Ina Garten’s Baked Ziti Recipe: Cheesy Layers With Herb-Infused Sauce

There’s a reason this baked ziti became a household favorite—it delivers restaurant-quality comfort in every bite. Layers of al dente pasta, rich tomato sauce, and melted cheese create a dish that’s both hearty and satisfying. I’ve tested this method repeatedly, and it never fails to impress.

The secret lies in the sauce, infused with fresh herbs that elevate the flavor without overpowering it. The pasta absorbs just enough liquid to stay tender, while the cheese melts into gooey, golden perfection. It’s the kind of meal that feels special but comes together with minimal fuss.

What you’ll get is a casserole with perfectly balanced textures—soft pasta, creamy cheese, and a sauce that’s rich but not heavy. The aroma alone will have everyone gathering around the table before it’s even out of the oven.

Serve it straight from the baking dish for a warm, inviting meal that’s ideal for family dinners or casual gatherings.

Ingredients for Ina Garten Baked Ziti

Rich tomatoes, creamy cheeses, and fresh herbs make this dish unforgettable.

The tomatoes are the foundation here. San Marzano crushed tomatoes from a can (yes, canned is better than fresh for sauce) give that sweet, rich base. I grab mine at Whole Foods or Trader Joe’s—both have great options. For the basil and oregano, fresh from the farmers market makes a difference, but grocery store herbs work too. Just give them a good sniff to make sure they’re fragrant.

No fresh herbs? Dried at one-third the amount works in a pinch. Swap mozzarella for fontina if you want extra gooeyness. The ricotta can be whole-milk or part-skim—both melt beautifully. If you’re short on time, pre-shredded cheese saves a step (though freshly grated always tastes better). The sauce thickens as it bakes, so don’t stress over exact measurements.

Assemble ahead and refrigerate overnight—flavors deepen. Baked ziti keeps 4-5 days in the fridge, freezes for 3 months. Reheat covered with foil to keep it from drying out (worth the extra minute).

Step-by-Step Instructions for Baked Ziti With Herb-Infused Sauce

Here’s how I build those irresistible cheesy layers with a rich, aromatic tomato sauce.

Step 1: Cook the Ziti Pasta to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 1 lb Ziti Pasta and cook it for 2 minutes less than the package instructions suggest. You want it slightly underdone because it’ll finish cooking in the oven.

Drain the pasta in a colander and immediately toss it with the 2 tbsp Olive Oil to prevent sticking. Spread it out on a baking sheet to cool slightly while you prepare the sauce. This step ensures the noodles stay firm and don’t turn mushy during baking.

Step 2: Prepare the Herb-Infused Tomato Sauce

Heat a large skillet over medium heat. Add the finely diced Onion and cook for 5 minutes until soft and translucent. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Add the 2 cans Canned Crushed Tomatoes, 2 tbsp Tomato Paste, 0.5 cup Fresh Basil Leaves, 2 tbsp Fresh Oregano, 0.5 tsp Dried Red Pepper Flakes, 1.5 tsp Kosher Salt, and 1 tsp Black Pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld beautifully.

Step 3: Mix the Cheese Filling

In a large bowl, combine the 15 oz Ricotta Cheese, 1 cup Heavy Cream, and 1 cup Parmesan Cheese. Stir until smooth and well blended. This creamy mixture adds richness and binds the layers together.

Taste and adjust seasoning if needed, though the sauce already has plenty of flavor. The ricotta should be slightly tangy, balancing the sweetness of the tomatoes and the saltiness of the cheeses.

Step 4: Layer and Bake to Perfection

In a greased 9×13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Add half of the cooked ziti pasta, followed by half of the ricotta mixture, and a third of the 1 lb Mozzarella Cheese. Repeat the layers, ending with the remaining mozzarella on top.

Bake in a preheated 375°F oven for 25-30 minutes until the top is golden brown and bubbly. Let it rest for 10 minutes before serving—this allows the layers to set and makes it easier to slice into perfect portions.

Flavor Customization for This Dish

Spice It Up

Add 1 tsp smoked paprika to the sauce for a subtle, smoky depth. For heat lovers, increase the dried red pepper flakes to 1 tsp or add ½ tsp cayenne to the ricotta mixture. The warmth builds beautifully without overpowering the herbs. 🌶️

Herb Variations

Swap the fresh basil for fresh thyme or rosemary—both add earthy notes. I love mixing in 1 tbsp fresh sage for a cozy, autumnal twist. Dried herbs work too: use 1 tsp dried oregano and ½ tsp dried basil for a quicker prep.

Cheese Swaps

Replace half the mozzarella with fontina for extra stretchiness. For a sharper flavor, add ½ cup grated Pecorino Romano to the ricotta mix. Vegans can use dairy-free ricotta and shredded almond cheese—both melt surprisingly well.

Sauce Boosts

Stir ½ cup pesto into the ricotta for a vibrant, herby kick. Or blend 1 roasted red pepper into the tomato sauce for natural sweetness. A splash of balsamic vinegar (1 tbsp) brightens the sauce’s richness.

Protein Additions

Brown 1 lb Italian sausage or ground beef and layer it with the pasta. For a lighter option, add sautéed mushrooms or spinach. I often toss in ½ cup cooked lentils for extra fiber without changing the texture. 💛

Frequently Asked Questions