Pin It The first time I made baked ziti, I was standing in someone else's kitchen with three hungry people waiting in the living room and no real plan. I grabbed what was there—pasta, jarred marinara, whatever cheese I could find—and something magical happened in that baking dish. The smell that filled the house was so good it made everyone stop talking. That's when I realized this dish wasn't just easy; it was the kind of food that makes people feel looked after, even when you're improvising.
I made this for my neighbor when she came home from the hospital, and watching her eat it sitting at her kitchen table told me everything I needed to know. Food doesn't have to be complicated to matter; it just has to taste like someone cared enough to cook it. She asked for the recipe the next day, and I realized I'd been keeping something good to myself.
Ingredients
- 1 pound ziti or penne pasta: Stick with these tube-shaped pastas because they catch the sauce and cheese in all those little ridges—it's where the real flavor lives.
- 1 ½ cups ricotta cheese: This is your creamy base, and it matters that it's fresh; older ricotta can get grainy when it bakes.
- 2 cups shredded mozzarella cheese, divided: Use half in the mixture and half on top so you get that gorgeous golden crust that's the whole point of baking it.
- ½ cup grated Parmesan cheese: This adds sharpness that cuts through the richness and keeps the whole dish from feeling heavy.
- 4 cups marinara sauce: Jarred is absolutely fine here; don't feel like you need to make it from scratch unless that's your thing.
- 1 large egg: This binds everything together so the cheese mixture doesn't separate as it bakes.
- 2 tablespoons fresh basil or 1 tablespoon dried Italian herbs: Fresh basil is brighter, but dried herbs mix more evenly throughout, so choose based on what you have.
- 1 teaspoon salt and ½ teaspoon black pepper: Taste as you go; you might need less if your sauce and cheese are already salty.
- 1 tablespoon olive oil: Just enough to prevent sticking, nothing fancy required.
Instructions
- Heat your oven and prepare the pan:
- Set the oven to 375°F and rub olive oil all over the inside of a 9x13-inch baking dish. This step takes 30 seconds and saves you from a stuck-on mess later.
- Cook the pasta until just shy of done:
- Bring salted water to a rolling boil, add the ziti, and fish out a piece after about 7 minutes to taste it. You want it tender but still with a tiny bit of resistance when you bite it, because it will soften more in the oven. Drain it well but don't rinse it.
- Build your cheese mixture:
- In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, basil, salt, and pepper. Mix it gently until everything is just combined; you're not trying to whip it into submission, just incorporate everything evenly.
- Coat the pasta:
- Add the drained pasta to the cheese mixture and toss it a few times until every piece is lightly coated. You want distribution, not chaos.
- Layer strategically:
- Spread 1 cup marinara on the bottom of your prepared dish, then add half the pasta mixture, pressing it down slightly. This creates a stable base so everything stays in place.
- Build the middle layer:
- Pour 1 ½ cups marinara over that pasta layer, then scatter half the remaining mozzarella on top. The sauce should be visible but not drowning everything.
- Add the final layers:
- Top with the remaining pasta mixture, then the rest of the marinara and mozzarella. It will look full but not overflowing.
- Bake covered, then uncovered:
- Cover the dish loosely with foil so the edges don't dry out, and bake for 25 minutes until the edges start bubbling. Remove the foil and bake another 10 minutes until the cheese on top is golden and melted.
- Rest before serving:
- Let it sit for 10 minutes so the layers set slightly and it's easier to serve. Garnish with extra fresh basil if you have it.
Pin It I brought this to a potluck once and watched it disappear before anything else, even the fancy appetizers. That taught me that comfort food has its own kind of power, and there's no shame in that.
Why This Works as a Crowd-Pleaser
Baked ziti succeeds because it's familiar without being boring. The pasta provides structure, the cheeses add richness and tang in equal measure, and the marinara ties everything together with acidity that keeps your palate interested. Nobody feels nervous about what they're eating; everybody just relaxes and enjoys it. It's the kind of dish that works for family dinner on a Tuesday or feeding ten people on short notice.
How to Make It Your Own
The base recipe is solid, but this dish loves additions. Sautéed spinach or mushrooms add earthiness without changing the technique. Browned Italian sausage makes it heartier if you're feeding people with big appetites. Some folks stir in roasted red peppers or sun-dried tomatoes for brightness. The beauty is that nothing requires you to rethink the layering or timing; just stir your additions into the cheese mixture before combining with pasta.
Storage and Serving Suggestions
Baked ziti is one of those dishes that gets better as leftovers because the flavors have time to meld. Store it covered in the fridge for up to four days, and reheat it gently in a 350°F oven until warmed through, about 15 minutes. Serve it with garlic bread and a simple green salad to cut through the richness, or pour a glass of medium-bodied red wine like Chianti alongside.
- If you're baking it ahead, assemble it completely, cover it with foil, and refrigerate for up to 24 hours, then bake from cold, adding about 10 extra minutes to the cooking time.
- Leftovers reheat beautifully, and honestly, a cold fork straight from the fridge isn't the worst thing either.
- This recipe doubles easily if you're feeding a crowd; just use a larger baking dish and check for doneness a few minutes earlier.
Pin It This is the dish I keep coming back to because it reminds me that the best food doesn't require fancy ingredients or complicated technique—it just needs someone willing to feed people with intention.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Ziti or penne pasta hold the sauce well and bake evenly, providing the classic texture needed.
- → Can I use store-bought marinara sauce?
Yes, store-bought marinara is convenient and works well if you prefer a quicker preparation.
- → How can I make this dish vegetarian-friendly?
Simply omit any meat additions and use vegetable-based marinara sauce to keep it vegetarian.
- → What cheeses are included in the layers?
Ricotta adds creaminess, mozzarella provides a gooey texture, and Parmesan adds sharpness and depth.
- → How should I bake the dish for best results?
Bake covered with foil to retain moisture, then uncovered to allow the cheese to brown and bubble.
- → Can I prepare the dish ahead of time?
Yes, assemble it beforehand and refrigerate; bake it fresh when ready to serve for best texture.