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Cheesy, saucy, bubbling out of the pan — baked ziti is the dinner that makes everyone at the table happy and requires basically no effort to pull off. It’s pasta, it’s three cheeses, it’s marinara. What’s not to love?
Fifteen minutes of work, thirty minutes in the oven, and you have a dish that feeds six people and tastes like you actually cooked.
Ingredients
- 14 oz ziti pasta (400g)
- 3 cups marinara sauce (720ml)
- 1½ cups ricotta cheese (375g)
- 2 cups shredded mozzarella (200g)
- ½ cup grated Parmesan (50g)
Step-by-Step Instructions
Step 1: Preheat and Cook the Pasta
Preheat your oven to 375°F (190°C). Cook the ziti in well-salted boiling water until just al dente — pull it a minute or two before the package says it’s done. It finishes cooking in the oven and you don’t want it going mushy. Drain and set aside.
Step 2: Mix the Filling
In a large bowl, combine the drained pasta, marinara sauce, and ricotta. Stir until evenly combined and every piece of pasta is coated. The ricotta will look a little lumpy through the sauce — that’s exactly right.
Step 3: Transfer to the Baking Dish
Pour the mixture into a greased baking dish and spread it into an even layer.
Step 4: Add the Cheese
Sprinkle the shredded mozzarella evenly across the top, then scatter the grated Parmesan over that. Be generous with both — the cheese layer is what everyone reaches for.
Step 5: Bake
Bake for 30 minutes until the cheese is melted, bubbling, and lightly golden at the edges. If you want more color on top, switch to the broiler for the last 2–3 minutes and watch it closely.
Step 6: Rest and Serve
Let the baked ziti rest for 5–10 minutes before serving. This gives the layers time to set slightly so you get clean, scoopable portions rather than a sliding mess. Top with fresh basil if you have it.
Pro Tips
Undercook the pasta before baking. This is the most important step. Pasta that’s fully cooked before it goes in the oven will overcook in the oven and turn soft and mushy. Pull it when it still has a little bite and it’ll finish perfectly in the dish.
Use good marinara. The sauce is the backbone of this dish. A good quality jarred marinara or a homemade one makes a noticeable difference. This is not the recipe to use the cheapest sauce on the shelf.
Don’t skip the rest time. The dish needs 5–10 minutes after the oven to settle. It will be much easier to serve and the layers will hold together instead of sliding around when you scoop.
Add fresh basil at the end, not before baking. Basil wilts and turns dark in the oven. Scatter it over the finished dish just before serving for the best color and flavor.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Pasta tossed with ricotta and marinara, topped with a generous layer of melted mozzarella and Parmesan, and baked until bubbling and golden. Classic, comforting, and completely crowd-pleasing.
Ingredients
- 14 oz ziti pasta (400g)
- 3 cups marinara sauce (720ml)
- 1½ cups ricotta cheese (375g)
- 2 cups shredded mozzarella (200g)
- ½ cup grated Parmesan (50g)
Instructions
- Preheat oven to 375°F (190°C). Cook ziti in salted water until just al dente. Drain.
- Mix cooked pasta with marinara and ricotta until evenly combined.
- Transfer to a greased baking dish. Top with mozzarella and Parmesan.
- Bake for 30 minutes until cheese is melted and bubbly.
- Rest for 5–10 minutes before serving.
Notes
Variations & Customizations
- Add meat — Brown ½ lb of ground beef or Italian sausage and mix it into the pasta and sauce in Step 2. It turns this into a heartier, more substantial meal.
- Use cottage cheese instead of ricotta — A direct swap with higher protein. The texture is slightly different but it works beautifully and most people can’t tell.
- Add vegetables — Sautéed mushrooms, spinach, roasted courgette, or diced bell pepper mixed into the filling add color, nutrition, and flavor.
- Make it spicy — Use an arrabbiata sauce instead of regular marinara, or stir ½ teaspoon of red chili flakes into the filling.
- Extra cheesy — Add a layer of thinly sliced fresh mozzarella on top of the shredded cheese before baking. It melts into something almost creamy and indulgent.
- Make it ahead — Assemble the full dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the bake time if going straight from cold.
Storage & Reheating
| Method | Details |
|---|---|
| Fridge | Store in an airtight container for up to 4 days. |
| Reheating | Reheat in a 325°F oven covered with foil for 15–20 minutes, or microwave individual portions for 1–2 minutes. Add a splash of water or extra sauce before reheating if it looks dry. |
| Freezer | Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven. |
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the dish completely, cover tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, add 10–15 extra minutes to the cook time since it’s starting cold.
Can I add meat?
Absolutely. Brown ½ to 1 lb of ground beef or Italian sausage and mix it into the pasta and marinara in Step 2. It makes the dish more filling and the savory meat flavor works really well with the ricotta and cheese.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese substitutes directly for ricotta in the same amount and gives a slightly lighter result with more protein. If you prefer a smoother texture, blend it briefly before mixing in.
Can I use a different pasta shape?
Yes. Penne, rigatoni, or any short tube pasta works perfectly. The tubes hold the sauce well and have a similar texture to ziti when baked.
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