Authentic Italian Baked Ziti Recipe (Ziti al Forno)

ByLora
33 Comments
Jump to Recipe
5 from 13 votes

This Authentic Italian Baked Ziti, or Ziti al Forno (literally "ziti in the oven"), is a favorite for the holidays or an Italian Sunday with family.

Layers of homemade meat sauce, a rich ricotta filling, and plenty of mozzarella bake together until bubbly and just barely crusty on top, total Italian comfort food in one dish. It's easier to put together than it looks, and you can prep it a day or two ahead and keep it covered in the fridge until you're ready to bake.


If you love a good baked pasta, you'll also want to try my Rigatoni alla Bolognese and my Skillet Lasagna Bolognese.

Ziti al Forno baked pasta casserole topped with melted, browned cheese and tomato sauce in a white oval dish on a rustic metal surface.

This article contains affiliate links which support us at no extra cost to you.

Jump To

Ziti al forno has a long history in Southern Italy, tracing back to the Renaissance, when it was served at special celebrations. The name "ziti" is even said to come from maccheroni della zita, "macaroni of the bride," from its place at wedding feasts.

Like most regional Italian dishes, it varies from town to town, some versions add little meatballs, a Sicilian version layers in scrambled eggs, and a traditional version uses besciamella (bechamel) instead of ricotta. This one uses ricotta, more common in Italian-American kitchens, but every bit as delicious.

Ziti itself is a straight-edged pasta shape, a little smaller than rigatoni and similar to penne, but with straight-cut rather than diagonal ends. It's not always easy to find, penne rigate or mostaccioli both make a fine substitute, and both hold up just as well to a thick sauce and a hot oven.

See the full recipe below, including my top tips and recipe notes.

A close-up of a Ziti al Forno casserole in a white dish, showing golden melted cheese, browned edges, and layers of pasta with tomato sauce and meat.

Ingredient Notes

For the Meat Sauce:

  • Extra-virgin olive oil: used as a cooking oil for sautéing vegetables and meat.
  • Onion: adds flavor and aroma to the sauce.
  • Celery: adds flavor and texture to the sauce.
  • Carrots: adds sweetness and nutrition to the sauce.
  • Garlic: adds flavor and aroma to the sauce.
  • Lean ground beef: provides protein and texture to the sauce.
  • Dry white wine: adds acidity and depth of flavor to the sauce.
  • Crushed tomatoes: used as the base for the sauce.
  • Basil leaves: adds freshness and flavor to the sauce.
  • Sea salt: enhances the flavor of the sauce.
  • Black pepper: adds a mild heat and flavor to the sauce.

For the Ricotta Layer:

  • Ricotta cheese: provides creaminess and richness to the dish.
  • Eggs: binds the ricotta cheese together and adds richness.
  • Shredded mozzarella cheese: provides additional creaminess and flavor to the dish.
  • Grated Pecorino Romano or Parmegiano-Reggiano cheese: adds a sharp, salty flavor to the dish.
  • Italian parsley leaves: adds freshness and flavor to the dish.
  • Sea salt: enhances the flavor of the dish.
  • Black pepper: adds a mild heat and flavor to the dish.

For the Pasta:

  • Ziti, penne rigate, or mostaciolli pasta: used as the base for the dish.
  • Grated Pecorino-Romano or Parmegiano Reggiano: adds a sharp, salty flavor to the dish.
  • Shredded mozzarella cheese: provides creaminess and flavor to the dish.
  • Fresh basil leaves: adds freshness and flavor to the dish.

How do you make baked ziti (al forno)?

  • Making baked ziti is similar to making baked manicotti or even a lasagna. It begins with the an Italian ragu' (which you may also know as Bolognese sauce, or an Italian meat sauce).
  • I usually make mine 2-3 days ahead of time. I believe the It does get better in flavor the more time it is chilled in the fridge. I even think the flavor is even richer when it gets reheated.
  • Once you have the sauce prepped, the next part of the recipe is boiling the pasta. You cook it until it is very al dente. I cook until it's about halfway cooked. Keep in mind the pasta will cook up more when it's baked in the oven. So this is actually another step you could do ahead of time.
  • You could precook the pasta and let it cool down. Once it cools down, store it in a zipped lock bag or an airtight container until you're ready to assemble with the sauce and cheeses.
  • When you are ready to bake the pasta, you assemble it by beginning with a layer of meat sauce the bottom, layer on top half of the pasta.
image of making ziti al forno

Top with half of the ricotta mixture (mom likes to put fresh basil on top of the ricotta mixture)...

image of making ziti al forno

Add on mozzarella, the grated cheese, some more sauce, the rest of the pasta.

image of making ziti al forno

Add on some more meat sauce and cheese.

overhead image of making ziti al forno

Those are the basic steps to put it together. Yes...this baked pasta is really that easy to make.

