One-Dish Baked Ziti Cheeses (Printable)

Comforting baked ziti with creamy ricotta, mozzarella, Parmesan, and rich tomato sauce, perfect for easy family meals.

# What You’ll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt and black pepper, to taste

→ Cheeses

09 - 1 ½ cups ricotta cheese
10 - 2 cups shredded mozzarella cheese, divided
11 - ½ cup grated Parmesan cheese, divided
12 - 1 large egg

→ Garnish

13 - 2 tablespoons chopped fresh basil or parsley (optional)

# How-To:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
04 - In a medium bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, and the egg. Stir until smooth.
05 - Spread half of the cooked pasta in the baking dish, followed by half the sauce. Dollop and spread half of the ricotta mixture over the pasta. Repeat with remaining pasta, sauce, and ricotta mixture.
06 - Evenly sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan over the top.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 10 to 15 minutes until cheese bubbles and turns golden.
09 - Let stand for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve hot.

# Expert Hints:

01 -
  • Everything bakes together in one dish, so you only have one pan to wash at the end of the night.
  • The ricotta mixture gets creamy and rich without feeling heavy or complicated.
  • Leftovers taste even better the next day after the flavors have had time to settle.
  • You can prep it a few hours ahead and just pop it in the oven when youre ready.
02 -
  • Don't overcook the pasta before baking or it'll turn mushy, aim for just barely al dente.
  • Let the dish rest after baking or the first scoop will slide apart into a saucy mess.
  • If the top starts browning too fast, tent it loosely with foil for the last few minutes.
03 -
  • Shred your own mozzarella from a block for the stretchiest, meltiest top layer.
  • Let the baked ziti cool for at least five minutes before cutting into it so the layers hold their shape.
  • If you're making this ahead, assemble everything but wait to add the final cheese layer until just before baking.
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