Ina Garten’s Baked Ziti Recipe: Cheesy Layers With Herbed Breadcrumbs

This baked pasta delivers restaurant-quality comfort in every bite. Layers of al dente ziti, rich tomato sauce, and melted cheese create a dish that satisfies deeply.

Topped with herbed breadcrumbs, it achieves perfect texture contrast. The method ensures each serving has that ideal balance of creamy and crisp.

Ingredients for Ina Garten Baked Ziti

Quality ingredients create this restaurant-worthy baked pasta with perfect layers and texture contrast.

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The tomatoes set this apart. San Marzano cans from an Italian market or Whole Foods deliver authentic sweetness. For the ricotta, BelGioioso or Calabro brands maintain ideal creaminess without excess moisture. Pasta choice matters—De Cecco or Barilla ziti hold shape and sauce beautifully. Always check the pasta’s cook time; al dente is non-negotiable for baked dishes.

No San Marzano tomatoes? High-quality crushed tomatoes at half the quantity work in a pinch. Fresh basil can replace dried at three times the amount, added at the end. For a lighter version, part-skim ricotta substitutes well, though texture is slightly less rich. The breadcrumbs can be regular if panko is unavailable—just toast longer for crispness.

Assemble components separately before layering to prevent sogginess. Finished dish keeps 4-5 days refrigerated, though best served immediately. Freeze unbaked assembled pasta for up to 3 months—thaw overnight before baking.

Step-by-Step Instructions for Baked Ziti With Herbed Breadcrumbs

This method delivers perfectly layered, richly sauced baked ziti with a crispy breadcrumb topping every time.

Step 1: Cook the Ziti Pasta Al Dente

Bring a large pot of salted water to a rolling boil. Add the 1 lb Ziti Pasta and cook for 2 minutes less than the package instructions for al dente. You want the ziti slightly undercooked because it will finish in the oven.

Drain the pasta immediately in a colander and rinse briefly with cool water to stop the cooking process. Toss with 1 tablespoon Olive Oil to prevent sticking while you prepare the sauce. This ensures the pasta absorbs the sauce properly without becoming mushy during baking.

Step 2: Prepare the Rich Tomato Cream Sauce

Heat the remaining 1 tablespoon Olive Oil in a large skillet over medium heat. Add the 4 cloves Garlic Cloves and sauté for 30 seconds until fragrant but not browned. Stir in the 2 tbsp Tomato Paste and cook for 1 minute to deepen its flavor.

Add the 28 oz Canned San Marzano Tomatoes (crushed by hand), 1 tsp Dried Oregano, 1 tsp Dried Basil, 1.5 tsp Sea Salt, and 0.5 tsp Black Pepper. Simmer for 10-12 minutes until thickened. Stir in the 1 cup Heavy Cream and simmer for an additional 2-3 minutes.

Step 3: Combine Pasta, Sauce, and Cheeses

In a large bowl, combine the cooked ziti, tomato cream sauce, 15 oz Whole Milk Ricotta Cheese, 1 cup Parmesan Cheese, and 8 oz Low-Moisture Mozzarella Cheese. Stir gently until everything is evenly coated and the cheeses begin to melt slightly from the heat of the pasta and sauce.

I always taste the mixture at this point to adjust seasoning if needed. The sauce should be rich and flavorful, with the cheeses creating a creamy, cohesive texture. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.

Step 4: Add Breadcrumbs and Bake to Perfection

In a small bowl, mix the 1 cup Panko Breadcrumbs with 1 tablespoon Olive Oil (from the initial 2 tbsp), 1 tsp Dried Oregano, and 1 tsp Dried Basil. Sprinkle this evenly over the pasta in the baking dish.

Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbling. Let it rest for 10 minutes before serving to allow the layers to set. Garnish with the 0.25 cup Fresh Parsley just before serving for a pop of color and freshness.

Serving Suggestions for This Recipe

Garnish Like a Pro

That ¼ cup Fresh Parsley isn’t just for color—it adds a bright, herbaceous note that cuts through the richness. I finely chop mine just before serving to preserve the vibrant green. For extra flair, mix in 1 tbsp fresh basil from my foraging stash. 🌿

Family-Style Serving

Transfer the baked ziti directly to the table in its 9×13-inch baking dish for a warm, communal feel. Use a large serving spoon to portion generous squares, ensuring everyone gets a bit of that crispy breadcrumb topping. This dish is hearty enough for seconds.

Bread for Soaking

Serve with crusty Italian bread or garlic bread to mop up every bit of that creamy tomato sauce. I love using slices from my local bakery, toasted and rubbed with a raw garlic clove. The bread’s texture contrasts beautifully with the tender pasta.

Salad Pairing

A simple arugula salad with lemon vinaigrette balances the dish’s richness. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt. The peppery greens cleanse your palate between bites.

Wine Match

A medium-bodied Chianti or Sangiovese complements the tomato sauce and cheeses perfectly. For a white option, Pinot Grigio with its crisp acidity works wonders. I always decant my reds for 20 minutes before serving. 🍷

Make It a Meal

Round out the meal with roasted broccoli or sautéed green beans. Toss the veggies with olive oil, salt, and pepper, then roast at 400°F for 15-20 minutes. The caramelized edges add another layer of texture to your plate.

Frequently Asked Questions