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Classic Baked Ziti on a plate
Andrew Fowler

Classic Baked Ziti

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry ziti
  • 1 tbsp fine salt for pasta water
  • 2 tbsp olive oil
  • 4 garlic cloves thinly sliced
  • 1 can crushed tomatoes 28 oz
  • 1 can tomato sauce 15 oz
  • 1 tsp dried oregano
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 1 cup whole-milk ricotta
  • 10 oz low-moisture mozzarella grated, divided
  • 1/2 cup finely grated Parmesan

Method
 

  1. Heat oven to 375°F. Warm oil in large saucepan; cook garlic over medium-low 1 minute until fragrant. Add tomatoes, sauce, oregano, sauce salt, and pepper; gently simmer 15 minutes.
  2. Meanwhile, boil ziti with tablespoon salt to 3 minutes short of package time. Drain without rinsing; fold into sauce.
  3. Layer half pasta, half ricotta in dollops, and 3 oz mozzarella in deep 9-by-13-inch dish. Repeat remaining pasta and ricotta with another 3 oz mozzarella.
  4. Top with remaining 4 oz mozzarella and Parmesan. Foil-cover; bake 25 minutes.
  5. Uncover; bake 10 to 12 minutes until bubbling, center 165°F, and top patchily browned. Rest 10 minutes.