Maggiano’s Little Italy Taylor Street Baked Ziti Recipe: Classic Comfort

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10 servings
Calories: Approximately 520 calories per serving

Maggiano’s Taylor Street Baked Ziti is the ultimate Italian-American comfort food—tender pasta in rich marinara sauce, layered with three types of cheese and baked until golden and bubbly. This generous, family-style dish is what makes Maggiano’s famous.

It’s the kind of baked pasta that brings everyone to the table with its irresistible aroma and gooey, cheesy perfection. One bite and you’ll understand why this dish has been a Maggiano’s signature for years.

What Makes This Baked Ziti Special?

The three-cheese combination creates incredible richness and texture. Ricotta provides creaminess, mozzarella gives that perfect cheese pull, and Parmesan adds sharp, nutty depth.

The pasta is slightly undercooked before baking, so it finishes perfectly in the oven without becoming mushy. Fresh herbs and quality marinara create authentic Italian-American flavor that’s both comforting and sophisticated.

Equipment Needed

• Large pot for boiling pasta
• 9×13 inch baking dish
• Large mixing bowl
• Colander
• Wooden spoon
• Measuring cups and spoons
• Aluminum foil

Ingredients You’ll Need

For the Pasta:

• 1 pound ziti pasta (or penne rigate)
• 1 tablespoon salt (for pasta water)
• 1 tablespoon olive oil

For the Sauce and Filling:

• 4 cups marinara sauce (homemade or quality jarred)
• 15 ounces ricotta cheese (whole milk)
• 2 cups mozzarella cheese, shredded (divided)
• ¾ cup Parmesan cheese, grated (divided)
• 1 large egg, beaten
• ¼ cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Optional Add-ins:

• 1 pound Italian sausage, cooked and crumbled
• 1 cup ricotta salata, crumbled
• Fresh basil for garnish

Step-by-Step Instructions

Preheat Oven: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

Position the oven rack in the center for even baking.

Cook Pasta: Bring a large pot of salted water to a boil. Add ziti and cook for 2 minutes LESS than the package directions indicate for al dente.

The pasta will finish cooking in the oven. Drain and toss with olive oil to prevent sticking. Set aside.

Make Cheese Mixture: In a large bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, ½ cup Parmesan, fresh basil, parsley, minced garlic, oregano, dried basil, salt, pepper, and red pepper flakes.

Mix thoroughly until well combined and creamy. This is your cheese filling layer.

Combine Pasta and Sauce: Add the slightly undercooked pasta to the bowl with the cheese mixture. Pour in 3 cups of marinara sauce.

Gently fold everything together until the pasta is evenly coated with both the cheese mixture and the sauce. Don’t overmix or you’ll break the pasta.

Layer in Dish: Pour half the pasta mixture into the prepared baking dish. Spread evenly with a spoon.

Create a level layer that reaches all corners of the dish.

Add Sauce Layer: Spoon half of the remaining 1 cup of marinara sauce over the first pasta layer. Spread it evenly.

This creates a saucy middle layer that keeps the ziti moist during baking.

Second Pasta Layer: Add the remaining pasta mixture on top. Spread evenly and press down gently to compact slightly.

This creates a nice, cohesive structure that holds together when served.

Top with Sauce and Cheese: Spoon the remaining marinara sauce over the top. Spread to cover the surface.

Sprinkle the remaining 1 cup of mozzarella and ¼ cup of Parmesan evenly over the top.

Cover and Bake: Cover the baking dish tightly with aluminum foil. Make sure foil doesn’t touch the cheese.

Bake covered for 30 minutes. The pasta will steam and finish cooking under the foil.

Uncover and Brown: Remove foil and continue baking for 15-20 minutes until cheese is melted, bubbly, and golden brown on top.

For extra browning, broil for 2-3 minutes at the end, watching carefully.

Rest: Remove from oven and let rest for 10 minutes before serving. This allows everything to set and makes serving easier.

Cutting into hot baked ziti immediately causes it to fall apart. Patience pays off.

Serve: Garnish with fresh basil if desired. Serve hot with additional Parmesan on the side.

A simple green salad and garlic bread complete this classic Italian-American meal.

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Ingredient Substitutions

Ziti Pasta: Penne, rigatoni, or mostaccioli all work perfectly.

Ricotta: Cottage cheese blended smooth can substitute, though the texture differs slightly.

Mozzarella: Use fresh mozzarella for a different texture, or blend with provolone for a deeper flavor.

Marinara: Use your favorite brand or homemade. San Marzano tomato-based sauces are ideal.

Fresh Herbs: Use 2 teaspoons dried basil and 1 teaspoon dried parsley if fresh unavailable.

Whole Milk Ricotta: Part-skim works but won’t be as rich and creamy.

