Baked Ziti Recipe: Easy, Cheesy Italian Comfort Food

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My mom used to make baked ziti every Sunday, and the smell would fill our entire house hours before dinner. I remember coming home from playing outside, following that incredible aroma of bubbling cheese and marinara straight to the kitchen.

Now that I’m the one doing the cooking, this baked ziti recipe has become my go-to dish for family gatherings, potlucks, and those nights when I need something hearty and satisfying. It’s simple enough for a weeknight but impressive enough to serve to guests.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes
Servings	8 servings
Difficulty Level	Easy

Table of Contents

Why You’ll Love This Baked Ziti Recipe

This isn’t just another pasta dish. It’s the kind of meal that brings people together around the table, asking for seconds before they’ve even finished their first serving.

The layers of tender ziti, rich meat sauce, and melted cheese create a harmony of flavors that’s hard to resist. Every bite delivers that perfect balance of creamy ricotta, tangy marinara, and gooey mozzarella that defines true Italian comfort food.

Here’s what makes this recipe special:

Foolproof for beginners: No complicated techniques or fancy equipment needed
Make-ahead friendly: Assemble it hours or even a day before baking
Budget-friendly: Feeds a crowd without breaking the bank
Customizable: Easily adapt it to your family’s preferences
Freezer-friendly: Double the batch and freeze one for busy weeknights
Kid-approved: Even picky eaters love this cheesy pasta
Reheats beautifully: Leftovers taste just as good the next day

I’ve made countless variations over the years, and this version hits all the right notes. If you’re looking for another satisfying Italian dish, my lasagna recipe is equally comforting.

Ingredients

This recipe uses straightforward ingredients you can find at any grocery store. I’ve learned through trial and error that quality matters, especially with the cheese and tomatoes.

For the Pasta and Sauce

1 pound (450g) ziti pasta (or penne if you can’t find ziti)
1 pound (450g) ground beef (80/20 blend works best)
1/2 pound (225g) Italian sausage, casings removed
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 jar (24 oz/680g) marinara sauce (or use homemade)
1 can (14.5 oz/411g) crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons olive oil

For the Cheese Mixture

15 oz (425g) ricotta cheese (whole milk for best results)
1 large egg
1/4 cup (25g) grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

For Assembly

3 cups (340g) shredded mozzarella cheese, divided
1/2 cup (50g) grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. Here’s what you’ll need for the best results.

Large pot for boiling pasta (at least 6 quarts)
Large skillet or Dutch oven for the meat sauce
9×13 inch baking dish (deep dish preferred)
Colander for draining pasta
Medium mixing bowl for the ricotta mixture
Wooden spoon or spatula
Measuring cups and spoons
Aluminum foil
Cheese grater (if using block cheese)

Recommended Products for This Recipe

After making this dish dozens of times, I’ve found a few products that really elevate the final result. These aren’t just random recommendations; they’re items I genuinely use in my own kitchen.

1. Le Creuset Enameled Cast Iron Braiser

I switched to this braiser for making my meat sauce, and the difference is remarkable. The even heat distribution means no scorching on the bottom, and it develops those beautiful caramelized bits that add so much depth to the sauce. Plus, it goes from stovetop to oven seamlessly if you want to finish it in there.

Get it on Amazon

2. Emile Henry Deep Baking Dish

This ceramic baking dish has become my absolute favorite for baked ziti. The depth holds generous portions, and the ceramic material ensures the edges don’t dry out while the center gets perfectly bubbly. It also presents beautifully at the table and cleans up like a dream.

Get it on Amazon

3. San Marzano Tomatoes

Once I tried authentic San Marzano tomatoes from Italy, I couldn’t go back to regular canned tomatoes. They have this natural sweetness and low acidity that makes the sauce taste like you spent hours simmering it. Look for the D.O.P. certification on the label.

Get it on Amazon

4. BelGioioso Ricotta Cheese

Not all ricotta is created equal, and this brand has spoiled me for all others. It’s creamy without being watery, has a subtle sweetness, and the texture holds up perfectly during baking. The difference between this and grocery store brands is night and day.

