Baked Ziti Recipe

Let’s be real for a second. We’ve all been there. It’s 5 PM, your energy is at zero, but the family’s hungry eyes are upon you. Or maybe friends are coming over and you need something that feels like a hug, something you can mostly forget about while it bubbles away in the oven. That, my friend, is the exact moment I first fell in love with baked ziti. Not the fancy, fussy kind, but the thrown-together, cheese-pull-for-days, sauce-on-your-chin kind.

My earliest attempt, though? A cautionary tale. I used the wrong pasta shape (it became a mushy block), didn’t salt the pasta water (a crime, I know), and thought one tiny bag of cheese was sufficient. It was… sad. A dry, bland, pasta brick. But from that culinary grief rose a determination. After tweaking, tasting, and maybe burning a top layer or two, I landed on this version. It’s my kitchen workhorse, my potluck hero, my “I-made-this-for-you-because-I-care” dish. It’s not about perfection; it’s about coming together, literally and figuratively, in the most delicious way possible.

Why You’ll Love This Recipe

• It’s Honestly Easier Than You Think. If you can boil pasta and brown some meat (or not!), you’re 90% there. The assembly is just mixing and spreading. No fancy techniques, I promise.
• The Ultimate Freezer Friend. This recipe is a gift to your future self. Make two—one for now, one to freeze. On a rotten day, finding it in your freezer feels like winning the lazy dinner lottery.
• A Crowd-Pleaser That Actually Pleases Crowds. Picky kids, hungry teens, adults who pretend they don’t love carbs—this dish disarms everyone. It’s universally beloved, no translation needed.
• Customizable to Your Heart’s Content. Don’t have ziti? Use penne. Want it meatless? Skip the meat. Need to hide veggies? Grate them into the sauce. This recipe is a framework for your own creativity.
• The Leftovers Are Maybe Better. I’m convinced the flavors do a secret overnight dance party in the fridge. Reheated baked ziti has a more cohesive, deeper taste. I look forward to lunch the next day.

Ingredients for Baked Ziti

Here’s your shopping list for cozy victory. Gather it all first—it makes the process so much smoother.

For the Pasta & Base:

• 1 pound (16 oz) ziti pasta {454 grams} – Rigatoni or penne work great in a pinch. Their tubes and ridges are perfect for holding sauce.
• 1 tablespoon olive oil
• 1 pound ground beef or mild Italian sausage {454 grams} – See? Optional. For a veggie version, just leave it out or use a plant-based crumble.
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced – More is always acceptable here.

For the Saucy Goodness:

• 1 (24-ounce) jar of your favorite marinara sauce {680 grams} – No shame in the jar game! Choose one you love.
• 1 (15-ounce) can crushed tomatoes {425 grams} – This adds body and a fresher tomato punch.
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (or 2 tbsp fresh, chopped)
• 1/4 teaspoon red pepper flakes (optional, for a whisper of heat)
• Salt and black pepper to taste

For the Cheese Situation (The Best Part):

• 15 ounces whole-milk ricotta cheese {425 grams} – Whole milk is creamier and less grainy.
• 1 large egg – This helps bind the ricotta layer so it doesn’t just melt into oblivion.
• 1/4 cup fresh parsley, chopped
• 3 cups shredded mozzarella cheese, divided {12 oz / 340 grams}
• 1 cup freshly grated Parmesan cheese, divided {4 oz / 113 grams}

Step-by-Step Instructions

1. Pasta Prep – The Foundation.
Bring a huge pot of well-salted water to a boil. Seriously, salt it like the sea. This is your one chance to season the pasta itself. Cook the ziti according to package directions, but for the love of al dente, take it out 1-2 minutes before it’s fully done. It’s going to bake in the oven, and mushy baked pasta is a tragedy we can avoid. Drain it, toss it with that tablespoon of olive oil to prevent sticking, and set it aside.

