Old-School Baked Ziti Recipe

Introduction

My old-school baked ziti is a comforting, hearty Italian-American classic that brings together tender pasta, rich meat sauce, and melty cheese. It’s perfect for family dinners or a cozy night in, offering layers of flavor that everyone will love.

Ingredients

• Glug of olive oil
• 1 medium onion, chopped small
• 2 garlic cloves, minced
• 1 pound ground beef or Italian sausage, casings removed
• 28-ounce can whole tomatoes with juices, chopped or crushed
• 1 teaspoon dried oregano
• Red pepper flakes, to taste
• 1 pound pasta, cooked al dente and drained
• 3/4 pound mozzarella, coarsely grated
• 2/3 cup finely grated pecorino or parmesan cheese
• 1/4 pound (4 ounces) baby spinach or other greens, cut into thin ribbons
• To serve: dollops of ricotta and slivers of basil leaves (optional)

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Cook the pasta until just shy of al dente—about 2 minutes less than the package’s suggested time. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
2. Step 2: Heat a large sauté pan over medium heat and add a glug of olive oil. Add the ground meat with the chopped onion, minced garlic, dried oregano, red pepper flakes, and salt. Cook, stirring frequently, for 6 to 8 minutes until the meat is nicely browned. Season generously, especially if using plain ground beef.
3. Step 3: Stir in the crushed tomatoes, reduce heat to medium-low, and let simmer for 5 minutes. Adjust seasonings as needed. If the sauce thickens too much, add some reserved pasta water to loosen it.
4. Step 4: Add the spinach and cook just until wilted, about 1 minute. Stir in the drained pasta and heat for one more minute to combine flavors.
5. Step 5: Pour half of the pasta and sauce mixture into a 9×13-inch baking dish or similar vessel. Sprinkle evenly with half of the mozzarella and pecorino or parmesan cheeses. Add the remaining pasta and sauce on top, then finish with the remaining cheeses.
6. Step 6: Bake in the preheated oven for 30 minutes until bubbly and hot throughout. For a golden, bubbly top, you can briefly place the dish under the broiler for 1 to 2 minutes just before serving.
7. Step 7: Serve warm with optional dollops of ricotta and fresh basil slivers to brighten the dish.

Tips & Variations

• For extra flavor, use Italian sausage instead of ground beef and add more red pepper flakes for spice.
• Feel free to swap spinach for kale or Swiss chard for a different leafy green.
• Cooking the pasta slightly underdone is key to prevent mushiness after baking.
• If you want to make this ahead, assemble but don’t bake; refrigerate for up to 24 hours, then bake when ready.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions, stirring halfway through for even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, ziti is traditional, but other tubular or ridged pasta like penne or rigatoni work well since they hold the sauce nicely.

Is it okay to use pre-made marinara sauce instead of crushed tomatoes?

Absolutely. Pre-made marinara can save time and still yield a delicious baked ziti. You might want to add a little water or pasta water if the sauce is thick to keep the dish moist.

Old-School Baked Ziti Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This classic old-school baked ziti recipe combines perfectly al dente pasta with a rich meat and tomato sauce, fresh spinach, and a blend of mozzarella and pecorino cheeses. Baked until bubbly and golden, it’s an irresistible Italian-American comfort food perfect for family dinners.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauce and Meat

• Glug of olive oil
• 1 medium onion, chopped small
• 2 garlic cloves, minced
• 1 pound ground beef or Italian sausage, casings removed
• 28-ounce can whole tomatoes with juices, chopped or crushed
• 1 teaspoon dried oregano
• Red pepper flakes, to taste
• Salt and black pepper, to taste

Pasta and Cheese

• 1 pound pasta (ziti or similar), cooked al dente and drained
• 3/4 pound mozzarella, coarsely grated
• 2/3 cup finely grated pecorino or parmesan cheese

Greens and Garnish

• 1/4 pound (4 ounces) baby spinach or other greens, cut into thin ribbons
• Dollops of ricotta cheese, for serving (optional)
• Slivers of fresh basil leaves, for serving (optional)

Instructions

1. Preheat Oven: Heat the oven to 400 degrees F to prepare for baking the assembled ziti.
2. Cook Pasta: Boil pasta until very al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water, then drain to prevent mushy texture after baking.
3. Sauté Meat and Aromatics: Heat olive oil in a large sauté pan over medium heat. Add chopped onion and garlic, cooking until translucent. Add ground beef or Italian sausage, oregano, red pepper flakes, salt, and pepper. Cook over medium-high heat for 6-8 minutes, stirring frequently, until meat is browned and flavorful.
4. Add Tomatoes and Simmer: Stir in crushed tomatoes, reduce heat to medium-low, and simmer for 5 minutes. If sauce thickens too much, add reserved pasta water to loosen. Adjust seasoning to taste.
5. Incorporate Greens and Pasta: Add spinach and cook until just wilted, about 1 minute. Stir in drained pasta and mix for 1 minute to blend flavors and heat through.
6. Assemble Dish: Pour half of the pasta mixture into a 9×13-inch baking dish or ovenproof sauté pan. Sprinkle evenly with half of both mozzarella and pecorino cheeses. Add remaining pasta on top, then finish with remaining cheeses.
7. Bake: Place the baking dish in the preheated oven and bake for 30 minutes until cheese is bubbly and golden.
8. Optional Broil: For a beautifully bronzed top, place the dish under the broiler for 1-2 minutes before serving.
9. Serve: Garnish with dollops of ricotta and fresh basil slivers if desired, then serve hot.

Notes

• Cooking pasta slightly underdone is key to avoid mushy baked ziti.
• Use good quality canned tomatoes for a robust sauce flavor.
• Season meat mixture generously for best taste, especially if using plain ground beef.
• Leftovers can be refrigerated and reheated, or the dish can be portioned and frozen before baking.
• Broiling at the end adds a nice golden crust but watch carefully to prevent burning.

Keywords: baked ziti, Italian pasta bake, comfort food, baked pasta, mozzarella, pecorino, ground beef, tomato sauce