This baked ziti combines al dente pasta with a rich vodka-tomato sauce, pockets of herbed ricotta, and a golden mozzarella crust baked until bubbly. The standout is the layered texture—creamy ricotta against the spiced sauce and crispy cheese top.
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In a medium bowl, combine the ricotta cheese, about 1/4 cup of the Parmesan cheese, black pepper, chopped basil, and milk. Mix until well combined and set aside.
In a large, oven-safe pot or Dutch oven, heat the butter and olive oil over medium heat. Add the minced shallot and a pinch of salt, and cook until softened, about 3-4 minutes.
Add the tomato paste and cook, stirring frequently, until it darkens in color and begins to caramelize, about 2-3 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the ziti for 2-3 minutes less than the package instructions, so it is very al dente. Before draining, reserve about 1 cup of the pasta water.
To the pot with the tomato paste, grate in the garlic. Add the Calabrian chili paste or red pepper flakes and dried oregano, if using. Cook for 30 seconds until fragrant.
Deglaze the pot with vodka, scraping up any browned bits from the bottom. Add the crushed tomatoes and season with salt. Bring to a simmer and cook for about 10 minutes.
Reduce the heat to low and stir in the heavy cream and another 1/4 cup of Parmesan cheese. Add a splash of the reserved pasta water to thin the sauce if needed. For extra richness, whisk in the optional tablespoon of cold butter until melted.
Drain the cooked ziti and add it to the pot with the vodka sauce. Stir well to coat all the pasta.
Remove about half of the pasta and sauce from the pot and set aside. Dollop half of the ricotta mixture over the pasta remaining in the pot. Sprinkle with about half of the mozzarella and some of the remaining Parmesan.
Layer the reserved pasta back on top. Dollop the remaining ricotta mixture over the pasta.
Top with the remaining mozzarella and Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
Let the baked ziti rest for a few minutes before garnishing with fresh basil and serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions for 2–3 minutes.
large oven-safe pot or Dutch oven · medium mixing bowl · large pot for pasta
Yes. Replace the 1/4 cup vodka with 1/4 cup reserved pasta water or vegetable broth. The sauce will lack the slight complexity vodka adds, but it will still be flavorful.
Bake at 375°F for 20–25 minutes until the sauce is visibly bubbly around the edges and the cheese topping is melted and golden brown.
Cooking it 2–3 minutes under the package time prevents it from turning mushy during the 20–25 minute bake, since it continues to soften in the hot sauce.
Yes. Prepare through step 10, cover, and refrigerate up to 24 hours. Bake directly from cold, adding 5–10 minutes to the baking time until bubbly and golden.
Yes. All ingredients are meat-free, though you can add cooked Italian sausage or ground beef to the sauce in step 6 if desired.
