Tomato Pasta Bake Italian Style Baked Ziti Recipe Vegetarian style

Tomato Pasta Bake

Here’s a delicious Italian-style Tomato Pasta Bake (Vegetarian Baked Ziti) recipe — rich, cheesy, and full of comforting flavor. 🍅🧀

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🍝 Tomato Pasta Bake (Vegetarian Baked Ziti)

Serves: 4–6

Prep Time: 15 min

Cook Time: 35–40 min

Total Time: ~55 min

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🧂 Ingredients

For the pasta

• 400g (14 oz) ziti (or penne / rigatoni)

• Salt, for the pasta water

For the tomato sauce

• 2 tbsp olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 tsp chili flakes (optional)

• 2 cans (400g each) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp sugar (balances acidity)

• 1 tsp dried oregano

• 1 tsp dried basil (or a few fresh leaves, torn)

• Salt & pepper, to taste

For the cheese mixture

• 250g (1 cup) ricotta cheese

• 100g (1 cup) grated mozzarella

• 50g (½ cup) grated parmesan

• 1 egg (optional, helps bind)

• Fresh basil or parsley, chopped

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👩‍🍳 Instructions

1. Cook the pasta

1. Boil the ziti in salted water until just al dente (about 2 minutes less than package instructions).

2. Drain and set aside — toss with a little olive oil to prevent sticking.

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2. Make the tomato sauce

1. In a large pan, heat olive oil over medium heat.

2. Add onion and cook until soft (5 minutes).

3. Add garlic and chili flakes; sauté 1 more minute.

4. Stir in tomato paste, cook for 1 minute to deepen the flavor.

5. Add crushed tomatoes, herbs, sugar, salt, and pepper.

6. Simmer 10–15 minutes until slightly thickened. Taste and adjust seasoning.

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3. Mix the cheeses

1. In a bowl, combine ricotta, half of the mozzarella, half of the parmesan, egg (if using), and herbs. Mix well.

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4. Assemble the bake

1. Preheat oven to 190°C / 375°F.

2. In a large baking dish:

   • Spread a layer of tomato sauce on the bottom.

   • Add half of the pasta, then half of the ricotta mix, and a little sauce.

   • Repeat layers, ending with sauce on top.

   • Sprinkle with remaining mozzarella and parmesan.

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5. Bake

1. Cover loosely with foil and bake for 20 minutes.

2. Remove foil and bake another 10–15 minutes, until bubbly and golden on top.

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6. Serve

• Let rest for 10 minutes before serving.

• Garnish with fresh basil and a drizzle of olive oil.

• Serve with a green salad or garlic bread.

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook until just al dente (about 2 minutes less than the package says).

3. Drain the pasta and drizzle a little olive oil on it so it doesn’t stick. Set aside.

📝 Tip: Don’t overcook! The pasta will continue cooking in the oven.

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Step 2: Make the Tomato Sauce

1. In a large saucepan, heat olive oil over medium heat.

2. Add chopped onion and sauté for 5 minutes until soft and translucent.

3. Add garlic and chili flakes, cook for 1 minute until fragrant.

4. Stir in tomato paste, cook for another minute to deepen the flavor.

5. Add crushed tomatoes, sugar, oregano, basil, salt, and pepper.

6. Stir, bring to a gentle simmer, and cook for 10–15 minutes, stirring occasionally.

   • The sauce should thicken slightly.

7. Taste and adjust seasoning if needed.

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Step 3: Prepare the Cheese Mixture

1. In a medium bowl, mix:

   • Ricotta, half of the mozzarella, half of the parmesan, egg (if using), and chopped herbs.

2. Stir until smooth and creamy.

3. Set aside.

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Step 4: Combine the Pasta and Sauce

1. In a large bowl, mix the cooked pasta with about two-thirds of the tomato sauce.

   • Keep the remaining sauce for layering.

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Step 5: Assemble the Bake

1. Preheat your oven to 190°C / 375°F.

2. Lightly oil a large baking dish (9x13 inch).

3. Layer as follows:

   • Bottom layer: Spoon a thin layer of tomato sauce.

   • Next layer: Half of the pasta mixture.

   • Middle layer: Spoon and spread the ricotta cheese mixture over the pasta.

   • Next: Add the remaining pasta and top with the rest of the sauce.

   • Top layer: Sprinkle with the remaining mozzarella and parmesan.

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Step 6: Bake

1. Cover the dish with foil (to prevent the cheese from burning).

2. Bake for 20 minutes.

3. Remove the foil and bake another 10–15 minutes until the top is golden, bubbly, and crisp.

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Step 7: Rest and Serve

1. Remove from the oven and let it rest for 10 minutes — this helps it set.

2. Garnish with fresh basil or parsley.

3. Serve warm with a side salad or garlic bread. 🥗🍞

4. Step 8: Check Sauce Thickness

   • After simmering, check your tomato sauce.

   • It should be slightly thick — not watery.

   • If it’s too thin, simmer 5 more minutes; if too thick, add a splash of pasta water.

   📝 Tip: Pasta water adds starch and helps the sauce stick to the pasta better.

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   Step 9: Taste and Adjust

   • Taste the sauce!

     • Add more salt for balance.

     • Add a pinch of sugar if it’s too acidic.

     • Add extra herbs for stronger Italian flavor.

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   Step 10: Cool Pasta Slightly

   • Let the cooked pasta sit for a few minutes before mixing it with the sauce.

