Tomato Pasta Bake | Italian Style Baked Ziti

This deliciously creamy recipe for vegetarian Italian style Baked Ziti (Three Cheese Tomato Pasta Bake) is easy to make and even easier to enjoy. Brimming with ricotta, mozzarella and parmesan, this casserole is balanced by a perfectly seasoned homemade tomato sauce. It is one of our family’s favorite ways to enjoy pasta, and I hope that you love it as much as we do!

Why You’ll Love This Tomato Pasta Bake

This recipe is my vegetarian take on Baked Ziti, a classic Italian pasta dish. It’s basically a Tomato Pasta Bake with layers of ziti, cheese, and a tomato–mushroom sauce.

Ziti is a tubular pasta, much like penne but longer with straight-cut ends instead of angled ones. Since ziti isn’t very popular in India, you can also make it with penne, rigatoni or macaroni.

I use mushrooms here for a hearty vegetarian version, but you can skip them or add your choice of veggies.

Many people simply call this a cheese pasta bake, veg baked pasta, or baked pasta casserole — all mean the same comforting dish baked with tomato sauce and cheese.

There are countless recipes for baked ziti with ricotta, but I’ve often found them dry and bland. Not so with my Three Cheese Baked Ziti. It’s gooey, saucy, and cheesy enough to pair perfectly with Garlic Bread.

I always make extra tomato sauce so the pasta and cheese never dry out while baking. Tomatoes add a pleasant acidity that balances the creamy cheese, and the chili flakes bring a lively kick to the Italian herbs.

I also whisk cream into the ricotta mixture, which makes the filling extra luscious and smooth. That first stretchy forkful says it all.

What I love most is the simplicity. It’s like Lasagna, but without the fuss of delicate pasta sheets or strict layering. Just an everyday bowl of comfort — cozy, warming, and perfect for when you crave something hearty.

Substitutes for Canned Whole Peeled Tomatoes

For this recipe, I used Italian San Marzano whole peeled tomatoes with juice. They are known for their natural sweetness and balanced flavor, which works beautifully in pasta sauces.

If you don’t have San Marzano or canned whole peeled tomatoes, there are several easy alternatives:

1. Canned Tomatoes (Chopped or Diced): Use the same amount, about 920 grams (4 cups). Simmer for 15 to 20 minutes. No extra water needed.
2. Fresh Tomatoes: Use 900 to 950 grams (8 to 9 medium-large). Blanch, peel, and crush before adding. Simmer 20 to 25 minutes to reduce the raw flavor.
3. Homemade Tomato Purée: Use 4 cups. Simmer 20 to 25 minutes until thickened. No water required unless it is too thick.
4. Passata: Use 3 to 3.5 cups (700 to 800 g). Since it is smooth and concentrated, add a splash of water if too thick. Simmer 8 to 12 minutes.
5. Canned Pasta Sauce: Use 3 to 3.5 cups (700 to 800 g). Thin with a little water if needed. Simmer 8 to 12 minutes.
6. Marinara Sauce (Homemade or Canned): Use 3 to 3.5 cups (700 to 800 g). Already seasoned, so adjust herbs, salt, and chili as needed. Simmer 8 to 10 minutes.

How to Make Baked Ziti

Before we begin, let’s quickly look at the process. Making baked ziti has three parts – cooking the pasta, preparing the tomato–mushroom sauce, and mixing the creamy ricotta cheese layer. Once these are ready, everything is assembled and baked.

Cook Ziti Pasta

1. Bring 5 cups water and 1.5 teaspoon salt to a boil on medium to medium-high heat. Add 2 cups ziti (500 grams).

For this Tomato Pasta Bake recipe, you could use pasta varieties like rigatoni, penne, macaroni (elbow pasta), fusilli, pipe pasta, or shell pasta.

2. Stir gently to prevent any pasta from sticking to each other or at the bottom of the pan. Cook the pasta on medium to medium-high heat, until al dente (tender yet firm to the bite). 

3. Using a colander, strain the water and set cooked ziti aside.

Tip: Do NOT rinse the pasta under water after draining. This will remove some of the starch, which will inhibit the cheese and sauce from sticking to the pasta. The ziti will inevitably stick together as it cools, but don’t worry. The tomato sauce will help to break it up when the time comes.

Make Three Cheese Stuffing

4. Take 1 cup ricotta cheese (250 grams) and ½ cup heavy cream in a mixing bowl.

Note: If ricotta isn’t available, you can use grated or crumbled Paneer or a well drained cottage cheese. For paneer, just mix it with a few spoons of cream or milk to get a soft, creamy texture similar to ricotta. Paneer won’t give the same creaminess, but works well in this baked pasta recipe.

5. Add ½ cup grated vegetarian parmesan cheese and ½ cup shredded mozzarella cheese.

6. Combine thoroughly and set aside.

Tip: No need for any fancy machinery here. You can stir the cheese mixture together with a fork or spoon.

