Pin it My roommate's mom handed me a casserole dish one Sunday afternoon and said, 'Just throw everything together—nobody's ever disappointed by baked ziti.' I was skeptical at first, thinking something so simple couldn't possibly live up to the comfort food legend, but the moment that golden cheese bubbled over the edge in the oven, I understood. It's the kind of dish that turns a regular weeknight into something worth remembering, and somehow it tastes even better the next day.
I made this for a potluck once and watched a friend take a second helping without even asking what was in it, then a third. That's when I realized baked ziti isn't just food—it's permission to be generous with yourself at the dinner table.
Ingredients
- Ziti or penne pasta (1 pound): The tube shape holds onto the sauce and cheese in every bite—don't skip the al dente cooking or it'll turn mushy in the oven.
- Ricotta cheese (1½ cups): This is what makes the filling creamy instead of dry; it's gentler than cream cheese and lets the other flavors shine.
- Mozzarella cheese, shredded (2 cups): Use half for mixing in and half for that gorgeous golden top—fresh mozzarella melts weird, so stick with the regular kind.
- Parmesan cheese, grated (½ cup): The sharp, salty bite that keeps this dish from tasting one-dimensional.
- Marinara sauce (4 cups): Whether you use a jar or your own recipe, taste it first—some are much sweeter than others.
- Egg (1 large): Acts as a binder to hold everything together without being heavy.
- Fresh basil or dried Italian herbs (2 tablespoons fresh or 1 tablespoon dried): Basil makes it taste like someone actually cares; dried herbs work just fine if that's what you have.
- Salt and black pepper (to taste): Don't skip seasoning the cheese mixture—it's easy to under-salt and end up with bland layers.
- Olive oil (1 tablespoon): For greasing the pan so nothing sticks and burns on the bottom.
Instructions
- Heat your oven and prep the dish:
- Preheat to 375°F and grease your 9x13-inch baking dish with olive oil so the edges release easily later. A cold oven leads to uneven cooking, so give it a few minutes to get hot while you work on the pasta.
- Cook the pasta until it's just shy of done:
- Boil the ziti in salted water for about 8 minutes—it should have a slight firmness when you bite it because it'll keep cooking in the oven. Drain it well and set aside; wet pasta makes the dish soggy.
- Make the creamy cheese filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, basil, salt, and pepper in a large bowl and mix until smooth. Taste it and adjust the seasoning—this mixture should taste good on its own because it's the heart of the dish.
- Coat the pasta with the cheese mixture:
- Toss the cooked pasta with the cheese mixture until every piece is coated. This step is crucial; use your hands if you need to get everything evenly distributed.
- Build the first layer:
- Spread 1 cup of marinara sauce across the bottom of your prepared dish, then add half the pasta mixture in an even layer. The sauce base keeps the bottom from sticking and adds moisture.
- Add the middle layer:
- Pour 1½ cups marinara over the pasta and top with half the remaining mozzarella. You'll see the cheese starting to peek through—that's how you know it's going to be good.
- Finish with the final layers:
- Add the rest of the pasta mixture, then cover with the last of the marinara and mozzarella. It'll look crowded, but it settles as it bakes.
- Bake covered, then uncover to finish:
- Cover the dish loosely with foil and bake for 25 minutes—the foil traps steam and keeps the top from burning before the inside cooks through. Remove the foil and bake another 10 minutes until the cheese is bubbly and lightly golden at the edges.
- Let it rest before serving:
- Wait 10 minutes after pulling it out—this lets everything set so it doesn't fall apart when you scoop. Sprinkle fresh basil on top if you have it.
Pin it There's something about pulling a baked ziti out of the oven that feels like an accomplishment, even though you barely did anything complicated. The smell alone makes people appear in the kitchen asking when dinner's ready.
Why This Works as Comfort Food
Baked ziti succeeds because it layers flavors instead of competing with them. The acidity of the marinara cuts through the richness of the cheese, the egg keeps everything tender, and the Parmesan adds just enough salt and sharpness to keep your palate interested through every bite. It's why this dish has survived decades without needing to be trendy—it just works.
Making It Your Own
This recipe is a canvas. Some people stir sautéed mushrooms into the cheese mixture for earthiness, others brown Italian sausage for a meaty version, and I've seen spinach folded in for color and nutrition. Even without additions, it's never boring because good marinara and good cheese do the heavy lifting.
Serving and Storing
Serve this alongside garlic bread to soak up the extra sauce, and maybe a simple green salad to cut through the richness. It feeds six people generously, and leftovers reheat beautifully in a 350°F oven for 15 minutes covered with foil. Some people say it tastes better the second time.
- Pair it with a medium-bodied red wine like Chianti if you want to feel a little fancy while eating comfort food.
- Don't skip the resting time—it's the difference between a neat serving and a beautiful mess.
- Leftovers can go straight from the fridge to the oven; just add 5 extra minutes to the heating time.
Pin it This is the kind of recipe you'll make again and again because it's reliable, kind, and always makes people happy. Once you've made it once, you own it.
Recipe FAQs
- → What type of pasta works best?
Ziti or penne pasta are ideal due to their tubular shape, which holds sauce and cheese well throughout baking.
- → Can I make this dish ahead of time?
Yes, you can assemble it in advance and refrigerate before baking. Allow extra baking time if starting cold from the fridge.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until just al dente to maintain a firm texture after baking; avoid overcooking during boiling.
- → What cheeses are included in the layers?
The dish uses ricotta, shredded mozzarella, and grated Parmesan, creating a rich, creamy, and flavorful cheese blend.
- → Can I add vegetables or proteins?
Yes, sautéed mushrooms, spinach, or browned Italian sausage can be mixed in before baking to enhance flavor and texture.