Nutritional Information (Per Serving)

• Calories: 520
• Protein: 26g
• Carbohydrates: 52g
• Fat: 22g
• Saturated Fat: 12g
• Fiber: 3g
• Sugar: 6g
• Sodium: 880mg
• Cholesterol: 85mg

Note: Values based on 10 servings.

Tips for Success

Undercook the Pasta: Cook 2 minutes less than the package directions. It finishes in the oven.

Quality Marinara Matters: Use good sauce—it’s the flavor foundation of the dish.

Mix Gently: Fold ingredients together without breaking pasta into pieces.

Don’t Skip the Egg: It binds the ricotta mixture and prevents graininess.

Rest Before Serving: 10 minutes allows everything to set and makes clean slices.

Fresh Herbs: Fresh basil and parsley make a noticeable difference over dried.

Even Layers: Spread each layer evenly for consistent texture in every bite.

Serving Suggestions

Family Style: Bring the whole baking dish to the table and let everyone serve themselves for an authentic Maggiano’s experience.

With Salad: Serve with Caesar salad or simple mixed greens with Italian vinaigrette.

Garlic Bread: Warm, buttery garlic bread is essential for soaking up extra sauce.

Wine Pairing: Pair with Chianti, Sangiovese, or any medium-bodied Italian red wine.

Complete Italian Meal: Start with antipasto, serve the ziti, finish with tiramisu for a full experience.

Storage and Reheating

Refrigerator: Cover tightly and refrigerate for up to 4 days. Flavors improve the next day.

Freezer: Freeze unbaked or baked for up to 3 months. Wrap tightly in plastic wrap and foil.

Reheating: Cover with foil, reheat at 350°F for 20-25 minutes until hot throughout.

Individual Portions: Microwave single servings 2-3 minutes, covered with a damp paper towel.

From Frozen: Thaw overnight in fridge, then reheat as above. Or bake from frozen, adding 30-40 minutes covered.

Variations to Try

Meat Lover’s: Add cooked Italian sausage, ground beef, or meatballs to the pasta mixture.

Vegetarian Supreme: Add sautéed mushrooms, spinach, roasted red peppers, and zucchini.

Four Cheese: Add fontina or provolone to the cheese mixture for extra richness.

Spicy: Increase red pepper flakes and add sliced pepperoncini peppers.

White Ziti: Replace marinara with Alfredo sauce for a decadent white version.

Chicken Parm Ziti: Add diced breaded chicken cutlets throughout.

Common Mistakes to Avoid

Overcooking Pasta: Pasta continues cooking in the oven. Undercook initially, or it becomes mushy.

Too Much Sauce: Drowning in sauce makes it soupy. Use amounts specified.

Skipping the Rest: Cutting immediately creates a messy, runny serving. Always rest for 10 minutes.

Not Mixing Evenly: Uneven distribution creates dry spots and overly saucy spots.

Foil Touching Cheese: Causes cheese to stick. Tent foil so it doesn’t touch the top.

Wrong Pan Size: Too small makes it too thick, too large makes it dry. Use 9×13.

Cold Ingredients: Room temperature ingredients mix more evenly and bake more consistently.

Frequently Asked Questions

Can I make this ahead?

Yes! Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the baking time if baking from cold.

Can I freeze baked ziti?

Absolutely! Freeze unbaked or baked. Wrap tightly in plastic wrap and foil. Freezes up to 3 months.

Why is my ziti dry?

Not enough sauce or overbaked. Make sure pasta is well-coated and don’t bake longer than specified.

Can I use no-boil pasta?

Not recommended for this recipe. Regular pasta that’s parboiled creates a better texture.

What’s the best cheese combination?

The three-cheese blend in this recipe (ricotta, mozzarella, Parmesan) is classic and perfect.

How do I prevent watery ziti?

Don’t add too much sauce, drain pasta very well, and let it rest 10 minutes before serving.

Can I make this gluten-free?

Yes! Use gluten-free pasta and verify your marinara and cheeses are gluten-free.

How do I get clean slices?

Let rest 10 minutes, use a sharp knife, and wipe clean between cuts.

Can I add meat?

Yes! Brown Italian sausage or ground beef and mix into the pasta before layering.

Why use an egg in ricotta?

The egg binds the ricotta mixture, preventing it from being grainy and helping it set properly.

Family Feast Made Simple

Maggiano’s Taylor Street Baked Ziti brings the warmth of Italian-American family dining to your home table. This generous, cheesy, comforting dish feeds a crowd and tastes like it took hours when it’s actually quite simple.

The combination of tender pasta, rich sauce, and three perfect cheeses creates something special that brings everyone together. Make this for Sunday dinner, potlucks, or whenever you need serious comfort food. One pan feeds many, and leftovers taste even better the next day!