Save to Pinterest I was standing in my kitchen on a Thursday night, exhausted and staring into the fridge, when I spotted leftover marinara and a half-used box of ziti. That's when this baked ziti was born—not from a cookbook, but from pure necessity and hunger. The three cheeses were already in my fridge, and I figured layering everything in one dish couldn't go wrong. It didn't. It became the dish I make when I need comfort without fuss.
The first time I brought this to a potluck, someone asked if I used my grandmother's recipe. I laughed because my grandmother never made baked ziti, but the question stuck with me. There's something about this dish that feels like it's been passed down, even though I threw it together on a whim. Now I make it whenever I want my kitchen to smell like home.
Ingredients
- Ziti or penne pasta: Ziti's tubular shape holds the sauce beautifully, but penne works just as well if that's what you have on hand.
- Marinara sauce: Use your favorite jarred variety or homemade if you have it—either way, this dish will turn out delicious.
- Garlic: Fresh garlic sautéed in olive oil adds a layer of warmth and depth you won't get from the pre-minced stuff.
- Olive oil: Just a tablespoon to bloom the garlic and coat the sauce with richness.
- Dried oregano and basil: These herbs bring the classic Italian flavor without needing fresh ones, though fresh basil at the end is a nice touch.
- Red pepper flakes: Optional, but a pinch adds a gentle heat that balances the creamy cheese.
- Ricotta cheese: This is what makes the dish creamy and luxurious between the layers.
- Mozzarella cheese: Divided so you get creaminess inside and that irresistible golden crust on top.
- Parmesan cheese: Adds a sharp, nutty finish that ties all the flavors together.
- Egg: Binds the ricotta mixture so it doesn't separate or become watery during baking.
- Fresh basil or parsley: A sprinkle at the end makes it look and taste like you put in extra effort.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F and grease a 9x13-inch baking dish so nothing sticks. This step is easy to forget, but it saves you scrubbing later.
- Cook the pasta:
- Boil salted water and cook the ziti until it's just al dente—it'll finish cooking in the oven. Drain it well and set it aside while you prep the sauce.
- Build the sauce:
- Heat olive oil in a skillet and sauté the garlic until your kitchen smells amazing, about a minute. Stir in the marinara, herbs, and seasoning, then let it simmer gently for five minutes.
- Mix the cheese filling:
- In a bowl, combine ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg. Stir until it's smooth and creamy.
- Layer it all:
- Spread half the ziti in your greased dish, then half the sauce, then dollop and gently spread half the ricotta mixture. Repeat with the remaining ziti, sauce, and ricotta.
- Top with cheese:
- Sprinkle the rest of the mozzarella and Parmesan evenly over the top. This is what creates that golden, bubbly crust everyone fights over.
- Bake covered, then uncovered:
- Cover with foil and bake for 20 minutes, then remove the foil and bake another 10 to 15 minutes until the cheese is browned and bubbling. Let it rest for 5 to 10 minutes before serving so it doesn't fall apart when you scoop it.
Save to Pinterest One winter evening, I made this for a friend going through a rough patch. We sat at my table with steaming plates and didn't talk much, just ate. Later she texted me asking for the recipe, and I realized sometimes the best thing you can offer someone is a warm meal and no expectations. This baked ziti has been that meal more times than I can count.
Making It Your Own
I've stirred in sautéed mushrooms, wilted spinach, and even crumbled sausage when I had it on hand. The base is forgiving enough to handle whatever you want to add. Just make sure anything extra is cooked and drained before mixing it in, or you'll end up with a soggy bake.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread is classic, but I've also served this with roasted broccoli or a handful of arugula tossed in olive oil. Keep the sides light so the baked ziti can be the star.
Storing and Reheating
Leftovers keep in the fridge for up to four days and reheat beautifully in the oven or microwave. I actually prefer it the next day when the flavors have had time to settle in. If you're meal prepping, this freezes well too—just wrap individual portions in foil and reheat from frozen at 350°F for about 30 minutes.
- Cover leftovers tightly with foil or transfer to an airtight container.
- Reheat in the oven at 350°F for best texture, or microwave in 90-second intervals.
- Freeze unbaked or baked portions for up to three months.
Save to Pinterest This isn't a fancy dish, and it doesn't pretend to be. It's the kind of food that shows up when you need it most—warm, filling, and always welcome. I hope it becomes that for you too.
Recipe Q&A
- → What pasta works best for this dish?
Ziti or penne pasta are ideal due to their tubular shape, which holds sauce and cheese well during baking.
- → Can I use store-bought marinara sauce?
Yes, store-bought marinara can be used, but simmering it with garlic, olive oil, and herbs enhances flavor significantly.
- → How do I prevent the top cheese from burning?
Cover the dish with foil during the first part of baking, then remove foil near the end to allow the cheese to become bubbly and golden without burning.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it in advance and refrigerate before baking. Allow extra baking time if starting from cold.
- → What substitutions can I make for a healthier version?
Use whole-wheat pasta and add sautéed vegetables like spinach or mushrooms for extra fiber and nutrients without sacrificing flavor.