Baked Ziti Recipe

I’ve spent years perfecting this baked ziti recipe, and I can tell you that most versions you’ll find online are missing something essential. The secret isn’t just in the cheese blend or the sauce – it’s in a technique that transforms ordinary ingredients into something that’ll have your family asking what you did differently. Once you understand this approach, you’ll never make baked ziti the same way again.

Recipe

I can vouch for this baked ziti recipe and tell you with 100% certainty that it will become your go-to comfort food dish that has everyone asking for seconds. This isn’t your average thrown-together pasta bake—we’re talking about layers of perfectly al dente ziti nestled in a rich, slow-simmered marinara sauce that’s been spiked with fresh garlic, Italian herbs, and a hint of red wine for depth.

What makes this recipe truly special is the three-cheese blend of creamy ricotta, sharp Parmesan, and gooey mozzarella that creates these incredible pockets of melted goodness throughout every single bite. I’ve been perfecting this recipe for years, and I firmly believe that great baked ziti should have that perfect balance of saucy, cheesy, and slightly crispy edges where the top gets golden and bubbly in the oven.

The aroma alone—that intoxicating mix of bubbling cheese, fragrant herbs, and caramelized tomatoes—will have your entire house smelling like an authentic Italian kitchen. The beauty of this dish is that it’s incredibly forgiving and actually tastes even better the next day, making it perfect for meal prep, feeding a crowd, or just treating yourself to some serious comfort food.

Trust me, once you taste that first forkful with its tender pasta, velvety cheese, and robust sauce, you’ll understand why this recipe has earned its place as a true family favorite.

Ingredients

When it comes to baked ziti, the magic happens when quality ingredients come together in perfect harmony. This isn’t just about throwing pasta and sauce in a dish—every component plays a vital role in creating that irresistible, bubbling masterpiece that’ll have your family fighting over the last scoop.

The Pasta Foundation:

• 1 pound ziti pasta – Ziti’s tube shape is non-negotiable here! Those hollow centers trap the sauce and cheese, creating flavor bombs in every bite. Penne works in a pinch, but ziti is king.

The Sauce Base:

• 3 cups marinara sauce – Use a high-quality store-bought or homemade sauce with chunks of tomatoes. San Marzano tomatoes make all the difference if you’re going homemade.
• 1 pound ground Italian sausage – Sweet or spicy, your choice! Remove casings and crumble for the best texture. Ground beef works as a substitute, but sausage brings that authentic Italian flavor.
• 1 medium onion, diced – Yellow onions are perfect for that sweet, caramelized base note.
• 3 cloves garlic, minced – Fresh garlic only! Pre-minced just doesn’t deliver that aromatic punch.

The Cheese Trinity:

• 15 oz ricotta cheese – Whole milk ricotta is worth every calorie for that creamy richness. Part-skim works but lacks the luxurious mouthfeel.
• 2 cups shredded mozzarella cheese, divided – Low-moisture mozzarella melts beautifully without making your dish watery. Save the fresh stuff for pizza.
• ½ cup grated Parmesan cheese – Freshly grated Parmigiano-Reggiano is the secret to that nutty, sharp finish that makes people ask “what’s your secret?”

The Flavor Boosters:

• 1 large egg – Binds the ricotta mixture and prevents it from becoming grainy.
• 2 tablespoons fresh basil, chopped – Dried basil in a pinch, but fresh brings that bright, aromatic lift.
• 1 teaspoon Italian seasoning – A quality blend saves time and adds complexity.
• Salt and black pepper to taste – Don’t forget to season every layer!
• 2 tablespoons olive oil – For sautéing that creates the flavor foundation.

How to Make the Best Classic Comfort Food Dish

Getting your oven to the right temperature before you start assembling guarantees even cooking throughout. The butter or spray creates a barrier that prevents sticking and makes cleanup a breeze—trust me, you’ll thank yourself later when you’re not scraping stuck cheese off the bottom!

Cook 1 pound of ziti pasta in heavily salted boiling water until just shy of al dente, about 1-2 minutes less than package directions.

The pasta will continue cooking in the oven, so undercooking it now prevents mushy results later. Your water should taste like the sea—this is your only chance to season the pasta itself.

Look for pasta that still has a slight bite when you test it; it should feel firm but not crunchy.

While pasta cooks, brown 1 pound of Italian sausage (or ground beef) in a large skillet over medium-high heat, breaking it into bite-sized pieces.

Breaking the meat into smaller, uniform pieces guarantees every bite has protein and creates better distribution throughout the dish.

Don’t stir too frequently—let it develop a nice brown crust for deeper flavor. This should take about 6-8 minutes total.

Add 1 diced onion and 3 minced garlic cloves to the meat, cooking until softened and fragrant, about 3-4 minutes.

The rendered fat from the meat is pure flavor gold for sautéing your aromatics.

You’ll know the onions are ready when they turn translucent and the garlic smells incredible—be careful not to let the garlic burn or it’ll turn bitter.