The casserole then gets placed in the oven to bake for almont one hour. Mom covers it for for the first 30 minutes with foil paper. Remove the foil for the last 15-20 minutes, so it gets nice and bubbly and forms a little crunchy crust (I swear that's the best part!).

A serving of Ziti al Forno with melted cheese and tomato sauce is presented on a white square plate. A fork rests beside the pasta on the plate. The photo is taken in natural light.

Tips, Variations, and Substitutions

  • Reserve some pasta water. If the sauce gets too thick while simmering, a splash of the starchy cooking water thins it back out.
  • Make it vegetarian. Omit the meat and add sautéed mushrooms or diced eggplant instead.
  • Go seafood. Shrimp, scallops, or even canned tuna work in place of the beef for a seafood bake.
  • Add a crispy top. A layer of breadcrumbs and grated Parmesan over the top adds extra crunch.
  • How you layer it is up to you. Some cooks combine everything together instead of layering it, my mother-in-law tucks in homemade mini meatballs, do it however your family taught you.
  • Make it gluten-free by subbing your favorite gluten-free short pasta, that's the only change needed.
  • Make it dairy-free by swapping the ricotta, mozzarella, and grated cheese for your favorite dairy-free versions.

Serving Suggestions

Baked ziti is a full meal on its own, but it's even better with a simple Insalata Mista and a loaf of crusty Italian bread on the side.

Storage and Make-Ahead Tips

Baked ziti is practically made for making ahead. Assemble the whole casserole, cover, and refrigerate up to a day before baking, or freeze it unbaked: assemble through the final layer (before the last sprinkle of cheese) in a disposable foil pan, wrap tightly in plastic and foil, and freeze for a few days. Uncover, add the last of the cheese, and bake straight from thawed.

Once baked and cooled completely, store covered in the fridge for up to 4 days, or freeze the whole dish or individual portions. To reheat, thaw completely in the fridge, cover with foil, and bake at 350°F for 30 to 40 minutes, until warmed through.

Here are some other favorite pasta recipes from the blog:

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Ziti al Forno baked pasta casserole topped with melted, browned cheese and tomato sauce in a white oval dish on a rustic metal surface.
Print Recipe Pin Recipe Rate this Recipe
5 from 13 votes

Ziti al Forno-Baked Ziti with Meat Sauce

Ziti al Forno-Baked Ziti with Meat Sauce is a family favorite recipe for the holidays or even just for an Italian Sunday with family. The pasta al forno casserole is baked until it's a cheesy and bubbly perfection. The ultimate Italian comfort food dish!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Italian
Keyword: pasta
Servings: 8 people
Calories: 703kcal
Author: Lora

Equipment

Ingredients

For the Meat Sauce:

  • 3 Tablespoons extra-virgin olive oil
  • ¼ cup of onion chopped you can use sweet onion or yellow onion
  • 2 stalks celery diced
  • 2 carrot diced
  • 2 cloves garlic minced
  • 1 ½ pounds lean ground beef you could do a mixture of pork/beef or however you prefer
  • 1 cup dry white wine
  • 2-28 ounce can of crushed tomatoes I use San Marzano
  • 6 fresh basil leaves
  • 2 ½ teaspoons sea salt
  • ¼ teaspoon black pepper

For the Ricotta Layer:

  • 2 pounds ricotta cheese
  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Pecorino Romano or Parmegiano-Reggiano cheese
  • 1 Tablespoon finely minced Italian parsley leaves
  • Sea salt and ground black pepper

For the Pasta:

  • 16 ounces ziti penne rigate or mostaciolli pasta
  • ½ cup grated Pecorino-Romano or Parmegiano Reggiano divided
  • 1 cup shredded mozzarella cheese divided
  • fresh basil leaves

