Cheesy Baked Ziti Casserole

Large pan of ziti pasta with red sauce and cheese on top.

5 from 42 votes

This made-from-scratch Italian-inspired dinner will inspire you to grab a big pasta bowl, scoop up and dig in. Serve with plenty of the homemade red sauce and with Bread Dipping Oil for a classic restaurant-style meal!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 433kcal

Author: Melinda O'Malley Keckler

Ingredients

1, 16 ounce package ziti pasta
2 ½ cups ricotta cheese divided
1 ½ cups mozzarella cheese grated
1 cup parmesan cheese shredded
1 egg
2 tablespoons olive oil
1 small onion
2 tablespoons garlic minced
3, 28 ounce cans San Marzano Style crushed tomatoes
2 tablespoons sugar
2 teaspoons salt plus additional for salting the pasta water
½ teaspoon pepper to taste freshly ground
3 tablespoons Italian seasoning
⅓ cup fresh basil leaves chopped

Instructions

Cook Pasta, Prep Cheese

On the stove, bring a large pot of water to a boil. Add a teaspoon or two of salt then the ziti pasta and cook for about 10 minutes or until al dente. Drain pasta, rinse quickly with cool water and set aside. Grate the mozzarella and parmesan cheeses and set aside.
1, 16 ounce package ziti pasta, 1 ½ cups mozzarella cheese, 1 cup parmesan cheese, 2 teaspoons salt

Make the Tomato Sauce

Use the same pot that you cooked the pasta in and return it to the stove on medium heat, add olive oil and heat until shimmering. Add onions and garlic and cook until fragrant and softened, about 4 or 5 minutes. Add crushed tomatoes, sugar, salt, pepper, Italian season and fresh basil. Simmer the sauce on low heat for about 20 minutes, stir occasionally.
2 tablespoons, 1 small onion, 2 tablespoons garlic, 3, 28 ounce cans San Marzano Style crushed tomatoes, 2 tablespoons sugar, 3 tablespoons Italian seasoning, ⅓ cup fresh basil leaves, ½ teaspoon pepper
Preheat oven to 375°
Spray a 9" x 13” glass baking dish with Pam or grease with shortening.

Make the Cheese Mixture

In a large mixing bowl, combine 1 ½ cups ricotta, 1 cup mozzarella and parmesan cheeses.
Add egg and mix well.
Stir in about 1 cup of tomato sauce. Add cooled pasta to the bowl and mix well.
2 ½ cups ricotta cheese, 1 egg

Assemble

Place half of the pasta mixture in the baking dish and dot the surface with about ½ cup of ricotta cheese.
Top with the remaining pasta and pour three cups of the remaining tomato sauce on top.
Dollop with remaining ricotta cheese and sprinkle with the remaining mozzarella.
Note: There will still be plenty of tomato sauce left. Keep it warm while the ziti bakes and use it for dipping or adding additional sauce to each serving.

Bake

Bake uncovered for 30 minutes, or until bubbly around the edges and lightly browned on top.
If there are any fresh basil leaves remaining, chop and sprinkle on top with additional parmesan.

Notes

This recipe makes plenty of red sauce, be sure to add a few spoonfuls to each serving. Want to make a meatless pasta recipe with a little spicy kick? You'll enjoy Spicy Alfredo Sauce next time. You can make it with or without chicken.

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