Cheesy Baked Ziti (Printable Version)

Comforting baked pasta with marinara, ricotta, and mozzarella cheese for a rich, hearty meal.

# What You 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 Steps:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with olive oil.
02 - Boil salted water in a large pot and cook pasta until just al dente, about 8 minutes. Drain and set aside.
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 drained pasta into the cheese mixture and toss to coat evenly.
05 - Spread 1 cup of marinara on the baking dish bottom. Layer half the pasta mixture over sauce.
06 - Pour 1 ½ cups marinara over the pasta layer and sprinkle with half of the remaining mozzarella cheese.
07 - Add the remaining pasta mixture, top with the rest of marinara and mozzarella cheese.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden.
10 - Let the dish rest for 10 minutes before serving. Garnish with extra basil if desired.

# Expert Advice:

01 -
  • It's the rare dish that manages to feel both comforting and elegant, arriving at the table still bubbling in its own rich sauce.
  • You can assemble the whole thing ahead of time and let the oven do the work, which means you're free to set the table, light candles, or just pour a glass of wine.
  • Every forkful has a perfect balance of creamy ricotta, melted mozzarella, and tangy marinara—no part of it feels like an afterthought.
02 -
  • The pasta must be undercooked slightly; if you cook it to tender before baking, it becomes mushy in the sauce.
  • Don't skip the resting step—it's the difference between a sloppy serve and clean, satisfying portions.
  • Layer generously with sauce at the bottom and between layers, not just on top; otherwise the middle dries out in the oven.
03 -
  • Mix the egg in thoroughly with the ricotta before combining with pasta; a few stray egg white streaks can cook separately and become rubbery.
  • Use half-and-half or a splash of cream instead of just ricotta if you want it extra luxurious, though the basic version is plenty rich.
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