Cheesy Baked Ziti (Printable)

Comfortably layered baked ziti with marinara, ricotta, and mozzarella cheeses, ideal for family gatherings.

# Ingredient List:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

02 - 1 ½ cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese

→ Sauce

05 - 4 cups marinara sauce

→ Other

06 - 1 large egg
07 - 2 tablespoons chopped fresh basil or 1 tablespoon dried Italian herbs
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Boil pasta in salted water until just al dente, about 8 minutes. Drain and set aside.
03 - In a large bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, basil or herbs, salt, and pepper until smooth.
04 - Add drained pasta to the cheese mixture and toss gently to coat.
05 - Spread 1 cup marinara on baking dish bottom. Add half of pasta mixture evenly over sauce.
06 - Pour 1½ cups marinara over pasta. Sprinkle half of remaining mozzarella atop.
07 - Distribute remaining pasta mixture, then cover with remaining marinara and mozzarella.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
10 - Let rest 10 minutes before serving. Optionally garnish with extra basil.

# Expert Suggestions:

01 -
  • It comes together in under an hour with minimal active cooking time, leaving you free to set the table or just breathe.
  • The cheese gets creamy and slightly caramelized at the edges while staying tender inside—that contrast is what keeps people reaching for seconds.
  • It's forgiving enough to customize with whatever vegetables or proteins you have on hand, but delicious exactly as written.
02 -
  • The foil matters more than you think—without it, the top burns while the inside stays slightly underdone, with it, everything finishes evenly.
  • Don't skip the resting time; it's the difference between a scoopable bake and a runny one that slides across the plate.
  • If you're using fresh mozzarella instead of shredded, tear it into smaller pieces so it melts evenly rather than creating big gluey patches.
03 -
  • If your cheese mixture seems stiff, loosen it with a splash of reserved pasta water before tossing with pasta; it should coat everything, not clump it together.
  • Use a mix of whole milk and low-moisture mozzarella if you're worried about the top layer being too watery; it gives you a prettier finish and better texture.
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