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    Home » Popular » Italian Recipes

    January 23, 2022 Italian Recipes

    Ziti al Forno-Baked Ziti with Meat Sauce

    Jump to Recipe - Print Recipe

    Ziti al Forno-Baked Ziti with Meat Sauce is a 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!

    Making baked ziti is similar making many Italian pasta dish in a casserole, but it may possibly be one of the easiest versions. We are talking total Italian comfort food in one dish. This is a cozy Italian meal to enjoy on a Sunday or even for a special holiday. It could even be prepped a day or two in advance and left covered in the refrigerator for when you’re ready to bake it.

    overhead image of ziti al forno

    Published January 2021 and republished January 2022. I meant to post this pasta recipe a very long time ago, and never finished working on the photos. Right now seems like when we could all use a plate of something warm and comforting.

    When I think of Italian comfort food, it usually involves a baked pasta dish.

    What is baked ziti?

    Baked ziti is an oven baked pasta with a long, and fascinating history. Ziti al forno (baked ziti)is a dish that dates all the way back to the Renaissance! Noblemen enjoyed it at special celebrations and ceremonies. It is a staple dish all over Southern Italy and is usually made on Sundays, special occasions or a holiday. It could be found at wedding celebrations (zita derives from maccheroni della zita, “macaroni of the bride/young maiden/young girl,” in the southern Italian dialect).

    Are there different versions of ziti al forno in Italy?

    Yes! Like so many Italian dishes, this dish will vary region to region (even town to town within a region).

    There is a version from Naples and they add little meatballs. There is a Sicilian version with a layer of scrambled eggs. My Calabrian mother-in-law makes her baked pasta with little meatballs and adds the besciamella sauce (bechamel).

    This is a Italian piatto unico, otherwise known as the main and only dish (as opposed to having a first and second course, like is usually how meals go in Italy). In Italy, a pasta dish is a way for the mamma or nonna to show off her creativity in the kitchen. And you could get as creative as you want to be in this delicious dish.

    Making pasta dishes is a way for a home cook to show off their kitchen creativity. And you could really change up this dish to make it your version. You could change the meat you use in the sauce (use sausage instead of beef) and also the type of grated cheese.

    “Al forno" in Italian means in the oven. So like baked manicotti or lasagne, this is a pasta casserole baked in the oven but a lot easier to put together. A really great one-pan meal when you serve it with your favorite salad. Add in more carbs with delicious crusty Italian bread. If you make this on a Sunday, you’ll have leftovers for most likely the whole week. Unless you have family or very special friends over to enjoy it with you.

    The recipe begins with a really nice ragu’ (aka, Bolognese or meat sauce). I usually have a container of homemade ragu’ in the fridge. Yes, I’m that kind of an Italian mom. It’s the perfect sauce to enjoy when you’re not quite sure what to make for dinner (or as it happens in our house, lunch).

    The next part of the recipe is pre-cooking the pasta. And then once you have your ricotta mixture and cheese lined up with the sauce, you begin the layering. I like to use fresh basil (I still have some thriving in my little herb garden).

    overhead image of ziti al forno in a white casserole

    What Is Ziti?

    Ziti is a pasta shape that is smaller sort of similar to penne and smaller than rigatoni. The edges of ziti are cut straight (as opposed to the diagonal cut of penne). Ziti could sometimes be difficult to find, so you could totally sub ziti with penne or rigatoni.sed for baked It is smaller than rigatoni and similar in shape to penne, rather with straight cut edges instead of diagonal. You’ll find this pasta is usually used in baked pasta dishes as it holds up well to those necessary thick sauces and all the heat that happens in our oven.

    image of pasta with sauce on white plate

    What Does Al Forno Mean?

    Al forno just simply means in the oven! In Italian it will be called “pasta al forno” and in a traditional Italian version, it will have a besciamella sauce. But for this version, we are using ricotta, which is more prevalent in more Italian-American recipes. Although there are plenty of pasta al forno recipes in Italy that do use creamy ricotta! Things like lasagna, traditional meaty sauce baked ziti, and baked mac and cheese all fall into this delicious category.

    image of ziti al forno on a baking sheet

    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!).

    How do you layer baked ziti?

    Depending on how your mamma or nonna taught you to make it, that’s most likely how you’ll end up layering it (see above for more details). Sometimes I combine all the ingredients together, to keep it simple. My suocera(mother-in-law) Teresa does it that way…and she tucks in some homemade mini Calabrian meatballs! Yes, that is another dreamy recipe to share here one day.Mom made this version the way an old Italian friend of hers taught her to make it.

