Cheesy Baked Ziti (Print version)

Creamy baked pasta layered with marinara sauce, ricotta, mozzarella, and Parmesan for warm, cheesy comfort.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

02 - 1 1/2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 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 - 1/2 teaspoon black pepper
10 - 1 tablespoon olive oil

# Directions:

01 - Preheat the oven to 375°F. 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 - Combine ricotta, 1 cup mozzarella, Parmesan, egg, basil or herbs, salt, and black pepper in a large bowl until smooth.
04 - Add cooked pasta to the cheese mixture and toss to coat evenly.
05 - Spread 1 cup marinara sauce on the bottom of the baking dish. Evenly distribute half of the pasta mixture over the sauce.
06 - Pour 1 1/2 cups marinara sauce over the pasta layer and sprinkle half of the remaining mozzarella cheese on top.
07 - Layer the remaining pasta mixture, cover with remaining marinara sauce and mozzarella cheese.
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 - Allow to rest for 10 minutes before serving. Garnish with additional basil if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can feed six people without spending your whole evening in the kitchen.
  • The three cheeses create this incredibly creamy, savory depth that makes everyone go quiet and just eat.
  • Leftovers are actually better than the first night—something magical happens when it sits overnight.
02 -
  • Don't cook the pasta all the way through; it keeps cooking in the oven and will turn to mush if you do.
  • The resting time is non-negotiable—it's when the cheese sets enough to slice cleanly instead of sliding into a puddle on the plate.
03 -
  • If your marinara sauce tastes too acidic, stir in a pinch of sugar and let it mellow—acidic sauce can overpower the delicate cheese mixture.
  • Use whole milk ricotta instead of part-skim for a creamier, richer filling that doesn't dry out in the oven.
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