I've been making this kosher baked ziti for years, and it always disappears within minutes of hitting the dinner table. The secret isn't anything fancy, just good ingredients and a technique that keeps the pasta from turning mushy. You undercook the ziti slightly before it goes into the oven, which sounds counterintuitive but makes all the difference. Baked ziti comes from Italian-American kitchens, where it became a Sunday dinner staple. For kosher cooks, we skip the traditional ricotta and mozzarella blend and instead use dairy alternatives that work beautifully. I use a combination of cashew cream and dairy-free mozzarella that melts properly and doesn't leave you feeling like you're eating cardboard. The key is building layers of flavor in your sauce first. The sauce is where this recipe shines. I start with a good amount of onions and garlic, cooking them until they're soft and fragrant. Then comes the crushed tomatoes, tomato paste for depth, and a splash of red wine if you have it open. Don't rush this part. Let everything simmer for at least 30 minutes so the flavors marry properly. I season generously with oregano, basil, and a pinch of red pepper flakes. This works perfectly for Shabbat prep since you can assemble it completely on Friday and bake it Saturday evening. It's also ideal for feeding a crowd since the recipe scales up easily. Serve it with a simple green salad and some crusty bread, and you've got a meal that feels both comforting and special.