Get it on Amazon

Another favorite Italian pasta dish in my rotation is my stuffed shells recipe.

Step-by-Step Instructions: How to Make Baked Ziti

I’ve broken down each step with detailed instructions so you can’t go wrong. Take your time and enjoy the process; making this dish is almost as satisfying as eating it.

1. Prepare the Pasta

Bring a large pot of water to a rolling boil over high heat (fill it about three-quarters full to prevent overflow).
Add 1 tablespoon of salt to the boiling water; this is your only chance to season the pasta itself, so don’t skip it.
Add the ziti to the boiling water and stir immediately to prevent sticking.
Cook the pasta for 2 minutes less than the package directions indicate; it should be quite al dente since it will continue cooking in the oven.
Reserve 1 cup of pasta water before draining (this starchy water can help adjust sauce consistency if needed).
Drain the pasta in a colander but don’t rinse it; the starch helps the sauce cling better.
Drizzle the drained pasta with a tiny bit of olive oil and toss to prevent sticking while you prepare the other components.

2. Make the Meat Sauce

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
Add the ground beef and Italian sausage to the hot pan, breaking it up with a wooden spoon into small crumbles.
Cook the meat for 5-7 minutes without stirring too much at first; letting it sit allows it to develop a nice brown crust.
Once mostly browned, add the diced onion and cook for 4-5 minutes until softened and translucent.
Push the meat mixture to the sides of the pan, creating a well in the center, then add the minced garlic.
Let the garlic cook for about 30 seconds until fragrant; you’ll know it’s ready when the aroma hits you.
Stir the garlic into the meat mixture, then add the tomato paste and cook for 1-2 minutes to remove the raw taste.
Pour in the marinara sauce and crushed tomatoes, stirring to combine everything thoroughly.
Add the dried basil, oregano, parsley, red pepper flakes (if using), salt, and black pepper.
Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings; I usually add a pinch more salt and a dash of sugar if the tomatoes are too acidic.

3. Prepare the Ricotta Mixture

In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, chopped parsley, salt, and pepper.
Use a fork to mix everything together until smooth and well-combined; the egg helps bind the mixture during baking.
The mixture should be creamy and spreadable; if it seems too thick, you can add a tablespoon of reserved pasta water.
Set aside at room temperature; cold ricotta won’t distribute as evenly when you assemble the dish.

4. Assemble the Baked Ziti

Preheat your oven to 375°F (190°C) while you assemble the dish; this ensures even cooking from the start.
Spray or brush your 9×13 inch baking dish with olive oil or cooking spray to prevent sticking.
Spread about 1 cup of the meat sauce on the bottom of the baking dish to create a base layer.
Add half of the cooked ziti on top of the sauce, spreading it evenly.
Dollop half of the ricotta mixture over the pasta, then use a spoon to spread it around (it doesn’t need to be perfect).
Sprinkle 1 cup of shredded mozzarella cheese over the ricotta layer.
Add another layer of meat sauce, using about half of what remains.
Top with the remaining ziti, spreading it to cover the previous layer.
Distribute the remaining ricotta mixture over the pasta, again spreading it around as evenly as possible.
Pour the remaining meat sauce over everything, making sure to cover all the pasta.
Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top, followed by the 1/2 cup Parmesan cheese.

5. Bake to Perfection

Cover the baking dish tightly with aluminum foil, making sure the foil doesn’t touch the cheese (you can spray the underside with cooking spray to prevent sticking).
Place the covered dish on the middle rack of your preheated oven.
Bake covered for 25 minutes; this allows the flavors to meld and the pasta to finish cooking.
Remove the foil carefully (watch out for the steam) and return the dish to the oven.
Continue baking uncovered for 15-20 minutes until the cheese is golden brown and bubbly.
For an extra-crispy cheese top, switch to broil for the last 2-3 minutes, but watch it closely to prevent burning.
Remove from the oven and let it rest for 10-15 minutes before serving; this helps everything set up so your slices hold their shape.

