The Best Baked Ziti Recipe with a Torn Mozzarella Crust
This classic baked ziti recipe features a rich meat sauce, a creamy ricotta layer, and a signature torn-mozzarella crust for the ultimate cheese pull. Perfect for weeknights.
This is the only baked ziti recipe you need when you crave comfort food that actually delivers on texture. While many versions end up dry or bland, this recipe relies on a deeply seasoned meat sauce and a specific layering technique that keeps the pasta saucy and the cheese molten.
Our easy baked ziti skips the fussy béchamel in favor of a bright, herb-flecked ricotta mixture. By undercooking the pasta slightly before it hits the oven, we ensure the ziti absorbs the sauce without becoming mushy, resulting in a classic baked ziti that tastes like it came from an Italian Sunday dinner.
The secret to the perfect finish is using fresh, hand-torn mozzarella on top rather than pre-shredded bags. This creates those iconic long, stretchy cheese strings and golden-brown charred spots that make this dish a visual and culinary standout.
Ingredients
The Meat Sauce
- 1 lb (450g) Italian pork sausage, casings removed
- 1 lb (450g) lean ground beef
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cans (28 oz / 800g each) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
The Cheese Layers & Pasta
- 1 lb (450g) ziti pasta (or penne rigate)
- 15 oz (425g) whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 8 oz (225g) low-moisture mozzarella, hand-torn into bite-sized chunks
- 8 oz (225g) fresh mozzarella (ball), sliced or torn
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Boil a large pot of salted water and cook the ziti for 2 minutes less than the package directions for al dente; it should still have a firm bite.
- 3
Brown the sausage and ground beef in a large skillet or dutch oven over medium-high heat, breaking it into small crumbles until no pink remains.
- 4
Add the diced onion to the meat and sauté for 5 minutes until translucent, then stir in the garlic, tomato paste, oregano, and red pepper flakes for 1 minute.
- 5
Pour in the crushed tomatoes, reduce heat to low, and simmer the sauce for 15 minutes to thicken slightly.
- 6
Whisk together the ricotta, beaten egg, Parmesan, and parsley in a medium bowl until smooth.
- 7
Toss the drained pasta with about 2 cups of the meat sauce to prevent sticking.
- 8
Spread a thin layer of meat sauce on the bottom of the baking dish, then add half of the pasta.
- 9
Dollop the ricotta mixture over the pasta and sprinkle with the torn low-moisture mozzarella.
- 10
Top with the remaining pasta and the rest of the meat sauce, ensuring all pasta is covered so it doesn't dry out.
- 11
Finish with the fresh mozzarella pieces across the top and bake for 25-30 minutes until the sauce is bubbling and the cheese is golden and stretchy.
- 12
Let the dish rest for 10 minutes before serving to allow the layers to set.
Tips
- → Don't overcook the pasta in the water. It will continue to cook in the sauce while in the oven; if you boil it to softness initially, the final dish will be mushy.
- → Use whole milk ricotta. Skim or part-skim versions tend to release too much water, which can make your sauce runny.
- → Tear your mozzarella by hand. Pre-shredded cheese is coated in potato starch to prevent clumping, which interferes with that professional-level melt and cheese pull.
FAQ
Can I make this baked ziti recipe ahead of time?
Yes. Assemble the dish fully but do not bake it. Cover tightly with foil and refrigerate for up to 24 hours. Add 10 minutes to the baking time when cooking straight from the fridge.
How do I prevent my baked ziti from being dry?
The key is using enough sauce—this recipe uses 56 ounces of tomatoes. Also, ensure the top layer of pasta is completely submerged or coated in sauce before adding the final cheese layer to lock in moisture.
Why does my ricotta layer get grainy?
Ricotta can become grainy if it's overcooked or if you use a low-fat version. Adding a beaten egg to the ricotta helps bind it into a creamy, custard-like layer that holds its shape without turning gritty.
You might also like
Easy Baked Spaghetti with Meaty Marinara and Ricotta
This hearty baked spaghetti features a rich meat sauce, a creamy ricotta middle layer, and a bubbly mozzarella crust. The ultimate easy weeknight comfort food.
The Only Pesto Pasta Recipe You Need for a 20-Minute Dinner
This vibrant pesto pasta recipe features homemade basil pesto, blistered tomatoes, and creamy burrata. A quick, 20-minute easy pesto pasta the whole family will love.
The Best Gnocchi Recipe for Pillowy Potato Dumplings
Master this authentic gnocchi recipe to create light, pillowy potato dumplings. Learn the secrets to avoiding gummy dough with riced russets and brown butter sage sauce.
25-Minute Creamy Chicken Pasta with Garlic and Spinach
This 25-minute creamy chicken pasta features seared thighs, a garlic-parmesan cream sauce, and fresh lemon. A simple, one-pan dinner for busy weeknights.