One-Dish Baked Ziti Cheeses (Print)

A comforting baked pasta layered with tomato sauce and three cheeses for a satisfying family meal.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce (homemade or store-bought)
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)

# Directions:

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. Stir in marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
04 - Combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, and egg in a medium bowl. Mix until smooth.
05 - In the baking dish, layer half of the cooked pasta, then half of the sauce. Spread half of the ricotta mixture over the pasta. Repeat layering with remaining pasta, sauce, and ricotta mixture.
06 - Sprinkle remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbling and golden.
09 - Let stand for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one baking dish, so cleanup is almost nonexistent.
  • The ricotta mixture gets creamy and rich while the mozzarella on top turns golden and bubbly.
  • It tastes like you spent hours in the kitchen, but you were really just layering and letting the oven do the work.
  • Leftovers taste even better the next day after the flavors meld together overnight.
02 -
  • Don't skip the egg in the ricotta mixture—it keeps everything from turning into a watery mess.
  • Let the dish rest after baking or the first serving will slide apart like a landslide.
  • If your marinara is too thick, thin it with a splash of pasta water before layering.
03 -
  • Use whole milk ricotta for the creamiest texture—low-fat versions can turn grainy.
  • If you want extra flavor, mix a handful of fresh spinach or basil into the ricotta filling.
  • Let the baked ziti cool slightly before cutting—it slices cleaner and holds its shape better on the plate.
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