Tomato Pasta Bake | Italian Baked Ziti Recipe

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Tomato Pasta Bake | Italian Baked Ziti Recipe

Baked Ziti is a classic Italian-American pasta casserole made with ziti, tomato sauce, and plenty of cheese. This vegetarian version uses mushrooms for a hearty flavor along with ricotta, mozzarella, and parmesan. The pasta is layered with sauce and cheese, then baked until golden and bubbly. It’s a comforting Tomato Pasta Bake, perfect for family dinners or gatherings.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian, World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 535kcal

Author: Dassana Amit

Ingredients

Cooking Pasta

500 grams or (2 cups) ziti
5 cups water
1½ teaspoon salt or add as required

For Tomato Sauce

½ cup onions – chopped
1 teaspoon garlic – finely chopped
2.5 to 3 cups button mushrooms – chopped
920 grams or (4 cups) Italian canned whole peeled tomatoes with juice – *check point 4 in notes below for substitutes
2 tablespoons fresh basil – chopped
1 tablespoon Italian seasoning or dried mixed herbs of choice
½ teaspoon red chilli flakes
¼ teaspoon crushed black pepper or ground black pepper

Cheese Mixture

250 grams or (1 cup) ricotta cheese
½ cup heavy cream
½ cup parmesan – vegetarian, grated
½ cup mozzarella – shredded

Cheese Toppings For First Layer

½ cup parmesan – vegetarian, grated
½ cup mozzarella – shredded

Cheese Toppings For Second Layer (Top Layer)

½ cup parmesan – vegetarian, grated
1 cup mozzarella – shredded
¼ teaspoon crushed black pepper or ground black pepper
¼ teaspoon salt

Garnish

1 tablespoon basil chiffonade or chopped parsley

US Customary - Metric

Instructions

Cook Ziti Pasta

Bring about 5 cups of water to a boil in a large pot. Add 1½ teaspoons of salt
Once the water comes to a rolling boil, add the ziti pasta.
Cook until al dente (cooked but still firm to the bite). Drain the pasta in a colander and set aside. Do not rinse.

Make Cheese Mixture

In a bowl, take ricotta, heavy cream, parmesan, and mozzarella.
Mix thoroughly and set aside.

Make Tomato Sauce

Heat olive oil In a skillet or sauté pan. Add chopped onions and garlic.
Sauté on medium heat until the onions soften and turn translucent
Add chopped mushrooms and mix well.
Cook until all the water released by the mushrooms has evaporated and they look lightly sautéed.
Add the canned Italian peeled tomatoes with their juice. You can crush the tomatoes with a spatula or use a potato masher directly in the pan.
Mix well and bring the mixture to a simmer.
Let the sauce simmer for 20 to 25 minutes, stirring occasionally. (Check the step-by-step photos for consistency).
The sauce is ready when it has reduced and coats the back of a spoon.
Add the chopped basil, Italian seasoning, red chilli flakes, crushed black pepper, and salt. Taste and adjust seasoning.

Combine With Pasta

Set aside a few spoonfuls of the sauce for layering.
Add the cooked ziti to the remaining sauce in the pan.
Toss well so that all the pasta is coated evenly with the sauce.

Layer the Casserole (First Layer)

Spread the reserved tomato sauce at the base of the baking dish.
Layer with half of the sauced pasta, spreading it out evenly.
Spread half of the prepared ricotta cheese mixture over it. Sprinkle the grated Parmesan and shredded cheddar.

Layer the Casserole (Second Layer)

Add the remaining pasta on top.
Spread with the rest of the ricotta cheese mixture.
Finish with toppings of grated Parmesan and shredded mozzarella. Sprinkle salt and pepper on top.

Make Tomato Pasta Bake

Place the dish in a preheated oven at 190°C (375°F).
Bake 190°C (375°F) for 20 to 25 minutes, or until the cheese has melted and the top looks lightly golden.
Remove from the oven and let the baked tomato pasta rest for 5 to 10 minutes.

Serve Baked Ziti

Garnish the baked ziti with fresh basil chiffonade or chopped parsley.
Serve hot, preferably with garlic bread, focaccia, or salad.
Refrigerate leftovers for 1 to 2 days and reheat in a traditional oven or a microwave with a splash of sauce or milk.

Notes

Use ziti or substitute with penne, rigatoni, macaroni, fusilli, shells, or farfalle.
Cook pasta only until al dente and do not rinse, so the sauce and cheese cling well.
Spread a little tomato sauce at the bottom of the baking dish to prevent sticking.
* If Italian whole peeled tomatoes aren’t available, use canned chopped tomatoes, passata, marinara sauce, pasta sauce, or fresh blanched and crushed tomatoes (or puree). Adjust cooking time so the sauce thickens. For marinara, passata or pasta sauce, use 3 to 3.5 cups (700–800 g) and add a little water if the sauce looks too thick.
Simmer whole or fresh tomatoes for 15 to 20 minutes or until thickened. Passata, marinara or pasta sauce are thick and usually need less time (about 8 to 12 minutes).
Use mushrooms for a hearty vegetarian flavor; or swap with zucchini, spinach, or bell peppers.
Use full-fat, aged cheeses for the best melt.
Replace ricotta with crumbled paneer + cream if needed. You could also use well drained cottage cheese.
Taste the sauce and balance tanginess with ½ to 1 teaspoon sugar if required.
Adjust salt carefully since cheeses are salty.
Fresh basil gives the best flavor, but dried herbs or Italian seasoning also work well.
Let the baked ziti rest for 5 to 10 minutes after baking so the layers set before serving.

Nutrition