From The Sopranos · 1999-2007 · Reconstructed
Carmela's Baked Ziti
Serve when
Serve the bubbling casserole when the night turns domestic: comfort food with a little leverage underneath.
In the series
Season 1
- S1E1 · ~00:49:00 A.J.'s birthday party turns ziti into an instant family shorthand
- S1E5 · ~00:28:00 Father Phil visits Carmela during College and the evening is framed by her food, wine, and hospitality
Hosting notes
Baked ziti is forgiving party food. Assemble it the day before, refrigerate, and add 10 to 15 minutes to the covered baking time. It also holds heat well, which makes it a good bridge between appetizers and the gravy.
In the series
Ziti is one of the show's fastest food jokes and one of its clearest domestic symbols. It is casual enough for a family party and loaded enough to feel like Carmela's answer to almost any crisis: feed people first, ask questions later.
Ingredients
Method
- Heat the oven to 375 F. Boil the pasta in salted water until very al dente, about 2 minutes less than the package says. Drain.
- Brown the sausage in olive oil, breaking it into small pieces. Stir in the marinara and simmer for 5 minutes.
- Mix ricotta, egg, half the grated cheese, basil, salt, and pepper in a bowl.
- Toss pasta with most of the sauce. Fold in the ricotta mixture and half the mozzarella, leaving visible pockets instead of stirring it completely smooth.
- Spread into a 9x13 baking dish. Top with the remaining sauce, mozzarella, and grated cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake until browned and bubbling, 15 to 20 minutes more. Rest 10 minutes before serving.
Substitutions
- Ziti: Penne and rigatoni are easier to find and often hold sauce better. The dish still reads as baked ziti because the shape, sauce, ricotta, and browned mozzarella do the recognizable work.
- Italian sausage: Use ground beef, ground pork, or skip the meat. If you go meatless, add sauteed mushrooms or a pinch of fennel seed to keep the sauce savory.
- Ricotta: Cottage cheese can work in a pinch if blended until smooth. It is tangier and wetter, so drain it first if it looks loose.
- Pecorino Romano: Parmesan is milder and less salty. Add a little extra salt to the ricotta mixture if you swap it in.
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