Baked Ziti

5 from 1 vote

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.

Prep Time25

Cook Time25

Simmer Time40

Total Time1 30

Course: Main Course, Pasta

Cuisine: Italian

Servings: servings

Author: Matt Price

Equipment

Large Dutch Oven or Heavy pot
9x13" Bakind Dish
Mixing Bowls
Slotted Spoon
Spatula
Tongs
Measuring Cups

Ingredients

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

Instructions

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.

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.

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.

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.

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.

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.

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.

Notes

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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