Baked Ziti

Baked Ziti

Baked Ziti is warm, cozy, and very easy to make. It tastes rich and cheesy, and it feels like home. You get soft pasta, a tomato sauce that hugs every bite, and a creamy ricotta layer in the middle. The top turns golden and bubbly with mozzarella and parmesan. It smells amazing in the oven and brings everyone to the table fast.

You can make this dish for a weeknight dinner, a family party, or a potluck. It feeds a crowd and keeps well. You do not need special tools or fancy skills. You boil pasta, mix cheese, layer, and bake. That is it. You can choose meat or keep it meat-free. You can also add more heat or more herbs. It is very flexible.

This recipe uses simple pantry items. If you have pasta, sauce, and cheese, you can make it. You can switch beef to sausage, or skip the meat. You can use store-bought marinara or your favorite homemade sauce. You can make it the day before and bake it when you need it. You can also freeze it for later.

If you want a dinner that always works, try this baked ziti. It is simple, hearty, and loved by kids and adults. It goes well with a green salad and garlic bread. Leftovers taste great the next day, too. You will cook once and enjoy it twice.

Why Make This Recipe

• It tastes rich, cheesy, and comforting.
• It uses simple ingredients you likely have at home.
• It works with or without meat, so it fits many tastes.
• It is easy to assemble and bake, even if you are new to cooking.
• It feeds a group and stretches your budget.
• It works for weeknights, weekends, and holidays.
• It reheats well, so you can make it ahead.
• It freezes well for busy days.
• It is kid-friendly and crowd-friendly.
• It looks impressive, but it is very simple to make.

How to Make Baked Ziti

You will boil the pasta, cook the onion and garlic, and brown the meat if you choose to use it. You will mix ricotta with egg and seasoning to make a creamy layer. You will stir the pasta with the sauce, meat mix, and some mozzarella. Then you will layer everything in a baking dish and top it with more cheese. You will bake it covered, then uncover it so the top turns golden and bubbly.

Here is what the process looks like in clear steps:

• Boil the pasta in salty water. Cook it to al dente, not too soft. This helps the pasta keep its shape while baking. Drain it well so the dish does not get watery.
• Cook the onion and garlic in olive oil until soft and fragrant. If you use ground beef or sausage, add it and cook until browned. Break it up into small pieces so it spreads evenly through the pasta.
• In a bowl, mix the ricotta with egg, salt, pepper, and Italian seasoning. This adds flavor and helps the ricotta set while baking. The egg also helps bind the filling, so it does not spill out.
• Stir the cooked pasta with marinara sauce, the meat mixture, and half of the mozzarella. This coats every bite with sauce and spreads the meat and cheese evenly.
• Layer half of the pasta mix in the baking dish. Spread the ricotta layer over it. Then add the rest of the pasta. Top it with the remaining mozzarella and parmesan.
• Cover with foil so the cheese does not brown too fast and the dish heats through. Bake until hot and bubbly. Then remove the foil and bake more to brown the top.
• Let the baked ziti rest for a few minutes before serving. This helps it set, so it slices neatly and does not fall apart.

Cooking time is simple: a few minutes to sauté, a few minutes to mix, and about 40 minutes of baking. The hands-on work is short, but the payoff is big.

Ingredients

• ziti pasta
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• marinara sauce
• ground beef or sausage (optional)
• garlic
• onion
• olive oil
• salt
• pepper
• Italian seasoning

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente.
3. In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant. If using, add ground meat and cook until browned.
4. In a bowl, mix ricotta cheese, egg, salt, pepper, and Italian seasoning.
5. In a large bowl, combine cooked pasta, marinara sauce, meat mixture, and half of the mozzarella cheese.
6. In a baking dish, layer half of the pasta mixture, then add a layer of the ricotta mixture, and top with remaining pasta.
7. Sprinkle the remaining mozzarella and parmesan cheese on top.
8. Cover with aluminum foil and bake for 25 minutes.
9. Remove foil and bake for an additional 15 minutes or until bubbly and golden.
10. Let it cool for a few minutes before serving. Enjoy!

