Ziti

Store dry ziti in a cool, dry place in an airtight container for up to two years. Cooked ziti can be refrigerated for 3-4 days or frozen for up to 2 months.

Cook ziti al dente (slightly firm to the bite) for best results in baked dishes, as they will continue to cook in the oven.

Break ziti in half before cooking if you prefer smaller pieces, especially for children.

Use the starchy pasta water to help thicken your sauce.

Rich tomato-based sauces (e.g., marinara, bolognese)

Creamy sauces (e.g., Alfredo, vodka sauce)

Baked with ricotta, mozzarella, and meat sauce (ziti al forno)

Sausage and peppers

Overcooking ziti before baking, which can result in a mushy final dish.

Not salting the pasta water, which can lead to bland-tasting pasta.

Not rinsing cooked ziti if using in a hot dish (rinsing can remove starch that helps sauce adhere).