Like other baked pastas before it, baked ziti is a study in duality: It’s got a sophistication to it, giving it a seat at the table of your fanciest dinner parties, while its simplicity also makes it perfect for bringing to a potluck or for a treat-yourself weeknight dinner. After 5 rounds of testing, we finally found the ideal combination of flavors and effort—it’s got rich ricotta and a meaty, tomato-based sauce, thrown together in a dish and baked with your pasta. Read on for everything you need to know to ace this cheesy, decadent, no-fuss recipe.
The best type of pasta for baked ziti.
You can use either ziti lisce (smooth cut) or ziti rigate (with ridges). Ziti rigate is not only visually appealing, but also texturally satisfying as well because the sauce will latch onto the ridges and fill the center of the pasta. That said, penne or rigatoni will also work.
Ricotta.
When shopping for ricotta, I recommend Calabro or Galbani as the go-to ricotta brands. Both have tiny curds with a smooth texture and just a little hint of sweetness, which is exactly what you want when buying store-bought ricotta. Feeling ambitious? You could also make our homemade ricotta. (P.S. It isn’t as scary as you might think!)
Canned tomatoes.
I use both pureed and crushed tomatoes in this recipe so the ziti has both a saucy texture with a little crushed tomato action. If you don’t have the time to prepare a homemade sauce with fresh tomatoes (tbh, who does?), look to canned for help. The brands Mutti, San Marzano, and Bianco di Napoli are highly regarded for the skin:flesh:seed ratio of their tomatoes, so their canned options are the perfect choice. Plus, by using canned, you don’t have to worry about pureeing your own tomatoes in the blender!
Fresh mozzarella vs. low moisture.
Fresh and low moisture mozzarella can both be used interchangeably in this recipe. If you want a more vibrant, rustic look to your baked ziti, go for the fresh mozzarella. As for low-moisture mozzarella, make sure you’re buying the block and shredding it yourself. No pre-shredded, please!
Storage.
This baked ziti can be prepared and assembled 1 day in advance. Make sure to wrap and store in the fridge for no longer than 24 hours. Once baked, refrigerate for up to 3 days.
Made this? Let us know how it went in the comments below!
