There’s a reason I keep coming back to this baked ziti recipe — it’s the ultimate crowd-pleaser that never fails. I developed this version using rigatoni instead of traditional ziti because the thicker tubes hold more sauce and cheese in every bite. As a chef, I’ve made hundreds of pasta dishes, and this creamy, cheesy bake is the one my family requests more than anything else. It’s simple enough for a weeknight but impressive enough to feed a table full of guests.

Why This Baked Ziti with Rigatoni Is the Ultimate Comfort Meal

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Equipment Used

• Large Dutch Oven or Heavy Pot
• 9X13" Baking Dish
• Mixing Bowls
• Slotted Spoon
• Spatula
• Tongs
• Measuring Cups

Ingredients for Baked Ziti

For the Sauce

• • 1 lb rigatoni (or ziti)

• • 1 tablespoon 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 tablespoon 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 teaspoon 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 tablespoon 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 tablespoon 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 tablespoon 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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Try This Baked Spaghetti Recipe Next

Print & Download Baked Ziti (Rigatoni) Recipe

Frequently Asked Questions

What is the difference between baked ziti and lasagna?

Both are baked pasta dishes with cheese and sauce, but baked ziti uses tube-shaped pasta tossed with the sauce and cheese throughout, while lasagna is layered flat noodles with distinct layers of filling. Baked ziti comes together faster since you skip the careful layering process and just mix everything together before baking.

Can you use rigatoni instead of ziti for baked ziti?

Absolutely, and this recipe actually calls for rigatoni. The larger ridged tubes hold more sauce in every bite and give you a better texture after baking. Penne and mostaccioli also work well as substitutes if that is what you have on hand.

Can you make baked ziti ahead of time?

Yes, baked ziti is one of the best make-ahead pasta dishes. Assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 to 15 extra minutes of bake time since it will be going into the oven cold. You can also freeze the unbaked dish for up to 3 months.

How do you keep baked ziti from drying out?

The key is making sure your sauce is slightly looser than you think it needs to be, because the pasta will continue absorbing liquid in the oven. Undercook the pasta by 2 minutes, use plenty of sauce, and cover with foil for the first half of baking to trap moisture. Remove the foil for the final 15 minutes to brown the cheese on top.

Why You’ll Love This Baked Ziti Recipe

This baked ziti is the ultimate family-friendly pasta dinner. It is creamy, cheesy, and incredibly satisfying without being difficult to make. Using rigatoni instead of traditional ziti gives you larger tubes that hold more sauce and cheese in every single bite. It feeds a crowd, reheats perfectly, and is one of those meals that everyone from kids to adults will devour.

Pro Tips for the Best Baked Ziti

Undercook the pasta by 2 minutes since it will finish cooking in the oven and absorb more sauce. Mix ricotta with an egg before layering it into the dish so it sets into creamy pockets instead of staying grainy. Cover with foil for the first 20 minutes of baking to keep moisture in, then uncover to let the top cheese get golden and bubbly.

Final Thoughts

Baked ziti with rigatoni is the kind of comforting, no-fuss dinner that deserves a spot in your weekly meal rotation. It comes together quickly, scales up easily for meal prep or entertaining, and the leftovers might taste even better the next day. This is comfort food at its most reliable and delicious.