Easy Baked Ziti Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ziti pasta (or penne)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">800g crushed tomatoes (2 cans)</li><li class="ingredients-single-item">2 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">1/2 tsp red pepper flakes (optional)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">500g ricotta cheese</li><li class="ingredients-single-item">250g mozzarella cheese, shredded and divided</li><li class="ingredients-single-item">100g Parmesan cheese, grated and divided</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">Fresh basil leaves for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 33cm (9x13 inch) baking dish</li><li class="equipment-single-item">Large pot for boiling pasta</li><li class="equipment-single-item">Colander</li><li class="equipment-single-item">Large saucepan or Dutch oven</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease your baking dish with cooking spray or a thin layer of olive oil to prevent sticking and make cleanup easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt (not listed in ingredients) and the ziti pasta. Cook for about 2 minutes less than the package instructions indicate – you want it very al dente as it will continue cooking in the oven. The pasta should offer significant resistance when bitten into. Drain well but do not rinse, as the starch will help the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this will create a bitter flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the crushed tomatoes, dried oregano, dried basil, optional red pepper flakes, salt, and black pepper to the pan. Stir well to combine. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally, until it has thickened slightly. Taste and adjust seasoning if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium bowl, mix together the ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, the egg, and chopped parsley. The egg acts as a binder, helping the cheese mixture maintain its structure during baking rather than separating. Stir until well combined and creamy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In your prepared baking dish, spread a thin layer of the tomato sauce (about 120ml or 1/2 cup) on the bottom. This prevents the pasta from sticking to the dish and burning. Add half of the cooked pasta, spreading it in an even layer.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Dollop half of the ricotta mixture over the pasta layer and gently spread it out. The dolloping technique ensures pockets of creamy cheese throughout rather than a uniform layer. Pour half of the remaining sauce over the ricotta layer, ensuring the pasta is well covered.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat with another layer of pasta, followed by the remaining ricotta mixture and tomato sauce. This layering creates distinct flavors and textures throughout the dish. Top with the remaining mozzarella and Parmesan cheese, spreading evenly to ensure a golden, bubbly crust forms during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese topping. This traps steam, helping the pasta finish cooking while preventing the top from burning. Bake for 20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and develops a golden-brown crust with caramelized spots. If needed, you can place it under the broiler for 1-2 minutes for extra browning, but watch carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once baked, remove from the oven and let the ziti rest for 10-15 minutes before serving. This resting period is crucial as it allows the cheese to set slightly and the flavors to meld together, making it easier to serve neat portions.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Garnish with fresh basil leaves if desired, and serve while still warm. The ziti should be tender, the sauce rich and flavorful, and the cheese perfectly melted with a slightly crispy top – comfort food at its finest!</li></ol>