Ingredients
- 1 lb ziti pasta
- 1 container (15 oz) whole-milk ricotta cheese
- 1 large egg, lightly beaten
- 1 jar (24 oz) marinara sauce
- 3 cups (12 oz) shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Fresh basil, for serving (optional)
- 1/2 lb Italian sausage, browned and drained (optional)
Instructions
- Heat the oven. Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta. Boil the ziti in well-salted water 1–2 minutes less than the package directions — it finishes in the oven. Drain.
- Mix the ricotta. Stir together the ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, Italian seasoning, salt, and pepper.
- Combine. Toss the drained ziti with the marinara and the ricotta mixture (plus browned sausage, if using) until every piece is coated.
- Top with cheese. Spread in the baking dish and sprinkle evenly with the remaining 2 cups mozzarella and 1/4 cup Parmesan.
- Bake. Bake 22–25 minutes until the cheese is melted, golden, and bubbling at the edges. Rest 10 minutes, shower with basil, and serve.
💡 Baked ziti smarts
Undercooking the pasta is the key move — fully cooked ziti turns mushy in the oven. The egg in the ricotta keeps it creamy rather than grainy after baking. Shred your own mozzarella for the smoothest melt; bagged cheese works but never quite flows the same. This is a legendary make-ahead: assemble a day early, refrigerate, and add 10 minutes to the bake.
Common questions
Can I make baked ziti without ricotta?
Yes — swap in cottage cheese (blended smooth if you like) or simply use extra mozzarella. The texture changes slightly but it is still delicious.
Can I add meat?
Absolutely — brown 1/2 to 1 pound of Italian sausage or ground beef and fold it in with the pasta. It makes an already hearty dish even more substantial.
Is it freezer-friendly?
Very — assemble unbaked, wrap tightly, and freeze up to 3 months. Bake from frozen at 350°F for 60–70 minutes, covered most of the way.
What is the difference between baked ziti and lasagna?
Mostly shape and effort — baked ziti uses tube pasta tossed with sauce instead of layered sheets, so it comes together in a fraction of the time.
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