    Can I make this ziti al forno with meat sauce gluten-free?

    Yes, you sure can make this gluten-free! You have to sub out the ziti for your favorite gluten-free short pasta. That is all you need to do to make this totally gluten-free.

    Can I make ziti al forno dairy-free?

    Yes, you can! Simply sub the ricotta, parm, and mozzarella for your favorite dairy-free cheeses.

    What casserole size is best for a bake ziti?

    I use a ceramic 9X13X2 inch baking dish. It never overflows. But I always put my casseroles on top of a baking sheet. It makes it much easier to take the casserole in and out without burning my hands. And since the casserole is very heavy (and super hot), it is a great way to ease it in and out of oven.

    Storing Tips

    Ziti al forno recipe is a really great recipe to make ahead and store. It's a really nice recipe to store leftovers to be reheated.

    Can baked ziti be made ahead of time and frozen?

    Yes, it baked ziti can be made ahead. You could assemble the whole casserole and place covered in the refrigerator. The next day, you could bake it up. Or you could freeze the whole thing. You could even place the baked ziti in two or three containers to freeze and use when you are craving Italian comfort food. A nice idea is to bake one pan up and freeze the other one for another night.

    To bake ziti after freezing: Let the casserole thaw completely overnight in the refrigerator and bake following directions below.

    Make Ahead Tips

    Baked ziti recipes were created to be made ahead! If you use a disposable foil container, you could follow the recipe below through the final step (before you sprinkle on the final bit of cheeses). Cover the foil pan tightly with plastic wrap and foil paper and freeze until ready to bake. I would only freeze in this container for a few days (it’s not same as freezing in an airtight plastic container ).When ready to bake, uncover, sprinkle on the cheeses, and bake to cozy perfection!

    How long can you keep this In the refrigerator?

    Cover the ziti tightly with plastic wrap or foil or place it in an airtight storage container. Once completely cooled, store in the refrigerator for up to four days. The baked ziti can be frozen after you bake it up. To reheat, thaw completely in the refrigerator. Cover the casserole with foil paper and bake at 350ºF for 30 to 40 minutes, until warm.

    What to serve with baked ziti

    Serve the baked ziti with a salad and some nice crusty Italian bread.

    Here are some other favorite pasta recipes from the blog:

    • Pasta con le Sarde
    • Antipasto Pasta Salad
    • Pasta with Ricotta and Peas
    • Bucatini alla Carbonara

    One last thing…I promise!

    Just a quick request: if you enjoyed the recipe as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!

    Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX

    Print Recipe Pin Recipe Rate this Recipe
    5 from 9 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 mins
    Cook Time45 mins
    Course: Dinner
    Cuisine: Italian
    Keyword: pasta
    Author: Lora

    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 1/3 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.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Bridget says

      November 07, 2021 at 8:40 pm

      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
      • Lora says

        November 09, 2021 at 2:41 am

        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

    2. Dawn Campagni says

      December 01, 2021 at 11:21 am

      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
      • Lora says

        December 02, 2021 at 3:33 am

        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

    3. Arethia says

      February 11, 2022 at 3:26 pm

      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
      • Lora says

        February 12, 2022 at 8:27 am

        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

    4. Maritza Maxey says

      March 28, 2022 at 11:08 am

      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
      • Lora says

        April 06, 2022 at 7:17 am

        Hi Maritza-I do have the besciamella sauce recipe here: https://www.savoringitaly.com/skillet-lasagna-bolognese/

        Hope you enjoy it! XX

    5. Betty says

      November 02, 2022 at 4:06 pm

      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
      • Lora says

        November 02, 2022 at 5:16 pm

        Hi Betty-So happy you love Italian food and my recipe gave you some ideas! XX

    6. Margaret A Gross says

      December 06, 2022 at 3:49 pm

      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
      • Lora says

        December 08, 2022 at 7:36 am

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

    7. Roni says

      December 20, 2022 at 9:56 am

      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
      • Lora says

        December 21, 2022 at 7:34 am

        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!!!

    8. John Maggio Kamisky says

      December 23, 2022 at 5:53 pm

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

      Reply
      • Lora says

        December 24, 2022 at 7:08 am

        Hi John-Really happy you enjoyed the ziti al forno! Buon Natale!!

    9. Sharon says

      January 22, 2023 at 12:00 pm

      5 stars
      Love this recipe

      Reply
      • Lora says

        January 23, 2023 at 6:54 am

        hi Sharon-THANK YOU so much for taking the time to let us know:) And for the kind rating! XX

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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