One-Dish Baked Ziti Cheeses (Printable)

Comforting baked pasta with tomato sauce and layered ricotta, mozzarella, and Parmesan cheeses.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt and black pepper, to taste

→ Cheeses

09 - 1½ cups ricotta cheese
10 - 2 cups shredded mozzarella cheese, divided
11 - ½ cup grated Parmesan cheese, divided
12 - 1 large egg

→ Garnish

13 - 2 tablespoons chopped fresh basil or parsley (optional)

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook ziti until just al dente according to package instructions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
04 - In a medium bowl, mix ricotta, 1 cup shredded mozzarella, ¼ cup grated Parmesan, and egg until smooth.
05 - Layer half of the cooked pasta and half of the sauce evenly in the baking dish. Spread half of the ricotta mixture over the pasta. Repeat layers with remaining pasta, sauce, and ricotta mixture.
06 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the assembled layers.
07 - Cover dish with foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until cheese is golden and bubbling.
09 - Let rest for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Hints:

01 -
  • Everything bakes together in one dish, so cleanup is almost nonexistent.
  • The three cheeses melt into creamy pockets that cling to every piece of pasta.
  • It tastes like you spent hours in the kitchen, but you were really just layering and letting the oven do the work.
02 -
  • Don't skip the resting time after baking—it lets the layers set so you get clean, beautiful servings instead of a soupy mess.
  • Shredding your own mozzarella really does make a difference; the pre-shredded kind doesn't melt as smoothly and can turn grainy.
03 -
  • Taste your marinara sauce before layering—if it's too acidic, a pinch of sugar or a splash of cream can balance it out.
  • Don't overcook the pasta during boiling; it will continue to soften in the oven and you want it to hold its shape.
  • If the top is browning too fast, tent the dish loosely with foil for the last few minutes of baking.
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