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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
20 min
Cook
25 min
Total
45 min
Serves
8
Instructions
- 01
Bring about 5 cups of water to a boil in a large pot. Add 1½ teaspoons of salt
- 02
Once the water comes to a rolling boil, add the ziti pasta.
- 03
Cook until al dente (cooked but still firm to the bite). Drain the pasta in a colander and set aside. Do not rinse.
- 04
In a bowl, take ricotta, heavy cream, parmesan, and mozzarella.
- 05
Mix thoroughly and set aside.
- 06
Heat olive oil In a skillet or sauté pan. Add chopped onions and garlic.
- 07
Sauté on medium heat until the onions soften and turn translucent
- 08
Add chopped mushrooms and mix well.
- 09
Cook until all the water released by the mushrooms has evaporated and they look lightly sautéed.
- 10
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.
- 11
Mix well and bring the mixture to a simmer.
- 12
Let the sauce simmer for 20 to 25 minutes, stirring occasionally. (Check the step-by-step photos for consistency).
- 13
The sauce is ready when it has reduced and coats the back of a spoon.
- 14
Add the chopped basil, Italian seasoning, red chilli flakes, crushed black pepper, and salt. Taste and adjust seasoning.
- 15
Set aside a few spoonfuls of the sauce for layering.
- 16
Add the cooked ziti to the remaining sauce in the pan.
- 17
Toss well so that all the pasta is coated evenly with the sauce.
- 18
Spread the reserved tomato sauce at the base of the baking dish.
- 19
Layer with half of the sauced pasta, spreading it out evenly.
- 20
Spread half of the prepared ricotta cheese mixture over it. Sprinkle the grated Parmesan and shredded cheddar.
- 21
Add the remaining pasta on top.
- 22
Spread with the rest of the ricotta cheese mixture.
- 23
Finish with toppings of grated Parmesan and shredded mozzarella. Sprinkle salt and pepper on top.
- 24
Place the dish in a preheated oven at 190°C (375°F).
- 25
Bake 190°C (375°F) for 20 to 25 minutes, or until the cheese has melted and the top looks lightly golden.
- 26
Remove from the oven and let the baked tomato pasta rest for 5 to 10 minutes.
- 27
Garnish the baked ziti with fresh basil chiffonade or chopped parsley.
- 28
Serve hot, preferably with garlic bread, focaccia, or salad.
- 29
Refrigerate leftovers for 1 to 2 days and reheat in a traditional oven or a microwave with a splash of sauce or milk.
Nutrition
per serving · 1 serving
- Calories
- 535
- Protein
- 27g
- Carbs
- 57g
- Fat
- 22g
- Fiber
- 4g
- Sugar
- 6g
- Sat. fat
- 13g
- Sodium
- 1182mg
- Cholesterol
- 75mg
Variations & swaps
Substitutes for Canned Whole Peeled Tomatoes
- For this recipe, I used Italian San Marzano whole peeled tomatoes with juice. They are known for their natural sweetness and balanced flavor, which works beautifully in pasta sauces.
- If you don’t have San Marzano or canned whole peeled tomatoes, there are several easy alternatives:
- Canned Tomatoes (Chopped or Diced): Use the same amount, about 920 grams (4 cups). Simmer for 15 to 20 minutes. No extra water needed.
- Fresh Tomatoes: Use 900 to 950 grams (8 to 9 medium-large). Blanch, peel, and crush before adding. Simmer 20 to 25 minutes to reduce the raw flavor.
- Homemade Tomato Purée: Use 4 cups. Simmer 20 to 25 minutes until thickened. No water required unless it is too thick.
- Passata: Use 3 to 3.5 cups (700 to 800 g). Since it is smooth and concentrated, add a splash of water if too thick. Simmer 8 to 12 minutes.
- Canned Pasta Sauce: Use 3 to 3.5 cups (700 to 800 g). Thin with a little water if needed. Simmer 8 to 12 minutes.
- Marinara Sauce (Homemade or Canned): Use 3 to 3.5 cups (700 to 800 g). Already seasoned, so adjust herbs, salt, and chili as needed. Simmer 8 to 10 minutes.
Can I substitute a different shape of pasta?
- Absolutely. You should look for a short, textured pasta for best results. Penne is the closest substitute for ziti, but elbows, fusilli, rigatoni, or mostaccioli will also work nicely.
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