Cheesy Baked Ziti Dish (Print Version)

A comforting baked ziti with layers of marinara, ricotta, and mozzarella for satisfying family dinners.

# Components:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

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

→ Sauce

05 - 4 cups marinara sauce (homemade or store-bought)

→ Other

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

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with olive oil.
02 - Boil salted water in a large pot and cook ziti until just al dente, about 8 minutes. Drain and set aside.
03 - In a large bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, basil or herbs, salt, and black pepper until smooth.
04 - Add cooked pasta to the cheese mixture and toss to coat evenly.
05 - Spread 1 cup marinara sauce evenly in the baking dish. Add half the pasta mixture over the sauce.
06 - Pour 1 1/2 cups marinara sauce over the pasta layer and top with half of the remaining mozzarella cheese.
07 - Add the remaining pasta mixture, cover with the remaining marinara sauce, and sprinkle with the last mozzarella.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
10 - Allow to rest for 10 minutes before serving; garnish with extra basil if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, and most of that is just waiting for the oven to do the work.
  • The cheese-to-pasta ratio means every bite delivers creamy, gooey comfort.
  • You can prep it earlier in the day and bake it when guests arrive.
02 -
  • Undercooking the pasta is not optional—it will continue cooking in the oven, and you don't want it falling apart into mush.
  • Foil covering makes the difference between creamy cheese and rubbery, overbrowned top layer.
  • A 10-minute rest isn't wasted time; it transforms the dish from molten to sliceable.
03 -
  • Don't skip tasting the cheese mixture; a pinch of salt at this stage is easier than trying to fix it later.
  • Loosely covering with foil (don't seal it tight) keeps the top from browning too fast while the inside finishes cooking.
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