Stir in one 24-ounce jar of marinara sauce, 1 teaspoon dried basil, 1/2 teaspoon oregano, and season with salt and pepper to taste.

This creates your flavor base, so taste and adjust seasonings now while you can still fix anything. The sauce should coat the back of a spoon and taste well-balanced—not too acidic or bland.

Let it simmer for 2-3 minutes to meld the flavors.

In a separate bowl, combine 15 ounces ricotta cheese, 1 beaten egg, 1/2 cup grated Parmesan, and 2 tablespoons fresh chopped parsley.

The egg acts as a binder, helping the ricotta mixture hold together during baking instead of turning watery.

Make sure your ricotta is well-drained—if it looks watery, strain it through a fine-mesh sieve for 10 minutes before using.

Drain the pasta and immediately toss with the meat sauce in a large mixing bowl until evenly coated.

Working while the pasta is still hot helps it absorb more sauce flavor. Use a large bowl to prevent spillage—this mixture is bulky!

Every piece of pasta should be glossy with sauce; if it looks dry, add a splash more marinara.

Layer half the pasta mixture in your prepared baking dish, then dollop and spread the ricotta mixture over top.

Don’t worry about perfect coverage with the ricotta—rustic dollops work beautifully and create pockets of creamy goodness.

Use an offset spatula or the back of a spoon to gently spread without disturbing the pasta underneath.

Add the remaining pasta mixture as your top layer, then sprinkle with 2 cups shredded mozzarella and an additional 1/4 cup Parmesan.

This creates the classic golden, bubbly top that makes baked ziti irresistible.

Don’t skip the extra Parmesan on top—it adds a beautiful golden color and sharp flavor contrast to the mild mozzarella.

Cover tightly with aluminum foil and bake for 30 minutes, then remove foil and bake an additional 15 minutes until cheese is golden and bubbling.

The foil prevents the top from browning too quickly while the inside heats through.

You’ll know it’s done when the edges are bubbling vigorously and the cheese has golden-brown spots. A knife inserted in the center should come out hot.

Let rest for 10-15 minutes before serving to allow the layers to set and prevent a molten mess.

This resting time is vital—cutting too early results in a saucy puddle on your plate instead of neat squares.

The cheese needs time to firm up slightly, and the filling will still be plenty hot after this brief wait.

Chef Tips

Since timing matters most in baked ziti success, I’ll share the techniques that transform this from ordinary to restaurant-quality.

Practice proper knife skills when dicing onions uniformly for even cooking.

Layer ingredients strategically, ensuring pasta’s fully coated.

For professional plating techniques, serve immediately while cheese bubbles, garnishing with fresh basil and grated parmesan.

Nutrition

This baked ziti recipe provides a hearty and satisfying meal with a good balance of carbohydrates, protein, and fats. Each serving delivers essential nutrients from the pasta, cheese, and tomato sauce combination.

What You’ll Love About This Recipe

This baked ziti recipe will quickly become your go-to comfort food dish, perfect for busy weeknights or feeding a hungry crowd. It combines all the cozy flavors you crave in one satisfying casserole that practically cooks itself.

Simple ingredients that pack maximum flavor – You probably already have most of what you need in your pantry, from basic pasta and marinara sauce to cheese and a few seasonings that transform ordinary ingredients into something special.

Make-ahead friendly for stress-free meals – Assemble this dish hours or even a day before you need it, then just pop it in the oven when dinnertime rolls around, giving you more time to spend with family instead of standing over the stove.

Leftovers taste even better the next day – The flavors have time to meld together overnight, creating an even more delicious meal that reheats beautifully for lunch or another easy dinner option.

Recipe Card

This classic Italian-American comfort food combines tender pasta with rich marinara sauce, creamy ricotta, and melted mozzarella cheese for the ultimate satisfying meal. Perfect for feeding a crowd or meal prepping, this baked ziti delivers layers of flavor that improve even more the next day as leftovers.

Ingredients:

• 1 pound ziti pasta
• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Cook ziti pasta according to package directions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.
4. Add diced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
5. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
6. In a large bowl, combine ricotta cheese, egg, 1 cup mozzarella cheese, Parmesan cheese, and fresh basil. Mix well.
7. Add cooked pasta to the ricotta mixture and toss to combine.
8. Spread half the pasta mixture in the prepared baking dish. Top with half the meat sauce. Repeat layers.
9. Sprinkle remaining 1 cup mozzarella cheese over the top.
10. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
11. Let rest for 10 minutes before serving.

Notes:

Ground beef or turkey can be substituted for Italian sausage. For a vegetarian version, omit the meat and add sautéed vegetables like zucchini, bell peppers, or mushrooms.

The dish can be assembled up to 24 hours ahead and refrigerated before baking. Add 10-15 minutes to cooking time if baking from cold.

Equipment:

Large pot, large skillet, 9×13 inch baking dish, large mixing bowl, colander

Time:

Prep time: 20 minutes

Cooking time: 45 minutes

Cuisine:

Italian-American

Serving:

8 servings