Ziti Arrabbiata is the kind of pasta dish that proves you don’t need a long list of ingredients to make something truly satisfying. This baked pasta brings together tender ziti, a bold tomato sauce, and just the right amount of heat for a comforting meal that feels both rustic and special. It’s simple enough for a weeknight dinner, yet hearty and familiar enough to serve when you’re feeding family or friends.
Arrabbiata sauce—known in Italy as sugo all’arrabbiata—comes from the Lazio region around Rome and is celebrated for its straightforward, fiery character. Garlic, olive oil, tomatoes, and dried red chili peppers are cooked together to create a sauce that’s vibrant, savory, and gently spicy. When paired with ziti and baked in the oven, the sauce clings to every tube of pasta, delivering flavor in every bite.
Baked ziti is often compared to lasagna, but when done well, it’s a completely different experience. There’s no layering or fuss—just perfectly cooked pasta, a robust sauce, and a comforting baked finish that brings everything together. The oven adds depth, allowing the flavors to meld while creating a dish that’s warm, filling, and incredibly inviting.
This Ziti Arrabbiata is perfect served straight from the oven with crusty French bread, cheesy garlic bread, or homemade ciabatta for scooping up every last bit of sauce. Add a crisp garden salad on the side, and you’ve got a complete, crowd-pleasing meal that feels like classic Italian-American comfort food at its best—simple, flavorful, and always welcome at the table.
PrintZiti Arrabbiata
- Prep Time: :30
- Cook Time: :50
- Total Time: 1:20
- Yield: 6 1x
- Category: Entree
- Method: Stovetop / Oven
- Cuisine: American Italian
Ingredients
- 1/4 cup olive oil, divided, plus more for brushing
- 1 clove garlic, minced
- 1 1/2 teaspoons crushed red pepper, divided
- 1 (28-ounce) can whole peeled tomatoes, smooshed with your hands, juices reserved
- kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk, warmed
- freshly grated nutmeg
- 1 1/2 pounds ziti
- 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup coarse bread crumbs
Instructions
- Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat until shimmering.
- Add the garlic and 1 teaspoon of the crushed red pepper and cook, stirring, until fragrant, just a minute or so. Add the tomatoes, with their juices, and a very large pinch of salt, turn the heat to high and bring the mixture to a boil. Lower the heat and simmer the sauce until just slightly thickened, about 10 minutes. Set aside to cool.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, until a smooth paste the palest shade of brown forms, about 2 minutes. While whisking continuously, slowly pour in the milk. Bring the sauce to a boil and cook, stirring, until it is nice and thick, about 5 minutes.
- Turn off the heat and season the béchamel to taste with salt and nutmeg. Set aside. Preheat the oven to 375°F. Brush a 9-by-13-inch baking dish with olive oil.
- Fill your largest pot with water, bring it to a boil and season liberally with salt. (You might need to cook the pasta in 2 batches, depending on the size of your pot.) Add the ziti and cook it 3 minutes short of the package instructions—you don’t want it to cook all the way through, or it will overcook when you bake it.
- Drain the pasta and transfer it to a large bowl. Add the reserved tomato sauce, the béchamel, mozzarella and 3/4 cup of the Parmesan to the ziti and stir well. Transfer the mixture to the prepared baking dish and scatter the remaining 1/4 cup Parmesan over the top.
- Toss the bread crumbs with the remaining 2 tablespoons of olive oil in a small bowl and season with salt. Scatter the bread crumbs over the ziti, then sprinkle with the remaining 1/2 teaspoon crushed red pepper and a pinch of freshly grated nutmeg.
- Bake the pasta until it is bubbling and the top is browned, about 15 minutes. Let the pasta rest for 10 minutes before serving.
Notes
How to Store Ziti Arrabbiata
Refrigerator:
Allow the baked ziti to cool completely, then transfer it to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days. Keeping it well covered helps prevent the pasta from drying out.
Freezer:
Ziti Arrabbiata freezes very well. For best results, portion the pasta into freezer-safe containers or wrap the entire dish tightly with plastic wrap followed by foil. Freeze for up to 3 months. Label with the date for easy tracking.
How to Reheat Ziti Arrabbiata
Oven (Best for Texture):
Preheat oven to 350°F (175°C). Place the ziti in an oven-safe dish and cover loosely with foil to prevent drying. Heat for 20–25 minutes, or until warmed through. If the pasta looks dry, add a splash of water or tomato sauce before reheating.
Microwave (Quick Option):
Place a serving on a microwave-safe plate and cover lightly. Heat in 1-minute intervals, stirring between each, until hot. Add a spoonful of sauce or water if needed to keep it moist.
From Frozen:
Thaw overnight in the refrigerator if possible, then reheat using the oven or microwave instructions above. For reheating directly from frozen, cover and bake at 350°F for 45–60 minutes, removing the foil during the last 10 minutes if you want a lightly crisp top.
Tip: Ziti Arrabbiata often tastes even better the next day as the flavors continue to develop!