Baked Ziti

Introduction

Baked ziti is a straightforward casserole that combines pasta, marinara, and three cheeses into a single dish that bakes until the top is golden and bubbling. The ricotta mixture folds into the hot pasta, creating pockets of creamy texture throughout, while the bread crumb topping adds a light crunch. This feeds 8 people and works as a weeknight dinner, potluck dish, or make-ahead meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8

Ingredients

• 1 lb (450 g) ziti or other pasta
• 1 ½ cups (360 ml) marinara sauce
• 1 lb (450 g) grated mozzarella
• ½ lb (225 g) ricotta
• 4 oz (110 g) grated Parmesan cheese
• 1 egg, beaten
• 3 tbsp basil, chopped fine
• 2 tbsp oregano, chopped fine
• 3 tbsp Italian parsley, chopped fine
• ½ cup (120 ml) bread crumbs
• 1 pinch crushed red pepper flakes (optional)
• Salt
• Pepper

Instructions

1. Preheat oven to 425 °F (225 °C). Coat a large baking dish with olive oil.
2. Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and Parmesan in a large bowl until well incorporated. Season with salt and pepper.
3. Cook ziti in a large pot of salted water until al dente. Drain well.
4. In a large bowl or pot, toss ziti with marinara sauce and red pepper flakes until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon.
5. Sprinkle remaining mozzarella and Parmesan over the top, then sprinkle bread crumbs over cheese.
6. Bake at 425 °F (225 °C) for 20 minutes or until cheese on top turns golden and begins to bubble.

Variations

Use a different pasta shape: Penne, rigatoni, or farfalle work equally well and hold sauce in different ways. Penne creates more defined bites, while rigatoni traps filling inside the tubes.

Add sautéed vegetables: Stir in 2 cups of cooked zucchini, spinach, or mushrooms before folding in the ricotta mixture to add volume and nutrition without changing the baking time.

Increase the herb ratio: If you prefer a stronger herb flavor, use 5 tbsp basil or parsley total instead of the measured amounts. This brightens the dish noticeably without affecting texture.

Top with panko breadcrumbs: Panko creates a crunchier, more pronounced topping than standard bread crumbs and browns more evenly.

Make it spicier: Double the red pepper flakes or add ¼ tsp cayenne to the ricotta mixture for sustained heat throughout the dish.

Tips for Success

Don’t skip draining the pasta well. Excess water from the cooked ziti dilutes the marinara and prevents the final dish from setting properly; shake the colander and let it sit for 10 seconds.

Fold gently when combining ricotta and pasta. Vigorous stirring breaks the pasta and creates a mushy texture; use a spatula and fold just until the ricotta begins to melt and distribute.

Watch the top for golden color, not just time. Oven temperatures vary; pull the dish when the cheese is visibly golden and bubbling at the edges, even if it’s a minute or two before 20 minutes.

Season the ricotta mixture, not just the final dish. Because it gets mixed into the hot pasta, the ricotta layer needs its own salt and pepper or it will taste bland in the finished bake.

Spread the mixture evenly before topping. Use the back of a spoon to press the ziti into an even layer so the bread crumbs and cheese topping bake uniformly and contact the filling throughout.

Storage and Reheating

Store covered in the refrigerator for up to 4 days. The dish keeps its texture well when cooled and reheated.

Reheat in a 350 °F (175 °C) oven, covered with foil, for 15–20 minutes until heated through. If reheating from cold, add 5 minutes and check that the center is hot. You can also microwave individual portions on 50% power for 2–3 minutes to avoid overcooking the cheese, though the topping will not re-crisp.

FAQ

Can I assemble this the night before and bake it the next day?

Yes. Prepare the dish through the bread crumb step, cover tightly, and refrigerate. Bake directly from cold at 425 °F, adding 5–10 minutes to the baking time until the top is golden and the center is hot.

What if I don’t have fresh herbs?

Use 1 tbsp total dried basil, oregano, and parsley combined, added to the ricotta mixture. Dried herbs are more concentrated, so use less. The flavor will be slightly different but still effective.

Can I use part-skim ricotta instead of whole-milk?

Yes, but the texture will be slightly less creamy. Whole-milk ricotta melts more smoothly into the hot pasta; part-skim can feel drier once baked. If using part-skim, consider adding 2 tbsp heavy cream or milk to the ricotta mixture to compensate.

Why does my topping sometimes burn while the pasta underneath is still cold?

The baking dish size and oven heat distribution matter. If your dish is shallower, the top browns faster. Cover the top loosely with foil for the first 10 minutes, then uncover to finish browning. Alternatively, position your rack in the middle of the oven rather than the top.