Baked Ziti with Ricotta & Mozzarella tastes like a cheesy hug from the oven, and I’ve baked it for everything from Sunday football to last-minute neighbor drop-ins. This one suits busy cooks and pasta lovers alike, and it hits the table in about 50 minutes.
Easy Baked Ziti with Ricotta & Mozzarella
Baked Ziti with Ricotta & Mozzarella is easy to make because you use simple pantry items and a no-fuss assembly. You skip a stovetop béchamel and rely on ricotta for creaminess. The oven does the heavy lifting while you set the table and pretend you didn’t eat mozzarella straight from the bag.
You can use jarred marinara and pre-shredded cheese to save time. The recipe forgives small timing hiccups, so you still get bubbly, golden edges. The flavors mellow and meld, which makes leftovers even better.
Ingredients You’ll Need
- Ziti or penne: 1 pound. Short tubes hold sauce well; gluten-free pasta works too, but undercook by an extra minute.
- Marinara sauce: 24–32 ounces. Rao’s, Victoria, or your favorite jar works; go with 32 ounces if you like it extra saucy.
- Whole-milk ricotta: 15 ounces. Part-skim works if you want a lighter bite.
- Low-moisture mozzarella: 16 ounces, shredded. Pre-shredded saves time; hand-shred for superior melt.
- Parmesan or pecorino: 1/2 cup, finely grated. Pecorino adds a sharper kick.
- Egg: 1 large, optional for a slightly firmer ricotta layer.
- Garlic: 2 cloves minced or 1/2 teaspoon garlic powder for a shortcut.
- Italian seasoning or dried oregano + basil: about 1–2 teaspoons.
- Red pepper flakes: a pinch for gentle heat.
- Fresh basil or parsley: a handful, chopped, for garnish.
- Olive oil: 1 tablespoon if browning meat or tossing pasta.
- Salt and black pepper: to taste.
- Optional meat: 1 pound Italian sausage or ground beef, browned and drained; turkey sausage works too.
Equipment
- 9×13-inch baking dish
- Large pot for boiling pasta
- Colander
- Mixing bowls and a spoon
- Foil
How to Make Baked Ziti with Ricotta & Mozzarella
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
- Heat the oven to 375°F. Bring a large pot of well-salted water to a boil.
- Boil the ziti until very al dente, 2 minutes less than package time. Drain and toss with a spoonful of marinara to prevent sticking.
- If using meat, brown it in a skillet over medium heat, break it up, and drain excess fat. Stir in the marinara and let it simmer 3 minutes.
- In a bowl, mix ricotta, 1 cup mozzarella, half the Parmesan, egg (if using), Italian seasoning, black pepper, and a pinch of salt. Stir until smooth and thick.
- In a large bowl, combine the pasta with half the sauced mixture (with or without meat). Coat every piece so the pasta doesn’t dry out.
- Assemble in a greased 9×13: spread a thin layer of sauce, add half the pasta, dollop half the ricotta mixture, and scatter some mozzarella. Add the remaining pasta and spoon on the rest of the sauce. Top with the remaining mozzarella and Parmesan.
- Cover the dish with foil, tenting so it doesn’t touch the cheese. Bake 20 minutes, then uncover and bake 10–15 minutes until bubbling with golden spots.
- For extra browning, broil 1–2 minutes while you keep a close eye on it. Let it rest 10 minutes so slices hold their shape, then garnish with basil or parsley.
Tips
- Salt the pasta water like the sea; bland noodles mute the cheese and sauce.
- Undercook the pasta by 2 minutes; it finishes in the oven and stays bouncy.
- Don’t skimp on sauce; dry corners make sad bites.
- Mix a little mozzarella into the ricotta for a creamy middle and better melt.
- If ricotta looks watery, stir in an extra tablespoon of Parmesan to tighten it.
- Tent the foil so it doesn’t stick to the cheese; stuck foil equals stolen cheese.
- Let it rest 10 minutes; patience gives you clean, photo-worthy slices.
- Use a hot broiler with caution; 30 seconds can swing from bubbly to scorched.
- For gluten-free pasta, rinse briefly after draining to curb extra starch.
- Freeze unbaked for best texture; baked works too but softens more on reheat.
Variations I’ve Tried
- Gluten-free: Use GF ziti or penne and undercook by an extra minute.
- Vegan: Choose plant-based ricotta and mozzarella, skip the egg, and use a vegan marinara and meatless crumbles if you want extra protein.
- Lighter: Swap part-skim ricotta and mozzarella and use turkey sausage.
- Add greens: Fold in 3 cups baby spinach or sautéed kale.
- Mushroom boost: Brown sliced cremini with a pinch of salt for umami.
- Spicy: Add Calabrian chili paste or extra red pepper flakes to the sauce.
- Fresh flair: Swirl in 2 tablespoons pesto before baking and finish with basil.
How to Serve Baked Ziti with Ricotta & Mozzarella
Serve big scoops with a crisp Caesar or an arugula salad and garlicky bread. Roast broccoli or green beans on a sheet pan while the ziti bakes. A medium-bodied red or sparkling water with lemon pairs nicely, and the cheese pull might earn a round of applause.
Make-Ahead and Storage
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge at 375°F; add 10–15 minutes since it starts cold.
- Fridge: Store leftovers in airtight containers for up to 4 days.
- Freezer (unbaked): Wrap tightly and freeze up to 3 months; thaw in the fridge overnight, then bake.
- Freezer (baked): Cool completely, portion, and freeze up to 3 months.
- Reheat: Cover and warm at 350°F until hot, about 20 minutes for a slice and 30–40 minutes for a pan. Add a splash of water or sauce and cover to keep it saucy; uncover for the last few minutes to re-crisp the top.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook ziti pasta in a large pot of salted boiling water until just al dente. Drain well.
- In a large bowl, mix ricotta cheese, egg, 1/2 cup mozzarella, 1/4 cup parmesan, parsley (if using), salt, and pepper.
- Add drained pasta to the ricotta mixture and toss to combine.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Layer half of the pasta mixture over the sauce.
- Top with half of the remaining sauce and half of the remaining mozzarella and parmesan.
- Repeat layers with the remaining pasta, sauce, mozzarella, and parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Let stand for 10 minutes before serving.
Notes
You can add cooked ground beef or Italian sausage for extra protein. Fresh basil or more parsley makes a nice garnish.