Baked Ziti With Jarred Sauce
Published 2026-10-29
Baked ziti gives you most of the comfort of lasagna with far less layering. Tubes of pasta are tossed with tomato sauce and cheese, then baked until bubbling. It feeds a crowd, reheats well and is easy to customize with meat or vegetables. Using a jar of good pasta sauce keeps the work to about twenty minutes before it goes in the oven.
What you need
Plan on one pound of ziti or penne, one large jar or two regular jars of pasta sauce, a container of ricotta, about two to three cups of shredded mozzarella, grated parmesan and Italian seasoning. Ground beef, Italian sausage, or sautéed spinach and mushrooms are optional. Penne works just as well as ziti and is easier to find in many stores.
Method
Boil the pasta for about two minutes less than the package says, since it finishes in the oven, and drain. If using meat, brown and drain it, then stir in the sauce. Mix the pasta with most of the sauce, the ricotta and half the mozzarella. Spread in a greased nine by thirteen inch dish, top with the remaining sauce, mozzarella and parmesan, and bake at about 375 degrees Fahrenheit for 20 to 30 minutes until hot and golden.
Sauce ideas
A four cheese tomato sauce adds richness, a plain marinara keeps it bright, and a spicy arrabbiata gives it a kick. Mixing a jar of tomato sauce with a little alfredo creates a pink, creamy version kids often love. Add a pinch of red pepper flakes or a spoonful of pesto for extra flavor.
Make ahead and freezing
Assemble the dish, cover tightly and refrigerate for up to a day before baking, adding a few extra minutes in the oven. To freeze, assemble in a freezer-safe pan, wrap well and freeze; thaw in the refrigerator overnight before baking. Leftovers keep in the fridge for a few days and reheat well in the microwave or oven.
