Baked Ziti

If you’re craving the ultimate cheesy, saucy, and utterly satisfying comfort food, this Baked Ziti is absolutely dreamy! Every bite is loaded with gooey melted cheese, tender pasta, and a rich tomato sauce that bubbles up golden and irresistible.

What makes this the very best baked ziti? It’s unbelievably easy to pull together and perfect for feeding a crowd—whether you’re hosting a potluck, celebrating with family, or just want delectable leftovers. The combination of creamy ricotta, stretchy mozzarella, and savory marinara makes every forkful a little celebration.

This is my go-to recipe when I want something warm, hearty, and guaranteed to please everyone at the table. It’s always a hit at Sunday dinners and potlucks—and I love that you can prep it ahead of time!

Why You'll Love This Recipe

• So easy, anyone can make it—even on a busy weeknight!
• Packed with creamy, cheesy goodness in every bite
• Feeds a hungry crowd or makes amazing leftovers
• Customizable with your favorite add-ins or dietary swaps

Key Ingredients for Baked Ziti

See recipe card below for full list of measurements, ingredients, and instructions.

Ziti Pasta

Ziti pasta is the heart of this dish, providing that classic tube shape perfect for holding onto sauce and cheese. If you can’t find ziti, penne or rigatoni also work well! Cook the pasta just until al dente so it doesn’t get mushy during baking.

Marinara Sauce

The marinara sauce brings all the Italian flavor, binding everything together with its garlicky, herby richness. Use your favorite store-bought brand for convenience, or go homemade for a personal touch. Want extra veggies? Stir in sautéed mushrooms or spinach!

Ricotta Cheese

Ricotta adds that irresistible creamy texture throughout the casserole. For best results, use whole-milk ricotta. If you prefer, cottage cheese is a lighter alternative—just know it’s a bit less rich and smooth.

Mozzarella Cheese

Mozzarella gives you those glorious, gooey cheese pulls everyone loves! Shredded whole-milk mozzarella melts beautifully, but you can use part-skim or even a blend with provolone for a twist.

Parmesan Cheese

Parmesan adds a nutty, salty kick that rounds out the flavors. Freshly grated is ideal, but pre-grated works in a pinch. For a deeper flavor, try Pecorino Romano instead.

Instructions for Baked Ziti

See recipe card below for full list of measurements, ingredients, and instructions.

Boil the Pasta

Bring a large pot of salted water to a boil. Add the ziti and cook until just al dente, about 1-2 minutes less than package directions. Drain and set aside—you want the pasta slightly firm since it will finish cooking in the oven.

Prepare the Ricotta Mixture

In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella, the Parmesan, egg, Italian seasoning, salt, and pepper. Stir until smooth and creamy. This mixture is the secret to that luscious, creamy interior!

Sauté the Garlic

In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir the garlic into the ricotta mixture for an extra boost of flavor.

Combine Pasta, Sauce, and Ricotta

Add the cooked pasta and half the marinara sauce to the bowl with the ricotta mixture. Gently fold everything together until the pasta is evenly coated and the cheese mixture is well distributed.

Layer and Assemble

Preheat your oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Add half of the pasta mixture, spoon over half of the remaining marinara, and top with half of the remaining mozzarella. Repeat with the rest of the pasta, sauce, and finish with the remaining mozzarella for a cheesy top.

Bake Until Golden

Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10-15 minutes, until the cheese is melted, bubbly, and slightly golden on top. Let it rest for 5-10 minutes before serving—this helps everything set up perfectly.

Recipe Variations

Add Some Protein

For a meaty twist, try adding cooked Italian sausage, ground beef, or ground turkey to the sauce. Simply brown the meat and stir it into the marinara before assembling your layers.

Veggie-Loaded Version

Sneak in extra veggies by adding sautéed spinach, mushrooms, zucchini, or bell peppers. Just cook the veggies first to remove excess moisture, then mix them in with the sauce or ricotta.

Make It Gluten-Free

Swap the regular ziti pasta for your favorite gluten-free pasta. Be sure to cook it just to al dente, as gluten-free varieties can get soft more quickly.

Go Vegetarian

This recipe is already vegetarian as written, but you can up the flavor with roasted veggies or even a layer of sliced eggplant for a heartier bite.

Lighten It Up

Use part-skim ricotta and mozzarella, or substitute cottage cheese for some or all of the ricotta for a lighter option that still feels indulgent.

Serving Suggestions

Serve baked ziti hot and bubbly, garnished with fresh basil or parsley for a burst of color. Pair it with a crisp green salad tossed in Italian vinaigrette and some warm garlic bread or a classic focaccia for a complete, crowd-pleasing meal. For extra flair, offer a sprinkle of extra Parmesan and red pepper flakes at the table.

Storage and Reheating

Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until hot, about 20-25 minutes, or microwave single portions until heated through. Baked ziti also freezes beautifully—wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Baked Ziti (FAQ)

Q: Can I make baked ziti ahead of time?
A: Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. Bake straight from the fridge, adding an extra 10-15 minutes to the cook time if needed.

Q: Can I use a different type of pasta?
A: Yes! Penne or rigatoni work perfectly if you can’t find ziti. The key is to use a sturdy, tube-shaped pasta that holds sauce and cheese well.

Q: My baked ziti turned out watery. What went wrong?
A: Be sure to drain your pasta well and don’t use too much sauce. Also, if adding veggies, sauté them first to remove excess moisture before mixing them in.

This baked ziti is the ultimate crowd-pleaser—cheesy, hearty, and so easy to make! Whether you’re serving it for a family dinner or sharing at a potluck, you’ll love how simple and satisfying it is. Give it a try, and let me know how it goes by leaving a comment or rating below. I can’t wait to hear what you think!