Make Tomato Sauce

7. Heat 2 tablespoons olive oil in a pan until shimmering. Add ½ cup chopped onions and 1 teaspoon finely chopped garlic.

8. Sauté onions and garlic until onions soften, about 4 to 5 minutes.

9. Add 2.5 to 3 cups chopped button mushrooms and sauté until all the water evaporates from the mushrooms. There should be no water left in the pan. 

10. Add 920 grams Italian canned whole peeled tomatoes with juice (about 4 cups). You can roughly chop or crush the tomatoes using a food mill prior to adding the tomatoes to the pan. You can also use a potato masher to mash them once they are added.

Tip 1 (Fresh Tomatoes): If using fresh tomatoes, blanch, peel, and crush about 900 to 950 g (8 to 9 medium-large tomatoes). For homemade purée, use 4 cups. In both cases, simmer longer (20 to 25 minutes) so the sauce reduces and the raw flavor cooks out.

Tip 2 (Other Canned Options): If canned whole tomatoes aren’t available, use 920 g (4 cups) canned chopped tomatoes. For passata, canned pasta sauce, or Marinara, use 3 to 3.5 cups (700 to 800 g), simmer only 8 to 12 minutes, and add a splash of water if the sauce feels too thick.

11. Mix and simmer uncovered for 20 to 25 mins. Stir occasionally to ensure nothing sticks to the bottom of the pan.

The sauce is ready when it looks reduced, clings to the spoon, and no longer runs off like water

12. Add the following herbs and spices:

• 2 tablespoons chopped fresh basil
• 1 tablespoon Italian seasoning
• ½ teaspoon teaspoon red chili flakes
• ¼ teaspoon crushed pepper
• salt as required

Tip: If you prefer add ½ to 1 teaspoon sugar or as needed, to balance the tanginess of the tomatoes. Do a taste test before adding sugar.

Assemble Tomato Pasta

13. Set aside a few spoons of sauce in the bottom of your baking casserole dish. Now add the cooked ziti to the sauce left in the pan. Combine until the sauce has the coated the pasta well.

14. Spread the bit of sauce you added to the casserole dish or baking dish around. This will prevent the pasta from sticking to the bottom while it bakes. 

15. Make a layer with half of the pasta coated with the sauce. 

16. Spread evenly half of ricotta cheese mixture that we made earlier over the top.

17. Top with ½ cup grated vegetarian parmesan and ½ cup of shredded mozzarella cheese. 

18. Layer with the remaining pasta. 

19. Repeat with the cheese mixture, ½ cup grated vegetarian parmesan and 1 cup shredded mozzarella. 

Sprinkle evenly all over ¼ teaspoon salt and ¼ teaspoon crushed black pepper or ground black pepper.

Make Baked Ziti

20. Place uncovered in a preheated oven at 190 degrees Celsius (375F).

21. Bake for 20 to 25 minutes or until the cheese melts or is light golden. Give the baked ziti a 5 to 10 minute rest once it’s out of the oven so it firms up and is easier to portion

22. Garnish with basil chiffonade or chopped parsley. Enjoy!

Serving Suggestions

Baked Ziti is best served hot, straight from the oven, when the cheese is still melty and stretchy. Pair it with Garlic Cheese Bread or a slice of focaccia for a complete Italian-style meal.

The richness of the cheese and tomato sauce goes well with a refreshing green salad tossed in light vinaigrette. You could opt to pair with salads like Vegetable Salad, Chickpea Salad or Caesar Salad.

For soup lovers, serve with classics like a Tomato Soup or Minestrone Soup. This Tomato Pasta Bake also makes a cozy centerpiece for potluck dinners or family gatherings.

Storage

Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat by covering with foil and placing in a 180°C (350°F) oven until warmed through.

You can also microwave individual portions; add a splash of water, milk, or tomato sauce before reheating to keep it moist.

Dassana’s Cooking Tips

• Cooking Pasta: Cook only until al dente, as the pasta will continue to cook in the oven. Salt the water well for better flavor.
• Tomatoes & Sauce: Use canned Italian tomatoes for the best taste. If using fresh ones, blanch, peel, and puree to reduce acidity. I also make a little extra sauce so the pasta and cheese never dry out while baking.
• Vegetables: I use mushrooms for a hearty vegetarian version, but you can skip them or add zucchini, spinach, or bell peppers.
• Cheese Substitutes: If ricotta isn’t available, use well drained cottage cheese or crumbled paneer mixed with cream or milk. Parmesan can be swapped with processed cheese or cheddar.
• Baking: Grease the baking dish or spread a layer of the prepared tomato sauce on the base. Bake uncovered at 190° C (375° F) for 20 to 25 minutes, or until the cheese has melted and the top is lightly golden.
• Resting: Allow the baked ziti to rest for 5 to 10 minutes after baking so the layers firm up before serving.

Frequently Asked Questions

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