   • Slightly cooled pasta holds shape better and won’t become mushy in the oven.

   
   
   

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   Step 11: Combine Pasta with Sauce

   • In a large bowl, pour about two-thirds of your tomato sauce over the pasta.

   • Mix gently until all the pasta is coated.

   • Keep some sauce aside for layering on top.

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   Step 12: Prepare the Baking Dish

   • Lightly grease a 9x13 inch baking dish with olive oil or butter.

   • This prevents sticking and adds flavor.

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   Step 13: Add First Layer of Sauce

   • Spread a thin layer of tomato sauce at the bottom of your baking dish.

   • This keeps the pasta moist and prevents it from drying or sticking.

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   Step 14: Layer the Pasta

   • Add half of your sauced pasta into the dish and spread evenly.

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   Step 15: Add the Cheese Mixture

   • Spoon your ricotta cheese mixture over the pasta in dollops.

   • Gently spread it out (it doesn’t have to cover everything).

   • This layer gives the bake a creamy, cheesy center.

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   Step 16: Add Remaining Pasta

   • Add the rest of your pasta on top of the ricotta layer.

   • Spread it evenly.

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   Step 17: Add Remaining Sauce

   • Pour the last of your tomato sauce evenly over the pasta.

   • Make sure everything is nicely coated.

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   Step 18: Add Final Cheese Layer

   • Sprinkle the remaining mozzarella and parmesan evenly on top.

   • This creates that golden, bubbling crust everyone loves. 😋

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   Step 19: Bake to Perfection

   1. Cover the dish loosely with foil.

   2. Bake at 190°C (375°F) for 20 minutes.

   3. Remove the foil and bake for another 10–15 minutes until:

      • The cheese is melted and bubbly,

      • The top is lightly golden.

   📝 Optional: Switch your oven to broil/grill mode for the last 2–3 minutes for a crispy top.

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   Step 20: Rest, Garnish & Serve

• Once baked, remove the dish and let it rest for 10 minutes before cutting.

• Garnish with fresh basil leaves or chopped parsley.

• Serve warm with garlic bread, a crisp salad, or a drizzle of olive oil on top.

Step 21: Garnish for Freshness

• Sprinkle freshly chopped basil or parsley on top.

• Optionally drizzle a little extra virgin olive oil or balsamic glaze for a restaurant-style finish.

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Step 22: Slice & Serve

• Use a wide spatula to scoop out generous portions.

• Serve hot with:

  • Garlic bread 🥖

  • Green salad 🥗

  • Or a side of roasted veggies.

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Step 23: Add a Finishing Touch

• For extra flair, sprinkle a pinch of parmesan or chili flakes right before serving.

• A light dusting of black pepper or fresh lemon zest can also brighten the flavor.

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Step 24: Store Leftovers

• Let leftovers cool completely before storing.

• Transfer to an airtight container and refrigerate for up to 4 days.

🧊 Tip: Divide into portions for easy grab-and-go lunches.

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Step 25: Reheat Properly

• Oven method (best):

  • Cover with foil and bake at 180°C (350°F) for about 15–20 minutes, until hot.

• Microwave method:

  • Reheat a single serving for 2–3 minutes, adding a splash of water or sauce to keep it moist.

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Step 26: Freeze for Later

• This pasta bake freezes beautifully! ❄️

• Wrap tightly in foil or transfer to a freezer-safe container.

• Freeze for up to 2 months.

• Thaw overnight in the fridge before reheating.

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Step 27: Make It a Next-Day Dish

Turn leftovers into something new:

• Pasta Melt Sandwich: Layer reheated pasta bake between slices of bread with mozzarella and grill it.

• Stuffed Peppers: Spoon leftover pasta into halved bell peppers and bake for 20 minutes.

• Mini Bakes: Spoon into small ramekins, top with cheese, and bake for 10 minutes.

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Step 28: Keep It Fresh

If you made extra sauce, store it separately. It can be reused for:

• Quick pizza base sauce,

• Bruschetta topping, or

• Tossed with fresh pasta later in the week.

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Step 29: Add Optional Upgrades (Next Time!)

• Veggie Lovers: Add sautéed mushrooms, spinach, or zucchini.

• Spice Fans: Use a pinch of crushed red pepper or smoked paprika.

• Creamy Version: Mix a bit of béchamel sauce or cream cheese into the ricotta layer.

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Step 30: Enjoy and Share ❤️

• Serve, enjoy, and share your beautiful baked ziti!

• Pair it with a glass of red wine 🍷 or sparkling water with lemon.

• Take a picture — you just made a true Italian-style comfort classic!

🍅 Conclusion: The Perfect Italian-Style Tomato Pasta Bake

Congratulations! 🎉
You’ve just created a classic Italian-style vegetarian baked ziti — a dish that’s hearty, comforting, and bursting with rich tomato flavor, creamy cheese layers, and perfectly baked pasta.

This recipe captures everything people love about Italian comfort food:
✅ Simple, wholesome ingredients
✅ Layers of texture — saucy, cheesy, and golden on top
✅ A meal that brings people together around the table

It’s versatile too — you can customize it with your favorite vegetables, make it spicier or creamier, or even prepare it ahead of time for an easy weeknight dinner.

Serve it warm with a side salad, garlic bread, and a sprinkle of fresh herbs — and you’ve got a dish that feels like it came straight out of a cozy Italian kitchen. 🇮🇹

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