Easy Baked Ziti with Ricotta

Intro

This baked ziti recipe layers tender pasta, homemade tomato sauce, creamy ricotta, and bubbling mozzarella in a family-style casserole. The edges turn browned and crisp while the center stays saucy. It is a practical dinner for a busy evening because most of the work happens before the pan goes into the oven.

Why You’ll Love This Recipe

• Ricotta, mozzarella, and Parmesan give the casserole creamy pockets and a browned top.
• A quick tomato sauce starts with crushed tomatoes, onion, garlic, and herbs.
• The 9 x 13-inch dish serves eight, so it works for a family dinner or planned leftovers.

Hannah Brooks

Easy Baked Ziti with Ricotta

Tender ziti is tossed with a quick tomato sauce, layered with seasoned ricotta, and baked under mozzarella and Parmesan until the edges bubble and brown.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting or chilling 10 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner

Cuisine: Italian-American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Pasta and sauce

• 12 ounces dry ziti
• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 tablespoon tomato paste
• 28 ounces crushed tomatoes
• 1 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Ricotta layer

• 15 ounces whole-milk ricotta
• 1 large egg
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon kosher salt

Topping

• 2 cups shredded low-moisture mozzarella made with microbial or vegetarian rennet; divided
• 1/2 cup grated Parmesan made with microbial or vegetarian rennet

Equipment

• Large pot
• colander
• Large skillet
• Mixing bowl
• 9 x 13-inch baking dish
• Aluminum foil

Method

 

1. Heat the oven to 375°F. Boil the ziti in salted water until 2 minutes shy of the package’s al dente time, then drain.
2. Warm the olive oil in a skillet over medium heat. Cook the onion for 4 to 5 minutes until soft, add the garlic for 30 seconds, then stir in the tomato paste for 1 minute. Add the crushed tomatoes, dried basil, 1/4 teaspoon salt, and black pepper. Simmer for 8 minutes.
3. Stir the ricotta, egg, oregano, red pepper flakes if using, parsley, and remaining 1/4 teaspoon salt in a bowl.
4. Toss the drained ziti with about 1 cup of sauce. Spread half in a 9 x 13-inch baking dish, add half the ricotta mixture in spoonfuls, and sprinkle with half the mozzarella and Parmesan. Repeat, then spread the remaining sauce over the top.
5. Cover the dish with foil and bake for 20 minutes. Uncover and bake 10 minutes more, until the sauce bubbles around the edges and the center reaches 165°F.
6. Let the baked ziti rest for 10 minutes so the layers settle, then serve warm.

Notes

Cook the pasta just shy of al dente so it finishes in the oven. For the best texture, use low-moisture mozzarella. Estimate includes cheese and sauce; nutrition varies by brand. Nutrition values are estimates.

Baked Ziti Recipe Tips

Cook the ziti about 2 minutes less than the package’s al dente time. It will keep cooking in the oven, and slightly underdone pasta is less likely to turn soft.

Use low-moisture mozzarella for a browned top without excess liquid. If your ricotta looks watery, drain it briefly in a fine-mesh strainer before mixing.

Cover the casserole for the first part of baking so the center heats through. Remove the foil for the final 10 minutes to brown the cheese.

Common Mistakes to Avoid

• Cooking the pasta fully before baking can make it too soft. Stop a little short of al dente.
• Adding all the sauce only to the bottom can leave dry pasta on top. Toss the pasta with sauce first and spread some sauce over the finished layers.
• Cutting the casserole immediately can cause the layers to slide. Rest it for 10 minutes before serving.

Variations

Fold 1 cup of thawed, squeezed-dry spinach into the ricotta for a vegetable layer. You can also stir sliced sautéed mushrooms into the tomato sauce. For a milder flavor, leave out the red pepper flakes.

What to Serve With It

Serve baked ziti with a crisp green salad or roasted vegetables to balance the rich cheese. Browse the Recipe Index for more simple dinner ideas.

Storage

Refrigerate leftovers in a covered container within 2 hours. Keep them refrigerated for 3 to 4 days, or freeze portions for up to 2 to 3 months for best quality. Thaw frozen portions in the refrigerator. FoodSafety.gov lists 3 to 4 days for cooked casseroles with eggs in the refrigerator: cold food storage guidance.

Reheating

Cover a larger portion and reheat at 350°F until hot throughout, about 20 to 25 minutes. Reheat individual servings in the microwave in short intervals, stirring or rotating once. Heat leftovers to 165°F.

Make Ahead

Assemble the casserole, cover, and refrigerate it for up to 24 hours before baking. Let the cold dish sit at room temperature while the oven heats, then bake covered until the center is hot and bubbling. Add a few extra minutes if it is still cold in the middle.

FAQs

Can I make baked ziti without ricotta?

Yes. Replace the ricotta mixture with small spoonfuls of cottage cheese or leave it out and add a little extra mozzarella. The texture will be less creamy.

Should I cover baked ziti while it bakes?

Cover it for the first 20 minutes so the center warms without drying out. Uncover it for the final 10 minutes to brown the cheese.

How do I keep baked ziti from drying out?

Cook the pasta slightly under al dente, coat it with sauce before layering, and keep the dish covered for most of the baking time.