Pin This There's something about baked ziti that stops conversations mid-sentence. My neighbor brought a steaming dish to a potluck years ago, and I watched people literally abandon their salads to crowd around it. The cheese pulled in golden strings, and the sauce was so perfectly balanced I kept coming back for another forkful, wondering how something this good could be so simple to make.
The first time I made this for my family's Sunday dinner, my sister asked for the recipe before she'd even finished eating. I remember her scraping the bottom of her bowl with her fork, trying to catch every bit of that caramelized cheese stuck to the edges. That's when I knew I'd found something special enough to make again and again.
Ingredients
- 1 pound ziti or penne pasta: Cook it just shy of fully done, because it keeps cooking in the oven and you want each piece tender but with a little bite.
- 1 ½ cups ricotta cheese: This is your creamy secret weapon—it gets distributed throughout and creates pockets of smooth richness.
- 2 cups shredded mozzarella, divided: Split this between the middle and top layers so you get melted cheese throughout and crispy edges on top.
- ½ cup grated Parmesan cheese: Don't skip this—it adds a sharp, salty depth that elevates the whole dish.
- 4 cups marinara sauce: Whether you're using your own or a jar from the store, taste it first and season if needed.
- 1 large egg: This binds the cheese mixture so it doesn't separate while baking.
- 2 tablespoons fresh basil (or 1 tablespoon dried Italian herbs): Fresh basil sprinkled on after baking is magic, but dried herbs mixed in work beautifully too.
- 1 teaspoon salt and ½ teaspoon black pepper: Season as you go—these amounts are just a starting point.
- 1 tablespoon olive oil: For greasing the dish and making everything slide together smoothly.
Instructions
- Get Your Oven Ready:
- Preheat to 375°F and grease your 9x13-inch baking dish with olive oil, making sure to coat the sides too so nothing sticks later.
- Cook the Pasta:
- Bring a big pot of salted water to a rolling boil and add the ziti, stirring occasionally. Taste it at 7 minutes—you want it al dente, still with a tiny bit of resistance when you bite it. Drain and set it aside to cool slightly.
- Make the Cheese Mixture:
- Grab a large bowl and combine the ricotta, 1 cup of the mozzarella, Parmesan, egg, basil, salt, and pepper. Mix everything together until it's smooth and creamy, no lumps of ricotta hiding.
- Combine Everything:
- Pour the warm pasta into the cheese mixture and toss gently but thoroughly, making sure every piece of pasta gets coated with that creamy cheese.
- Layer Like You Mean It:
- Spread 1 cup of marinara across the bottom of your baking dish, then add half the pasta mixture in an even layer. Pour 1 ½ cups of sauce over that, then sprinkle with half the remaining mozzarella.
- Build to the Top:
- Add the rest of the pasta mixture, then top with the remaining sauce and the last of that mozzarella. You want every bite to have layers of flavor.
- Bake with Patience:
- Cover loosely with foil and bake for 25 minutes until it's hot all the way through. Remove the foil and bake another 10 minutes until the cheese is bubbling at the edges and turns golden brown.
- Rest Before Serving:
- Let it sit for 10 minutes—this helps it hold together when you scoop it onto plates. Garnish with extra basil if you have it.
Pin This I made this for a group of college friends last spring, and something shifted in the room when we sat down to eat. Everyone was quiet except for the sound of forks against plates, and I realized this humble baked ziti had done what fancy cooking sometimes can't—it brought people together around something warm and real.
Making It Your Own
The beauty of this recipe is that it's a blank canvas for whatever you're craving. I've stirred in sautéed mushrooms on nights when I wanted earthiness, added a handful of fresh spinach when I wanted something greener, and even layered in some browned Italian sausage when I was feeding people with bigger appetites. Each version felt completely different but equally comforting.
Storage and Make-Ahead Magic
You can assemble this entire dish in the morning, cover it, and refrigerate it until you're ready to bake. Just add a few minutes to the cooking time if it's coming straight from the cold. Leftovers reheat beautifully in the oven covered with foil, and I've even frozen portions successfully, though the texture is slightly softer than fresh.
What to Serve Alongside
A simple green salad cuts through the richness, and garlic bread is non-negotiable for soaking up every last bit of sauce. This dish pairs well with a medium-bodied red wine—Chianti is traditional and wonderful, but anything you like will work just fine.
- Make the salad with something acidic like lemon vinaigrette to balance the creamy pasta.
- Garlic bread can be prepped ahead and warmed while the ziti is resting.
- If you're feeding vegetarians and non-vegetarians, this version works for both without feeling like a compromise.
Pin This This is the kind of recipe that becomes part of your regular rotation without you really planning for it to. It's honest food that never disappoints.
Recipe FAQ
- → What type of pasta works best for this dish?
Medium tubular pastas like ziti or penne hold the cheese and sauce well, providing the best texture after baking.
- → Can I prepare this dish ahead of time?
Yes, assemble the layers and refrigerate before baking. Allow extra baking time if baking straight from cold.
- → How can I make the top extra golden and bubbly?
Remove the foil during the last 10 minutes of baking to let the cheese brown and bubble beautifully.
- → Are there good add-ins to enhance the flavor?
Sautéed mushrooms, spinach, or Italian herbs add depth. Meat options can be incorporated for non-vegetarian versions.
- → What sides pair well with this dish?
Garlic bread, green salads, or roasted vegetables complement the rich, cheesy flavors nicely.