This easy baked ziti recipe is a lighter take on the Italian classic. Multigrain pasta, onions, herbs and melty cheese comes together to make this healthy ziti sing with flavor. It's the perfect hearty, one pan pasta recipe to feed your family on busy weeknights. Love this baked ziti?
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This recipe delivers classic comfort flavor with a few smart, health-focused adjustments. It achieves a lighter profile by:
The main difference is the pasta shape. Baked ziti is made with a short, tube-shaped pasta like ziti or penne, which is typically tossed with sauce and cheese. Lasagna features long, flat pasta sheets layered with sauce and fillings.
To prevent dryness, ensure you use enough sauce to coat the pasta thoroughly. It's also helpful to slightly undercook the pasta before baking, as it will continue to cook and absorb liquid in the oven. Covering the dish with foil for the initial part of baking also traps steam and keeps it moist.
Baked ziti pairs well with light and fresh sides. A simple green salad with a vinaigrette, roasted broccoli, or garlic green beans are all excellent, healthy options that complement the richness of the pasta.
Yes, for this recipe, you should cook the pasta until it is just tender (al dente) before mixing it with the sauce and cheeses. This ensures the pasta has the right texture and isn't hard or chewy after baking.
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Recipe yields 8 servings
Preheat oven to 350°.
In a large saucepan of boiling water cook pasta over medium high heat until just tender. Drain in a colander and set aside.
In a large skillet, heat oil over medium-high heat until hot. Add onion and garlic and sauté for 4 to 5 minutes, until onion is softened.
Add tomatoes and bring to a boil. Reduce heat and simmer until sauce thickens, about 15 minutes, stirring occasionally. Add salt, pepper and parsley and simmer another 5 minutes, stirring occasionally.
In a large bowl, mix together cooked pasta, ricotta, 1/2 cup mozzarella, 2 tablespoons Parmesan, and all but 1/4 cup of tomato sauce.
In a 13 x 9 baking dish-inch, spread the remaining 1/4 cup tomato sauce. Pour in pasta and cheese mixture and top with remaining 1/2 cup mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Cover with foil.
Bake for 40 minutes, or until cheese is melted.
This dish is perfect for meal prep. You can assemble the entire casserole without baking, cover it tightly, and refrigerate for up to 24 hours. When ready to eat, you may need to add 10-15 minutes to the covered baking time. To freeze, assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.