Overview

Baked ziti is one of those effortless, comforting casseroles that delivers big flavor with minimal fuss. This version uses a creamy ricotta mixture, a bright tomato sauce, and a bubbling mozzarella crust. It comes together in about an hour and feeds a family — or makes excellent leftovers.

Ingredients (6 servings)

For the pasta and bake

• 1 pound (450 g) ziti or penne
• 3 cups (700 g) marinara sauce, homemade or good-quality jarred
• 2 cups (200 g) shredded mozzarella, divided
• 1 cup (100 g) grated Parmesan, divided
• 1 cup (245 g) whole-milk ricotta
• 1 large egg
• 1 cup fresh basil leaves, roughly chopped (or 2 tbsp dried)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• Salt and freshly ground black pepper

Optional add-ins

• 1 pound (450 g) Italian sausage, browned and drained, or 8 ounces (225 g) sautéed mushrooms for vegetarian
• Red pepper flakes, to taste

Equipment

• Large pot for boiling pasta
• Skillet for sauce/sautéing
• 9×13-inch (23×33 cm) baking dish
• Mixing bowl

Prep & Timing

• Active time: 25–35 minutes
• Total time (including bake): 50–60 minutes
• Make-ahead: Assemble and refrigerate up to 24 hours before baking

Method

1. Preheat and prep

Preheat the oven to 375°F (190°C). Lightly oil the baking dish with a teaspoon of olive oil.

2. Cook the pasta

Bring a large pot of salted water to a boil. Cook the ziti for 1–2 minutes less than package directions so it remains al dente — it will finish cooking in the oven. Drain, reserving 1 cup of pasta cooking water, and set aside.

3. Build the sauce

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant. Stir in the marinara and simmer for 5 minutes. If the sauce seems very thick, add up to 1/2 cup reserved pasta water to loosen.

If using sausage or mushrooms, brown them first, drain any excess fat, then return to the pan with the sauce.

4. Make the ricotta mixture

In a bowl, combine the ricotta, egg, half of the grated Parmesan (about 1/2 cup), chopped basil, a pinch of salt and several grinds of black pepper. Mix until smooth.

5. Combine pasta, sauce and cheese

In a large bowl, toss the drained pasta with the sauce until evenly coated. Add dollops of the ricotta mixture and toss gently so ribbons of ricotta remain rather than completely melting in — this gives the bake pockets of creaminess. Stir in 1 cup of shredded mozzarella and adjust seasoning if needed.

6. Assemble the casserole

Spoon half the pasta into the prepared baking dish. Scatter a few tablespoons of extra ricotta and a sprinkle of Parmesan. Top with the remaining pasta. Smooth the top and finish with the remaining 1 cup mozzarella and remaining Parmesan.

7. Bake until bubbly

Cover the dish with foil and bake for 20–25 minutes. Remove the foil and bake an additional 8–10 minutes until the cheese is golden and bubbling. For a crispier top, broil for 1–2 minutes — watch carefully to avoid burning.

8. Rest and serve

Let the baked ziti rest for 5–10 minutes before serving so it sets and slices cleanly. Garnish with extra chopped basil and a drizzle of olive oil if desired.

Tips for Success

• Salt the pasta water well — it’s your best chance to season the pasta from the inside out.
• If you like a saucier bake, reserve more pasta water and stir a few tablespoons in when combining.
• For creamier pockets, use whole‑milk ricotta; for a lighter bake, use part-skim ricotta.
• Browning sausage or adding sautéed vegetables adds flavor and bulk for feeding a crowd.
• Leftovers keep well in the fridge for 3–4 days and reheat nicely in the oven at 350°F (175°C) until warmed through.

Variations

Meat-free

Use sautéed mushrooms, eggplant, or a mix of zucchini and bell peppers in place of sausage.

Spicy

Add 1 teaspoon crushed red pepper flakes to the sauce while it simmers.

Gluten-free

Swap in your favorite gluten-free pasta and check that your marinara is gluten-free.

Storage and Reheating

• Refrigerate in an airtight container for up to 4 days.
• To reheat slices: cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes until heated through.
• To freeze: assemble the casserole, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) covered for 45–50 minutes, then uncover and bake until bubbly.

Final Notes

This baked ziti is forgiving and adaptable — use what you have, adjust the cheese ratio, and turn it into a weeknight winner or a crowd-pleasing potluck dish. The combination of creamy ricotta and a crisp cheesy top keeps everyone coming back for seconds.