Baked Ziti with Ricotta & Mozzarella

Baked Ziti with Ricotta & Mozzarella tastes like lasagna’s cozy cousin: cheesy, saucy, and a little bit indulgent in the best way. It works for busy weeknights or casual entertaining, and you can get it on the table in about 1 hour. I grew up in a very carb-friendly household, so this kind of bubbling pasta bake basically feels like a hug from my childhood.

Why Make This Baked Ziti with Ricotta & Mozzarella at Home

You control everything: the amount of cheese, the salt, the herbs, and the quality of the sauce. That means you get a baked ziti that tastes richer and fresher than most restaurant or takeout versions, without mystery ingredients.

You also get leftovers that reheat beautifully, which future you will appreciate on a tired weeknight. This recipe scales easily, so you can feed a crowd or stock the freezer without much extra effort.

“This Baked Ziti with Ricotta & Mozzarella tastes like a restaurant favorite but feels even cozier at home, and my whole family licked their plates clean. ★★★★★”

Ingredients You Need

Pasta and cheese

• 1 pound ziti

  • You can use penne or rigatoni if that is what you have.
  • Choose regular wheat pasta, not quick-cook, so it holds up in the oven.

• 2 cups whole milk ricotta cheese

  • Whole milk ricotta gives a creamier texture than part skim.
  • If the ricotta looks very wet, drain it in a fine mesh strainer for 10 to 15 minutes.

• 3 cups shredded mozzarella cheese, divided

  • Use low moisture mozzarella so the top browns nicely.
  • Pre-shredded works fine here, though you get better melt if you shred a block yourself.

• 1 cup freshly grated Parmesan cheese, divided

  • Parmesan adds salty, nutty flavor and helps the top crisp.
  • Pecorino Romano works as a sharper substitute.

Sauce and flavor

• 3 cups marinara sauce

  • Use your favorite jarred marinara for a pantry shortcut.
  • I like a simple basil or garlic marinara with no added sugar.

• 2 tablespoons tomato paste

  • This deepens the tomato flavor and thickens the sauce slightly.

• 2 tablespoons olive oil

  • Any good everyday olive oil works; no need for a fancy bottle.

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon Italian seasoning

• 1 teaspoon kosher salt, plus more for pasta water

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional, for a gentle kick)

• ¼ cup chopped fresh basil or parsley, plus more for garnish

Egg mixture

• 1 large egg
  • The egg helps the ricotta mixture set so it slices neatly.
  • If you prefer a looser, creamier texture, you can skip the egg.

Optional add-ins

• 1 pound ground beef, turkey, or chicken, cooked and drained
• 1 cup sautéed vegetables such as mushrooms, spinach, or zucchini
• ½ cup small curd cottage cheese to mix with ricotta for extra protein

Equipment

• 9×13 inch baking dish
• Large pot for boiling pasta
• Large skillet or saucepan for sauce
• Mixing bowls
• Colander
• Foil
• Wooden spoon or spatula
• Cheese grater

Tips & Mistakes

• Salt the pasta water generously so the ziti has flavor before it hits the sauce.
• Boil the pasta to just shy of al dente, since it continues cooking in the oven and can turn mushy if you overcook it.
• Toss the drained pasta with a little sauce right away so it does not stick together in a clump.
• Taste the sauce before you mix everything; adjust salt, pepper, and herbs so the flavor pops.
• Use whole milk ricotta and low moisture mozzarella so the casserole tastes rich but does not weep extra liquid.
• Spread some sauce on the bottom of the baking dish so the pasta does not stick or dry out.
• Cover the dish with foil for most of the baking time so the cheese melts evenly, then uncover near the end so the top browns.
• Let the baked ziti rest 10 to 15 minutes before serving so it sets and slices more cleanly.
• Do not overload with watery vegetables; sauté them first and drain any liquid so the casserole stays thick and cheesy.
• If you use jarred sauce, choose one you would happily eat on its own, since it carries a lot of the flavor.

How to Make Baked Ziti with Ricotta & Mozzarella

Step 1: Cook the pasta

1. Bring a large pot of well salted water to a boil.
2. Add the ziti and cook it until it reaches just under al dente, usually 1 to 2 minutes less than the package suggests.
3. Reserve about ½ cup of the starchy pasta water, then drain the pasta.
4. Return the pasta to the pot and toss it with 1 cup of the marinara so the noodles stay separate and flavorful.

