• You may use 16 ounces (1lb) of pasta in this recipe vs. the 14 ounces that I used. I use slightly less than a pound of pasta in this recipe because I don't use ricotta or cream cheese. For us, this amount gives us just the sauce-to-noodle ratio we're looking for. Feel free to add the whole 16oz if you want, especially if you're adding any ricotta, cream cheese, or both. You may also add a little more pasta sauce.
• Make ahead and freeze, or Make ahead and bake on a busy weeknight. Follow the recipe as is, but don’t bake it. Instead, cover the assembled casserole and refrigerate it until ready to bake and serve. It can be made up to 2 days ahead when you need to bake it. When you're ready to bake, pull the casserole out of the fridge and let rest at room temperature while you preheat the oven. Follow the baking instructions!
• How to store leftovers. Leftovers will keep in the fridge for 2-3 days. You may also freeze and reheat leftovers later on.
• Substitute shredded mozzarella for mozzarella balls. A more budget-friendly option is to substitute shredded mozzarella for the fresh balls. It's not going to taste the same, but I promise it's still going to be delicious!
• Substitute grated Grana Padano or Parmesan cheese for Parmigiano. These cheeses are more budget-friendly options, and will still taste great.
• Make baked ziti that's more like Sbarro's. Leave out the beef from the ragù recipe and add cream cheese to the sauce and mix well. Then proceed with the remaining instructions.
• Do not overcook the pasta. Cook the pasta just to al dente as directed on the package. Since this pasta cooks again in the oven, it's important not to overcook the noodles or they'll become too soft.
• Do not add oil to the cooked pasta noodles. I've seen countless recipes calling for the noodles to be "cooked, strained, and coated with olive oil". Never do this. It keeps that delicious sauce from sticking to your noodles the way it's meant to. Instead, when you add oil to cooked (un-sauced) noodles, the sauce when applied later slides right off of and around the noodles. This is not how any pasta was intended to be cooked, sauced, or eaten.

Baked Ziti Pasta tips &  tricks 

• How long to cook baked ziti/How long to bake baked ziti? Bake assembled ziti in a preheated 375°F/190°C oven, covered with aluminum foil for 30 minutes, or until bubbling and hot. Remove the foil, turn the broiler to high, and bake for approximately 5 more minutes or until golden brown and the tips of the pasta are crispy.
• How to reheat baked ziti? If you have any leftover baked ziti, remove it from the fridge and allow the pasta to sit at room temperature for 10-15 minutes for the chill to come off. If desired, add a little more chopped mozzarella and grated cheese at this point ( this is optional). Place uncovered pasta into a preheated 375°F/190°C oven for about 10 minutes, or until warmed through. Turn the broiler function on and place the ziti directly under it for 3-5 minutes, or until the cheese is golden brown, remove and serve.
• Make ahead and freeze, or make ahead and bake on a busy weeknight. Follow the recipe as is, but don’t bake it. Instead, cover the assembled casserole and refrigerate it until ready to bake and serve. It can be made up to 2 days in advance of when you need to bake it. When you're ready to bake, pull the casserole out of the fridge and let rest at room temperature while you preheat the oven and follow the baking instructions.
• How to store baked ziti leftovers. Baked ziti leftovers will keep in the refrigerator for 2-3 days. You may also freeze and reheat leftovers later on.
• Substitute shredded mozzarella for fresh. A more budget-friendly option is to substitute shredded mozzarella for the fresh balls. It's not going to taste the same, but I promise it's still going to be delicious!
• How to make baked ziti that's more like Sbarro's. Leave out the beef from the ragù recipe and add 4 to 8 ounces of cream cheese to the sauce and mix well. Then add the sauce to the cooked noodles and proceed with the remaining instructions.
• Can I substitute Parmigiano cheese with Parmesan or Grana Padano cheese in baked ziti?  Yes, you can and it tastes great.