Baked Ziti Sorrentino

Baked Ziti Sorrentino is a comforting, meatless meal quick enough for a weeknight, but so satisfying you’ll think you’ve entered an episode of the Sopranos.

Baked Ziti Sorrentino in a casserole dish

I started making this Baked Ziti from my Best 30 Minute Recipe Cookbook when Bob and I were on a Sopranos kick many, many years ago. We had rented the last season from mail-order Netflix and watched multiple episodes a night.

It was the influence of the Sopranos that led Bob to start referring to this recipe as “Meghan’s Effing Ziti.” Anyone who has seen this show will understand why. This makes a big pan of ziti – enough for the two of us for dinner and leftovers for lunch the rest of the week, so I like to make it on Sundays or Mondays. It’s a great “Meatless Monday” meal!

Baked Ziti Sorrentino in a casserole dish

The only thing that could make this any better is serving it with my mom’s famous Garlic Bread!

This cookbook is from Cook’s Illustrated and one of my favorites. Their recipes are generally more time consuming but this collection features recipes designed to be made in 30 minutes.

Gluten Free Baked Ziti Sorrentino

Use gluten free ziti or any shape pasta in place of traditional ziti for an entirely gluten free dish.

Baked Ziti Sorrentino Pin

Looking for More Pasta Dishes?

Check out my favorite pasta recipes:
Baked Ricotta Cavatelli in Mascarpone Cream Sauce
Healthy Pasta Primavera Salad
Lemon Orzo Salad {vegan}
Mushroom and Mascarpone Ravioli
Turkey Lasagna St. Louis Style
Five Veggie Four Cheese Lasagna
Skillet Lasagna
Turkey Sausage and Peppers Rigatoni
Chicken with Dijon Mascarpone Marsala Sauce
Pasta with Sun Dried Tomatoes

Baked Ziti Sorrentino in a casserole dish

Baked Ziti Sorrentino

Baked Ziti Sorrentino is a comforting, meatless meal quick enough for a weeknight, but so satisfying you'll think you've entered an episode of the Sopranos.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6


  • 1 tablespoon olive oil
  • 6 garlic cloves (minced)
  • 1/4 teaspoon red pepper flakes
  • Salt and ground black pepper
  • 28 ounces canned crushed tomatoes
  • 3 cups water
  • 12 ounces ziti or or any tubular pasta (3 3/4 cups)
  • 1/2 cup heavy cream (can substitute half and half or milk)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil (or 1 tablespoon + 1 teaspoon dried)
  • 1 cup shredded mozzarella cheese


  • Adjust oven rack to middle position and heat oven to 475 degrees F.
  • Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute.
  • Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
  • Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. You may transfer to a 9×13-inch glass pan at this point or leave the pasta in the skillet. Sprinkle mozzarella evenly over pasta. Transfer pan or skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.


Source: Adapted from The Best 30 Minute Recipe cookbook
You’re Gonna Bake It After All
Keyword Italian, main dish, Pasta, vegetarian

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