Puerto-Rican-Inspired Sofrito Baked Pasta

A tomato-and-sofrito bake with olives, peppers, and melted cheese

Editorial demo · awaiting kitchen verification

A baked pasta inspired by Puerto Rican sofrito flavors — recao, peppers, garlic, tomato, and briny olives folded into a saucy, cheesy bake.

Editorial demo. This recipe documents a standard method but has not yet been cooked and tasted by our kitchen. It is not presented as tested, carries no ratings, and is excluded from search indexing until a real test round is logged. See our testing policy.

Puerto Rican-inspired baked pasta with sofrito, tomato, olives and peppers under melted cheese — Illustrative photography of baked pasta — original photography pending

How it layers, top to bottom

Photography to come

Browned mozzarellaUncovered, until it blisters
Ziti + sauceUndercooked by two minutes
Ricotta, egg, ParmigianoSet, so it slices clean
Ziti + sauceGenerous — it drinks liquid
Sauce, on the baseSo nothing catches

Bake at 375°F (190°C) until the centre reaches 165°F (74°C).

Prep

25 min

Cook

45 min

Total

80 min

Yield

One 9×13-inch pan

Jump to recipe

This is an inspired adaptation, not a traditional Puerto Rican dish. Sofrito — a blend of onion, garlic, sweet ají dulce or bell peppers, and herbs like recao (culantro) and cilantro — is the aromatic base of countless Puerto Rican dishes. Here we borrow that base and fold it into an Italian-American-style baked pasta with tomato, olives, and mozzarella. How this differs: Puerto Rican cooking uses sofrito in dishes like arroz con gandules and stews, not a layered cheese pasta bake; we adapt the flavor base rather than reproduce any specific dish, and a jarred sofrito or a quick homemade one both work.

Ingredients

Servings

Sofrito-tomato sauce

Pasta & cheese

1 lb ziti
2 1/2 cups shredded low-moisture mozzarella (divided)
1/2 cup grated Parmesan

Equipment

9×13-inch baking dish
Skillet
Large pot

Directions

1
Heat oven to 375°F (190°C) and bring a large pot of salted water to a boil.
2
Warm the olive oil, cook the sofrito 3–4 minutes until fragrant, then add crushed tomatoes, olives, and oregano; simmer and season.
⏲ Build sofrito sauce: ~18 min
Look for: Sauce is glossy, seasoned, and no longer tastes raw.
3
Boil the ziti 2 minutes short of al dente; drain.
⏲ Undercook pasta: ~8 min
Look for: Firm with a chalky center.
4
Toss the pasta with most of the sauce and half the mozzarella.
5
Spread in a greased dish, top with the remaining sauce, mozzarella, and Parmesan.
6
Bake covered 20 minutes, then uncovered 20–25 minutes until bubbling and browned.
⏲ Bake: ~45 min
Look for: Center is steaming hot and the top is browned.
Food safety: Bake and reheat until the center reaches 165°F (74°C).
7
Rest 10 minutes before serving.
⏲ Rest: ~10 min

Troubleshooting & common mistakes

Using too much olive brine, which makes the bake salty and loose.
Skipping the sauté step, which leaves the sofrito harsh.

Make-ahead, storage & reheating

Make ahead: Make the sauce a day ahead; assemble and refrigerate up to 24 hours, adding time to the covered bake from cold.
Storage: Refrigerate leftovers up to 4 days.
Freezer: Freeze baked or unbaked up to 2 months; thaw overnight before reheating to 165°F (74°C).
Reheating: Reheat portions covered at 350°F (175°C) until hot.

Recipe notes

Add a diced cooked Spanish-style sausage if you want it heartier.
This is an inspired adaptation using a Puerto Rican flavor base — it is not a traditional Puerto Rican dish.

FAQ

Can I use jarred sofrito?: Yes — jarred sofrito is a practical shortcut. Sauté it briefly to bloom the flavor before adding the tomatoes.

Nutrition (estimate)

Per 1 of 10 servings: ~440 kcal, 18 g protein, 50 g carbs, 19 g fat.

Estimated from listed quantities via a standard USDA-based database; approximate, not lab-verified.

Pantry · shelf-stable

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Shelf-stable staples for this recipe. Fresh cheese, produce, and meat are best bought locally. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.

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Classic baked ziti