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- #115243
Sbarro may be known for pizza, but this copycat ziti bake recipe is no slouch. Al dente pasta covered in ricotta, Romano, and mozzarella cheese with black pepper tomato sauce proves that simple is often best!
serves/makes:
ready in:
30-60 minutes
7 reviews
3 comments
ingredients
2 pounds uncooked ziti pasta
2 pounds ricotta cheese
3 ounces grated Romano cheese
3 cups tomato sauce
1/2 teaspoon black pepper
1 1/2 pound shredded mozzarella cheese
directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Bring a pot of lightly salted water to a boil over medium-high heat. Add the pasta and cook for 12-14 minutes or until al dente. Drain well.
Combine the ricotta, Romano, 2 3/4 cups of the tomato sauce, and black pepper in a bowl. Mix well. Add the drained pasta to the cheese mixture and gently fold the pasta in until mixed.
Spread the remaining tomato sauce in the bottom of the baking dish. Top with the ziti mixture. Sprinkle the top of the ziti with the mozzarella.
Lightly cover the pan with aluminum foil and place in the oven. Bake at 350 degrees F for 12-14 minutes or until the cheese is melted and the pasta mixture is heated through.
Serve hot.
recipe tips
Undercook the pasta slightly as it will continue cooking in the oven.
For a creamier texture, mix some of the mozzarella into the ricotta mixture.
Let the baked ziti rest for a few minutes after removing it from the oven.
Try adding a layer of spinach or cooked vegetables to the ziti mixture.
Season the ricotta mixture with herbs like basil or oregano for extra flavor.
Use a good quality tomato sauce for best results.
Sprinkle some fresh basil or parsley on top before serving.
If you prefer a crispy top, remove the foil for the last few minutes of baking.
For a richer tomato flavor, add a tablespoon of tomato paste to the sauce.
To dress up the sauce a bit, add a little red wine.
Make sure the baking dish is well-greased to prevent sticking.
common recipe questions
Can I use a different type of pasta?
Yes, penne or rigatoni can be used as substitutes, just adjust the cooking time if needed.
What can I use instead of ricotta cheese?
Cottage cheese, strained to remove excess liquid, can be a substitute for ricotta cheese.
Can I add meat to this recipe?
Cooked ground beef, sausage, or chicken can be added to the sauce for a heartier dish. Plant-based meat substitutes will also work well.
How can I tell if the baked ziti is done?
The cheese should be melted and bubbly, and the dish should be heated through.
Can this baked ziti be frozen?
Yes, either before or after baking. Wrap tightly and freeze. Thaw before baking or reheating.
How long can I store leftovers?
Store any leftovers in a covered container for up to 4 days. Reheat in the oven or microwave, adding additional liquid if the pasta seems dry.
nutrition data
959 calories, 41 grams fat, 97 grams carbohydrates, 50 grams protein per serving.
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reviews & comments
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marioatsbarro REVIEW:
August 28, 2022Excellent copycat. I used to work at sbarro and this is nearly identical to how we made it. Obviously the marinara is what makes or breaks this recipe. We also did not bake the ziti but we rather steamed it to temperature which kept it much more moist and creamy preventing it from drying out.
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Yummyyummy REVIEW:
June 8, 2022Iâm so glad to have found this recipe! Definitely tastes like Sbarro baked ziti takes me back to my teen mall days. These days I make this for my family it is so easy and delicious. I HIGHLY recommend using can of Don Pepino Spaghetti Sauceâ¦it really makes it taste like Sbarro ziti.
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JessinSunnySD February 2, 2022
I'm going to try this recipe tonight, my daughter and I are SO excited! I crave Sbarro's Ziti, that's the only thing I ever order from them. Any recommendations for the sauce? A particular brand?
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CDKitchen Staff Reply:
Just use a name brand and you should be fine (store brands often lack a little flavor)
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Andrea REVIEW:
March 31, 2020Love this recipe!!
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Gina February 24, 2020
I work for Sbarroâs for many many years what made the baked ziti so good would be the Ragu sauce the homemade Ragu sauce we also baked the ziti in a convection oven and not a traditional oven there were lots of ricotta cheese we used white pepper very little Ragu sauce it wasnât that much sauce in it. It was delicious, but I think not baking it in a traditional oven makes a difference
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the Boots REVIEW:
January 9, 2019Clearly written by someone with insider knowledge. This is exactly the recipe they used at the restaurant. The real thing that makes this recipe amazing though is the sbarro copycat ragu sauce, which I can't seem to find a good recipe for. All the only recipes have Sherry and the original did NOT have sherry in it. still, good recipe :)
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Guest Foodie REVIEW:
April 8, 2017We really didn't think the Bake Ziti was going to be as good as the ones i tasted before but the recipe was actually outstandingly different and better. Really I can't wait to see more of theses recipes
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Jelly March 1, 2014
I didn't use this recipe yet though can you use penne pasta?
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CDKitchen Staff Reply:
Yes, ziti and penne are similar enough that it should work just fine in this recipe.
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Guest Foodie REVIEW:
November 24, 2013I added some browned ground beef to it. Yum!
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Ronnie REVIEW:
October 16, 2013Good recipe. Needed salt but that was it.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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