Easy Cheesy Baked Ziti Casserole Recipe keeps my weeknight sanity intact, and it tastes like saucy tomato comfort with stretchy cheese and golden, crunchy edges. It suits new cooks, busy parents, and pasta fans, and you can get it on the table in about 45 minutes.
Easy Cheesy Baked Ziti Casserole Recipe
Easy Cheesy Baked Ziti Casserole Recipe uses affordable pantry staples and simple steps. Jarred marinara, dried pasta, and shredded mozzarella do the heavy lifting. You mix, layer, and bake no culinary gymnastics.
You can assemble it ahead, stash it in the fridge, and bake when the table starts to get noisy. The method undercooks the pasta a bit, so the oven finish lands each bite perfectly al dente. The results taste like you simmered sauce all afternoon, minus the dishes.
Ingredients You’ll Need
- 1 pound ziti (penne works)
- Kosher salt for pasta water
- 1 tablespoon olive oil
- 3 cups marinara sauce (24–28 oz; Rao’s or Barilla give consistent flavor; homemade works)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder for a shortcut)
- 1 teaspoon Italian seasoning (or 1/2 teaspoon each dried basil and oregano)
- 1/4 teaspoon red pepper flakes (optional heat)
- 1 cup ricotta (whole-milk for richness; part-skim to lighten)
- 1 large egg (optional for a firmer slice; skip for softer, creamier pockets)
- 2 cups shredded low-moisture mozzarella (buy a block and shred for better melt)
- 1/2 cup grated Parmesan or Pecorino Romano
- Fresh basil or parsley for garnish (optional)
- Optional protein: 1/2–1 pound Italian sausage or ground beef, browned and drained
Equipment:
- 9×13-inch baking dish
- Large pot + colander
- Skillet (for optional meat)
- Mixing bowl and spoon
- Foil (lightly oil it so cheese doesn’t stick)
How to Make Easy Cheesy Baked Ziti Casserole
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Heat the oven to 375°F and grease a 9×13-inch baking dish.
- Bring a large pot of water to a boil and salt it generously. Cook ziti 2 minutes shy of package time, then drain.
- Warm olive oil in a skillet over medium. Add garlic for 30 seconds, then stir in marinara, Italian seasoning, and red pepper flakes; simmer 5 minutes. If using sausage or beef, brown it and stir it into the sauce.
- In a bowl, mix ricotta, egg (if using), 2 tablespoons Parmesan, a pinch of salt, and a few grinds of black pepper.
- Toss drained pasta with half of the sauce to coat.
- Spoon a thin layer of sauce into the baking dish. Add half the sauced pasta, dollop half the ricotta, and sprinkle one-third of the mozzarella plus a dusting of Parmesan.
- Repeat with remaining pasta and ricotta. Top with all remaining sauce, then the rest of the mozzarella and Parmesan.
- Cover the dish with lightly oiled foil and bake 20 minutes.
- Remove foil and bake 5–10 minutes more until cheese bubbles and edges turn golden. Broil 1–2 minutes for extra color if you like.
- Rest 10 minutes, then garnish with chopped basil or parsley and slice into squares.
Cooking Tips & Common Mistakes
- Salt pasta water well; bland noodles drag down the whole pan.
- Undercook pasta by 2 minutes; the oven finishes the job.
- Toss pasta with sauce before layering; this prevents dry pockets.
- Shred mozzarella from a block; bagged shreds can melt clumpy.
- Lightly oil the foil; it keeps the top cheese from sticking.
- Don’t skimp on sauce; save at least 1/2 cup for the final top layer.
- Let it rest 10 minutes; the slices hold together and taste better.
- Avoid overbaking; pull it when the center bubbles and the edges look golden, not dark brown.
- Want a looser, extra-cheesy vibe? Skip the egg in the ricotta.
Variations
- Gluten-free: Use gluten-free ziti; cook 1–2 minutes less than the box suggests.
- Vegan: Use dairy-free ricotta (almond or tofu), vegan mozzarella shreds, and skip the egg; check the marinara for cheese.
- Lighter: Use part-skim ricotta and mozzarella; add extra sautéed veggies for volume.
- Add-ins: Fold in sautéed spinach, mushrooms, roasted peppers, or olives.
- Saucy twist: Swap in vodka sauce or arrabbiata; swirl 2 tablespoons pesto through the ricotta layer.
Make-Ahead and Storage
Assemble the casserole, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the covered bake since it starts cold. You can also cook the pasta and sauce a day ahead, then assemble right before baking.
Store leftovers in airtight containers in the fridge for up to 4 days. For the freezer, wrap the unbaked or baked casserole tightly and freeze up to 3 months, or freeze single portions for easy lunches. Reheat slices covered at 350°F for 20–25 minutes, or microwave 60–90 seconds with a splash of water and a cover to keep moisture. To bake from frozen, cover and bake at 350°F for 60–75 minutes until the center hits 165°F, then uncover for 5 minutes to re-crisp the top.
Nutrition Information
Calories: about 510 per serving (8 servings).
Protein / Carbs / Fat notes: Protein comes mostly from ricotta and mozzarella (add sausage if you want more). Carbs come from the pasta and marinara. Fat comes from cheese and olive oil; use part-skim cheeses to trim it. Numbers vary with brands and any add-ins.
Easy Cheesy Baked Ziti Casserole
Ingredients
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the ziti pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil, add garlic, and cook until fragrant. Add ground beef (if using) and cook until browned. Drain excess fat.
- Stir in the marinara sauce, basil, oregano, salt, and pepper. Simmer for 5 minutes.
- In a bowl, mix ricotta cheese, eggs, and half of the Parmesan cheese.
- Toss the cooked ziti pasta with the meat sauce.
- Spread half of the pasta mixture in a greased 9x13-inch baking dish. Drop spoonfuls of the ricotta mixture over the pasta. Sprinkle half of the mozzarella on top.
- Add the remaining pasta mixture, then top with the remaining mozzarella and Parmesan.
- Bake uncovered for 25–30 minutes or until bubbly and golden.
- Let stand 10 minutes before serving.