Easy Baked Ziti with Ricotta & Mozzarella
Al dente tubular ziti tossed in herb marinara, layered with creamy whipped seasoned ricotta, and baked under a bubbly golden melted mozzarella crust.
Introduction
Easy Baked Ziti with Ricotta & Mozzarella is the quintessential Italian-American comfort casserole—delivering all the layered, bubbly cheesy decadence of homemade lasagna with a fraction of the preparation time. Tubular ziti noodles are boiled just until chewy, tossed in savory marinara sauce, and layered with pockets of velvety seasoned ricotta before baking under a thick blanket of melted low-moisture mozzarella.
The secret to a bakery-quality baked ziti lies in two critical culinary steps: slightly undercooking the pasta in salted water so it absorbs savory tomato juices during baking without turning mushy, and whisking a single whole egg into the whole-milk ricotta mixture. The egg acts as a gentle binder, transforming the ricotta into a creamy, pillowy custard that retains distinct pockets of cheese rather than dissolving into the sauce.
This meatless family-style dinner feeds eight generously and makes foolproof freezer-ready leftovers. Serve with crisp garden greens and warm crusty garlic bread. Discover more wholesome options in our dinner collection, try our fast weeknight one-pot creamy Tuscan chicken pasta, or indulge in our gourmet truffle tagliatelle.
Why this is a Great Meal
Why You Will Love This Recipe: - All the Lasagna Flavor in Half the Time: No tricky noodle layering or complex meat sauces required; toss, layer, and bake in 40 minutes. - Custard-Style Ricotta Pockets: Whisking egg and Parmesan into whole-milk ricotta creates luscious, creamy bites throughout the casserole. - Perfectly Chewy Pasta Texture: Parboiling pasta 2 minutes shy of al dente guarantees the ziti holds structural integrity under hot marinara. - Incredible Golden Cheese Crust: Low-moisture whole-milk mozzarella bubbles into an appetizing, blistered golden cheese canopy. - Make-Ahead & Freezer Champion: Assemble the entire dish up to 24 hours in advance and bake fresh whenever dinner calls.
Instructions
- 01
Preheat & Parboil Pasta: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking casserole dish with olive oil. Bring a large pot of heavily salted water to a rolling boil. Add ziti and cook for 8 minutes (about 2 minutes shy of package al dente directions). Reserve 1/4 cup pasta water, then drain pasta thoroughly.
- 02
Mix Seasoned Ricotta: In a medium mixing bowl, whisk together whole-milk ricotta, beaten egg, 1/2 cup grated Parmesan, Italian seasoning, garlic powder, kosher salt, black pepper, and chopped parsley until smooth and creamy.
- 03
Sauce the Pasta: Return drained pasta to the warm pot. Pour in 3 cups of marinara sauce and the reserved 1/4 cup pasta water. Toss gently with a wooden spoon until noodles are evenly coated in vibrant sauce.
- 04
Layer the Casserole: Spread the remaining 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Spread half of the sauced ziti into the dish. Drop dollops of the seasoned ricotta mixture across the pasta, then sprinkle with 1 cup of mozzarella. Top with the remaining sauced ziti.
- 05
Top with Cheese & Bake: Blanket the top layer evenly with the remaining 1 cup of shredded mozzarella and 1/4 cup grated Parmesan cheese. Bake uncovered at 375°F for 20 to 25 minutes until the sauce bubbles along the edges and the cheese is melted with toasted golden-brown spots.
- 06
Rest & Garnish: Remove from oven and let the casserole rest on a trivet for 10 minutes to allow the cheese and sauce to set before slicing. Garnish with fresh torn basil leaves and serve warm.
- ✦Always undercook pasta slightly before baking: Ziti continues absorbing hot marinara liquid while baking in the oven. Parboiling for only 8 minutes keeps the pasta firm and satisfying.
- ✦Choose low-moisture whole-milk mozzarella: Fresh mozzarella balls contain high water content that can make casserole tops watery. Pre-shredded or block low-moisture whole-milk mozzarella yields that classic golden stretch.
- ✦The egg binder is essential: An egg whipped into the ricotta ensures creamy, pillowy pockets that do not bleed watery liquid into the red sauce.
- ✦Rest 10 minutes before serving: Allowing the casserole to settle prevents the pasta portions from collapsing when sliced and served.
- ✦Freeze unbaked or baked: You can assemble the entire dish in a freezer-safe foil pan, wrap tightly in plastic and aluminum foil, and freeze for up to 3 months.
Need Metric or Gram Weights?
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Need a Quick Pantry Swap?
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Easy Variations
Meat Lover's Baked Ziti
Brown 1/2 lb lean ground beef or Italian sausage with diced onions and garlic, and stir into the marinara before tossing with pasta.
Spinach & Mushroom Ziti
Sauté 8 oz sliced cremini mushrooms and fold 2 cups of wilted baby spinach directly into the ricotta filling.
Spicy Arrabbiata Ziti
Add 1/2 tsp crushed red pepper flakes to the marinara sauce for an assertive kick of Italian heat.
Gluten-Free Baked Ziti
Use certified gluten-free penne or ziti noodles, boiling only until just pliable.
Frequently Asked Questions
Q: Why did my baked ziti turn out dry?
A: Pasta absorbs liquid rapidly in the oven. Reserving 1 cup of marinara for the bottom and adding 1/4 cup of starchy pasta water ensures ample sauce remains rich and moist.
Q: Can I use cottage cheese instead of ricotta?
A: Yes. Small-curd whole-milk cottage cheese blended smooth in a food processor with egg and herbs creates a high-protein, slightly lighter filling.
Q: Can I assemble baked ziti the night before?
A: Yes. Assemble the entire casserole, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 5 minutes to the covered bake time.
Q: Should baked ziti be baked covered or uncovered?
A: Bake uncovered at 375°F (190°C) for 20 to 25 minutes so the cheese on top caramelizes into appetizing golden-brown spots. If cheese browns too quickly, tent loosely with foil.
Nutrition
Approximate values — meant as a guide, not a verdict.
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