2. Build the Flavor (Meat or No-Meat Path).
While the pasta cooks, heat a large skillet or Dutch oven over medium heat. If using meat, add it and cook, breaking it up, until no longer pink. Drain any excess fat. If going meatless, just add a splash of olive oil to the skillet. Add the diced onion and cook until soft and translucent, about 5 minutes. Throw in the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn! I’ve done that. It’s bitter.

3. Create the Sauce.
To the skillet (with or without meat), pour in the entire jar of marinara and the can of crushed tomatoes. Stir in the oregano, basil, and red pepper flakes. Let it simmer for about 10-15 minutes, just to let the flavors get to know each other. Give it a taste. This is where you adjust—more salt? A pinch of sugar if the tomatoes are acidic? You’re the boss.

4. The Cheesy Glue.
In a medium bowl, mix the ricotta, egg, chopped parsley, 1 cup of the mozzarella, and 1/2 cup of the Parmesan. Mix it until just combined. This is your glorious, creamy filling layer.

5. The Grand Assembly.
Preheat your oven to 375°F (190°C). Grab your trusty 9×13 inch baking dish.
Here’s the layering, which is very forgiving:

• Bottom Layer: Spread a thin layer of your sauce (about 1 cup) on the bottom of the dish. This prevents the pasta from sticking and provides instant sauciness.
• The Big Mix: In the empty pasta pot (less dishes!), combine the drained ziti with almost all of the remaining sauce, leaving about a cup behind. Stir it all up so every piece is coated.
• First Half: Pour half of the saucy pasta into the dish.
• Cheese Layer: Dollop all of the ricotta mixture over the pasta and gently spread it into an even layer. It doesn’t have to be perfect.
• Second Half: Add the rest of the saucy pasta on top.
• Final Toppings: Spread the last reserved cup of sauce over the top. Then, blanket it with the remaining 2 cups of mozzarella and 1/2 cup of Parmesan.

6. Bake to Bubbly, Golden Bliss.
Cover the dish tightly with aluminum foil. Bake for 20 minutes. This steams everything and melts the cheese. Then, remove the foil and bake for another 20-25 minutes, until the cheese is completely melted, spotty brown, and the edges are bubbling like a delicious volcano.
This is crucial: LET IT REST for at least 10-15 minutes after pulling it from the oven. I know it’s hard. The smell is torture. But this allows the layers to set so you get beautiful, clean squares instead of a cheesy lava flow.

What to Serve It With

Baked ziti is a hearty main event, but it loves company:

• The Classic Combo: A crisp, simple green salad with a tangy vinaigrette to cut through the richness. And garlic bread. Always garlic bread.
• The Cozier Route: Pair it with some roasted broccoli or green beans. Maybe start with a small bowl of soup from our Soups & Stews collection.
• For a Feast: It’s the perfect centerpiece for a casual get-together alongside some Italian-inspired appetizers-snacks like stuffed mushrooms or a charcuterie board.

Pro Tips & Variations

• Go Veggie: It’s fantastic without meat! Sauté some sliced mushrooms or zucchini with the onions for extra heartiness.
• Spinach Lover’s Twist: Thaw and thoroughly drain a 10-oz box of frozen chopped spinach, then mix it right into the ricotta layer.
• Make It Ahead: Assemble the entire dish, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time since it’s starting cold.
• Sausage vs. Beef: Italian sausage (mild or hot) adds fantastic seasoning. A mix of half beef, half sausage is my personal favorite.

Storage and Reheating Tips

Fridge: Cool completely, cover, and store for up to 4 days.
Freezer: Wrap cooled ziti tightly or freeze portions for up to 3 months. Thaw overnight in fridge before reheating.
Reheating: The oven is king. Reheat covered at 350°F until hot through (20-30 mins for a full dish). Add a tiny splash of water or sauce to keep it moist. The microwave works in a pinch but can make the texture a bit rubbery.

Frequently Asked Questions

Can I use cottage cheese instead of ricotta?
Yes! Blend it for a smoother texture or use small-curd. The flavor and texture will be slightly different, but it works.

My pasta always comes out dry. Help!
You might be baking it too long, your oven runs hot, or you need more sauce. Ensure you’re simmering the sauce before assembling so it’s not too thick, and don’t skip the thin sauce layer on the bottom.