Step 2: Make the sauce

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until it turns soft and translucent, about 5 to 7 minutes, stirring often.
3. Add the garlic and cook 30 seconds to 1 minute, just until it smells fragrant.
4. Stir in the tomato paste and cook 1 to 2 minutes to toast it slightly.
5. Pour in the remaining marinara sauce and stir in oregano, dried basil, Italian seasoning, salt, pepper, and red pepper flakes if you use them.
6. Let the sauce simmer on low for about 10 minutes so the flavors meld, then stir in the fresh basil or parsley.
7. If the sauce looks very thick, loosen it with a splash of the reserved pasta water.

Step 3: Mix the ricotta layer

1. In a mixing bowl, combine ricotta, 1 cup of the shredded mozzarella, ½ cup of the grated Parmesan, and the egg.
2. Add a pinch of salt and pepper and stir until the mixture looks smooth and creamy.
3. If you like extra herbs, stir in a tablespoon of chopped fresh basil or parsley.

Step 4: Combine pasta and sauce

1. Pour most of the sauce into the pot with the sauced pasta, keeping about 1 cup of sauce aside for the top.
2. Stir gently so you coat all the ziti without breaking the noodles.
3. If the mixture looks dry, add a bit more sauce or a splash of pasta water until it looks nicely coated but not soupy.

Step 5: Layer the baked ziti

1. Preheat your oven to 375°F.
2. Spread a thin layer of the reserved sauce on the bottom of the 9×13 baking dish.
3. Add half of the sauced pasta in an even layer.
4. Dollop half of the ricotta mixture over the pasta in spoonfuls, then gently spread it around.
5. Sprinkle with 1 cup of mozzarella and ¼ cup of Parmesan.
6. Add the remaining pasta, then the rest of the ricotta mixture.
7. Top with the remaining mozzarella and Parmesan, then spoon any leftover sauce over the top in streaks.

Step 6: Bake

1. Cover the baking dish loosely with foil, tenting it slightly so the cheese does not stick.
2. Bake at 375°F for 20 minutes.
3. Remove the foil and bake another 10 to 15 minutes, until the cheese bubbles and turns golden in spots.
4. If you want a deeper golden top, place the dish under the broiler for 1 to 2 minutes, watching closely so it does not burn.

Step 7: Rest and garnish

1. Remove the baked ziti from the oven and let it rest on the counter for 10 to 15 minutes.
2. Sprinkle with extra chopped basil or parsley for color and freshness.
3. Slice or scoop portions and serve hot.

Variations I've Tried

I often add cooked ground turkey or chicken to the sauce for a heartier baked ziti with extra protein. I brown the meat with the onion and garlic, season it well, then stir in the marinara. The meat sauce version feels a bit like a lighter meat lasagna in casserole form.

Vegetable lovers can fold in sautéed mushrooms, spinach, or diced zucchini. I cook the vegetables until they release their moisture and start to caramelize, then stir them into the sauce. This adds flavor and texture without watering down the dish.

If I want a slightly lighter feel, I swap half the ricotta with small curd cottage cheese. The cottage cheese melts into the sauce and gives a creamy, almost fluffy texture. I also sometimes use whole wheat ziti for more fiber, which holds up nicely under all that cheese.

How to Serve Baked Ziti with Ricotta & Mozzarella

I like to serve Baked Ziti with Ricotta & Mozzarella with a big green salad, something crisp with romaine, cucumbers, and a tangy vinaigrette to cut through the richness. Garlic bread or warm focaccia makes a perfect side if you lean into the carb party. A simple side of roasted broccoli or green beans also balances the meal and adds color to the plate. If you pack leftovers for lunch, add some raw veggies or fruit on the side for a fresh contrast.

How to store

• Cool the baked ziti to room temperature, then cover the dish tightly or transfer portions to airtight containers and keep in the fridge for up to 4 days.
• For freezing, wrap the whole cooled casserole well in plastic and foil, or pack individual portions in freezer containers, and freeze for up to 3 months.
• Reheat single portions in the microwave with a splash of water or extra sauce, covered, until hot and bubbly.
• Reheat larger portions in a 350°F oven, covered with foil, for 20 to 30 minutes, adding a little sauce on top if it looks dry.