Italian Baked Ziti Recipe
Italian Baked Ziti Recipe photo by Taste of Home
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Italian Baked Ziti Recipe

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This comforting Italian dish has a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. You can easily double the recipe to serve a larger crowd.
TOTAL TIME: Prep: 20 min. + simmering Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + simmering Bake: 1 hour
MAKES: 6 servings


  • 1/2 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-3/4 cups spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 6 tablespoons water
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried oregano, divided
  • 8 ounces ziti or small tube pasta
  • 1 cup part-skim ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/3 cups: 431 calories, 14g fat (7g saturated fat), 81mg cholesterol, 818mg sodium, 50g carbohydrate (15g sugars, 6g fiber), 27g protein.


  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally.
  3. Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper.
  4. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano.
  5. Cover and bake at 350° for 1 hour or until heated through. Yield: 6 servings.
Originally published as Baked Ziti in The Taste of Home Cookbook 2006, p295

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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glo58bes User ID: 1072747 247499
Reviewed Apr. 26, 2016

"I simmered the sauce for 20 minutes just because it was easier to blend all ingredients (and this is how I've made my lasagna sauce for years). I doubled the recipe, used a 4 quart Corning casserole pan and did have some leftover sauce. I just added the sauce to the leftover pasta. My family liked this very much."

DaniCalifornia User ID: 2091154 162383
Reviewed Apr. 27, 2012

"I have made this several times and I always enjoy it!"

dporter12 User ID: 1824268 138083
Reviewed Mar. 13, 2012

"This is a very good ziti. Just remember to give yourself plenty of time. 3 hours for the sauce plus an hour for baking."

Melissal85 User ID: 5864243 69172
Reviewed Jan. 29, 2012

"I made this recipe and followed directions exactly. Ended up with not much sauce or cheese mixture. I will have to double it next time."

Rotavele User ID: 6118976 83122
Reviewed Sep. 24, 2011

"My favorite pasta dish I love it!!"

jann3351 User ID: 1001490 88511
Reviewed Feb. 24, 2011

"This is great. Everyone that I have served it to they really like it. It will be made again and again.

For snaller entre use a 8X8 baking dish and freeze one ofr later."

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