The Best Baked Ziti – Food Wishes

DESCRIPTION

If there’s a large Italian-American community near where you live, there’s a great chance you’re familiar with baked ziti. Done right, it’s a real crowd pleaser, and an easier to make alternative to lasagna. And what does “done right” mean? You’re about to see. Enjoy!

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about The Best Baked Ziti, follow this link:

You can also find more of Chef John’s content on Allrecipes:


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38 Comments

  1. Bhawani Singh

    The sauce is always my favorite part ?

    Reply
  2. Dom Wise

    I played myself. ?

    Reply
  3. Dom Wise

    Why do you talk like that

    Reply
  4. R Nguyen

    I love that spider skimmer trick! Baked ziti is my go-to for care meals, and I like mine saucy, too! Did anyone happen to see if Chef John used Rao’s?

    Reply
  5. David Collins

    not the best.

    Reply
  6. Mari Stanku

    you are basically Artie Bucco from the Sopranos

    Reply
  7. S1L3NT G4M3R

    You wanna get the water pretty salty… just like my ex-wife…
    SHE'S REALLY SALTY… "Madone!"

    Reply
  8. NaturalFitNurse

    Great detailed video & Thanks for the tip on the extra sauce that’s definitely the missing link for a great baked ziti. I can hardly wait to try this recipe.

    Reply
  9. Jonathan Smith

    half a fu*kin tray in there

    Reply
  10. Alex

    "Tubes like nothing more than to be filled with stuff"

    Reply
  11. Brian Hammer

    You are the Kon Tiki of your Marsala Baked Ziti.

    Reply
  12. Geronimo's Bones

    Tubes like to be filled with stuff? ?

    Please, John… Send that memo to my wife. She refuses to let me fill her tubes with anything.

    Reply
  13. KJ P

    I only use pre-shredded cheese from the package. Sorry Bro.

    Reply
  14. Jbaz

    I've made at least 20 of your recipes and I give every one of them 5 out of 5 stars! Food wishes is the best! Thanks Chef John!

    Reply
  15. Brian Hammer

    Depends on which ocean. I wouldn't try for NY harbour. Ack.

    Reply
  16. Martin Raboy

    Just made this today. I added extra sauce and was sure to undercook the pasta. Really excellent! Thank you.

    Reply
  17. Randy VanBever

    I'm the Warren Beatty of my baked ziti.

    Reply
  18. Gern Blenstein

    The only thing worse than no baked ziti, is a dry baked ziti. Amen, Chef! My biggest complaint of most baked zitis too, srsly. Very nice.

    Reply
  19. TheRabidPosum

    Since it's supposed to taste like sea water I'm going to cook pasta in actual sea water. I'll let you know how it turns out.

    Reply
  20. John Doe

    No garlic?….

    Reply
  21. MaZEEZaM

    New and interesting recipe for me, its kind of a cross between an American lasagne and a nice sausage ragu. Very nice.

    Reply
  22. joshTHX

    Why do you speak this way? It’s incredibly distracting. I can’t subscribe to this page because of it.

    Reply
  23. Lady Bug

    When I saw you double that sauce and rinse those jars, I felt like I'd met my soul mate.
    (OK, I had a moment) ?

    Reply
  24. Randy Lahey

    I was sure he was going to say after all you are the James Gandolfini of your baked ziti

    Reply
  25. Dan Thomas

    Yum

    Reply
  26. typeviic1

    Looks like he used Rao's sauce

    Reply
  27. andyantonioap

    That looks absolutely delicious. It's a quick lasagne without the bechamele sauce. I'm also Mediterranean descent. I just wanted to know can you skip the ricotta cheese, dont like, and use just mozzarella and parmesan instead ?

    Reply
  28. Arvetis

    help, I'm trying to divide my cheeses into exact half portions, but I'm running up against the Planck constant. What should I do when the fundamental constants of the universe prevent me from getting exact half-measurements? Do I need to throw away the batch and start over?

    Reply
  29. KingsMOmmy124

    You are the Goat (Greatest of All Time) for Italian dishes. You have taught me how to make an amazing lasagna years ago my family loves and a ziti a better way than I have been making it. When I make these dishes I have to buy a huge foil pan because the family always comes back for seconds. This doesn’t last for leftovers. I HAVE TO HIDE IT ?. Thanks for your amazing cooking and teaching us.

    Reply
  30. Jeff Brown

    delicious

    Reply
  31. herrdoktorprofessor

    Chef John has the makings of a varsity athlete.

    Reply
  32. zul448

    don't tell John, I made this with pre-shredded mozzarella cheese

    Reply
  33. Michael McNally

    Two things: "ricotta" is not really pronounced "rih COH tuh" because there's a double-t after the vowel; it's really more like "rih CAW tuh". I know, hugely important. But the second thing: there's nothing stopping anybody from popping that first layer (after the cheese goes on) into the oven for a few minutes to get that cheese melting, or even until it gets a little color. Then you add the second layer and bake as per normal. That way you get an extra layer of excellent toasted cheese in the middle of the dish, and everybody will love you.

    Reply
  34. MrBurns

    I thought I was the only one who rinsed the sauce out of the jars and put it back in the pot.

    Reply
  35. trafficsignal101

    What happened to the shredded Parmigiana in the final shot?

    Reply
  36. Da PeNciL ShiNoBi

    ITEMS THAT HES MISSING :
    WHOLE MUSHROOMS
    Cream on all layers
    Cheese to use :
    Provolone ,parm, and KRAFT SINGLES
    Trust me , this is the only way to eat ziti

    Reply
  37. Xerxes2005

    Strangely I can't find ziti where I live. Would penne work as well? Or macaroni?

    Reply
  38. Born Again Christian woman

    Covid vaccine is the mark of the beast so please don't take it because if you do you will go to hell

    Reply

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