Save to Pinterest I was craving something warm and filling on a cold Tuesday night, and I didn't want to juggle multiple pots and pans. That's when I pulled out a baking dish and decided to layer everything right there—no boiling pasta separately, no fuss. The smell of bubbling mozzarella and garlic-spiked marinara filled the kitchen within minutes. My neighbor knocked on the door asking what I was making, and I ended up setting an extra plate.
The first time I brought this to a potluck, I watched people go back for seconds before I even got a bite. A friend pulled me aside and asked if I'd catered it, which made me laugh because I'd assembled the whole thing during a phone call. That night I realized comfort food doesn't need to be complicated to feel special.
Ingredients
- Ziti or penne pasta: I like ziti because the ridges catch the sauce, but penne works just as well if that's what you have on hand.
- Marinara sauce: Homemade is lovely, but a good jar from the store saves time without sacrificing flavor—just taste it first to make sure it's not too sweet.
- Garlic: Fresh cloves make all the difference; the fragrance when they hit warm olive oil is half the magic.
- Olive oil: A tablespoon is enough to coax out the garlic's sweetness and give the sauce a silky base.
- Dried oregano and basil: These dried herbs bloom in the simmering sauce and fill your kitchen with that classic Italian-American aroma.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the richness of the cheese.
- Ricotta cheese: This is the creamy heart of the dish; I've learned that full-fat ricotta makes it extra luscious.
- Mozzarella cheese: Shred it yourself if you can—the pre-shredded stuff has anti-caking agents that keep it from melting as smoothly.
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty finish that store-bought powder just can't match.
- Egg: One large egg binds the ricotta mixture so it doesn't slide off the pasta when you scoop out a serving.
- Fresh basil or parsley: A handful of chopped herbs on top brightens the whole dish and makes it look like something from a trattoria.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish with a little butter or oil. This keeps the edges from sticking and makes cleanup easier.
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil, then cook the ziti until it's just al dente—still has a slight bite. Drain it well so the sauce doesn't get watery.
- Build the sauce:
- Warm the olive oil in a skillet over medium heat and toss in the minced garlic, stirring for about a minute until it smells incredible. Pour in the marinara, oregano, basil, red pepper flakes, salt, and pepper, then let it simmer gently for five minutes.
- Mix the cheese filling:
- In a medium bowl, combine the ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg. Stir until it's smooth and creamy.
- Layer the dish:
- Spread half the cooked ziti in the baking dish, spoon half the sauce over it, then dollop and spread half the ricotta mixture on top. Repeat with the remaining pasta, sauce, and ricotta.
- Top with cheese:
- Sprinkle the rest of the mozzarella and Parmesan evenly across the surface. This layer will turn golden and bubbly in the oven.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for twenty minutes, then remove the foil and bake another ten to fifteen minutes until the cheese is bubbling and starting to brown. Let it rest for five to ten minutes before garnishing with fresh basil or parsley and serving hot.
Save to Pinterest One Sunday evening, I made this for my family and we ate straight from the baking dish at the kitchen table, everyone reaching in with their forks. There was no need for fancy plating or conversation starters—the food did all the talking. That simple, cheesy comfort turned an ordinary night into a memory I still smile about.
Making It Your Own
I've stirred in sautéed mushrooms and wilted spinach when I wanted extra vegetables, and both folded right into the layers without changing the cooking time. Whole-wheat pasta works too if you're after more fiber, though it does give the dish a slightly nuttier flavor. Feel free to play with the cheeses—fontina or provolone can stand in for some of the mozzarella if you're feeling adventurous.
What to Serve Alongside
A crisp green salad with a bright vinaigrette cuts through the richness beautifully, and garlic bread is always a hit for sopping up any sauce left on the plate. I've also served this with roasted broccoli or a simple caprese salad when tomatoes are in season. Keep the sides light and fresh so the baked ziti stays the star of the meal.
Storage and Reheating
Leftovers keep in the fridge for up to four days, and they actually taste even better the next day once the flavors have melded. I reheat individual portions in the microwave covered with a damp paper towel, or I warm the whole dish in a 350°F oven until heated through. If you're freezing it, assemble everything but don't bake, then wrap tightly and freeze for up to three months—just thaw overnight in the fridge before baking as directed.
- Cover leftovers tightly with foil or transfer to an airtight container to keep them from drying out.
- Add a splash of water or extra marinara when reheating to bring back some moisture.
- Label your freezer portion with the date so you remember how long it's been stored.
Save to Pinterest This baked ziti has become my go-to whenever I need to feed a crowd or just want something cozy without the fuss. I hope it brings the same warmth to your table that it's brought to mine.
Recipe FAQs
- → What pasta works best for baked ziti?
Ziti or penne are ideal since their tube shapes hold sauce and cheese well, ensuring even layering and texture.
- → Can I prepare the sauce ahead of time?
Yes, simmering the tomato sauce with garlic and herbs beforehand allows flavors to meld, enhancing the overall dish.
- → How do I know when the baked ziti is done?
When the cheese topping is melted, bubbly, and golden brown and the dish is heated through, it is ready to serve.
- → Are there ways to add more protein to this dish?
Sautéed mushrooms or spinach can be stirred in for extra nutrition, or you can substitute part of the pasta with protein-rich ingredients.
- → What are good garnishes for this baked ziti?
Fresh chopped basil or parsley sprinkled on top after baking add a bright, fresh flavor and enhance presentation.