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

Ingredients (14)

  • 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


  1. Preheat the oven to 375°F. Grease a 2-quart baking dish.
  2. Cook the pasta in a large pot of salted water according to package directions.
  3. 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.
  4. Add the drained pasta and toss to coat evenly. Transfer the mixture to the prepared baking dish. Sprinkle with cheese.
  5. Bake until the past mixture is hot and the cheese is melted, about 30 minutes.