6. Garnish and Serve

While the ziti rests, chop some fresh basil leaves for garnish if you have them.
Sprinkle the fresh basil over the top just before serving for a pop of color and fresh flavor.
Use a large serving spoon or spatula to cut into squares and scoop out portions.
Serve immediately while it’s hot and the cheese is at its stringiest, most glorious state.

You might also enjoy: Chicken Parmesan Recipe

Tips for The Best Baked Ziti

After years of making this dish, I’ve picked up some tricks that make a real difference in the final result. These tips come from both successes and a few kitchen disasters.

Undercook the pasta significantly: This is crucial because the pasta continues cooking in the oven. If you cook it fully beforehand, you’ll end up with mushy ziti. Aim for about 2 minutes less than al dente.
Use a meat blend: Combining ground beef with Italian sausage adds incredible depth of flavor. The sausage brings those essential Italian spices and a slight fennel note that beef alone can’t provide.
Don’t skip the egg in the ricotta: The egg acts as a binder and gives the ricotta layer structure. Without it, the ricotta can become grainy or separate during baking.
Let the sauce simmer: Those extra 15-20 minutes allow the flavors to develop and meld together. This is when the sauce transforms from good to spectacular.
Use whole milk ricotta: Part-skim or fat-free ricotta tends to be watery and grainy. Whole milk ricotta stays creamy and luxurious.
Layer strategically: Start and end with sauce to prevent dry pasta. The bottom layer of sauce prevents sticking, while the top layer keeps everything moist.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Block cheese that you shred yourself melts into that perfect stringy consistency.
Let it rest: I know it’s tempting to dig in immediately, but those 10-15 minutes make the difference between a sloppy mess and neat, picture-perfect servings.
Season each component: Don’t rely on the cheese to season everything. Season the meat sauce, the ricotta mixture, and even the pasta water separately.
Cover during the first bake: This traps moisture and heat, ensuring the pasta cooks through without the cheese burning.
Add fresh herbs at the end: Dried herbs go in the sauce, but fresh herbs should be added after baking to preserve their bright flavor.

If you love cheesy pasta dishes, try my Velveeta mac and cheese recipe for another crowd-pleaser.

Serving Suggestions

Baked ziti is hearty on its own, but the right sides transform it into a complete Italian feast. I like to keep things simple and let the ziti be the star.

A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. I usually throw together some mixed greens, cherry tomatoes, red onion, and a simple red wine vinaigrette.

Here are my favorite ways to round out the meal:

Garlic bread or dinner rolls: Perfect for soaking up every last bit of sauce on your plate
Caesar salad: The creamy dressing and crunchy romaine complement the hot, cheesy pasta
Roasted vegetables: Zucchini, bell peppers, and asparagus add color and balance to the plate
Garlic knots: These are always a hit and perfect for mopping up sauce
Steamed broccoli: A simple side that adds some green to the meal without competing with the main dish
Caprese salad: Fresh mozzarella, tomatoes, and basil echo the flavors in the ziti
Bruschetta: Light and fresh, these tomato-topped toasts are perfect as an appetizer or side
Antipasto platter: Olives, cured meats, and marinated vegetables make a great starter while the ziti bakes

For dessert, keep it light after such a rich meal. Fresh fruit, tiramisu, or a simple lemon sorbet works wonderfully.

Variations of Baked Ziti

One of the best things about this recipe is how adaptable it is. Over the years, I’ve experimented with countless variations to keep things interesting.

