Baked Ziti with Ricotta and Mozzarella
️ Description
Baked Ziti is a classic Italian-American comfort food dish featuring pasta baked with a hearty tomato sauce, creamy ricotta cheese, and gooey mozzarella. This version is perfect for feeding a crowd or preparing in advance for easy weekday meals. It strikes the ideal balance between creamy and cheesy, with a rich marinara and subtle herbs tying everything together.
Time Required
Step Time
Prep Time 15 minutes
Cooking Pasta 10 minutes
Sauce Simmering 20 minutes
Assembling the Ziti 10 minutes
Baking Time 25 minutes
Total Time 1 hour 20 minutes
Ingredients (Serves 8)
Pasta and Cheese
1 pound ziti (or penne)
15 oz ricotta cheese
2 cups shredded mozzarella cheese (divided)
1 cup grated Parmesan cheese
1 egg (optional, for binding ricotta mixture)
Sauce
1 tbsp olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 lb ground beef or Italian sausage (optional for meat version)
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 jar (24 oz) marinara sauce or homemade tomato sauce
2 tbsp tomato paste (optional for richer sauce)
¼ cup fresh basil or parsley, chopped (optional)
Instructions
1. Cook the Pasta
Boil ziti in salted water until al dente (about 1–2 minutes less than package instructions).
Drain and set aside. Do not overcook.
2. Make the Sauce
In a large skillet or saucepan, heat olive oil over medium heat.
Add onion and cook for 3–4 minutes until soft.
Add garlic and cook for another 30 seconds.
(Optional) Add ground meat and cook until browned. Drain excess fat.
Stir in salt, pepper, oregano, red pepper flakes, tomato paste, and marinara sauce.
Simmer for 15–20 minutes. Stir in fresh herbs if using.
3. Mix Ricotta Filling
In a bowl, combine ricotta cheese, ½ cup Parmesan, 1 cup mozzarella, egg (optional), and a pinch of salt and pepper.
4. Assemble the Baked Ziti
Preheat oven to 375°F (190°C).
In a large 9×13-inch baking dish:
Spread a thin layer of sauce on the bottom.
Layer half the ziti pasta.
Spoon and spread half the ricotta mixture.
Add a layer of sauce.
Repeat with remaining pasta, ricotta, sauce.
Sprinkle with remaining mozzarella and Parmesan on top.
5. Bake
Cover with foil (spray the underside to prevent cheese sticking).
Bake for 20 minutes covered.
Uncover and bake an additional 5–10 minutes until cheese is bubbly and golden brown.
6. Rest and Serve
Let sit for 10 minutes before serving to firm up.
Nutrition Information (per serving, based on 8 servings, vegetarian version)
Nutrient Amount
Calories ~480 kcal
Protein ~22 g
Carbohydrates ~45 g
Fat ~24 g
Saturated Fat ~12 g
Fiber ~3 g
Sodium ~850 mg
Calcium ~350 mg
Add ~100–150 kcal and 8–10 g protein per serving if using ground beef or sausage.
Common Questions and Answers
Q1: Can I make this ahead of time?
Yes! Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to baking time if baking straight from the fridge.
Q2: Can I freeze baked ziti?
Absolutely. Assemble the dish but don’t bake. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking or bake from frozen for ~60–75 minutes covered, then uncover and finish for 10 minutes.
Q3: Can I use cottage cheese instead of ricotta?
Yes. Use full-fat small curd cottage cheese. It will be slightly looser in texture but still delicious.
Q4: Is this dish vegetarian?
It can be! Just omit the meat in the sauce or use a meat substitute like lentils, mushrooms, or plant-based crumbles.
Q5: Can I add vegetables?
Definitely. Good additions include sautéed spinach, zucchini, mushrooms, or bell peppers—either mixed into the sauce or layered in.
Q6: Why is my baked ziti watery?
This usually happens if:
The pasta is overcooked.
Too much sauce was used.
Ricotta was not drained or the sauce was too watery.
Let it sit after baking to absorb excess moisture.