This dish's combination of pasta, tomato sauce, herbs, and cheese makes it a wonderfully versatile pairing partner for wine. Really, you can let your own tastes be your guide here, though you'll definitely want to find a wine that cuts through the richness of the dish. A full-bodied, classic California-style Merlot, for example, would be too heavy with all the richness of the ziti. You would be much better off with a wine that has some significant amount of acid, like a Chianti or a Sangiovese, or spice, like a rich California Zinfandel, instead. Dolcetto is nice with baked ziti, as are Barbera, Valpolicella, and Montepulciano d'Abruzzo. The sky, really, is the limit. Just make sure you also keep the relative weights of the pasta and the wine in mind, and you'll be just fine.
Food & Wines
Ziti
