Cheesy Baked Ziti Pasta (Printable Version)

Hearty baked ziti layered with marinara, ricotta, and mozzarella cheeses for satisfying family meals.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

02 - 1 ½ cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese

→ Sauce

05 - 4 cups marinara sauce (homemade or store-bought)

→ Other

06 - 1 large egg
07 - 2 tablespoons chopped fresh basil or 1 tablespoon dried Italian herbs
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish with olive oil.
02 - Boil the pasta in salted water until al dente, about 8 minutes, then drain.
03 - In a large bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, basil or Italian herbs, salt, and black pepper until smooth.
04 - Add the cooked pasta to the cheese blend and stir to coat evenly.
05 - Spread 1 cup marinara sauce on the baking dish base, then add half the pasta mixture evenly over it.
06 - Pour 1 ½ cups marinara sauce over the pasta, then sprinkle with half the remaining mozzarella.
07 - Add the remaining pasta mixture, cover with the remaining marinara sauce and remaining mozzarella cheese.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
10 - Let rest for 10 minutes, then garnish with fresh basil if desired.

# Expert Tips:

01 -
  • It feeds a crowd without making you feel chained to the kitchen.
  • The layers mean every forkful has a different texture—creamy, saucy, melty—and it somehow always turns out right.
  • You can prep it ahead and slide it into the oven when guests arrive, which feels like a small magic trick.
02 -
  • Don't skip the al dente pasta step—it's the difference between a dish that holds together and one that turns to mush. I learned this the hard way with a soggy disaster that looked right but fell apart on the plate.
  • The layering matters. Random mixing and baking creates dry spots and uneven cooking. Following the pattern keeps sauce and cheese distributed evenly throughout.
03 -
  • Don't mix the ricotta mixture too aggressively—gentle folding keeps it light and airy rather than dense and heavy.
  • Save a handful of cheese for sprinkling on top at the very end if you like extra golden, crispy bits where the cheese meets the heat directly.
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