Save Baked ziti with ricotta and mozzarella is my answer whenever someone asks for a crowd-friendly comfort dinner that always disappears fast. The creamy cheese, gooey top, and jammy marinara sauce tucked between rows of pasta make this a weeknight regular at my table and my go to for potlucks or cold nights.
The first time I baked this for a neighborhood potluck a neighbor shyly asked for the recipe before dessert plates were cleared. Now I double the batch because my teenagers will happily eat leftovers for breakfast.
Ingredients
- Ziti pasta: Choose dried ziti so it holds its shape and captures the sauce inside each tube
- Marinara sauce: Pick a thick and flavorful jarred sauce or use homemade for the richest taste
- Ricotta cheese: Opt for whole milk ricotta for creaminess and sweetness in every bite
- Shredded mozzarella cheese: Shred your own for better melt and stretch than prepackaged bags
- Grated parmesan cheese: Adds savory depth on top. Grate fresh if possible for a stronger nutty bite
- Salt and pepper: Taste the ricotta first and season lightly. Fresh cracked pepper gives more aroma
Instructions
- Cook the Pasta:
- Bring a large pot of well salted water to a rolling boil. Add ziti and cook until just al dente which is usually about two minutes less than the box suggests. Pasta should have some bite since it will cook more in the oven. Drain well but do not rinse so the sauce sticks
- Make the Cheese Mixture:
- In a big bowl stir together the ricotta and about half of the mozzarella with a couple generous pinches of salt and a few cracks of pepper. Taste and adjust the seasoning. Mixing in some of the cheese now gives each bite a creamy texture
- Combine Pasta with Sauce and Ricotta:
- Pour the drained ziti right into the bowl with the ricotta cheese. Add all the marinara sauce and gently toss until every noodle is coated and cheese is evenly distributed. Careful mixing keeps the ziti tubes intact
- Assemble in the Baking Dish:
- Grease a large baking dish with olive oil or butter. Spoon in the saucy pasta mixture and level the top. Sprinkle the remaining mozzarella all over then shower with the grated parmesan. Cheese should fully blanket the surface
- Bake until Golden and Bubbling:
- Slide the dish onto the center rack of a preheated oven at three hundred seventy five degrees Fahrenheit. Bake for twenty five to thirty minutes until the cheese is melted with golden brown spots and bubbles are coming up on the edges. Let stand five minutes before serving so it sets
Save My favorite part is scraping the cheesy crust from the corners before anyone else notices. One Christmas Eve my uncle declared the creamy middle reminded him of family meals in Naples and everyone grinned with approval. This dish brings generations together.
Storage Tips
Store leftovers tightly wrapped in the fridge for up to four days. I love reheating slices in a skillet over low heat which keeps the bottom crusty and heats everything evenly. If you plan to freeze it prepare through assembly but wait to bake until after thawing in the fridge
Ingredient Substitutions
If you do not have ziti penne or rigatoni work well. Swap fresh mozzarella for even stretchier cheese but make sure to slice it thin so it melts through. Feel free to use your favorite store bought or homemade sauce. Add spinach or chopped cooked sausage for a different spin
Serving Suggestions
Scoop onto warmed plates with a big salad of lemon dressed greens or roasted broccoli. A thick slice of garlic bread is the best tool for mopping sauce. For special occasions drizzle with a little extra virgin olive oil or add ribbons of fresh basil
Cultural and Historical Context
Baked ziti is an Italian American classic that became a celebration casserole in many New Jersey and New York families. In Italy its cousin pasta al forno often features meat sauce or bechamel. In the US the lightness of ricotta and tangy tomato sauce became its signature
Seasonal Adaptations
In summer you can stir in roasted zucchini or eggplant. Try spicy arrabbiata sauce for a wintery kick. Extra fresh basil makes it sing in spring
Save Homemade baked ziti is more than just another pasta bake. It is easy enough for a weeknight but special enough to share with friends and family on a long table. Once you try this classic version it might become your signature comfort dish too.
Recipe FAQs
- → What kind of pasta can be used instead of ziti?
Penne or rigatoni work well as substitutes due to their similar tube shape and texture.
- → How do you keep baked ziti from drying out?
Use enough marinara sauce to thoroughly coat the pasta and cover the baking dish while baking if needed.
- → Can you prepare this dish ahead of time?
Yes, assemble the dish in advance and refrigerate. Bake when ready to serve, adding a few extra minutes if cold.
- → Is it possible to freeze baked ziti?
Absolutely. Assemble, wrap tightly, and freeze before baking. Bake from frozen, adding extra time as needed.
- → What other cheeses can be added?
Try provolone, fontina, or asiago for extra flavor along with the mozzarella and Parmesan.