I still remember, years ago, my wife and I had a little difference of opinion about this recipe. She felt that baked ziti should have ricotta cheese in it and I disagreed. So we went straight to the source and called my father. His answer? He doesn’t normally include ricotta, but when it is added, the dish is called Baked Ziti Sorrentino. So there you have it, if you’d like a creamier version, add the optional ricotta and make it Sorrentino style.

The Three Things That Matter

Undercook the pasta. Cook the ziti 1 to 2 minutes less than the package says. It will absorb liquid from the sauce and continue cooking in the oven. If you cook it to al dente before baking, it will be mushy by the time you serve it. You want it slightly firm, almost chalky in the center when you drain it.

Use a good marinara. The sauce is doing most of the heavy lifting here. There is nowhere for a mediocre jarred sauce to hide. Use a homemade marinara if you can. It does not need to be complicated, but it needs to taste like something.

Two forms of mozzarella. Half cubed and mixed into the pasta so you get pockets of melted cheese throughout. Half sliced thin and laid on top so it browns and bubbles in the oven. Fresh mozzarella (fior di latte) makes a real difference here. Low moisture works but will not give you the same pull.

Baked Ziti

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• Author: Phil Torre
• Total Time: 40 minutes
• Yield: Serves 4-6 1x

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Ingredients

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• 1 pound ziti pasta
• 4 cups marinara sauce
• 8 ounces  fresh mozzarella (half cubed , half sliced thin)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
• Fresh basil for garnish (optional)

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Instructions

1. Bring a large pot of liberally salted water to a boil. Add the ziti and cook until almost al dente (about 1-2 minutes less than package directions). The pasta should be slightly undercooked as it will continue cooking in the oven. Drain and set aside.
2. Preheat oven to 375°F.
3. Transfer the pasta to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, the cubed mozzarella, and 1/4 cup of Parmigiano-Reggiano cheese. Toss until well combined.
4. Top with the remaining 2 cups of marinara sauce and arrange the sliced mozzarella evenly over the top.
5. Cover the baking dish tightly with aluminum foil. Bake for 15-20 minutes.
6. Remove the foil, sprinkle the remaining 1/4 cup of Parmigiano-Reggiano over the top, and continue baking uncovered until the cheese is browned and bubbly, about 10-15 minutes more.

• Prep Time: 10
• Cook Time: 30

Substitutions

• Ricotta (Sorrentino style). Add 1 pound of ricotta cheese to the pasta mixture in step 3 for a creamier, richer version. When ricotta is included, the dish is traditionally called Baked Ziti Sorrentino.
• Pasta shape. Ziti is traditional, but penne rigate or rigatoni work just as well. Any short tube-shaped pasta with ridges will hold the sauce.
• Mozzarella. Fresh is best. Low moisture mozzarella will work but melts differently. It browns more and pulls less.

Make Ahead, Storage, and Reheating

• Make ahead: Assemble the dish through step 4, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time if baking straight from the refrigerator.
• Storage: Leftovers keep in the refrigerator for up to 4 days in an airtight container.
• Reheating: Cover with foil and warm in a 350 degree oven for 15 to 20 minutes. Add a splash of water or extra sauce if it looks dry. Microwave works but the cheese will not be the same.
• Freezing: Freeze assembled (unbaked) for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding 20 to 25 minutes to the covered time.

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