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  • Stephanie Wharton

Baked Ziti

By Stephanie Wharton


  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 1 tsp tomato paste

  • ¼ tsp crushed red pepper flakes

  • 1 28-oz can of crushed tomatoes

  • 1 lb dried ziti

  • 3 cups water, plus more as needed

  • ½ cup Parmesan cheese

  • ¼ cup chopped fresh basil

  • Black pepper to taste

  • 1 cup mozzarella cheese, shredded

  • 2 tsp. salt


  1. Add the olive oil and onions to a large pan over medium heat. Season with a pinch of salt. Sauté for 5 minutes or until the onions are translucent and just beginning to brown. Stir in the garlic, tomato paste, and pepper flakes and cook until fragrant.

  2. Stir in the crushed tomatoes, pasta, water and 1.5 tsp salt. Bring to a boil over medium-high heat. Reduce heat to low, stir well, and cook, stirring frequently until pasta is tender.

  3. Ensure the noodles are cooked through, then adjust sauce consistency with extra hot water as needed. Stir in the Parmesan cheese and fresh basil. Add salt and pepper to taste.

  4. Transfer pasta mixture to a baking dish and sprinkle with mozzarella. Place in the oven and broil until the cheese is melted and just beginning to turn brown. About 5 minutes. Remove from the oven and allow to cool a bit prior to serving. Enjoy!


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