Martha Stewart Baked Ziti Recipe

This Martha Stewart Baked Ziti Recipe is a cheesy and comforting pasta bake, which uses whole peeled tomatoes and cream cheese. It’s the ultimate comfort food recipe, perfect for family dinners or casual entertaining, and ready in about 1 hour and 25 minutes.

Martha Stewart Baked Ziti Recipe Ingredients

• 2 cans (28 ounces each) whole peeled tomatoes
• ¼ cup extra-virgin olive oil
• 1 tablespoon minced garlic (from 2 to 3 cloves)
• ¼ to ½ teaspoon crushed red-pepper flakes
• 1 pound ziti
• Kosher salt and freshly ground pepper
• 4 ounces cream cheese, cut into small pieces
• 8 ounces low-moisture mozzarella, shredded (about 2 cups)
• 1 cup grated Parmesan, divided

How To Make Martha Stewart Baked Ziti Recipe

1. Puree the tomatoes: Preheat oven to 450°F. In a food processor, blend the canned tomatoes until smooth.
2. Make the sauce: Heat olive oil in a medium saucepan over medium-high. Add garlic and crushed red pepper; sauté until fragrant and golden, about 1–2 minutes. Pour in the pureed tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes.
3. Cook the pasta: In a large pot of salted water, cook ziti 4 minutes less than package instructions (about 6 minutes). Drain and rinse under cold water; drain again and transfer to a large bowl.
4. Finish the sauce: Stir cream cheese into the sauce until fully melted. Season with salt and pepper, then remove from heat.
5. Assemble the dish: Spread 1 cup of sauce in a 9-by-13-inch baking dish. Sprinkle half the mozzarella over the sauce. Toss pasta with 3 cups of sauce and ½ cup Parmesan, then layer into the baking dish. Top with remaining sauce, mozzarella, and Parmesan.
6. Bake and broil: Bake in the top third of the oven for 10 minutes until cheese melts. Switch to broil and cook another 3 minutes, until the top is browned and bubbling. Let rest for 10 minutes before serving.

Recipe Tips

• Can I make this ahead of time?
  Yes! Assemble the dish, cover, and refrigerate up to 24 hours. Bake slightly longer, about 15–20 minutes.
• Why undercook the pasta?
  It finishes cooking in the oven, absorbing sauce without getting mushy.
• What’s the role of cream cheese?
  It adds creaminess and helps balance the acidity of the tomato sauce.
• Can I add meat to this recipe?
  Yes—try adding cooked sausage, ground beef, or shredded rotisserie chicken to the pasta mixture.
• How to avoid over-broiling:
  Keep a close eye during the final 3 minutes; broiling can go from golden to burned fast.

What To Serve With Baked Ziti

This hearty dish pairs perfectly with:

• Caesar or mixed greens salad
• Garlic bread or focaccia
• Roasted broccoli or Brussels sprouts
• A glass of red wine (like Chianti or Zinfandel)

How To Store Baked Ziti

Refrigerate:
Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.

Freeze:
Wrap baked or unbaked ziti tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Baked Ziti Nutrition Facts

• Calories: ~550
• Fat: 24g
• Carbohydrates: 60g
• Protein: 23g
• Sodium: 650mg

Nutrition information is estimated and may vary based on ingredients and portion sizes.

FAQs

Can I substitute ricotta for cream cheese?
Yes, but the texture and flavor will be slightly different—ricotta will be less tangy and lighter.

How do I prevent watery baked ziti?
Make sure your sauce is simmered until thick and don’t over-rinse the pasta.

Can I use penne or rigatoni instead of ziti?
Absolutely! Any tubular pasta works well in this recipe.

Why do I need to rinse the pasta?
It stops the cooking process and prevents clumping since the pasta is going into the oven later.

Try More Recipes:

• Martha Stewart Quick Basic Pizza Dough Recipe
• Martha Stewart Eggplant Parmesan Recipe
• Martha Stewart Prime Rib Roast Recipe