Traeger Baked Ziti is an easy, satisfying weeknight meal that comes together quickly. This version combines perfectly cooked ziti with a rich, homemade marinara and a blanket of melted mozzarella. Finishing the casserole on a Traeger or other pellet grill adds a subtle smoky layer that elevates the familiar flavors without adding extra work.
Traeger Baked Ziti
Baked ziti is a classic Italian-American casserole that’s simple to prepare and always popular with family and friends. Using a pellet grill gives this dish a gentle, smoky character that distinguishes it from oven-baked versions while keeping the preparation straightforward.
This recipe calls for a homemade marinara built from San Marzano-style tomatoes, tomato puree, sautéed onion and garlic, and a blend of Italian seasonings. If you prefer a shortcut, a high-quality jarred marinara works well—choose one you enjoy and adjust seasoning to taste.
For added depth and protein, brown ground beef, ground pork, or a mix of the two and fold it into the sauce before combining with the pasta. That simple step turns the casserole into a heartier, more substantial meal.
Why You’ll Love This Dish…
- Smoky flavor: Pellet grilling adds a subtle, delicious smoke that complements tomato and cheese.
- Easy to make: Basic ingredients and simple steps make this a reliable weeknight option.
- Crowd-pleaser: Familiar, comforting flavors suit gatherings and family dinners.
- Flexible: Use jarred sauce or add browned meat to suit your preferences.
- Cheesy goodness: A generous layer of melted mozzarella creates a golden, gooey topping.
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Recipe Shopping List
Here’s a condensed list of what you’ll need. Refer to the ingredients section below for exact quantities.
- Ziti pasta
- Marinara sauce or canned tomatoes and tomato puree
- Olive oil
- Yellow onion, finely minced
- Minced garlic
- San Marzano-style canned tomatoes
- Tomato puree
- Italian seasoning blend
- Salt and optional sugar
- Shredded mozzarella
- Italian herbs or fresh basil for finishing
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How To Make This Recipe
The method is approachable: cook the pasta just shy of al dente, prepare or warm your sauce, combine pasta and sauce, top with cheese, and finish on the Traeger at a moderate temperature. Follow the detailed recipe below for timing and measurements.
- Boil the pasta: Cook ziti in plenty of salted water until about a minute before al dente.
- Prepare the sauce: Sauté onion and garlic in olive oil, add tomatoes and tomato puree, and season with Italian herbs, salt, and a touch of sugar if desired.
- Mix: Toss the drained pasta with the marinara so it’s evenly coated.
- Assemble: Transfer to a greased, grill-safe baking dish and top with shredded mozzarella.
- Bake on the Traeger: Heat the pellet grill to 350°F (175°C) and bake until the cheese is melted and the sauce is bubbling, about 20–25 minutes.
- Serve: Remove, let rest a few minutes, then serve hot with a sprinkle of Italian herbs or fresh basil.
Enjoy with our Traeger Garlic Bread!
Recipe FAQ
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
How do I reheat baked ziti?
Reheat in a 350°F oven until hot throughout, or microwave individual portions. Cover with foil in the oven to prevent the top from over-browning while warming.
Can I make this dish in advance?
Yes. Prepare the pasta and sauce, combine them, then refrigerate the assembled casserole. Bring it to room temperature briefly before baking, and add a few extra minutes to the bake time if cold from the fridge.
Try our Shrimp Marinara!
Serve This With
- Garlic bread — ideal for sopping up extra sauce.
- Caesar salad — a crisp, refreshing contrast to the rich casserole.
- Grilled asparagus — adds a light, flavorful vegetable side.
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Pin For Later
Traeger Baked Ziti
This classic baked ziti receives a pellet grill makeover; a subtle wood-fired note pairs beautifully with the tomato sauce and melted cheese.
Ingredients
- 1 pound ziti
- Marinara Sauce — 1/4 cup olive oil; 1 medium yellow onion, finely minced; 2 tablespoons minced garlic; 28-ounce can San Marzano-style tomatoes; 48 ounces tomato puree; 2 tablespoons Italian seasoning blend; 1 1/2 teaspoons salt (adjust to taste); 1/2 teaspoon sugar (optional)
- Toppings — 3 cups shredded mozzarella; 1 teaspoon Italian herbs or fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Preheat your pellet grill or Traeger to 350°F (175°C).
- Cook the ziti until it is about one minute shy of al dente, then drain.
- While the pasta cooks, heat olive oil in a pan and sauté the minced onion until translucent. Add garlic and cook briefly until fragrant. Stir in the canned tomatoes and tomato puree, then season with Italian seasoning, salt, and optional sugar. Simmer briefly to marry the flavors.
- Toss the drained pasta with the marinara sauce until evenly coated. If using browned ground meat, fold it into the sauce before combining with the pasta.
- Transfer the sauced pasta to a greased, grill-safe baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Place the baking dish on the preheated grill and bake for 20–25 minutes, or until the cheese is melted and the sauce bubbles along the edges.
- Remove from the grill, let the casserole rest a few minutes, then sprinkle with Italian herbs or torn fresh basil and serve hot.
Nutrition Information (per serving)
Calories: 658 • Total Fat: 23g • Saturated Fat: 9g • Cholesterol: 44mg • Sodium: 1192mg • Carbohydrates: 88g • Fiber: 9g • Sugar: 18g • Protein: 28g