Baked Ziti Recipe
A simple baked ziti layered with marinara, creamy ricotta and mozzarella, then baked until hot, bubbly and lightly golden on top.
Contains: Milk · Egg · Wheat
Contains milk, egg and wheat. The ricotta, mozzarella and hard cheese are specified as vegetarian; check the actual product labels if you need to avoid animal rennet or are cooking for an allergy, because formulations and cross-contact can vary.
WHY IT WORKS
Why This Recipe Works
01
Keep the Pasta Tender
Cooking the ziti just shy of al dente lets it finish in the sauce without turning soft or mushy in the oven.
02
Layer for Creamy Pockets
Dollops of seasoned ricotta between the pasta layers create creamy pockets instead of disappearing into the sauce.
03
Cover, Then Brown
A covered first bake heats the casserole through; uncovering it at the end lets the mozzarella melt, bubble and lightly brown.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Pasta & Sauce
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- Ricotta Mixture
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Tools
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Tools
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- For Layering
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Method
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Heat the oven to 375°F. Lightly coat a 9 by 13-inch baking dish with the olive oil. Bring a large pot of well-salted water to a boil.
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Add the ziti and cook it for about 7 to 9 minutes, or until it is about 2 minutes firmer than al dente. Drain well; do not rinse.
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In a large bowl, stir together the ricotta, egg, Parmesan-style cheese, oregano, garlic powder, salt, black pepper and 1 tablespoon (tbsp) of the basil until evenly combined.
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Spread 1/2 US cup of the marinara sauce over the bottom of the baking dish. Toss the drained ziti with 1 1/2 US cups of the remaining sauce.
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Spread half of the sauced ziti in the dish. Spoon half of the ricotta mixture over it in small dollops and sprinkle with 1/2 US cup of the mozzarella. Add the remaining ziti, then the remaining ricotta mixture. Spoon the remaining marinara sauce over the top and finish with the remaining 1 1/2 US cups mozzarella.
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Cover the dish tightly with aluminum foil and bake for 20 minutes.
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Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling around the edges and the mozzarella is fully melted and lightly browned in spots.
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Remove from the oven and let the baked ziti rest for 10 minutes. Sprinkle with the remaining basil before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Assemble the baked ziti, cover it and refrigerate it for up to 24 hours before baking. Keep it chilled until it goes into the oven. Bake from cold and allow about 10 extra minutes of covered baking time if needed, then uncover and finish as directed until hot and bubbling.
Recipe tools
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace1 pound (lb) dried ziti
With1 pound (lb) dried gluten-free ziti
Replace450 grams (g) dried ziti
With450 grams (g) dried gluten-free ziti
Use the same weight or count of a gluten-free equivalent and follow its package cooking time.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Low-moisture mozzarella melts smoothly without adding as much water as fresh mozzarella. Whole-milk ricotta gives the filling a creamier texture, while the grated hard cheese adds savory depth.
Useful Substitutions
Penne or rigatoni can replace the ziti in the same weight. Part-skim ricotta also works, although the filling will be a little less rich and creamy.
INGREDIENT QUALITY
Quality Note
Low-moisture mozzarella is a better fit than fresh mozzarella here because it melts evenly without adding as much water to the casserole. Drain any visibly watery ricotta before mixing the filling.
SPEND LESS
Cost-Saving Tip
Compare the unit price of block and pre-shredded mozzarella. If the block is better value, shredding it yourself works well in this recipe and avoids paying extra for convenience.
COOKING TIPS
Tips
Undercook the Ziti
Drain the pasta while it is still firmer than you would serve it on its own. It will continue cooking as the casserole bakes.
Layer for Creamy Pockets
Mix the ricotta filling only until evenly combined, then spoon it over the pasta in small dollops so creamy pockets remain after baking.
Sauce the Dish Well
Spread sauce over the bottom of the baking dish and over the top layer so exposed pasta edges do not dry out in the oven.
Rest Before Serving
Let the baked ziti stand for 10 minutes after it comes out of the oven so the layers settle and portions serve more neatly.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover baked ziti within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Cool the baked ziti completely, portion it into airtight freezer-safe containers and freeze for up to about 3 months. Thaw overnight in the refrigerator before reheating for the most even result.
Reheat in the Oven
Cover the baked ziti and reheat at 350°F until hot throughout and the center reaches 165°F. Add a spoonful of marinara before reheating if it looks dry.
Reheat in the Microwave
Cover an individual portion and microwave in short intervals until hot throughout and the center reaches 165°F. Stir or rotate the portion if your microwave heats unevenly.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Baked Ziti FAQs
How do I keep baked ziti from drying out?
Use enough marinara to coat the pasta, spread sauce over the bottom and top of the dish, and keep the casserole covered for the first part of baking. Undercooking the pasta slightly also helps it finish in the sauce instead of becoming dry.
Do I need to cook the ziti before baking?
Yes. For this recipe, boil the ziti until it is about 2 minutes short of al dente, then drain it. The pasta finishes cooking in the oven as it absorbs some of the sauce.
Can I use another pasta shape?
Yes. Penne or rigatoni work well because they are sturdy enough for layering and hold sauce in a similar way. Use the same dry weight and still undercook the pasta slightly before baking.
Should baked ziti be covered in the oven?
Cover it for the first 20 minutes so the center heats without the cheese browning too quickly, then uncover it for the final 10 to 15 minutes so the mozzarella can bubble and lightly brown.
Can I make baked ziti ahead of time?
Yes. Assemble the casserole, cover it and refrigerate it for up to 24 hours before baking. Bake it straight from the refrigerator and allow a little extra covered time if needed so the center becomes fully hot.
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