Baked Ziti is the ultimate Italian-American comfort food. It’s a dish that manages to bridge the gap between a quick weeknight meal and a show-stopping centerpiece for holiday tables. This recipe, sourced directly from Giada De Laurentiis via Giadzy, keeps things beautifully simple, relying on the quality of your ingredients—high-quality pasta and a vibrant pomodoro sauce—to do the heavy lifting.
What makes this recipe so reliable is its straightforward technique. By undercooking the pasta slightly before it hits the oven and using a splash of water to loosen the sauce, you ensure the ziti stays perfectly al dente rather than becoming mushy during the bake. The result is a bubbling, golden-brown masterpiece held together by a generous amount of melted mozzarella and sharp, salty Parmigiano.
This is exactly the kind of meal that makes a home kitchen feel warm and inviting. It is deeply flavourful, perfectly cheesy, and incredibly satisfying—a true testament to the idea that the best recipes are often the simplest ones.
Giada Baked Ziti
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes35
minutes375
kcal45
minutesGiada’s Classic Baked Ziti is a comforting, foolproof dish featuring perfectly al dente ziti rigati tossed in a bright basil-pomodoro sauce. Finished with a decadent topping of melted mozzarella and nutty Parmigiano, it’s the ultimate easy-to-assemble crowd-pleaser for any night of the week.
Ingredients
3 tbsp extra virgin olive oil, divided
Kosher salt (for pasta water)
1 box (500g) ziti rigati pasta
1 jar (19.4 oz) pomodoro sauce with basil
1 tsp Tuscan salt (or Italian seasoning blend)
1 cup freshly grated Parmigiano cheese, divided
2 cups shredded mozzarella cheese
Directions
- Prep: Preheat your oven to 415°F (215°C). Coat a 9×13-inch baking dish with 1 tablespoon of olive oil.
- Boil: Bring a large pot of water to a boil, season generously with salt, and cook the pasta for 8 minutes (it should be slightly underdone).
- Combine: While the pasta cooks, combine the pomodoro sauce and Tuscan salt in a large bowl. Using a spider or slotted spoon, transfer the pasta directly from the boiling water to the sauce bowl.
- Toss: Add ½ cup of the Parmigiano cheese and toss to coat. Add 1 cup of water to the empty sauce jar, shake to rinse out the remaining sauce, and pour this water into the bowl. Toss again to combine.
- Bake: Pour the pasta into the prepared baking dish and spread evenly. Top with the mozzarella cheese and the remaining ½ cup of Parmigiano. Drizzle with the final 2 tablespoons of olive oil.
- Finish: Bake for about 25 minutes, until the cheese is golden brown and bubbly. Let it rest for 5 minutes before serving.
FAQs
Why use “ziti rigati”?
The “rigati” (ridged) surface of the pasta is essential. The ridges help the smooth pomodoro sauce cling to every single piece of pasta, ensuring you get a perfect flavour balance in every bite.
Why rinse the sauce jar with water?
This is a classic Italian kitchen hack. Not only does it ensure you use every last bit of the sauce, but the starchy water helps create a silkier, emulsified sauce that prevents the baked pasta from drying out in the high-heat oven.
Can I prepare this in advance?
Yes! You can assemble the ziti in the baking dish, cover it, and keep it in the fridge for up to a day. Just let it come to room temperature for about 20 minutes before baking, and you might need to add an extra 5–10 minutes to the baking time.
What is Tuscan salt?
Tuscan salt is typically a blend of sea salt mixed with dried herbs like rosemary, sage, and sometimes garlic or sun-dried tomato. If you can’t find it, a teaspoon of your favourite Italian seasoning blend works perfectly.
Why rest for 5 minutes?
Resting is crucial for baked pasta. It allows the sauce to settle and the cheese to firm up slightly, making the ziti much easier to scoop out into portions without the whole dish sliding apart.
