Pin it I started making this baked ziti on weeknights when I realized I could skip boiling pasta separately and just let everything cook together in one dish. The smell of bubbling mozzarella and oregano always pulls everyone into the kitchen before I even call them. It's become my go-to when I want something hearty without spending an hour at the stove. The three cheeses melt into the sauce in a way that feels indulgent but honest. Nobody ever asks what's for dinner twice when they see the baking dish come out of the oven.
The first time I made this for a potluck, I doubled the recipe and still came home with an empty dish. Someone's teenager asked if I'd teach them how to make it, which felt like the highest compliment. I've since made it for birthday dinners, quiet Sundays, and nights when I just needed something warm and filling. It's the kind of meal that makes people linger at the table a little longer. I love that it never tries to be fancy but always feels like enough.
Ingredients
- Ziti or penne pasta: Use whatever short tube pasta you have on hand, ziti holds the sauce beautifully but penne works just as well if that's what's in your pantry.
- Marinara sauce: A good jarred sauce saves time and tastes just right here, though homemade works too if you have it simmering already.
- Garlic: Fresh garlic makes the sauce come alive in the first minute of cooking, don't skip this step even if you're in a rush.
- Olive oil: Just enough to soften the garlic without burning it, a tablespoon is all you need.
- Dried oregano and basil: These two herbs give the sauce that classic Italian-American warmth, the kind that smells like Sunday dinner.
- Red pepper flakes: Optional but nice if you like a little heat creeping in at the end of each bite.
- Ricotta cheese: This is what makes the layers creamy and soft, look for whole milk ricotta if you can find it.
- Mozzarella cheese: Shred it yourself from a block for the best melt, pre-shredded works but doesn't get quite as gooey.
- Parmesan cheese: Freshly grated Parmesan adds a sharp, salty finish that balances the richness of the other cheeses.
- Egg: Mixing one egg into the ricotta helps it hold together instead of turning watery under the heat.
- Fresh basil or parsley: A handful of chopped herbs at the end brightens everything up and makes it look like you tried harder than you did.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish with a little butter or oil. This keeps the edges from sticking and makes cleanup easier later.
- Boil the pasta:
- Cook the ziti in salted boiling water until it's just al dente, a little firmer than you'd normally eat it since it'll keep cooking in the oven. Drain it well and set it aside while you make the sauce.
- Make the sauce:
- Heat olive oil in a skillet over medium heat and add the minced garlic, letting it sizzle for about a minute until it smells sweet and toasty. Stir in the marinara, oregano, basil, red pepper flakes, salt, and pepper, then let it simmer gently for five minutes so the flavors blend together.
- Mix the cheese filling:
- In a medium bowl, combine the ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg, stirring until it's smooth and creamy. This mixture is what makes the layers rich and satisfying.
- Layer the dish:
- Spread half the cooked ziti in the bottom of your baking dish, then spoon half the sauce over it and dollop half the ricotta mixture on top. Repeat with the remaining pasta, sauce, and ricotta so you have two generous layers.
- Top with cheese:
- Sprinkle the remaining mozzarella and Parmesan evenly over the top, making sure every corner gets some. This is the golden, bubbly crust that everyone fights over.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for twenty minutes, then pull off the foil and bake another ten to fifteen minutes until the cheese is browned and bubbling. Let it rest for five to ten minutes before serving so the layers set and you don't burn your mouth on molten cheese.
Pin it One winter evening, I pulled this out of the oven just as my neighbor knocked on the door to borrow an onion. The smell must have followed her home because she came back an hour later with a bottle of wine and asked if she could stay for dinner. We ended up sitting at the table talking until the dish was gone and the kitchen was dark. That's when I realized this recipe wasn't just about feeding people, it was about making them feel welcome without even trying.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness of the cheese and makes the whole meal feel balanced. Garlic bread is obvious but perfect for soaking up any extra sauce left on the plate. If you want something lighter, roasted broccoli or sautéed spinach works beautifully without adding more heaviness. I've also served this with a crisp white wine or sparkling water with lemon when I want to keep things easy. The baked ziti is filling enough that you don't need much else to make dinner feel complete.
How to Store and Reheat
Leftovers keep well in the fridge for up to four days, covered tightly with foil or in an airtight container. I reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from drying out. For a full dish, cover it with foil and warm it in a 350°F oven for about twenty minutes until heated through. The flavors deepen overnight, so the second day is often my favorite. You can also freeze unbaked portions for up to three months, just thaw overnight and bake as directed.
Ways to Make It Your Own
I've stirred in sautéed mushrooms, spinach, and even crumbled Italian sausage when I wanted something heartier. Whole-wheat pasta adds a nutty flavor and more fiber if that's what you're after. You can swap the ricotta for cottage cheese if that's what you have, though the texture will be a little looser. Some people like adding a layer of fresh mozzarella slices for extra creaminess. The base recipe is forgiving enough that you can adjust it to whatever's in your fridge without losing the spirit of the dish.
- Add cooked ground beef or turkey for a meatier version that still bakes in one dish.
- Toss in a handful of fresh spinach or kale between the layers for color and nutrition.
- Use a mix of fontina and provolone if you want a different cheese flavor profile.
Pin it This baked ziti has earned its place in my regular rotation because it never asks for more than I can give and always delivers comfort in return. I hope it becomes one of those recipes you reach for when you need something warm, easy, and satisfying without any fuss.
Recipe FAQ
- → What type of pasta works best for baked ziti?
Ziti or penne pasta hold sauce well and maintain texture when baked, making them ideal choices.
- → Can I prepare the sauce ahead of time?
Yes, simmering the marinara sauce with garlic and herbs in advance enhances flavors and saves time during assembly.
- → How do I get a golden, bubbly cheese topping?
Layer shredded mozzarella and Parmesan on top and bake uncovered toward the end to achieve a beautifully browned finish.
- → Are there ways to add extra vegetables to this dish?
Sautéed mushrooms, spinach, or chopped peppers can be mixed into the sauce or layered for added nutrition.
- → How long should the baked ziti rest before serving?
Allow the dish to stand for 5 to 10 minutes after baking to set the layers and enhance flavor melding.
- → Can this dish be made vegetarian?
Yes, it naturally suits a vegetarian diet with its combination of cheeses, pasta, and tomato sauce.