Cheesy Baked Ziti Pasta

There's something about the smell of baked ziti bubbling in the oven that turns a regular Tuesday into something worth remembering. My neighbor knocked on the door one evening, drawn by that golden-brown aroma wafting down the hallway, and we ended up sharing a dish straight from the pan with cold wine and better conversation than planned. It's become my go-to whenever I need comfort that feels effortless to make but tastes like it took hours.

I learned this version from a friend who made it for her daughter's soccer team potluck, and the pan came home empty with sticky cheese stuck to the sides. That's when I realized it wasn't the fancy ingredient list that mattered—it was building the thing properly, with actual thought about how the sauce and cheese would marry together as it baked.

Ingredients

• 1 pound ziti or penne pasta: The shape matters more than you'd think—tubes catch sauce and cheese, creating little pockets of flavor with every bite. Don't skip the al dente stage; overcooked pasta will turn mushy in the oven.
• 1 ½ cups ricotta cheese: This is your creamy foundation. It seems like a lot until you taste how it softens and enriches every layer. Fresh ricotta makes a real difference if you can find it.
• 2 cups shredded mozzarella cheese (divided): Keep some back for the top—that's where the golden, slightly crispy edges happen. Low-moisture mozzarella prevents the dish from getting watery.
• ½ cup grated Parmesan cheese: This adds a sharp note that keeps the dish from feeling one-dimensional. Don't use the pre-grated stuff if you can help it; it doesn't melt as smoothly.
• 4 cups marinara sauce: Use good sauce, whether homemade or a quality jar. It's the backbone, so taste it first and adjust seasoning if needed.
• 1 large egg: It binds the cheese mixture and makes it creamy rather than grainy. This tiny ingredient changes everything.
• 2 tablespoons fresh basil or 1 tablespoon dried Italian herbs: Fresh basil goes in the mixture; dried herbs work just fine if that's what you have. I've made this both ways and both are delicious.
• Salt and black pepper: Taste as you go. The ricotta mixture needs its own seasoning, separate from the sauce.
• 1 tablespoon olive oil: For greasing the dish and ensuring nothing sticks to the bottom where it matters most.

Instructions

Heat your oven and prep the dish:

Get the oven to 375°F and rub that olive oil around a 9x13-inch baking dish, paying special attention to the corners where pasta loves to stick. This small step saves frustration later.

Cook the pasta to just al dente:

Boil your salted water and add the ziti, cooking for about 8 minutes until it still has a tiny bite. The pasta will finish cooking in the oven, so don't overdo it.

Make the cheese mixture:

In a large bowl, combine ricotta, 1 cup of the mozzarella, Parmesan, egg, basil, salt, and pepper. Stir until smooth and creamy—this is where the richness comes from.

Combine pasta and cheese:

Toss the warm pasta with the cheese mixture until every piece is coated. This step takes a minute but makes the difference between dry spots and even creaminess.

Layer it up:

Spread 1 cup of marinara on the bottom, then half the pasta mixture. Pour 1 ½ cups sauce over that, then sprinkle half the remaining mozzarella. Add the rest of the pasta, then finish with sauce and the last of the cheese.

Bake covered, then uncovered:

Cover loosely with foil and bake 25 minutes. Remove the foil, and let it bake another 10 minutes until the cheese is bubbly and golden at the edges. You'll know it's ready when it smells impossibly good.

Rest before serving:

Let it sit for 10 minutes. This lets everything set and makes it easier to serve without falling apart.

Save

My brother brought his new girlfriend over and she took seconds before I'd even sat down, which meant more to me than any compliment. That's when I realized this dish does something simple but powerful—it makes people feel cared for, like someone spent time thinking about their comfort.

Make It Your Own

The beauty of baked ziti is how forgiving it is. I've stirred in sautéed mushrooms and spinach for earthiness, added crumbled sausage for richness, and once even threw in sun-dried tomatoes because they were sitting in my pantry. The sauce and cheese hold everything together, so the additions feel like additions rather than changes to the core formula.

Serving and Pairing

Serve it straight from the baking dish for a casual, generous feel. A crisp green salad with lemon vinaigrette cuts through the richness, and garlic bread is never wrong. If you're thinking wine, a medium-bodied red like Chianti or even a lighter sangiovese brings out the tomato notes without overwhelming the cheese.

Storage and Make-Ahead Magic

This dish is even better the next day when flavors have settled and mingled. Assemble it completely, cover it, and refrigerate up to 24 hours before baking—add 5 to 10 minutes to the baking time if it goes straight from cold to oven. Leftovers reheat gently in a 300°F oven, covered, for about 20 minutes.

• You can also freeze the unbaked ziti for up to 3 months, then bake it straight from frozen with an extra 15 minutes of cooking time.
• Use a quality baking dish that distributes heat evenly—ceramic or glass works best for that golden bottom and bubbly top.
• If the top browns too quickly, tent it loosely with foil for the last few minutes of baking.

Save

This is the kind of dish that sticks with people, not just because it tastes wonderful but because it tastes like someone cared enough to get it right. Make it for someone you want to feed well.

Recipe FAQs

→ What pasta works best for this dish?

Ziti or penne pasta are ideal choices as they hold the sauce well and layer nicely for baking.

→ Can I prepare this ahead of time?

Yes, you can assemble the dish in advance and refrigerate it before baking to save time on serving day.

→ How can I ensure the pasta stays al dente?

Cook the pasta slightly less than usual, about 2 minutes shy of package instructions, since it will continue to cook in the oven.

→ What cheese substitutions can I make?

Cottage cheese can replace ricotta for a lighter texture, and any mild mozzarella works well for melting.

→ Can I add vegetables to this dish?

Yes, sautéed mushrooms, spinach, or other veggies can be layered in for added flavor and nutrition.

→ How do I prevent the top from drying out?

Bake covered with foil initially, then uncovered at the end to create a bubbly, golden cheese crust without drying.