Baked Ziti Pasta with Marinara and Three Cheeses
This cozy ziti pasta is saucy, cheesy, and simple enough for a weeknight. It has all the comfort of lasagna, with less layering and less fuss.
Total
60 min
Servings
6 servings
Level
Easy
Baked ziti is a classic Italian-American pasta bake made with short tube-shaped pasta, tomato sauce, and plenty of cheese. It is the kind of dinner that feels generous without asking for tricky cooking skills.
The key is to slightly undercook the pasta before baking. It will finish cooking in the sauce, so the final dish stays tender instead of mushy.
This version uses marinara, ricotta, mozzarella, and Parmesan. You can keep it vegetarian or add cooked sausage, beef, or vegetables if you like.
01What you'll need
Ingredients
12 items · 6 servings
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups marinara sauce, homemade or store-bought
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fine salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 2 cups shredded low-moisture mozzarella cheese, divided
- 2 tablespoons chopped fresh basil or parsley, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with olive oil or cooking spray. This helps the pasta release cleanly after baking.
2. Boil the pasta
Bring a large pot of salted water to a boil. Add the ziti and cook it for 2 minutes less than the package says for al dente. Al dente means the pasta is tender but still has a little bite. Drain the pasta well.
3. Warm the sauce
While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
4. Mix the ricotta filling
In a medium bowl, stir together the ricotta, egg, 1/4 cup Parmesan, and 1 cup mozzarella. The egg helps the ricotta set lightly as the pasta bakes.
5. Combine the pasta and sauce
Return the drained ziti to the empty pot or a large mixing bowl. Add about 3 cups of the warm sauce and stir until the pasta is evenly coated.
6. Layer the ziti
Spread 1/2 cup sauce in the bottom of the baking dish. Add half of the sauced pasta. Spoon small dollops of the ricotta mixture over the pasta. Add the remaining pasta, then spread the remaining sauce over the top.
7. Add the cheese topping
Sprinkle the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan over the top. Try to cover the pasta evenly so the top melts and browns in spots.
8. Bake until bubbling
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the sauce is bubbling around the edges and the cheese is melted.
9. Rest and serve
Let the baked ziti rest for 10 minutes before serving. This short rest helps the sauce settle, so the portions hold together better. Sprinkle with basil or parsley if using.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the ziti up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes to the covered baking time if baking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave or cover and warm in a 350°F oven until hot.
- Freezing: Baked ziti freezes well. Freeze the unbaked or baked dish tightly wrapped for up to 2 months. Thaw overnight in the fridge before baking or reheating.
- Pasta swap: Penne, rigatoni, or mostaccioli work well if you cannot find ziti. Choose a short pasta shape with a tube or ridges to hold sauce.
- Cheese swap: Cottage cheese can replace ricotta. For a smoother texture, blend it briefly before using.
- Add meat: Stir 1 pound cooked Italian sausage or ground beef into the sauce for a heartier pasta bake. Drain off extra fat first, so the dish does not become greasy. Vegetable add-ins: Cooked spinach, roasted zucchini, mushrooms, or bell peppers can be added with the pasta. Sauté
Cook's note
If your marinara sauce is very thick, stir in 1/4 cup pasta cooking water before assembling. A little extra moisture helps the ziti bake up saucy, not dry.
04Frequently asked
Questions & answers
Can I make ziti pasta without ricotta?
Yes. You can skip the ricotta and use extra mozzarella, or replace it with cottage cheese. The dish will be a little less creamy but still tasty.
Why did my baked ziti turn out dry?
The pasta may have been cooked too long before baking, or there may not have been enough sauce. Cook the pasta 2 minutes less than the package directions and use enough sauce to coat every piece well.
Should I cover baked ziti while it bakes?
Cover it for the first part of baking so the pasta heats through without drying out. Remove the foil near the end so the cheese can melt fully and brown a little.
Can I use fresh mozzarella?
You can, but it has more moisture than low-moisture shredded mozzarella. Tear it into small pieces and pat it dry first. The top may be softer and less browned.
What should I serve with ziti pasta?
A green salad, garlic bread, roasted broccoli, or simple steamed vegetables all work well. Since the pasta is rich, something fresh or crisp on the side is a good balance.
05Keep cooking
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