Sbarro-Style Baked Ziti

Name: Sbarro-Style Baked Ziti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 lb ziti pasta; 24 oz marinara sauce; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 tsp dried basil; Salt and pepper to taste; Fresh parsley for garnish

Sbarro-Style Baked Ziti is a generous, cheesy pasta casserole popularized by mall food courts and chain restaurants in the 1970s and 1980s. Featuring baked ziti pasta with tomato sauce, ricotta, mozzarella, and parmesan, it represents convenient, crowd-pleasing Italian-American fusion fare for casual gatherings and tailgates.

No featured photo yet. Upload a photo with your review. The highest-rated community photo may become this recipe's hero image.

Difficulty

Medium

Prep time

15 minutes

Cook time

45 minutes

Total time

1 hour

Servings

Region

Bensonhurst, Brooklyn Italian American salumeria and mall kitchens

Era introduced

1946-1969

Introduced by

Sbarro chain restaurants and mall food court vendors

Recipe tools

Save to a Collection

The Story

In the 1970s and 1980s, mall food courts and chain restaurants like Sbarro popularized large servings of baked pasta casseroles for convenience and flavor. Baked ziti became a signature comfort food, combining Italian-American cheese blends with tomato sauce and pasta, suitable for feeding crowds at tailgates and casual occasions. This recipe reflects the era's fast-food influence while connecting to Italian immigrant culinary traditions updated for suburban America's growing appetite.

Ingredients

1 lb ziti pasta
24 oz marinara sauce
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 tsp dried basil
Salt and pepper to taste
Fresh parsley for garnish

Equipment

Baking dish
Large pot
Skillet
Oven
Cutting board
Chef's knife
Mixing bowl
Measuring cups and spoons

Directions

Preheat oven to 375F (190C).
Cook ziti according to package directions until al dente; drain and set aside.
Heat olive oil in a skillet, saute garlic until fragrant.
Add marinara sauce, basil, salt, and pepper; simmer 5 minutes.
In a large bowl, combine cooked ziti, ricotta, and half of the mozzarella and Parmesan.
Mix in the tomato sauce and stir gently to combine.
Transfer mixture to a greased baking dish.
Top with remaining mozzarella and Parmesan.
Bake uncovered for 30-35 minutes until cheese is melted and golden.
Garnish with fresh parsley before serving.

Community Recipes

Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.

No community recipes yet. Submitted recipes are published right away.

Community Reviews

Rate this recipe and share how it worked at your table.

No reviews yet. Be the first to rate this recipe.

Related Recipes

Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.

Same era

1950s-present

Ants on a Log

Celery sticks filled with peanut butter and topped with raisins, the classic American kid snack.

Minneapolis, Minnesota children's cooking and lunchbox kitchens1950s-present

America's Melting Pot

Arby's-Style Horsey Sauce photo coming soon

1964-1970s

Arby's-Style Horsey Sauce

Arby's-Style Horsey Sauce is a sandwich sauce with real American table personality: Fast-food horseradish mayo tradition. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Boardman and Youngstown, Ohio roast-beef sandwich shops