Cheesy Baked Ziti (Printable)

Layered baked pasta with creamy ricotta, mozzarella, and marinara sauce for a hearty, comforting meal.

# What You Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

02 - 1 ½ cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese

→ Sauce

05 - 4 cups marinara sauce

→ Other

06 - 1 large egg
07 - 2 tablespoons chopped fresh basil or 1 tablespoon dried Italian herbs
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with olive oil.
02 - Boil ziti in salted water until just al dente, about 8 minutes. Drain and set aside.
03 - In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, basil or herbs, salt, and pepper until smooth.
04 - Add drained pasta to cheese mixture and toss gently to coat evenly.
05 - Spread 1 cup marinara on baking dish bottom, layer half the pasta mixture evenly over sauce.
06 - Pour 1 ½ cups marinara over pasta layer and sprinkle with half the remaining mozzarella cheese.
07 - Layer remaining pasta mixture, cover with remaining marinara and mozzarella cheese.
08 - Cover loosely with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes until cheese bubbles and browns.
09 - Allow to rest 10 minutes before serving; garnish with extra basil if desired.

# Expert Advice:

01 -
  • It's the rare dish that feels homemade without demanding your full attention or a dozen pans.
  • Layers of ricotta, mozzarella, and marinara mean every forkful tastes creamy, tangy, and deeply satisfying.
  • You can assemble it ahead and bake it whenever you're ready, making it perfect for busy families or entertaining.
02 -
  • Undercook your pasta by a minute or two; it keeps baking in the oven and becomes mushy if you start with it fully tender.
  • Don't skip the rest time—I learned this the hard way when I served it straight from the oven and watched it collapse on the plate, though it still tasted wonderful.
03 -
  • Fresh mozzarella shreds more easily if you put it in the freezer for 15 minutes first, and it melts more evenly than pre-shredded varieties that contain anti-caking agents.
  • Taste the ricotta mixture before you assemble the dish—season it boldly since it loses impact when mixed with unseasoned pasta and sauce.
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