Ina Garten Baked Ziti Recipe
When it comes to cozy pasta dishes, nothing beats a bubbling baked ziti fresh out of the oven. Ina Garten, the Barefoot Contessa, puts her classic touch on this Italian-American favorite with layers of pasta, rich tomato sauce, creamy ricotta, and gooey mozzarella. It’s hearty, comforting, and perfect for family dinners, potlucks, or even meal prep.
Baked ziti has all the comfort of lasagna but with half the work. If you love cheesy pasta bakes, this Ina Garten recipe will quickly become one of your go-tos.
Ingredients You’ll Need
- 1 lb ziti (or penne) pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 lb ground beef or Italian sausage
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 jar (24 oz) marinara sauce or homemade tomato sauce
- 1 can (28 oz) crushed tomatoes
- 1/2 cup fresh basil, chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt and black pepper, to taste
Servings
- About 6–8 servings
Nutrition (per serving, ~1/8 of casserole)
- Calories: ~480
- Protein: 28g
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 9g
- Sodium: ~910mg
Step-by-Step Instructions
1. Cook the Pasta
Boil ziti in salted water until just al dente. Drain and set aside.
2. Prepare the Sauce
In a large skillet, heat olive oil over medium. Sauté the onion until soft, then add the garlic. Stir in ground beef or sausage and cook until browned. Add oregano, red pepper flakes, marinara sauce, crushed tomatoes, and basil. Simmer for 15–20 minutes.
3. Assemble the Layers
In a greased baking dish, layer half the pasta, half the sauce, dollops of ricotta, and a sprinkle of mozzarella. Repeat with the remaining pasta and sauce. Top with mozzarella and parmesan.
4. Bake Until Bubbly
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
5. Rest and Serve
Let the baked ziti sit for 5–10 minutes before serving so it holds together when scooped.
Mistakes I Made the First Time (and How to Avoid Them)
- Overcooking the pasta – I boiled it too long before baking, and it turned mushy. Cook just until al dente since it continues cooking in the oven.
- Not draining the meat properly – Leaving too much grease made the sauce heavy. Always drain excess fat after browning.
- Adding all the cheese at once – The cheese clumped and disappeared into the sauce. Layer it instead for gooey pockets in every bite.
- Skipping the resting time – I cut into it right away, and it fell apart. Resting helps the layers set.
- Under-seasoning the sauce – Baked ziti needs bold flavors. Taste as you simmer and adjust with salt, pepper, or herbs.
FAQs
Q: Can I make baked ziti ahead of time?
Yes! Assemble it up to a day in advance, cover tightly, and refrigerate. Add 10–15 minutes to the baking time if cooking straight from the fridge.
Q: Can I freeze baked ziti?
Absolutely. You can freeze before or after baking. If freezing before, assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 350°F until heated through.
Q: Can I make this vegetarian?
Yes, just skip the meat and add extra veggies like zucchini, mushrooms, or spinach for a hearty vegetarian version.
Q: What’s the best cheese mix?
Ricotta, mozzarella, and parmesan are classic, but you can also add provolone or fontina for extra creaminess.
Q: How do I prevent baked ziti from drying out?
Make sure you use enough sauce to coat the pasta and cover with foil for the first part of baking.
Why This Recipe Works
Ina Garten’s baked ziti is the definition of comfort food—cheesy, saucy, and satisfying with every bite. The layers of pasta, rich sauce, and gooey cheese bake into a dish that’s both rustic and elegant. Whether you’re making it for a family dinner, holiday gathering, or meal prep, it’s always a crowd-pleaser.
Ina Garten Baked Ziti Recipe
Ingredients
- 1 lb ziti or penne pasta
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 lb ground beef or Italian sausage
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 1 jar 24 oz marinara sauce (or homemade tomato sauce)
- 1 can 28 oz crushed tomatoes
- 1/2 cup fresh basil chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Step 1 – Cook the Pasta
- Bring a pot of salted water to boil. Cook pasta until just al dente. Drain and set aside.
- Step 2 – Prepare the Sauce
- In a large skillet, heat olive oil over medium. Sauté onion until soft. Add garlic, then brown the beef or sausage. Stir in oregano, red pepper flakes, marinara sauce, crushed tomatoes, and basil. Simmer for 15–20 minutes.
- Step 3 – Assemble the Layers
- In a greased baking dish, spread half the pasta, half the sauce, dollops of ricotta, and mozzarella. Repeat with remaining pasta and sauce. Top with mozzarella and parmesan.
- Step 4 – Bake Until Bubbly
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes, until golden and bubbling.
- Step 5 – Rest and Serve
- Let baked ziti rest 5–10 minutes before serving so the layers set.
Notes
- Don’t overcook pasta – Stop at al dente since it keeps cooking in the oven.
- Drain the meat – Too much grease makes the sauce heavy.
- Layer cheeses – Don’t mix them all in at once; layering gives gooey pockets.
- Rest before serving – Prevents it from falling apart.
- Taste sauce as you go – Under-seasoning is a common mistake.
