One-Pot Tomato Basil Baked Ziti

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting baked ziti with a rich tomato sauce and fresh basil, baked to bubbly perfection in one pot. This Italian-inspired pasta recipe (vegetarian), ready in about 45 minutes, pairs ziti pasta, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 6 Italian cuisine 450 cal/serving

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Ingredients

12 oz ziti pasta
2 tbsp olive oil
3 garlic cloves, minced
28 oz can crushed tomatoes
1/4 cup fresh basil leaves, chopped
1 cup ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
3 cups water
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)

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Instructions

Step 1: Preheat your oven to 425°F. In a large ovenproof skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Pour in 28 oz crushed tomatoes, 3 cups water, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine and bring to a simmer.
Step 3: Add 12 oz dry ziti pasta directly into the sauce, stirring to submerge the pasta. Cover and simmer for 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Step 4: Remove from heat and dollop 1 cup ricotta cheese evenly over the pasta. Sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan over the top. Scatter 1/4 cup chopped fresh basil leaves.
Step 5: Transfer the skillet to the preheated oven and bake uncovered for 10 minutes until the cheese melts and bubbles with golden edges. Let rest for 5 minutes before serving.