Tomato cream sauce is lovely upgrade from simple marinara. It’s also a richer, more satisfying offering when entertaining vegetarians. For more baked ziti inspiration, check out our Baked Ziti with Sausage, Eggplant, and Ricotta; Baked Ziti with Prosciutto; and Baked Radicchio and Mozzarella Pasta.
- Yield: 8 to 12 servings
- Difficulty: Easy
- Total: About 1 hr
- Active: 30 mins
- 12 ounces dried ziti pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 yellow onion, diced
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried rosemary
- 1 tablespoon granulated sugar
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded fresh mozzarella cheese
- Preheat the oven to 375°F. Grease a 2-quart baking dish.
- Cook the pasta in a large pot of salted water according to package directions.
- Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook until softened, 5 to 8 minutes. Add the salt, black pepper, dried herbs, sugar, and tomatoes. Reduce heat to low, cover, and simmer at least 20 minutes. Stir in the cream and butter.
- Add the drained pasta and toss to coat evenly. Transfer the mixture to the prepared baking dish. Sprinkle with cheese.
- Bake until the past mixture is hot and the cheese is melted, about 30 minutes.