Ultimate Baked Ziti (Rigatoni) – Creamy, Cheesy, and Crown-Pleasing

This Baked Ziti (Baked Rigatoni) is a rich, cheesy, triple-protein casserole that’s perfect for family dinners or gatherings. Featuring a slow-simmered meat sauce, creamy ricotta and Boursin filling, and layers of gooey mozzarella and Parmesan, this dish delivers comfort in every bite. It’s easy to make, reheats beautifully, and somehow tastes even better the next day.

Why You’ll Love This Baked Ziti Recipe

When it comes to comfort food, nothing beats a bubbling dish of baked rigatoni straight from the oven. This version combines three meats for depth, ricotta and Boursin for creaminess, and layers of fresh mozzarella for that perfect cheese pull. It’s hearty enough for a crowd and luxurious enough for a Sunday dinner.

Ingredients for Baked Ziti

For the Sauce

• 1 lb rigatoni (or ziti)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 16 oz diced tomatoes
• 34 oz tomato sauce (about two 16–18 oz jars)
• 3 tbsp tomato paste
• ½ cup dry red wine
• Salt, pepper, and a pinch of sugar (to taste)
• Fresh herbs (basil, oregano, thyme, rosemary) or 1–2 tsp dried Italian seasoning
• ½ lb ground beef
• ½ lb hot Italian sausage (casings removed)
• ½ lb mild Italian sausage (casings removed)

For the Cheese Mixture

• 6 oz ricotta cheese
• 5.2 oz Boursin (shallot & chive or garlic & herbs)
• ½ cup sour cream
• ¾ cup cubed mozzarella
• 1 cup grated Parmesan (plus extra for serving)
• Fresh mozzarella (for topping)

My Love For Baked Ziti

I’ve been making this dish for years, and it’s easily one of my all-time favorites. It’s simple, comforting, and honestly, it tastes even better the next day — if you manage to have leftovers! The best part is how customizable it is: swap cheeses, use your favorite pasta, or even make it vegetarian.

Step-by-Step – How to Make Baked Ziti (Rigatoni)

Step 1 – Get Prepped

Before you begin, take a few minutes to measure and organize your ingredients. Having everything ready will make cooking smoother and cleanup easier.

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Step 2 – Make the Cheese Mixture

In a mixing bowl, combine 6 oz ricotta, 5.2 oz Boursin, and ½ cup sour cream. Mix until smooth, then season with a light pinch of salt and pepper.

Fold in ¾ cup cubed mozzarella — this gives you those melty, cheesy pockets inside the bake. Reserve 1 cup Parmesan for topping later.

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Step 3 – Brown the Meats

Heat a large Dutch oven over medium-high heat. Add 1 tbsp olive oil if your sausage is lean. Add ½ lb ground beef, ½ lb hot Italian sausage, and ½ lb mild Italian sausage.

Spread the meat into an even layer and let it brown undisturbed for 2–3 minutes. Break it up and cook until no pink remains, about 6–8 minutes total.

Season lightly with salt, pepper, and a pinch of sugar while it browns. For extra depth, sprinkle in a little Italian seasoning.

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Step 4 – Build the Sauce Base

Reduce heat to medium and add 1 tbsp olive oil if needed. Stir in the chopped onion and cook until translucent (6–8 minutes), scraping the bottom to lift the fond (those browned bits add huge flavor).

Add the minced garlic and herbs, cooking for 30–60 seconds until fragrant.

Next, stir in 3 tbsp tomato paste and cook for 2–3 minutes to caramelize. Deglaze with ½ cup red wine, simmering 2–4 minutes until reduced by half.

Add 16 oz diced tomatoes, 34 oz tomato sauce, and 2 bay leaves. Season with salt, pepper, and a small pinch of sugar. Simmer on low for 30–60 minutes, stirring occasionally. Add fresh basil in the last 10 minutes for a burst of brightness.

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Step 5 – Cook the Pasta

Bring a large pot of salted water to a boil. Cook 1 lb rigatoni until 2–3 minutes shy of al dente — it’ll finish in the oven. Drain but don’t rinse.

Mix Rigatoni into the Sauce and set aside.

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Step 6 – Assemble the Bake

Preheat oven to 375°F (190°C).
Spread a thin layer of sauce on the bottom of your 9×13 baking dish. In a large bowl, combine the cooked pasta with most of the sauce (reserve 1–2 cups for layering). Toss to coat evenly.

Layer half the pasta mixture into the dish, spread the cheese mixture on top, and add another layer of pasta.

Top with the reserved sauce, fresh mozzarella slices, and 1 cup Parmesan.

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Step 7 – Bake & Serve

Bake uncovered for 25–35 minutes, until the top is golden and bubbling. For a crisp top, broil 1–2 minutes (watch closely).

Let rest 8–10 minutes before serving — it helps the layers set. Garnish with fresh basil and extra Parmesan.

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Tips, Variations, & Storage

Time-Saving Tips

• Short on time? Simmer sauce for just 20 minutes — still delicious.
• Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.

Flavor Variations

• Add red pepper flakes for heat.
• Swap Boursin for cream cheese + garlic powder + chives.
• Make it vegetarian with mushrooms and lentils.

Storage & Reheating

• Refrigerate: Up to 4 days, covered.
• Freeze: Up to 3 months, tightly wrapped.
• Reheat: Covered at 350°F for 20–30 minutes, adding a splash of sauce or water if needed.

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What to Serve With Baked Ziti

Pair this cheesy pasta bake with:

• A crisp green salad with lemon vinaigrette
• Warm garlic bread or crusty ciabatta
• A glass of Chianti or your favorite red wine

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