Baked ziti is the ultimate crowd-pleasing comfort food: tubes of pasta in a rich tomato sauce, layered with creamy ricotta and blanketed in melty mozzarella, baked until bubbly and golden. It's easier than lasagna, feeds a hungry crowd, and is guaranteed to disappear at any potluck or family dinner.
Make it ahead, freeze it for later, or serve it fresh from the oven with garlic bread — it's a recipe that earns its place in the regular rotation.
Why you'll love this recipe
- Feeds a crowd. Perfect for family dinners and gatherings.
- Make-ahead and freezer-friendly. Assemble now, bake later.
- Comfort food at its best. Cheesy, saucy, and satisfying.
Tips for the best results
Slightly undercook the pasta (it finishes baking in the sauce), and reserve some mozzarella for the very top so it browns beautifully. Mix an egg into the ricotta to help it set into creamy layers, and let the dish rest a few minutes before serving so it holds together.
Cheesy Baked Ziti
Pasta in rich tomato sauce layered with ricotta and mozzarella, baked until bubbly.
☆☆☆☆☆
Ingredients
- 1 lb (450 g) ziti or penne
- 1 lb (450 g) ground beef or Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (or 3 cups homemade)
- 15 oz (425 g) ricotta cheese
- 1 egg
- 3 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1/2 tsp salt, 1 tsp Italian seasoning, fresh basil
Instructions
- Step 1. Preheat the oven to 375°F (190°C). Cook the pasta 2 minutes short of al dente, then drain.
- Step 2. Brown the beef with the onion in a large skillet, add the garlic, then stir in the marinara and Italian seasoning. Simmer 5 minutes.
- Step 3. Mix the ricotta with the egg, Parmesan, and salt.
- Step 4. Toss the pasta with the meat sauce. Layer half in a 9×13-inch dish, dollop with the ricotta mixture and 1 cup mozzarella, then add the rest of the pasta.
- Step 5. Top with the remaining 2 cups mozzarella and bake 25-30 minutes until bubbly and golden. Rest 5 minutes, garnish with basil, and serve.
Make it your own
Make it vegetarian by skipping the meat and adding sautéed mushrooms, spinach, or zucchini. Add a pinch of red pepper flakes for heat, or swap ricotta for cottage cheese. It's a great base for whatever vegetables need using up.
Frequently asked questions
Can I make it ahead? Yes — assemble it, cover, and refrigerate up to 2 days, then bake (add a few minutes). It also freezes well for up to 3 months.
Should I cover it while baking? Cover for the first 20 minutes if it's browning too fast, then uncover to let the cheese turn golden.
What should I serve with it? Garlic bread and a simple green salad make it a complete meal.
