This little Tuscan Ziti Bake is the kind of weeknight shortcut I wish I’d had when my kids were small and hungry by five o’clock sharp. It leans on a bottle of Italian dressing and just a few pantry staples, but still comes out cozy and comforting, like the baked pastas my mother used to make on the farm. Everything goes straight into a Dutch oven—yes, the ziti goes in dry—then you drizzle, stir, and let the oven do the work. It’s a simple, Midwestern-style answer to a Tuscan-inspired pasta supper, with hardly any dishes and a flavor that never seems to disappoint.
Serve this Tuscan ziti bake right from the Dutch oven with a big green salad dressed in the same Italian dressing for an easy match. Warm garlic bread or buttered toast soldiers are perfect for soaking up the saucy bits at the bottom of the pot. A side of steamed green beans or roasted broccoli keeps it feeling homey and balanced. If you enjoy wine, a simple red table wine or a glass of iced tea fits right in at the table, just like Sunday suppers in many Midwestern kitchens.
5-Ingredient Tuscan Ziti BakeServings: 6
Ingredients
1 pound uncooked ziti pasta
2 cups low-sodium chicken broth
1 1/2 cups bottled Italian dressing (well shaken)
1 1/2 cups shredded mozzarella cheese, divided
1 cup drained oil-packed sun-dried tomatoes, sliced
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Optional: 1/4 cup grated Parmesan cheese for serving
Optional: 1 tablespoon chopped fresh parsley or basil for garnish
Nonstick cooking spray or a little oil for the Dutch oven
Directions
Preheat your oven to 375°F (190°C). Lightly spray or rub a 4- to 5-quart Dutch oven with nonstick cooking spray or a little oil to help keep the pasta from sticking.
Pour the uncooked ziti into the bottom of the Dutch oven and spread it into an even layer. This is your base, so try to keep most of the pieces lying flat so they cook evenly.
Sprinkle 1 cup of the shredded mozzarella cheese evenly over the dry ziti. Scatter the sliced sun-dried tomatoes over the top. Season with the salt and black pepper.
In a large measuring cup or bowl, whisk together the chicken broth and the bottled Italian dressing until well combined. This mixture will act as both your cooking liquid and the main seasoning.
Slowly drizzle the Italian dressing and broth mixture all over the uncooked ziti and toppings in the Dutch oven, making sure to cover as much of the pasta as you can. Gently press down with a spoon so most of the ziti is submerged in liquid.
Cover the Dutch oven tightly with its lid. Place it on the middle rack of the preheated oven and bake for 35 to 40 minutes, until the pasta is mostly tender and the liquid is bubbling around the edges.
Carefully remove the lid (watch out for steam). Stir the pasta well, scraping up any bits from the bottom so everything is coated in the saucy mixture. If it looks a little dry, you can splash in a few extra tablespoons of broth or water.
Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top of the pasta. Return the Dutch oven to the oven, uncovered, and bake for another 8 to 10 minutes, or until the cheese is melted and lightly golden in spots.
Remove from the oven and let the ziti bake rest for about 5 to 10 minutes. This helps the sauce thicken and makes it easier to serve. If you like, sprinkle with grated Parmesan and chopped fresh parsley or basil before bringing the pot to the table.
Taste and adjust seasoning with a little more salt and pepper if needed. Serve warm, straight from the Dutch oven, making sure each scoop gets some pasta, cheese, and sun-dried tomatoes.
Variations & Tips
To keep this close to its 5-ingredient spirit, think of the main five as ziti, Italian dressing, chicken broth, mozzarella, and sun-dried tomatoes; everything else is just a helpful extra. For a heartier version, stir in 1 to 1 1/2 cups of cooked Italian sausage, rotisserie chicken, or browned ground beef when you add the cheese and sun-dried tomatoes. If you’d like more vegetables, you can add a cup of halved cherry tomatoes, a handful of baby spinach, or some sliced mushrooms along with the sun-dried tomatoes. For a creamier bake, stir in 1/2 cup of ricotta or a splash of heavy cream when you stir the pasta midway through baking. To make it vegetarian, simply use vegetable broth instead of chicken broth; be sure to check that your bottled Italian dressing is vegetarian-friendly. If you prefer a milder flavor, choose a light or zesty Italian dressing and reduce the added salt slightly, then adjust at the end. Food safety tips: Always check that the pasta is fully cooked before serving; it should be tender with just a slight bite, not crunchy in the center. When adding meat, make sure it is fully cooked before it goes into the Dutch oven, and refrigerate any leftovers within 2 hours of baking. Reheat leftovers to at least 165°F (74°C) before eating, adding a splash of broth or water if the pasta seems dry.
