Baked Ziti is a classic Italian-American pasta casserole made with ziti, tomato sauce, and plenty of cheese. This vegetarian version uses mushrooms for a hearty flavor along with ricotta, mozzarella, and parmesan. The pasta is layered with sauce and cheese, then baked until golden and bubbly. It’s a comforting Tomato Pasta Bake, perfect for family dinners or gatherings.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 8
  • Category: Main Course
  • Cuisine: Italian, World

Ingredients

  • 500 grams or (2 cups) ziti
  • 5 cups water
  • 1½ teaspoon salt (or add as required)
  • ½ cup onions (– chopped)
  • 1 teaspoon garlic (– finely chopped)
  • 2.5 to 3 cups button mushrooms (– chopped)
  • 920 grams or (4 cups) Italian canned whole peeled tomatoes with juice (– *check point 4 in notes below for substitutes)
  • 2 tablespoons fresh basil (– chopped)
  • 1 tablespoon Italian seasoning (or dried mixed herbs of choice)
  • ½ teaspoon red chilli flakes
  • ¼ teaspoon crushed black pepper (or ground black pepper)
  • 250 grams or (1 cup) ricotta cheese
  • ½ cup heavy cream
  • ½ cup parmesan (– vegetarian, grated)
  • ½ cup mozzarella (– shredded)
  • ½ cup parmesan (– vegetarian, grated)
  • ½ cup mozzarella (– shredded)
  • ½ cup parmesan (– vegetarian, grated)
  • 1 cup mozzarella (– shredded)
  • ¼ teaspoon crushed black pepper (or ground black pepper)
  • ¼ teaspoon salt
  • 1 tablespoon basil chiffonade (or chopped parsley)

Method

Cook Ziti Pasta

  1. Bring about 5 cups of water to a boil in a large pot. Add 1½ teaspoons of salt
  2. Once the water comes to a rolling boil, add the ziti pasta.
  3. Cook until al dente (cooked but still firm to the bite). Drain the pasta in a colander and set aside. Do not rinse.

Make Cheese Mixture

  1. In a bowl, take ricotta, heavy cream, parmesan, and mozzarella.
  2. Mix thoroughly and set aside.

Make Tomato Sauce

  1. Heat olive oil In a skillet or sauté pan. Add chopped onions and garlic.
  2. Sauté on medium heat until the onions soften and turn translucent
  3. Add chopped mushrooms and mix well.
  4. Cook until all the water released by the mushrooms has evaporated and they look lightly sautéed.
  5. Add the canned Italian peeled tomatoes with their juice. You can crush the tomatoes with a spatula or use a potato masher directly in the pan.
  6. Mix well and bring the mixture to a simmer.
  7. Let the sauce simmer for 20 to 25 minutes, stirring occasionally. (Check the step-by-step photos for consistency).
  8. The sauce is ready when it has reduced and coats the back of a spoon.
  9. Add the chopped basil, Italian seasoning, red chilli flakes, crushed black pepper, and salt. Taste and adjust seasoning.

Combine With Pasta

  1. Set aside a few spoonfuls of the sauce for layering.
  2. Add the cooked ziti to the remaining sauce in the pan.
  3. Toss well so that all the pasta is coated evenly with the sauce.

Layer the Casserole (First Layer)

  1. Spread the reserved tomato sauce at the base of the baking dish.
  2. Layer with half of the sauced pasta, spreading it out evenly.
  3. Spread half of the prepared ricotta cheese mixture over it. Sprinkle the grated Parmesan and shredded cheddar.

Layer the Casserole (Second Layer)

  1. Add the remaining pasta on top.
  2. Spread with the rest of the ricotta cheese mixture.
  3. Finish with toppings of grated Parmesan and shredded mozzarella. Sprinkle salt and pepper on top.

Make Tomato Pasta Bake

  1. Place the dish in a preheated oven at 190°C (375°F).
  2. Bake 190°C (375°F) for 20 to 25 minutes, or until the cheese has melted and the top looks lightly golden.
  3. Remove from the oven and let the baked tomato pasta rest for 5 to 10 minutes.

Serve Baked Ziti

  1. Garnish the baked ziti with fresh basil chiffonade or chopped parsley.
  2. Serve hot, preferably with garlic bread, focaccia, or salad.
  3. Refrigerate leftovers for 1 to 2 days and reheat in a traditional oven or a microwave with a splash of sauce or milk.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.