Do I have to add the egg to the ricotta?
No, but it helps stabilize the layer. Without it, the ricotta tends to melt and spread more into the pasta.

What’s the best cheese to use?
Whole-milk, low-moisture mozzarella shreds or blocks you shred yourself melt the best. Freshly grated Parmesan (not the powdered kind) makes a huge flavor difference.

Customizations for Special Diets

• Gluten-Free: Use your favorite gluten-free pasta shape. Be careful not to overcook it before baking. Learn more about gluten-free diet basics here.
• Vegetarian: Simply omit the ground meat. The dish is incredibly satisfying with just the rich tomato sauce and cheeses.
• Lower-Carb: This is inherently a carb-heavy dish, but you can explore using a lower-carb pasta alternative or adding more meat and cheese to balance portions.

Common Mistakes to Avoid

1. Overcooking the Pasta Initially: This is the #1 mistake. Par-boil it! It finishes cooking in the oven sauce.
2. Using Sauce Straight from the Jar Without Simmering: A quick simmer mellows and blends the flavors beautifully.
3. Skipping the Rest Time: You’ll be serving a soupy, sloppy mess. Patience is rewarded with perfect slices.
4. Using Pre-Grated Parmesan in a Can: The flavor and melt are vastly inferior to a block you grate yourself.

Troubleshooting Guide

Final Thoughts

At its core, this baked ziti isn’t about fancy ingredients or technique. It’s about gathering. It’s the dish you make when someone needs a meal, when the house needs to smell like warmth, or when you just need a guaranteed win. It’s forgiving, it’s generous, and it always seems to make just enough for everyone to have seconds, plus that one coveted corner piece for leftovers.

It reminds me that the best food isn’t always the most complicated. Sometimes, it’s the simple, cheesy, baked-to-perfection dish that you can count on, bite after satisfying bite. I’d love to hear—what’s your go-to pasta bake? Do you have a secret ingredient or a favorite cheese blend you swear by?

carolinasrecipe

The Ultimate No-Fuss Baked Ziti

An easy, comforting baked ziti recipe with meaty (or veggie) sauce, creamy ricotta, and a perfect cheesy top. The ultimate crowd-pleasing pasta bake.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Italian

Calories 480 kcal

Ingredients

  

For the Pasta & Base:

• 1 pound ziti pasta {454 grams}
• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage optional {454 grams}
• 1 medium yellow onion diced
• 4 cloves garlic minced

For the Sauce:

• 1 24 ounce jar marinara sauce {680 grams}
• 1 15 ounce can crushed tomatoes {425 grams}
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste

For the Cheese Layers:

• 15 ounces whole milk ricotta cheese {425 grams}
• 1 large egg
• 1/4 cup fresh parsley chopped
• 3 cups shredded mozzarella divided {340 grams}
• 1 cup grated Parmesan cheese divided {113 grams}

Instructions

 

• Step 1: Cook Pasta. Boil ziti in salted water 1-2 minutes less than package directions. Drain, toss with oil, set aside.
• Step 2: Make Sauce. If using, cook meat in skillet; drain. Add onion, cook until soft. Add garlic; cook 30 sec. Add marinara, crushed tomatoes, herbs, and seasonings. Simmer 10-15 min.
• Step 3: Prep Cheese Mix. In a bowl, combine ricotta, egg, parsley, 1 cup mozzarella, and 1/2 cup Parmesan.
• Step 4: Assemble. Spread 1 cup sauce in a 9×13 dish. Mix remaining sauce with cooked pasta. Layer: half the pasta, all the ricotta mix, remaining pasta. Top with last cup of sauce, then remaining cheeses.
• Step 5: Bake. Cover with foil. Bake at 375°F (190°C) for 20 min. Uncover, bake 20-25 min until golden and bubbly. Rest 15 min before serving.

Notes

For a meatless version, simply omit the meat. Dish can be assembled and refrigerated a day ahead. Letting it rest before serving is key for clean slices.

Keyword easy baked ziti