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Baked pasta topped with tomato basil salsa

Baked Ziti

Ziti pasta swimming in meaty tomato sauce flavoured with garlic and basil, then topped with fresh mozzarella and baked to golden perfection. 
5 from 2 votes
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Course: Main Course
Cuisine: Italian American
Keyword: baked pasta, baked ziti
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 587kcal


  • 1 tbsp olive oil
  • 1 lbs lean ground beef
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 5-6 leaves fresh basil, sliced or 1 tsp dried basil
  • 1X400g/14oz canned diced tomatoes
  • 1X500g/2 cups tomato passata or crushed tomatoes
  • 125ml/1/2cup dry red wine such as Shiraz or Cabernet Sauvignon optional
  • salt to taste
  • 1 lbs ziti pasta
  • 250g/8oz fresh mozzarella sliced


  • Preheat oven to 200C/400F. Heat 1 tbsp of olive oil in a large pan, then add the ground beef and brown it until no longer pink inside. Add crushed garlic, sliced basil leaves, dried oregano, canned diced and crushed tomatoes or tomato passata and red wine. Bring to a boil, then salt to taste. Let the sauce simmer over low heat with the lid on for 20-25 minutes.
  • While the sauce is simmering, cook the pasta in large pot of salted boiling water 3 minutes less than package instructions indicate. Drain, then combine with the sauce once the sauce is done.
  • Transfer to a greased ovenproof dish and top with sliced fresh mozzarella, bake uncovered in the preheated oven for 20-25 minutes until the pasta sauce is bubbling and the cheese is melted.
  • Before serving combine a handful of halved cherry tomatoes, fresh basil, a touch of minced garlic, salt and olive oil and top the baked ziti. (This step is optional)


Calories: 587kcal | Carbohydrates: 67g | Protein: 37g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1296mg | Potassium: 831mg | Fiber: 5g | Sugar: 8g | Vitamin A: 561IU | Vitamin C: 14mg | Calcium: 289mg | Iron: 5mg