Instructions

  • MAKE THE SAUCE:
  • In medium size sauce pan or a Dutch oven heat the oil on medium heat. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Next, add the beef and sauté, stirring frequently.
  • Break up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add the wine and the remaining ingredients and simmer.
  • I simmer my ragu' (Bolognese sauce/meat sauce) for about 2 hours. Add additional water if necessary for desired consistency while it's simmering to thin it out a little. You could make this a day ahead.
  • MAKE THE RICOTTA FILLING:
  • Place ricotta in a medium bowl. Stir in the eggs, cheeses, parsley, and salt and pepper to taste, until just combined. Refrigerate until ready to assemble.
  • COOK THE PASTA:
  • Bring a large pot of salted water to boil. Add the pasta and cook until not quite al dente, about 7 minutes. The pasta should be a little firm when you bite into it - and not quite cooked through. Drain the pasta and place in a large bowl. Drizzle olive oil on the pasta and give it a stir (this helps prevent it from sticking while you begin to assemble)
  • ASSEMBLE THE ZITI:
  • Preheat oven to 375 degrees F. Spray a 9X13 with 2-inch sides or a15X10 (4.5 quart) inch baking dish with nonstick cooking spray. Set aside.
  • Spread a layer of sauce. Arrange one portion of ziti in a single layer.
  • Spoon half of the ricotta filling (add fresh basil leaves on top of the ricotta layer, if you're using) over the pasta and very carefully spread with a metal spatula to completely cover pasta.
  • Spoon a layer of sauce over filling and sprinkle with ⅓ of the grated cheese.
  • Repeat with another layer of ziti, ricotta filling, sauce, and cheese.
  • Cover top layer with remaining ziti. Spread with a thin layer of sauce and sprinkle with the remaining cheese.
  • Adjust rack to center of oven.
  • Place the casserole on top of a baking sheet (this makes it so much easier to put in and remove from oven). Cover with foil and bake for 25 to 30 minutes (the sauce will be bubbling under the foil and mozzarella melting on top). Remove foil paper for the last 10-15 minutes of baking, until lightly crusty on top. Carefully remove from oven and let rest for at least 10 minutes before serving.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

  • Make ahead: assemble up to a day ahead and refrigerate, or freeze unbaked (see Storage and Make-Ahead Tips above).
  • Leftovers: keep covered in the fridge up to 4 days, or freeze; reheat covered at 350°F for 30-40 minutes.
  • Nutrition: is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 703kcal | Carbohydrates: 49g | Protein: 46g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 174mg | Sodium: 1086mg | Potassium: 657mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3364IU | Vitamin C: 2mg | Calcium: 413mg | Iron: 4mg
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

FAQ'S

What's the difference between baked ziti and lasagna?

Baked ziti uses a short tubular pasta tossed through the layers, while lasagna is built from flat sheets. Ziti is generally faster to assemble since you're not laying out individual noodle sheets.

Is baked ziti the same as pasta bake?

Baked ziti is a specific, Italian-American style of pasta bake, made with ziti (or a similar short pasta), a tomato-based meat sauce, and a ricotta layer. "Pasta bake" is the broader category it falls under.

How do you keep baked ziti from drying out?

Don't overcook the pasta before baking (it should still be firm), keep the sauce from being too thick, and bake covered for most of the time, only removing the foil at the end to brown the top.

Should baked ziti be covered while baking?

Yes, for most of the bake. Covering it with foil keeps the moisture in while everything heats through, then removing the foil for the last 10-15 minutes lets the top brown and get a little crisp.

Why is my baked ziti watery?

Usually the sauce was too thin going in, or the pasta released extra water. Simmer the sauce until it's nicely thickened, and drain the pasta well before assembling.

What can I use instead of ricotta cheese?

Cottage cheese, or a mix of cream cheese and sour cream, both work well as a substitute.

What do Italians call ziti?

Ziti is the Italian name too, though in parts of Southern Italy it's historically linked to "maccheroni della zita," referencing its role in wedding feasts.

More Italian Recipes

Ciao! I'm Lora, the recipe developer and home cook behind Savoring Italy. With over 30 years of cooking experience and deep Sicilian roots, my love for Italian food comes from my family's traditions, time spent studying in Sicily, and learning alongside experienced Italian chefs. I research, develop, and test the recipes you find here, from traditional Sicilian dishes to easy Italian dinners and homemade desserts.

33 Comments

  1. 5 stars
    Just made this for my family event and everyone absolutely loved it. It was very delicious and was fun to make. I will definitely try some of your other recipes and make another pan soon.

    Reply

    1. Hi Chaela-THANK YOU for letting me know you made the baked ziti and everyone loved it. Yes, take some time to check out my other recipes...you'll find something, I'm sure!

  2. 5 stars
    Everyone devoured this baked ziti! My son even told me I could make this anytime and he's be happy. Thank you!

    Reply

  4. 5 stars
    Tried this for a family dinner on Sunday and everyone cleaned their plates. So cheesy and the sauce has so much flavor. My mother in law actually asked me for the recipe, and she never does that. Definitely making this one again.

    Reply

  5. Made this at Christmas and loved it. Thinking of making the sauce without the meat. Is that a terrible idea? Would you add anything?
    Thank you!!

    Reply

    1. Hi Bridget-Happy you enjoyed the baked ziti at Christmas. Sure, you could make the sauce. Since you will make it without the meat, it should be ready in about 30 minutes.

