Question 1

How do you keep baked ziti from getting dry?

Accepted Answer

The biggest thing is not overcooking the pasta before it goes into the oven. I cook the ziti just until al dente, make sure there’s plenty of meat sauce throughout the layers, and keep the dish covered for the first part of baking. Then I uncover it at the end so the cheese can get bubbly and the sourdough topping can crisp up.

Question 2

Can I make baked ziti ahead of time?

Accepted Answer

Yes, and this is a great recipe to prep ahead. You can assemble the whole dish, cover it, and keep it in the refrigerator for up to 24 hours. When you’re ready for dinner, it can go straight into the oven.

Question 3

Can I freeze baked ziti?

Accepted Answer

Yes, I recommend freezing it after you assemble it but before baking. Cover the dish tightly with foil and freeze it for up to 2 months. When you’re ready to make it, bake it from frozen at 375°F for about 60 minutes, or until it’s heated through.

Question 4

Can I use a different pasta instead of ziti?

Accepted Answer

Absolutely, Penne is an easy substitute, or you can use another similar tube-shaped pasta. I like this shape because all those little openings and ridges give the meat sauce and cheese plenty of places to settle.

Question 5

What should I serve with baked ziti?

Accepted Answer

I like to keep the sides simple since baked ziti is already a hearty dinner. A green salad and warm bread are plenty, or you can start the meal with Italian bruschetta. If you want to make a full Italian-inspired dinner, homemade tiramisu is a lovely way to finish it.

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