Baked Ziti with Arrabbiata Sauce

Baked Ziti with Arrabbiata Sauce

From Amanda Wilens
Making a dish of baked ziti with fresh pasta sauce can take a bit of time to make, but when it lasts so long, it’s definitely worth it.

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

140 min (COOK TIME: 120 min / PREP TIME: 20 min)

8 people


Arrabbiata Sauce

  • 1 Tbsp Olive Oil
  • 1 yellow onion large (chopped finely)
  • 1 Tbsp crushed red pepper flakes
  • 5-6 garlic gloves minced
  • 28 ounces Mutti® Crushed Tomatoes
  • 1 cup ½ Mutti® Tomato Puree
  • 2 tsp Mutti® Double Concentrated Tomato Paste
  • 1 ½ Tbsp Italian seasoning
  • 20 leaves basilchopped (1 Tbsp dried basil)
  • Pinch salt and pepper
  • cup ¼ pasta water or just regular water if you’re making it in advance

Baked Ziti

  • 1 lb. ziti penne (or rigatoni)
  • 2 Tbsp olive oil divided
  • 2 cloves garlicminced
  • 1 lb. ground turkey or beef or plant-based ground meat
  • Sprinkle oregano
  • Pinch salt and pepper
  • Arrabbiata Sauce from above
  • 16 oz ricotta cheese
  • cup ¾ Parmigiano Reggiano cheese (shredded)
  • 1 egg
  • cup ½ basil leaves chopped
  • cup ¼ parsley chopped
  • 8 oz shredded mozzarella cheese
  • Extra basil optional
  • Extra Parmigiano Reggiano cheese optional

Recipe and image credit: Amanda Wilens 

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Arrabbiata Sauce

  1. Heat olive oil in a sauté pan over medium. Add in onion and stir until slightly translucent, about 6-8 minutes.
  2. Add in red pepper flakes and garlic. Let toast for about 2-3 minutes, still occasionally and be sure to watch so it doesn't burn.
  3. Add in Mutti® Crushed Tomatoes, Mutti® Tomato Puree, and Mutti® Double Concentrated Tomato Paste.
  4. Stir and add in Italian seasoning and salt and pepper.
  5. Cover and let simmer on low for 25-30 minutes, stir occasionally.

Baked Ziti

  1. Cook pasta per package instructions. Drain and toss in 1 Tbsp olive oil.
  2. In a large sauté pan add 1 Tbsp of olive oil and in your garlic and cook until it starts to brown.
  3. Then add your ground meat, top with your oregano, salt and pepper. Brown and stir until cooked through. Add in sauce and let simmer.
  4. Preheat oven to 350° F and prepare a 13×9 casserole dish lightly with olive oil or spray.
  5. In a medium bowl mix ricotta cheese, Parmigiano Reggiano cheese, and 1 egg. Then add basil and parsley and mix thoroughly.
  6. In a large bowl mix your pasta and all but about 1/3 cup of pasta sauce together, make sure to coat your noodles well.
  7. Pour about half of the noodle and sauce mixture into your prepared casserole dish. Then dollop in small spoonfuls of the ricotta mixture, using up half of the mixture. Roughly smooth over the cheese across the pasta as best you can. Repeat with remaining pasta and sauce, then ricotta mixture. Top with remaining 1/3 cup of sauce. Finish off by topping with mozzarella.
  8. Cover and place in the oven for 20 minutes. Remove the cover and cook for another 18-22 minutes until cheese is golden.
  9. Remove from oven and let rest for 10 minutes. Top with freshly grated Parmigiano Reggiano cheese and basil. Serve and enjoy!

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Also made with: Tomato Puree

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