  6. 5 stars
    Made it last night for my husband and I (halved the recipe) and it was delicious. Will definitely be trying to cook more of your recipes. Thanks for sharing!

    Reply

    1. Hi Violeta-So happy you tried the baked ziti. And so happy you enjoyed it! Thank you for taking the time to let us know! You could make the full recipe and freeze the other half...it freezes very well and is really great reheated in the oven (just an idea!!) XX

  7. Absolutely love this recipe.One of the best that a ever had the opportunity to taste.It’ a 5 star recipe,old school,cooked to to perfection.Pesonally it’s your creation,but I would sub title “Sofrito”to eliminate any novice’s mis interpretation of the recipe,where you suggest sautéing the celery,carrots,garlic onions&perhaps adding Poncetta,to the mix.It’s only my humble opinion,it’s how I prepare my Sofritt.wonderful recipe.Than you.

    Reply

    1. Hi Elaine-Thank you so much for letting me know you love the recipe! So nice of you to take the time to write us. Sure, go ahead and add pancetta...pancetta is delicious!! You may need to adjust the salt a little because pancetta is a bit salty. But it sounds like you know what you're doing in the kitchen! XX

  8. 5 stars
    What can I say? This ziti recipe bring back so many childhood memories. It reminds me of mom and Sunday afternoon's with the cousins. Thank you for sharing it. It really is delicious!!

    Reply

    1. Hi Jules, We are so happy you enjoyed the baked ziti and that it brings back childhood memories for you. Thank you for the kind review and for taking the time to leave it.

  9. I've made baked ziti a number of times before (thank you to The Sopranos for inspiring me many years ago) but I have to say the meat sauce from this recipe is my favorite!! Hands down best ziti I've had to date. I used one pound of Italian sausage and I misread the amount of ricotta (I was thinking 2 cups not 2 pounds) but it still came out amazing. I'm going to keep this recipe on hand and use this ragu recipe in so many other things!

    Reply

    1. Hi Kelly-I'm really happy you enjoyed the baked ziti recipe. This meat sauce is a really flavorful recipe, so I hope you make it over and over again! Thank you for taking the time to let us know!!

  11. 5 stars
    Good recipe in that you could change different ingredients for what you have in the refrigerator thanks

    Reply

  12. 5 stars
    I made this for my Italian family( I’m not Italian) they all loved it said it was the best baked Ziti they ever had!! I’m making this for Christmas Eve for my side of the family. I did not alter this recipe and the first time ever making baked ziti I have made my mother in laws Lasagna (from Rome) and I found this to be similar. *****

    Reply

    1. Hi Roni-THANK YOU so much for the lovely comment, and for taking the time to write it! How nice to know that it is similar to your Roman mother-in-law's lasagna. Buon Natale!!!

  13. 5 stars
    This is wonderful. The only thing I did different was stir the ziti in the sauce to get some sauce inside the tubes to keep it moist. I think this is the best recipe.

    Reply

    1. Hi Margaret-So happy you enjoyed the ziti recipe!! Thank you for taking the time to let us know!!

  14. 5 stars
    I love Italian food, I had made baked Ziti last weekend for my family and they love it,thank u for sharing your recipe it gave me some ideas how to store and freeze it

    Reply

  15. Can I get your mother-in-law's version with the bechamel? I'm a big fan of anything with bechamel 🙂
    Don't worry I will try your recipe as well.
    Thanks!

    Reply

  16. 5 stars
    Hi Lora!, I just want to thank you for this recipe. I made this last night and it is amazing. Your meat sauce recipe is so good and I have tried many but this is the ONE.

    Reply

    1. Hi Arethia-Thanks for taking the time to write me!I'm so happy you enjoyed the ziti and the sauce!! Hope you have a great weekend! XXX L

  17. Hello there,

    I am having a christmas party this Saturday and going to make this for my crowd. How many people do you think this would serve?

    Reply

    1. Hi Dawn-It should yield about 8 medium-sized portions. If you have a lot of other dishes happening, you could try to cut it into 10 smaller portions. I hope that helps!! Enjoy the party!! XX

  18. 5 stars
    Hi Lora!
    I just made this and it was SO good! What would have made it better is if I had read the recipe through before making it because it said to add all the cheeses to the ricotta so I did that and had no shredded cheese to sprinkle. Next time! 😀

    Reply

    1. Hi Bridget...ohhhh, I'm going to make a note to mention to reserve extra cheese to sprinkle! I have so much cheese on hand always...I didn't even think of that! I'm really happy you enjoyed the recipe and thank you so much for letting me know!!! XX Lora

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating