When you think of Robert De Niro, images of tough gangsters and complex characters might come to mind, but behind the iconic roles lies a man with surprisingly simple food tastes. In a revealing interview, the legendary Italian-American actor confessed that his favorite Italian dish isn’t some exotic creation found in upscale restaurants—it’s ziti, the classic tubular pasta that has graced family dinner tables for generations. This preference offers a fascinating glimpse into the personal tastes of one of cinema’s most celebrated figures.
The humble ziti that won over a Hollywood legend
Despite owning several high-end restaurants and having access to the world’s finest cuisine, Robert De Niro’s heart belongs to ziti, a simple yet versatile pasta that has been a staple in Italian-American households for decades. What makes this revelation particularly interesting is that De Niro, known for his sophisticated palate and entrepreneurial ventures in the culinary world, would choose such an unpretentious dish as his favorite.
The actor’s preference for ziti speaks volumes about the enduring appeal of classic Italian comfort food. Ziti’s popularity stems from its distinctive shape and texture, which allows it to hold sauces exceptionally well. The ridged exterior and hollow center create the perfect vehicle for rich tomato sauces, creamy cheese mixtures, or robust meat ragùs, delivering a harmonious blend of flavors with each bite.
What’s particularly notable about De Niro’s fondness for ziti is that this pasta doesn’t appear on the menus of any of his own restaurants, which include the world-renowned Nobu chain and Tribeca Grill. Instead, his establishments feature more sophisticated offerings like black cod with miso and rock shrimp tempura. This contrast between his personal preference and his professional offerings reveals a charming dichotomy in the actor’s culinary tastes.
De Niro’s love for ziti has even inspired culinary tributes throughout New York City’s Little Italy, where dishes like “De Niro Pasta” and the “Bobby D. sandwich” pay homage to the actor’s Italian heritage and his publicly acknowledged food preferences. These creations serve as a testament to how deeply intertwined the actor has become with Italian-American culinary identity.
What makes ziti so special among pasta shapes
Ziti belongs to the pasta family known as “pasta al forno” or baked pasta, though it’s equally delicious prepared in various other ways. The name “ziti” comes from the word “zita,” meaning bride in Italian, as this pasta was traditionally served at weddings. Its medium-length tubular shape with square-cut ends and smooth or ridged exterior (the latter known as “ziti rigati”) creates the perfect architecture for capturing and holding sauces.
The hollow center of ziti serves as a reservoir for sauce, while the rigid exterior provides additional surface area for sauce to cling to, creating a perfect balance between pasta and condiment in every bite. This thoughtful design makes ziti particularly versatile, working equally well with chunky meat sauces that can nestle inside the tubes, creamy cheese mixtures that coat both inside and outside surfaces, or simple olive oil-based preparations.
Beyond its sauce-holding capabilities, ziti offers a substantial bite that stands up to hearty ingredients without becoming mushy during the cooking process. When properly prepared to al dente perfection, ziti maintains its structural integrity even when baked with wet ingredients or substantial sauces. This resilience makes it particularly suitable for make-ahead dishes like the classic baked ziti.
The classic baked ziti recipe De Niro might love
While De Niro hasn’t publicly shared his personal ziti recipe, we can imagine the classic baked version that might earn his approval based on traditional Italian-American preparations. At its core, a proper baked ziti combines al dente pasta with a robust tomato sauce, creamy ricotta, melty mozzarella, and savory Parmesan or Pecorino Romano cheese. The magic happens when these simple ingredients meld together in the oven, creating crispy edges, gooey centers, and layers of complementary flavors.
The foundation of any excellent baked ziti is the sauce, which typically begins with quality tomatoes (San Marzano varieties are prized for their sweet flavor and low acidity), sautéed onions and garlic, and sometimes ground meat like beef, pork, or a combination of both. This sauce develops depth through slow cooking, allowing the flavors to concentrate and meld.
The cheese component is equally important, with ricotta providing creamy pockets throughout the dish while mozzarella delivers those coveted stretchy strands when pulled apart with a fork. Many traditional recipes call for mixing the ricotta with an egg to help it set properly during baking, along with grated Parmesan or Pecorino Romano for added depth and saltiness.
Assembly is where technique matters: properly cooked pasta (slightly underdone to prevent mushiness after baking), layering to ensure even distribution of ingredients, and timing in the oven to achieve the perfect balance between melted cheese and crispy edges. The final dish should have a golden, slightly bubbling top that gives way to a creamy interior when cut into—a textural contrast that makes baked ziti so satisfying.
Making ziti at home worthy of a Hollywood star
Creating restaurant-quality ziti at home begins with selecting the right ingredients, starting with the pasta itself. While dried ziti is perfectly acceptable and widely available, opting for a high-quality brand made with durum wheat semolina will provide better texture and flavor. The pasta should be cooked to true al dente—slightly firm when bitten—as it will continue cooking during the baking process.
The sauce deserves special attention, as it provides the foundation of flavor for the entire dish. Whether opting for a simple marinara or a more complex meat ragù, using whole peeled tomatoes and crushing them by hand offers superior texture and fresh flavor compared to pre-crushed or puréed varieties. Building depth begins with properly sautéed aromatics—onions, garlic, perhaps some carrot and celery—cooked slowly until translucent and sweet.
Cheese selection can transform a good ziti into an exceptional one. Rather than using pre-shredded mozzarella, investing in fresh mozzarella and tearing it by hand creates pockets of melty goodness throughout the dish. For the ricotta component, draining excess moisture from fresh ricotta in a cheesecloth-lined strainer overnight results in a creamier, more concentrated flavor.
The baking technique matters as much as the ingredients themselves. Using a heavy, shallow baking dish rather than a deep one increases the surface area exposed to heat, creating more of those coveted crispy edges that contrast with the creamy interior. Starting with a covered bake at a moderate temperature allows the flavors to meld without excessive browning, followed by a brief uncovered period at higher heat to achieve the perfect golden top.
Beyond baked: creative ways to prepare ziti
While baked ziti may be the most recognized preparation, this versatile pasta shape lends itself to numerous other cooking methods. One approach is to treat ziti like penne in a classic pasta alla vodka, where the tubular shape captures the creamy, tomato-based sauce studded with pancetta or prosciutto. The slight differences between ziti and penne—primarily the straight-cut ends versus diagonal cuts—actually influence how the sauce coats the pasta and collects inside the tubes.
For a lighter yet equally satisfying preparation, ziti excels in primavera-style dishes that combine the pasta with quickly sautéed seasonal vegetables, a splash of pasta cooking water, good olive oil, and freshly grated cheese. Spring versions might include asparagus, peas, and fresh herbs, while summer iterations could showcase zucchini, cherry tomatoes, and basil.
Seafood pairings represent yet another dimension of ziti’s capabilities, with the pasta’s substantial texture providing an ideal counterpoint to delicate fish and shellfish. A preparation featuring ziti with shrimp, scallops, or chunks of firm white fish in a light sauce of white wine, butter, and herbs creates an elegant dish that balances refinement with comfort.
Classic Baked Ziti
Course: Dinner, Main CourseCuisine: Italian, Italian-American8
servings25
minutes45
minutes520
kcal70
minutesThis hearty Italian-American baked ziti combines al dente pasta tubes with rich tomato sauce and three cheeses for a comfort food dish worthy of Robert De Niro’s approval.
