Before you start
A crowd-pleasing pasta bake that comes together from mostly cupboard staples. The trick is to boil the pasta just under done so it finishes cooking in the oven and never goes mushy. Cook it in cups or grams, whichever your packet uses.
Everything you need
- 1 lb (450 g) ziti or penne pasta
- 3 cups (700 g) passata or crushed tomatoes
- 1 cup (250 g) ricotta
- 2 cups (200 g) shredded mozzarella
- ½ cup (45 g) grated parmesan
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 large egg
- to taste salt and pepper
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 190°C / 375°F. Boil the pasta in well-salted water for 2 minutes less than the packet says, so it stays firm, then drain.
For this step
- 1 lb (450 g) ziti or penne pasta
- to taste salt and pepper
-
Warm the olive oil in a pan, cook the garlic for a minute, then stir in the tomatoes, oregano, salt and pepper. Simmer for 10 minutes.
For this step
- 3 cups (700 g) passata or crushed tomatoes
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tsp dried oregano
- to taste salt and pepper
-
In a bowl, mix the ricotta with the egg and half the parmesan.
For this step
- 1 cup (250 g) ricotta
- ½ cup (45 g) grated parmesan
-
Fold the drained pasta into the tomato sauce, then stir through the ricotta mix and half the mozzarella.
For this step
- 1 lb (450 g) ziti or penne pasta
- 1 cup (250 g) ricotta
- 2 cups (200 g) shredded mozzarella
-
Tip into a baking dish and scatter the rest of the mozzarella and parmesan on top.
For this step
- 2 cups (200 g) shredded mozzarella
- ½ cup (45 g) grated parmesan
-
Bake for 25 to 30 minutes, until bubbling and golden. Rest for 5 minutes before serving.
Baker's tips
- Undercook the pasta at the boil. It finishes in the oven and won't turn soft.
- If the top browns too fast, cover with foil for the first 15 minutes.
Make it your own
- Brown 250 g of Italian sausage or minced beef and stir it into the sauce for a meaty version.
- Fold in a couple of handfuls of baby spinach with the pasta.
Storing & freezing
Keeps 3 days airtight in the fridge and reheats well. Freeze portions for up to 2 months.
Frequently asked
Can I assemble baked ziti ahead?
Yes. Build it, cover and refrigerate for up to a day, then add about 10 minutes to the bake time from cold.
What pasta works best?
Short tubes like ziti, penne or rigatoni hold the sauce well. Boil them just under al dente so they don't overcook in the oven.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.