Cheesy Baked Ziti Pasta (Printable)

A comforting pasta bake layered with marinara, ricotta, and mozzarella cheese for a warm, cheesy dinner.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

02 - 1 ½ cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese

→ Sauce

05 - 4 cups marinara sauce (homemade or store-bought)

→ Other

06 - 1 large egg
07 - 2 tablespoons chopped fresh basil or 1 tablespoon dried Italian herbs
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Boil the pasta in salted water until just al dente, about 8 minutes. Drain and set aside.
03 - In a large bowl, blend ricotta, 1 cup of mozzarella, Parmesan, egg, basil or Italian herbs, salt, and black pepper until evenly mixed.
04 - Incorporate the cooked pasta into the cheese mixture, tossing until fully coated.
05 - Spread 1 cup marinara sauce in the baking dish, then evenly layer half of the pasta mixture over it.
06 - Pour 1 ½ cups marinara sauce atop the pasta, then sprinkle half of the remaining mozzarella cheese.
07 - Layer the remaining pasta mixture, cover with the leftover marinara sauce, and top with the remaining mozzarella.
08 - Loosely cover with foil and bake for 25 minutes.
09 - Remove foil and continue baking 10 minutes until cheese is bubbly and golden.
10 - Let stand 10 minutes before serving. Garnish with extra basil if desired.

# Expert Tips:

01 -
  • The creamy ricotta filling stays tender while the mozzarella gets gorgeously golden—it's comfort food that doesn't require fussy timing.
  • You can assemble it an hour ahead and bake it when you're ready, making it perfect for when you want dinner without the last-minute stress.
  • It feeds a crowd without making you feel like you've been cooking all day, which means more time with people you love.
02 -
  • Don't overcook your pasta initially; it will continue to soften in the oven, and there's nothing worse than mushy baked ziti.
  • The 10-minute rest after baking is non-negotiable—it transforms the texture from soupy to perfectly set and makes serving so much cleaner.
  • If your mozzarella isn't melting well, your oven temperature matters; use an oven thermometer to be sure it's actually at 375°F.
03 -
  • Use whole milk ricotta if you can find it—it creates a noticeably creamier, less grainy filling than part-skim versions.
  • Reserve a cup of pasta water before draining; if your assembled ziti looks too dry, a splash mixed in brings everything to the right consistency before baking.
  • Invest in a good marinara with minimal ingredients; the quality of the sauce is what separates forgettable baked pasta from the kind people request at potlucks.
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