Ingredients
1 pound (16 oz) ziti pasta
2 tablespoons olive oil
1 medium onion, finely diced
4 cloves garlic, minced
1 pound ground beef (optional)
1 (28 oz) can San Marzano whole peeled tomatoes, crushed by hand
1 (15 oz) can tomato sauce
2 teaspoons dried oregano
2 teaspoons dried basil (or ¼ cup fresh basil, chopped)
1 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
15 oz whole milk ricotta cheese
1 large egg
1 cup grated Parmigiano-Reggiano cheese, divided
1 pound fresh mozzarella cheese, torn into pieces
¼ cup fresh parsley, chopped
Directions
- Preheat oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook the ziti pasta for 2 minutes less than the package instructions indicate for al dente. The pasta will continue cooking in the oven, so it’s important to undercook it slightly at this stage. Drain well but do not rinse, as the starch helps the sauce adhere to the pasta.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. If using ground beef, add it now and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the hand-crushed tomatoes, tomato sauce, dried oregano, basil, and red pepper flakes (if using) to the skillet. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for about 15 minutes, stirring occasionally, until slightly thickened. The sauce should coat the back of a spoon but still remain somewhat liquid, as it will continue to thicken in the oven.
- In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmigiano-Reggiano, and a pinch of salt and pepper. Mix well until the mixture is smooth and well combined. This cheese mixture will create creamy pockets throughout the baked ziti, adding richness and texture to the final dish.
- In a large mixing bowl, combine the drained pasta with about two-thirds of the tomato sauce. Toss gently to coat the pasta evenly with the sauce. The pasta should be well covered but not swimming in sauce, as additional sauce will be added as a layer.
- Spread half of the sauced pasta in the bottom of a 9×13 inch baking dish. Drop spoonfuls of the ricotta mixture evenly over the pasta, then sprinkle with half of the torn mozzarella pieces. Layer the remaining sauced pasta on top, followed by the remaining tomato sauce, ensuring the pasta is completely covered to prevent it from drying out during baking.
- Top the dish with the remaining torn mozzarella and sprinkle with the remaining Parmigiano-Reggiano cheese. The top layer of cheese will create a golden, slightly crispy crust that contrasts beautifully with the creamy interior of the dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and beginning to brown in spots. Allow the baked ziti to rest for 10-15 minutes before serving to let the layers set. Garnish with fresh chopped parsley before serving.
Notes
- For the best texture, use high-quality ziti pasta made from durum wheat semolina.
- Draining fresh ricotta in a cheesecloth-lined strainer overnight in the refrigerator will create a creamier, more concentrated flavor.
- This dish can be assembled up to 24 hours in advance and refrigerated before baking. If baking from refrigerated, add about 10-15 minutes to the covered baking time.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat covered in a 350°F oven until warmed through.
- For a vegetarian version, simply omit the ground beef and consider adding sautéed mushrooms or eggplant for additional flavor and texture.
Frequently Asked Questions About Baked Ziti
Q: Can I use a different type of pasta if I can’t find ziti?
A: Yes, you can substitute penne, rigatoni, or other tubular pasta shapes with ridges that will hold the sauce well. The cooking time might vary slightly depending on the pasta shape, so check for proper al dente texture before draining. Remember that the pasta will continue cooking in the oven, so it should still have a slight firmness when you drain it.
Q: How do I prevent my baked ziti from becoming dry?
A: Several techniques help keep baked ziti moist: slightly undercook the pasta initially, use enough sauce to completely cover the pasta, cover the dish with foil during the first part of baking, and allow the finished dish to rest for 10-15 minutes before serving. If you’re reheating leftovers, add a splash of water or additional sauce before covering and reheating in the oven.
Q: Can I prepare baked ziti ahead of time?
A: Absolutely! Baked ziti is perfect for make-ahead meals. You can assemble the entire dish up to 24 hours in advance and refrigerate it, covered, until you’re ready to bake. You can also freeze the assembled but unbaked dish for up to 3 months. If baking from refrigerated, add about 10-15 minutes to the covered baking time, and if baking from frozen, add approximately 30-45 minutes.
Q: What sides pair well with baked ziti?
A: Baked ziti pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness of the dish. Garlic bread or Italian bread is another classic accompaniment. For a more substantial meal, consider serving it with sautéed or roasted vegetables like broccoli, zucchini, or bell peppers. A medium-bodied Italian red wine like Chianti or Montepulciano d’Abruzzo makes an excellent beverage pairing.
