Ina Garten Baked Ziti Recipe That’s Comfort Food Perfection – Cozy, Cheesy, and Crowd-Pleasing

If you’re craving a pasta bake that’s rich, hearty, and guaranteed to make everyone happy, Ina Garten’s baked ziti is the move. It’s that ideal balance of creamy, tangy, and savory, with just the right amount of cheese and a bright tomato sauce. The best part?

It feels special but is easy enough for a weeknight. This is the kind of dish you bring to a potluck and leave with an empty pan. Simple ingredients, cozy vibes, and big flavor—exactly what comfort food should be.

What Makes This Recipe So Good

• Layered flavor: Sweet tomato sauce, creamy ricotta, and salty melted cheese come together beautifully.
• Foolproof technique: Cooking the pasta just shy of al dente keeps it perfect after baking.
• Balanced richness: A touch of cream and fresh basil keep things lush but not heavy.
• Perfect for make-ahead: Assemble it earlier in the day and bake when you’re ready to eat.
• Crowd-friendly: It feeds a family and reheats like a dream.

What You’ll Need

• 1 pound ziti (penne or rigatoni also work)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 pound Italian sausage (sweet or hot; casings removed) or ground beef/turkey
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup dry red wine (optional but recommended)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce or 2 cups marinara
• 1 teaspoon sugar (to balance acidity)
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper
• 1 cup whole-milk ricotta cheese
• 1/2 cup heavy cream or half-and-half
• 1 cup grated Parmesan, divided
• 2 cups shredded mozzarella (low-moisture)
• 1/2 cup fresh basil leaves, torn
• Butter or cooking spray (for the baking dish)

How to Make It

1. Heat the oven: Preheat to 375°F.Grease a 9×13-inch baking dish with butter or spray.
2. Cook the pasta: Boil ziti in well-salted water until just shy of al dente (usually 1–2 minutes less than package). Drain and set aside.
3. Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook until soft and translucent, 5–7 minutes.Stir in garlic for 30 seconds.
4. Brown the meat: Add sausage, breaking it up with a spoon. Cook until browned with no pink remaining, 6–8 minutes. Sprinkle in red pepper flakes if using.
5. Deglaze: Pour in red wine and scrape up browned bits.Simmer 1–2 minutes until slightly reduced.
6. Make the sauce: Add crushed tomatoes, tomato sauce, sugar, oregano, 1 teaspoon salt, and black pepper to taste. Simmer gently for 10–15 minutes. Adjust seasoning.
7. Mix the cheeses: In a bowl, stir together ricotta, heavy cream, half the Parmesan, a pinch of salt, and pepper.It should be smooth and spreadable.
8. Combine: In a large pot or bowl, toss the cooked ziti with most of the tomato-meat sauce and the torn basil. You want the pasta lightly coated; save about 1 cup of sauce for layering on top.
9. Layer: Spread half the pasta mixture in the baking dish. Dollop and gently spread half the ricotta mixture over it.Sprinkle with one-third of the mozzarella. Repeat with remaining pasta, ricotta, and another third of the mozzarella. Spoon reserved sauce on top and finish with remaining mozzarella and Parmesan.
10. Bake: Cover loosely with foil (tent so it doesn’t stick to the cheese) and bake 20 minutes.Uncover and bake 10–15 minutes more, until bubbling and golden at the edges.
11. Rest and serve: Let sit 10 minutes so it sets. Sprinkle with extra basil if you like. Slice and serve.

How to Store

• Refrigerate: Cool completely, then cover and store up to 4 days.
• Reheat: Bake covered at 350°F for 20–25 minutes, or microwave individual slices until hot.
• Freeze: Wrap tightly before or after baking and freeze up to 3 months.Thaw overnight in the fridge, then bake at 350°F until warmed through.
• Make-ahead: Assemble up to 24 hours in advance. Keep covered in the fridge and bake right before serving.

Why This Is Good for You

• Protein-packed: Sausage or ground meat adds staying power and keeps you satisfied.
• Lycopene boost: Cooked tomatoes deliver antioxidants that pair well with a little fat.
• Calcium and comfort: Ricotta, mozzarella, and Parmesan bring calcium and serious comfort.
• Balanced energy: Pasta is a reliable source of carbs for an active day or busy weeknight.
• Customizable: Add veggies or use leaner meats to fit your goals without losing flavor.

Common Mistakes to Avoid

• Overcooking the pasta: Remember it keeps cooking in the oven. Stop at just shy of al dente.
• Dry ziti: Don’t skimp on sauce.Save a little to spoon on top before baking.
• Watery ricotta: Use whole-milk ricotta and mix with cream and Parmesan for a thick, rich texture.
• Skipping the rest: Give it 10 minutes after baking so slices hold together.
• Underseasoning: Season the sauce and the ricotta mixture. Taste as you go.

Recipe Variations

• Vegetarian: Skip the meat and add sautéed mushrooms, spinach, or zucchini. A splash of soy sauce or miso adds umami.
• Spicy: Use hot Italian sausage and extra red pepper flakes.
• Lighter: Use turkey sausage, part-skim ricotta, and half the mozzarella.Keep the basil for freshness.
• Extra cheesy: Add small cubes of fresh mozzarella throughout the layers for melty pockets.
• Pesto twist: Swirl 2–3 tablespoons of pesto into the ricotta mixture for a herby flavor.
• No wine: Substitute with beef or chicken broth and a teaspoon of balsamic vinegar.
• Gluten-free: Use gluten-free ziti and check labels on sausage and sauce.

FAQ

Can I make this without sausage?

Yes. Use ground beef, turkey, or a plant-based crumble. You can also keep it vegetarian with hearty mushrooms and extra Parmesan for depth.

What’s the best pasta shape if I can’t find ziti?

Penne and rigatoni are great options.

Choose a short, tubular shape that holds sauce and cheese in the ridges.

Do I need the heavy cream?

It’s optional but adds a luxurious texture. Half-and-half works, or skip it and loosen the ricotta with a splash of milk or pasta water.

Can I assemble this the day before?

Absolutely. Cover tightly and refrigerate.

Add 5–10 extra minutes to the bake time if it’s going into the oven cold.

How do I prevent the cheese from sticking to the foil?

Lightly oil the foil or tent it so it doesn’t touch the cheese. You can also add the final layer of cheese after the initial covered bake.

Is fresh mozzarella okay to use?

Yes, but blot it dry and combine with low-moisture mozzarella so the top browns nicely and doesn’t get watery.

Final Thoughts

Ina Garten’s baked ziti is the definition of reliable comfort. It’s generous, forgiving, and always tastes like home.

With a few smart touches—great sauce, just-cooked pasta, and well-seasoned ricotta—you get a pan of cheesy, bubbling goodness that makes everyone smile. Keep this recipe in your rotation, and you’ll never be far from a cozy, satisfying dinner.