Save There was a Wednesday night when my oven wasn't working and a friend called asking if I could bring something to a last-minute dinner party. I remembered my grandmother's baked ziti—the one dish that somehow made everyone feel welcomed and fed at the same time. The smell of it baking used to fill her whole kitchen, and I realized I'd never actually made it myself. Two hours later, golden and bubbling, it was the first thing to disappear from the table that night.
My sister always requests this when she's stressed about something, and I've learned that there's something about pulling a bubbling pasta bake from the oven that makes conversations feel easier. We'll stand in the kitchen waiting for it to cool just enough to eat, and somehow that ten-minute window becomes the best part of the meal.
Ingredients
- Ziti or penne pasta, 1 pound: The shape matters more than you'd think—the tubes catch sauce and cheese in every bite, creating pockets of flavor throughout the dish.
- Ricotta cheese, 1½ cups: This is the soul of the bake; it should be creamy and smooth, never grainy or watery.
- Shredded mozzarella cheese, 2 cups (divided): Split it between the filling and the top layer so you get that gorgeous melted crust.
- Grated Parmesan cheese, ½ cup: Don't skip this—it's what gives the whole thing that sophisticated salty edge.
- Marinara sauce, 4 cups: Whether homemade or jarred, taste it first and adjust seasoning if it needs it.
- Large egg, 1: This binds everything together and adds richness without being heavy.
- Fresh basil or dried Italian herbs, 2 tablespoons fresh or 1 tablespoon dried: The herbs brighten up the heavier cheese components and keep things feeling fresh.
- Salt and black pepper: Don't measure these casually—taste as you go and trust your palate.
- Olive oil, 1 tablespoon: Just enough to coat your baking dish and keep everything from sticking.
Instructions
- Get everything ready:
- Preheat your oven to 375°F and grease that 9x13-inch baking dish thoroughly so nothing sticks later.
- Cook the pasta:
- Boil the ziti in salted water until it's just barely al dente—about 8 minutes—then drain it well. If you overcook it now, it'll turn mushy when it bakes.
- Make the cheese mixture:
- In a large bowl, combine ricotta, 1 cup of the mozzarella, Parmesan, egg, basil or Italian herbs, salt, and pepper until everything is creamy and well blended. This is where you can taste and adjust the seasoning.
- Combine pasta and cheese:
- Add the drained pasta to the cheese mixture and toss gently but thoroughly until every piece is coated.
- Build the first layer:
- Spread 1 cup of marinara sauce across the bottom of your prepared baking dish, then add half of the pasta mixture in an even layer. This bottom layer of sauce keeps everything from sticking.
- Layer the middle:
- Pour 1½ cups of marinara over the pasta, then sprinkle half of the remaining mozzarella on top. You're creating distinct layers that will stay slightly separate and gorgeous when plated.
- Top it off:
- Add the rest of the pasta mixture, cover with the remaining sauce, and finish with the last of the mozzarella scattered across the top.
- Bake with patience:
- Cover loosely with foil and bake for 25 minutes so the pasta soaks up the sauce flavors. Remove the foil and bake another 10 minutes until the cheese is bubbling and the top turns golden brown.
- Rest before serving:
- Let it sit for 10 minutes—this is crucial because it lets everything set so you get clean slices instead of a molten mess. Garnish with extra basil if you have it.
Save I once brought this to a potluck where someone's homemade baked ziti sat untouched beside mine, and I felt oddly guilty until they told me theirs had broken a tooth on something hard. That's when I realized this dish's real magic isn't in being fancy or complicated—it's in being reliably, genuinely delicious every single time.
When to Make This Dish
Baked ziti is the answer to so many kitchen questions: What can I feed six people without stress? What travels well to someone's house? What makes leftovers taste even better the next day? Winter nights, busy weeknights, unexpected guests, potlucks where you want to contribute something that disappears—this is your recipe for all of it.
Making It Your Own
The beauty of this dish is that it's a canvas. I've made it with sautéed mushrooms stirred through the ricotta mixture, with fresh spinach wilted in first, and with crumbled Italian sausage for nights when vegetarian felt too restrictive. My friend swears cottage cheese works just as well as ricotta if that's what you have on hand, and honestly, she's right.
Serving and Storage
Serve this with garlic bread and a simple green salad to balance the richness, maybe with a medium-bodied red wine like Chianti if you're drinking. Leftovers actually improve over a day or two as the flavors meld—reheat gently covered with foil at 350°F for about 15 minutes so the cheese doesn't dry out.
- For extra golden cheese on top, broil it for the last minute of baking but watch it carefully.
- You can assemble this the night before and bake it straight from the fridge, just add 5-10 minutes to the baking time.
- Freeze unbaked portions in smaller dishes for future weeknight dinners.
Save This baked ziti has become the dish people ask for because it never disappoints. Make it once and you'll understand why it's been showing up on tables for generations.
Questions & Answers
- → What type of pasta works best for baked ziti?
Traditional ziti or penne pasta are ideal because their tubular shapes hold the sauce and cheese well during baking.
- → Can I prepare this dish ahead of time?
Yes, assemble the pasta and cheese layers in advance, cover, and refrigerate. Bake just before serving for best results.
- → How do I know when the pasta is cooked al dente?
Boil the pasta until it is tender but still firm to the bite—usually about 8 minutes—then drain before mixing with cheeses.
- → Can I use store-bought marinara sauce?
Absolutely, a quality store-bought marinara works well, but homemade sauce enhances freshness and flavor.
- → Are there vegetarian options for this dish?
This version is vegetarian as is, using ricotta, mozzarella, and Parmesan cheeses. For added vegetables, try sautéed mushrooms or spinach.