fridge They will keep well for up to four days For larger batches or future cravings wrap tightly and freeze for up to two months Always reheat covered in the oven or microwave to keep the pasta moist
Ingredient Substitutions
If you are out of ziti try rigatoni penne or even fusilli No cherry tomatoes Just use high quality canned whole tomatoes and crush them with your hands before cooking If you need a dairy free option swap in your favorite plant based cheeses but note texture may be a bit different
Serving Suggestions
A heap of this cheesy baked ziti instantly feels like a celebration Serve it with a leafy green salad or roast some broccoli on the side Add a wedge of garlic bread and dinner is pure comfort From experience a glass of Italian red pairs beautifully on chilly evenings
Cultural Context
Baked ziti is a true Italian American classic enjoyed at family gatherings ever since it crossed from Italy to the States What sets this weeknight version apart is the quick tomato sauce made with cherry tomatoes which brings fresh summer vibes any month of the year
Seasonal Adaptations
Swap in grilled zucchini or sautéed spinach for part of the cherry tomatoes during late summer Add butternut squash cubes to the sauce in autumn for a sweet note Top with arugula before serving in spring for a peppery bite
Success Stories
Multiple friends have baked this for book club with rave reviews I even brought it to a potluck in a vintage casserole dish and came home with an empty pan It is an easy way to win hearts and impress even if you are not used to baking pasta
Freezer Meal Conversion
Double the recipe split it between two pans and freeze one unbaked Cover well with foil Freeze up to two months When ready to eat thaw overnight in the fridge then bake as directed adding an extra ten minutes if needed
Pin it A golden tray of this baked ziti is always a guaranteed crowd pleaser from casual weeknights to special gatherings. The cheesy top and sweet tomato burst make every bite taste like home.