A cheesy, bubbly Italian-American pasta bake with three cheeses
Baked Ziti
Baked Ziti
45 minEasy
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
8
1 large casserole
Difficulty
Easy
Cost
Moderate
$$
Baked Ziti
A cheesy, bubbly Italian-American pasta bake with three cheeses
Ziti pasta tossed with ricotta and marinara, layered with mozzarella and Parmesan, and baked until golden and bubbly. The ultimate vegetarian comfort food pasta bake.
15m
Prep Time
30m
Cook Time
45m
Total Time
8
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Baked ziti is the Italian-American pasta bake at its most elemental and satisfying — tube pasta, good sauce, and a ridiculous amount of cheese, baked together until everything is bubbly, gooey, and irresistible. It is simpler than lasagna but delivers the same deep comfort with a fraction of the effort.
This version layers ziti tossed with ricotta and marinara with generous amounts of mozzarella and Parmesan, then bakes it until the top is golden and the cheese forms those coveted stretchy, bubbly pools. It feeds a crowd, reheats beautifully, and is the dish everyone asks you to bring to potlucks.
Ingredients
- 1 lb ziti pasta
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- Fresh basil for garnish
- Salt, pepper, and red pepper flakes
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Preheat oven to 375°F. Cook ziti for 2 minutes less than package directions (it will finish cooking in the oven). Drain.
- 2
Mix ricotta with egg, garlic, half the Parmesan, salt, pepper, and red pepper flakes.
- 3
Toss drained pasta with ricotta mixture and 2 cups marinara until coated.
- 4
Pour half the pasta into a greased 9x13 baking dish. Top with half the mozzarella. Add remaining pasta and top with remaining marinara.
- 5
Cover with remaining mozzarella and Parmesan.
- 6
Bake covered with foil for 20 minutes. Remove foil and bake 10 more minutes until cheese is golden and bubbly. Garnish with fresh basil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
ZitiPenne or rigatoni
Any tube-shaped pasta catches the sauce and cheese.
RicottaCottage cheese, blended
A lighter alternative with similar creaminess.
MarinaraVodka sauce or arrabbiata
Different sauces create completely different dishes.
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Undercook the pasta slightly — it absorbs sauce and continues cooking in the oven.
Use whole-milk ricotta and mozzarella for the creamiest, meltiest result.
Let it rest 10 minutes before serving for neater portions.
Storage
Refrigerate covered for up to 5 days. Freeze portions for up to 3 months.
Reheating
Reheat covered in a 350°F oven for 15-20 minutes, or microwave individual portions.
Nutrition Facts
Per serving (1 large serving) · 8 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates46g
Fat18g
Fiber2g
Sugar6g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use penne instead of ziti?
- Yes, penne, rigatoni, or any tube-shaped pasta works perfectly.
- How do I make this ahead?
- Assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10 minutes to bake time.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
Featured in: The Ultimate Pasta Collection
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