How to Serve Baked Ziti

• Let the baked ziti rest for 10 minutes after baking. This helps it set and makes it easier to serve.
• Use a large spoon or a spatula to lift neat squares or scoops.
• Serve it with a simple green salad. A lemon or red wine vinaigrette cuts through the rich cheese.
• Add garlic bread or warm crusty bread to soak up extra sauce.
• Offer grated parmesan at the table for extra flavor.
• Add a light sprinkle of chopped fresh parsley or basil if you have it. It adds color and freshness.
• For a bigger meal, serve with roasted vegetables like broccoli, green beans, or zucchini.
• For spice lovers, set out crushed red pepper flakes for topping.
• For kids, serve smaller portions with extra sauce on the side.

How to Store Baked Ziti

• Cool the baked ziti to room temperature before storing.
• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• For freezing, wrap the whole dish tightly with plastic wrap and then foil, or portion it into freezer-safe containers. Freeze for up to 3 months.
• To reheat single servings, use the microwave in 60–90 second bursts until hot. Add a splash of water or sauce if it looks dry.
• To reheat the whole dish, cover with foil and bake at 350°F (175°C) until hot in the center, about 20–30 minutes if chilled. Add 10–15 more minutes if very cold or dense.
• To reheat from frozen, thaw in the fridge overnight for best results. Then reheat covered at 350°F (175°C) until hot. If you reheat straight from frozen, leave it covered and bake longer, then uncover to brown at the end.
• If the top darkens too fast during reheating, keep the foil on or tent it.
• If the pasta seems dry after storing, stir in a small splash of marinara or water before reheating.

Tips to Make Baked Ziti

• Salt the pasta water well. It should taste like the sea. This is your best chance to season the pasta itself.
• Cook the pasta to al dente. Do not overcook. The pasta will keep cooking in the oven, so keep it firm.
• Drain the pasta well. Too much water makes the dish watery.
• Use a good marinara sauce. A tasty sauce makes a better ziti. Pick a brand you like or use your own.
• Keep it saucy. Coat all the pasta with sauce before baking. Dry pasta in the oven turns chewy.
• Season the ricotta. Mix in salt, pepper, and Italian seasoning. A bland middle layer can dull the whole dish.
• Use the egg in the ricotta. It helps bind the filling and gives a better slice.
• Shred mozzarella yourself if you can. Freshly shredded cheese melts better than pre-shredded.
• Do not overload with mozzarella inside the mix. Save most for the top so you get a nice golden layer.
• Add parmesan on top for a salty, nutty finish. It browns well.
• Grease the baking dish lightly or spread a thin layer of sauce on the bottom. This prevents sticking.
• Cover with foil first. This keeps moisture in and heats the center without burning the top.
• Spray or oil the foil on the side that touches the cheese to prevent sticking.
• Let it rest after baking. Waiting 10 minutes helps the layers set and keeps slices tidy.
• If using sausage, remove the casing and crumble it as it cooks.
• Taste the meat sauce for salt before mixing with the pasta. Adjust if needed.
• Add a pinch of crushed red pepper to the sauce if you like heat.
• Make it on the weekend and bake it later in the week. It holds well in the fridge for a day before baking.
• Use a 9×13-inch baking dish or a similar size. You want some depth to hold the layers.
• For a crisp top, broil for 1–2 minutes at the end. Watch closely to avoid burning.

Variation (if any)

• Vegetarian baked ziti: Skip the meat. It still tastes rich and cheesy.
• Sausage baked ziti: Use Italian sausage for extra flavor. Mild or hot both work.
• Beef and sausage mix: Use half ground beef and half sausage for deeper taste.
• Spicy baked ziti: Add crushed red pepper to the sauce or use hot Italian sausage.
• Four-cheese ziti: Add provolone or fontina to the cheese blend for more melt.
• Spinach ricotta: Stir thawed, squeezed-dry spinach into the ricotta layer.
• Mushroom and onion: Sauté sliced mushrooms with the onion for a hearty, meat-free boost.
• Bell pepper baked ziti: Add diced bell peppers to the skillet when you cook the onion.
• Pesto swirl: Add a few spoonfuls of pesto to the ricotta or swirl it into the sauce for fresh, herby notes.
• White baked ziti: Swap marinara for a cream-based sauce for a different style. It is rich and cozy.
• Turkey baked ziti: Use ground turkey for a lighter meat option.
• Gluten-free baked ziti: Use gluten-free ziti and check your sauce label.
• Dairy-free baked ziti: Use dairy-free ricotta-style cheese and dairy-free mozzarella and parmesan alternatives.
• Small-batch baked ziti: Halve the amounts and bake in an 8×8-inch dish. Check it a few minutes early.
• Loaded veggie baked ziti: Add zucchini, spinach, mushrooms, and peppers for a fuller, veggie-packed bake.
• Meatball baked ziti: Add small cooked meatballs to the pasta and sauce mix before baking.

