Save My neighbor brought over a baked ziti last winter when my kitchen was under renovation, and I watched how the family devoured it in minutes—cheese stretching from fork to mouth, sauce clinging to every piece. I knew right then I had to learn to make it, not from a strict recipe but from understanding how three simple things—pasta, ricotta, and sauce—could become something that makes people stop talking and start eating. Years later, this version has become my go-to for feeding a crowd without the stress.
I made this for my daughter's soccer team potluck, and somehow it disappeared before the salad even got set down on the table. The coach asked for the recipe, then the parents did, and I realized it wasn't fancy or complicated—it was just honest food that feeds people the way they want to be fed.
Ingredients
- Ziti or penne pasta (1 pound): Use the sturdy shapes that hold sauce in their tubes; don't cook it fully, since it continues softening in the oven.
- Ricotta cheese (1½ cups): This is your creamy backbone; whole milk ricotta tastes richer than part-skim.
- Mozzarella cheese, shredded (2 cups, divided): Buy it freshly shredded from the counter if you can, or shred it yourself—bagged cheese has anti-caking agents that make it less melty.
- Parmesan cheese, grated (½ cup): The aged bite balances all that richness and makes every layer taste sharper.
- Marinara sauce (4 cups): Whether homemade or jarred, taste it first; some brands run sweeter than others, so adjust salt if needed.
- Large egg (1): This binds the cheese mixture so it doesn't separate in the oven.
- Fresh basil or dried Italian herbs (2 tablespoons fresh or 1 tablespoon dried): Fresh basil brightens the whole dish if you add it near the end; dried herbs work fine layered in.
- Salt and black pepper: Season the cheese mixture generously—it needs more than you'd think to taste right.
- Olive oil (1 tablespoon): Just enough to coat the dish and prevent sticking.
Instructions
- Get everything ready:
- Preheat your oven to 375°F and rub olive oil across the bottom and sides of a 9x13-inch baking dish. This small step prevents frustrated scraping later.
- Cook the pasta:
- Boil salted water, add the ziti, and fish a piece out after 8 minutes—it should bend easily but still have a tiny bit of firmness when you bite it. Drain in a colander and leave it be; it'll finish cooking in the oven.
- Mix the cheese layer:
- In a large bowl, combine ricotta, 1 cup of the mozzarella, Parmesan, egg, basil, salt, and pepper. Stir until smooth and no white streaks of ricotta remain. Taste a tiny spoonful and adjust seasoning.
- Combine pasta and cheese:
- Add the drained pasta to the cheese mixture and gently toss with a wooden spoon until every piece gets coated. This takes a minute but makes sure you don't get dry corners in the finished dish.
- Build the first layer:
- Spread 1 cup of marinara on the bottom of your prepared dish, then scatter half the pasta mixture over it. Make sure sauce shows through in some spots—it helps everything meld.
- Add the middle:
- Pour 1½ cups of sauce over the pasta layer, then sprinkle half of the remaining mozzarella. You'll see cheese melting into the sauce as the oven heats up.
- Top and bake:
- Spread the remaining pasta mixture on top, pour the last of the sauce over it, and scatter the final mozzarella across everything. Cover loosely with foil—you want steam to circulate, not trap moisture. Bake 25 minutes covered, then remove foil and bake 10 more minutes until the cheese bubbles at the edges and turns golden.
- Rest before serving:
- Pull it from the oven and let it sit 10 minutes. This sounds unnecessary, but it lets the layers set so you get clean, hot portions instead of a sloppy spoon of cheese and sauce.
Save My mom called one evening while I was pulling this out of the oven, and she said she could smell the basil and melted cheese through the phone. That's when I understood why people ask for this recipe—it's not just food, it's the smell of being welcomed somewhere warm.
Making It Yours
The beauty of this dish is how it absorbs what you add to it. Sauté mushrooms and stir them into the cheese mixture if you want earthiness, or mix in spinach for color and nutrition. If you're not vegetarian, browned Italian sausage scattered between the layers turns it into something heartier. I've even added roasted red peppers when I had them on hand, and the sweetness played well against the savory cheese.
Cheese Swaps and Shortcuts
Cottage cheese works if ricotta isn't in your budget, though you'll want to blend it smooth first so you don't get lumpy pockets. For the mozzarella, freshly shredded always melts better than pre-bagged, but I won't judge you for the convenience—I use bagged cheese on nights when I'm tired. The marinara matters more than you'd think; a good sauce makes this memorable, while a thin one leaves you wishing for more flavor.
Serving and Pairing
Serve this straight from the dish family-style, or let it cool for 5 minutes and cut squares that hold their shape. A simple green salad dressed with lemon cuts through the richness, and garlic bread makes it feel like more of an occasion. Red wine like Chianti or a lighter Montepulciano pairs beautifully—the acidity washes through the cheese and sauce.
- Leftover ziti reheats beautifully in a 350°F oven covered with foil, and it tastes even better the next day as flavors settle together.
- Freeze individual portions in airtight containers for up to two months; thaw overnight in the fridge before reheating.
- This feeds about six people generously, or you can stretch it to eight if you pair it with big sides.
Save This recipe has fed my family through busy weeks, shown up at potlucks, and somehow always disappears before the kitchen is even cleaned. It's the kind of dish that reminds you cooking doesn't need to be complicated to be loved.
Recipe FAQ Section
- → What type of pasta works best for baked ziti?
Ziti or penne pasta are ideal due to their tubular shape, which holds the cheese and sauce well. Cooking them al dente ensures they don’t become mushy during baking.
- → Can I substitute the ricotta cheese?
Yes, cottage cheese can be used as a lighter alternative to ricotta, providing a slightly different texture but similar creamy quality.
- → How do I get a golden, bubbly cheese topping?
Remove the foil during the last 10 minutes of baking to allow the mozzarella to brown and bubble, creating an appealing crust.
- → Can I add vegetables or meat to this dish?
Absolutely. Sautéed mushrooms, spinach, or browned Italian sausage can be layered in for extra flavor and texture, adapting the dish to your preferences.
- → What are good side dishes to serve with baked ziti?
Garlic bread and a fresh green salad complement the rich flavors while keeping the meal balanced and inviting.