Italian Baked Ziti (Ziti al Forno)

Italian Baked Ziti (Ziti al Forno)

Made with Crushed tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 50 min (COOK TIME: 20 min / PREP TIME: 30 min)

cooking sketch Medium

4 people


  • 2 Tbsp EVOO
  • 2 oz onion (chopped)
  • 1/2 lb pork sausage
  • 1/2 cup wine (red or white)
  • 14 oz Mutti® Crushed Tomatoes (Polpa)
  • salt
  • pepper
  • 1 sprig fresh basil
  • 7 oz ziti pasta
  • 5 1/2 oz ricotta cheese (or mascarpone cheese)
  • 4 1/2 oz fresh mozzarella cheese (cut into cubes)
  • 3 1/2 oz Parmigiano Reggiano cheese
  • butter, to garnish
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Italian Baked Ziti (Ziti al Forno): Method

  1. Heat 2 tbsp of EVOO in a sauté pan and add the onion and the sausage. Crumble the sausage with a fork and simmer for 10 minutes. Add ½ cup of wine and let it evaporate.
  2. Add Mutti® Crushed Tomatoes (Polpa). Simmer for 10 minutes.
  3. Season with basil, salt and pepper.
  4. Cook the ziti pasta in boiling salted water, and drain it al dente.
  5. Add the ziti into the pan with the tomato sauce. Mix until well combined.
  6. Add ricotta or mascarpone cheese and stir well.
  7. Move the pasta mixture into a casserole dish. Sprinkle the mozzarella and Parmigiano Reggiano cheese on top, and garnish with some butter.
  8. Bake in the oven at 350°F for 20 minutes.
  9. Let stand for 10 minutes and garnish with some fresh basil leaves before serving.

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Also made with: Crushed tomatoes

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