FAQs

• Can I make baked ziti ahead of time? Yes. Assemble it up to one day in advance. Cover and keep it in the fridge. Bake it covered, adding 5–10 extra minutes if it is very cold. Uncover at the end to brown.
• Can I freeze baked ziti? Yes. Freeze before or after baking. Wrap well to prevent freezer burn. Thaw in the fridge overnight, then bake covered until hot. If baking from frozen, allow more time and keep it covered until it is hot in the center.
• What can I use instead of ziti? Use penne, rigatoni, or another short, tube-shaped pasta. Pick a shape with ridges to hold the sauce.
• How do I keep baked ziti from drying out? Use enough sauce to coat all the pasta. Cover with foil for most of the bake. Do not overbake. Let it rest for 10 minutes after baking to hold moisture in.
• Do I have to use the egg in the ricotta? No, but the egg helps bind the layer and gives a better slice. If you skip it, the ricotta layer may be a bit looser.
• Can I use cottage cheese instead of ricotta? Yes. Blend it briefly for a smoother texture, then season it well. It will taste a bit different but still good.
• Can I use store-bought marinara? Yes. Use a sauce you like. Taste it before you mix it in. If needed, add a pinch of salt, pepper, or Italian seasoning.
• How long should I bake if I made it the day before? Bake covered at 375°F (190°C) for about 30–35 minutes if the dish is cold from the fridge. Then uncover and bake 10–15 minutes more until bubbly and golden.
• How do I reheat single servings? Microwave in 60–90 second bursts, stirring or rotating if needed. Add a splash of water or sauce if it looks dry. Or reheat in the oven at 350°F (175°C) covered until hot.
• Can I double this recipe? Yes. Bake in two dishes so the center heats well. Rotate the dishes halfway for even baking. Keep both covered at first, then uncover to brown.
• Why is my baked ziti watery? You may not have drained the pasta well, or you used very watery sauce. Next time, drain well and simmer watery sauce a few minutes to thicken before mixing.
• Can I add vegetables? Yes. Sauté veggies like mushrooms, peppers, zucchini, or spinach with the onion and garlic. Drain off excess moisture before mixing with the pasta.

With these simple steps and tips, you can make baked ziti that turns out hot, cheesy, and perfect every time. Enjoy your meal and the easy cleanup after.

Baked Ziti

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• Author: amanda-hart
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian (optional meat choice)

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Description

Warm and cozy baked ziti with rich cheese, a creamy ricotta layer, and a bubbly mozzarella topping.

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Ingredients

Scale 1x2x3x

• 12 oz ziti pasta
• 15 oz ricotta cheese
• 16 oz mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 large egg
• 3 cups marinara sauce
• 1 lb ground beef or sausage (optional)
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente. Drain well.
3. In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant. If using, add ground meat and cook until browned.
4. In a bowl, mix ricotta cheese, egg, salt, pepper, and Italian seasoning.
5. In a large bowl, combine cooked pasta, marinara sauce, meat mixture, and half of the mozzarella cheese.
6. In a baking dish, layer half of the pasta mixture, then add a layer of the ricotta mixture, and top with remaining pasta.
7. Sprinkle the remaining mozzarella and parmesan cheese on top.
8. Cover with aluminum foil and bake for 25 minutes.
9. Remove foil and bake for an additional 15 minutes or until bubbly and golden.
10. Let it cool for a few minutes before serving.

Notes

Let the baked ziti rest for 10 minutes after baking for easier serving. Pairs well with a green salad and garlic bread.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg

Keywords: Baked Ziti, Pasta, Cheese, Easy Recipe, Comfort Food