This baked ziti is comfort food without the fuss. It’s hearty, cheesy, and comes together with simple pantry ingredients you probably already have. Whether you’re feeding a family or planning for leftovers, it’s the kind of dinner that makes everyone happy.
The best part is you can prep it ahead and bake when you’re ready. Keep the salad simple, warm some bread, and you’ve got a complete meal with minimal effort.
What Makes This Special
This baked ziti strikes the right balance of saucy, cheesy, and satisfying. It uses a mix of mozzarella, ricotta, and Parmesan for classic Italian-American flavor and that stretchy, melty bite everyone loves.
A quick meat sauce brings depth without hours on the stove. It’s also flexible—swap the meat, use gluten-free pasta, or sneak in extra veggies and it still works. And because it’s baked in one dish, cleanup is easy.
Shopping List
- Ziti or penne: 1 pound (454 g)
- Olive oil: 2 tablespoons
- Yellow onion: 1 small, diced
- Garlic: 3–4 cloves, minced
- Ground beef or Italian sausage: 1 pound (or use turkey/chicken)
- Crushed tomatoes: 1 can (28 ounces)
- Tomato paste: 2 tablespoons (optional, for richness)
- Italian seasoning: 2 teaspoons
- Red pepper flakes: Pinch (optional)
- Salt and black pepper: To taste
- Ricotta cheese: 1 1/2 cups
- Shredded mozzarella: 2–3 cups
- Grated Parmesan: 1/2 cup
- Fresh basil or parsley: A handful, chopped
- Egg: 1 (optional, to enrich ricotta mixture)
- Butter or cooking spray: For the baking dish
How to Make It
- Heat the oven: Preheat to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ziti and cook until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Make the sauce base: In a large skillet, warm olive oil over medium heat.
Add onion and cook 4–5 minutes until soft. Stir in garlic for 30 seconds until fragrant.
- Brown the meat: Add ground beef or sausage. Cook, breaking it up, until browned and no longer pink.
Drain excess fat if needed.
- Season and simmer: Stir in crushed tomatoes, tomato paste (if using), Italian seasoning, red pepper flakes, salt, and pepper. Simmer 10 minutes to thicken and meld flavors. Taste and adjust seasoning.
- Mix the ricotta layer: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, a pinch of salt and pepper, chopped basil/parsley, and the egg (if using).
Mix until creamy.
- Combine with sauce: Add the drained pasta to the skillet of sauce. Toss until all noodles are coated. If the sauce seems too thick, add a splash of water or pasta cooking water.
- Layer it up: Spread half of the sauced pasta in the baking dish.
Dollop and gently spread all of the ricotta mixture over the top. Add the remaining pasta. Sprinkle the remaining mozzarella evenly over everything, plus a little extra Parmesan if you like.
- Bake: Cover with foil (tent so it doesn’t touch the cheese) and bake 20 minutes.
Remove foil and bake another 10–15 minutes, until the cheese is melted and lightly golden and the edges are bubbling.
- Rest and serve: Let it rest 10 minutes so it sets and slices cleanly. Top with more fresh herbs if you want. Serve warm.
Storage Instructions
- Fridge: Cool completely.
Cover tightly or store in airtight containers for up to 4 days.
- Reheat: For single portions, microwave in 60–90 second bursts, stirring if needed. For larger amounts, cover with foil and bake at 350°F (175°C) until hot, about 20–25 minutes.
- Freeze: Assemble but don’t bake, or freeze leftovers. Wrap tightly in two layers (plastic + foil).
Freeze up to 2 months.
- Bake from frozen: Bake covered at 350°F (175°C) for 60–75 minutes, then uncover for 10–15 minutes to brown. If pre-baked and frozen, reheat until hot in the center.
Health Benefits
This dish offers a balanced mix of protein, carbs, and fat. The ground meat provides protein for satiety and muscle repair, while ricotta contributes calcium and additional protein.
Tomato sauce adds lycopene, an antioxidant linked to heart health. If you add vegetables like spinach, mushrooms, or zucchini, you’ll boost fiber and micronutrients. For a lighter version, use lean turkey, part-skim ricotta, and reduced-fat mozzarella.
What Not to Do
- Don’t overcook the pasta: It will continue cooking in the oven.
Aim for slightly under al dente.
- Don’t skip seasoning: Salt the pasta water and taste the sauce. Flat sauce means flat casserole.
- Don’t waterlog the dish: Drain meat well and avoid overly thin sauce. Add only small amounts of pasta water if needed.
- Don’t layer cold ricotta on cold pasta: If everything is too cold, the bake takes longer and may heat unevenly.
- Don’t burn the cheese: Keep it covered at first, then uncover to brown.
If it’s browning too fast, re-cover loosely.
Alternatives
- Meat swaps: Use Italian sausage (mild or hot), lean ground turkey, or a plant-based crumble.
- Veggie add-ins: Stir in sautéed spinach, bell peppers, mushrooms, or zucchini. Roast veggies first for extra flavor.
- Cheese options: Try provolone or fontina with the mozzarella for more melt. Cottage cheese can replace ricotta for a lighter, higher-protein twist.
- Pasta types: Penne, rigatoni, or gluten-free ziti all work.
Choose shapes with ridges to hold sauce.
- Sauce upgrades: Add a splash of red wine while simmering, or stir in a bit of pesto for an herby note.
- Spice level: Increase red pepper flakes or use hot Italian sausage for a kick.
FAQ
Can I make this ahead?
Yes. Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add an extra 10–15 minutes to the covered bake time since it’s starting cold.
What if I don’t have ricotta?
Use cottage cheese blended until smooth, or a mix of cream cheese and a splash of milk for creaminess.
Season it well with salt, pepper, and herbs.
How do I prevent watery baked ziti?
Cook the sauce until it thickens, drain the meat, and don’t overcook the pasta. If adding veggies, sauté or roast them first to reduce moisture.
Can I make it vegetarian?
Absolutely. Skip the meat and add more vegetables, or use a plant-based meat substitute.
You can also add lentils for extra protein and texture.
What’s the best cheese for the top?
Mozzarella is classic for melt and stretch. A sprinkle of Parmesan adds a salty, nutty finish. If you want more browning, mix in a little provolone.
Is it okay to use jarred marinara?
Yes.
Use 3–4 cups of a marinara you like. You can still sauté onion and garlic first for extra depth, then add the marinara and simmer briefly.
Can I halve the recipe?
Yes. Use an 8×8-inch dish and reduce all ingredients by half.
Bake times stay similar; check a few minutes early.
How can I add more protein without more meat?
Use part-skim ricotta or cottage cheese, and consider adding white beans or lentils to the sauce. These blend right in and boost nutrition.
What sides go well with baked ziti?
A simple green salad with a bright vinaigrette balances the richness. Garlic bread or a warm baguette is perfect for scooping up sauce.
How do I know it’s done?
Look for steady bubbling around the edges and melted, lightly golden cheese on top.
An instant-read thermometer inserted in the center should read at least 165°F (74°C) if the dish was assembled ahead and chilled.
Wrapping Up
Easy Baked Ziti Casserole is the dependable, crowd-pleasing dinner you’ll reach for again and again. It’s simple, flexible, and tastes even better the next day. Keep the ingredients on hand, and you’re only a few steps away from a cozy, satisfying meal.
Once you make it your own—whether with extra veggies, a different cheese blend, or a touch of heat—it’ll become a weeknight regular.