Vegetarian baked ziti: Skip the meat entirely and add sautéed mushrooms, spinach, zucchini, and bell peppers to the sauce. The vegetables add great texture and flavor without any meat.
Chicken baked ziti: Replace the beef and sausage with 2 pounds of diced cooked chicken breast. This makes a lighter version that’s still incredibly satisfying.
Spicy ziti: Double the red pepper flakes and add some diced jalapeños to the meat sauce. You can also use hot Italian sausage instead of mild.
Three-cheese ziti: Add a layer of provolone or fontina cheese along with the mozzarella and Parmesan for extra depth. The different cheeses create a more complex flavor profile.
Baked ziti with ground turkey: Swap the beef for ground turkey for a leaner option. Add extra Italian seasoning to boost the flavor.
Pesto ziti: Stir 1/4 cup of basil pesto into the ricotta mixture for a fresh, herby twist. The pesto adds a brightness that’s really special.
Sausage and pepper ziti: Add sautéed bell peppers and onions to your sausage for a classic Italian-American combination.
White ziti: Skip the red sauce and make an Alfredo-style version with cream, butter, and Parmesan. It’s decadent and completely different.
Baked ziti with eggplant: Layer in thin slices of roasted eggplant for a heartier vegetable version that’s almost like a deconstructed eggplant Parmesan.
Spinach and ricotta ziti: Mix a package of thawed, drained frozen spinach into the ricotta mixture for added nutrition and a pop of green.

Read Also: Italian Wedding Soup Recipe

Storage and Reheating

Leftover baked ziti is one of those rare dishes that actually tastes better the next day. The flavors have more time to develop and meld together overnight.

Refrigerator storage: Let the ziti cool completely at room temperature before covering and refrigerating. Store it in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It will keep well for 3-4 days in the fridge.

Freezing instructions:

Cool the baked ziti completely before freezing to prevent ice crystals from forming.
Cut into individual portions for easier reheating, or freeze the entire dish.
Wrap portions tightly in plastic wrap, then in aluminum foil, or use freezer-safe containers.
Label with the date and contents; it will keep for up to 3 months in the freezer.
For best results, assemble the dish but don’t bake it, then freeze. Thaw overnight in the fridge and bake as directed.

Reheating methods:

Oven method (best for maintaining texture): Preheat oven to 350°F (175°C). Cover with foil and bake for 20-30 minutes until heated through. Remove foil for the last 5 minutes to crisp up the cheese.
Microwave method (quickest): Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals, stirring between each, until hot throughout.
Stovetop method: Add a portion to a skillet with a splash of water or marinara sauce, cover, and heat over medium-low heat, stirring occasionally until warmed through.

The oven method is my favorite because it brings back that fresh-from-the-oven quality. Just add a minute or two of broiling at the end for that crispy cheese top.

Another favorite: Lasagna Soup Recipe

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 8 servings):

Calories: 620
Total Fat: 32g
Saturated Fat: 16g
Cholesterol: 125mg
Sodium: 980mg
Total Carbohydrates: 48g
Dietary Fiber: 4g
Sugars: 8g
Protein: 38g
Calcium: 45% of Daily Value
Iron: 20% of Daily Value
Vitamin A: 25% of Daily Value
Vitamin C: 15% of Daily Value

These values are estimates and can vary based on the specific brands and ingredients you use. Using leaner meat, part-skim cheeses, or whole wheat pasta can reduce the calories and fat content while increasing fiber.

Health Benefits of Key Ingredients

While baked ziti is definitely comfort food, it does offer some nutritional benefits. I don’t make it pretending it’s a health food, but it’s not completely devoid of nutrients either.

Tomatoes are rich in lycopene, a powerful antioxidant that’s been linked to heart health and cancer prevention. Cooked tomatoes actually have more bioavailable lycopene than raw ones, so that long-simmered sauce is doing you good.

Here are some other nutritional highlights:

Ricotta cheese: Provides calcium for strong bones and teeth, plus it’s a good source of protein and contains selenium, which supports immune function.
Garlic: Contains allicin, a compound with antibacterial and anti-inflammatory properties. It may help reduce blood pressure and improve cholesterol levels.
Olive oil: Rich in monounsaturated fats and antioxidants that support heart health. Extra virgin olive oil has the most health benefits.
Oregano: This herb is packed with antioxidants and has antimicrobial properties. Dried oregano actually contains more antioxidants per gram than fresh.
Basil: Contains essential oils with anti-inflammatory properties and is a good source of vitamin K, which is important for blood clotting and bone health.
Ground beef: When you choose lean options, it provides high-quality protein, iron, zinc, and B vitamins essential for energy production.
Mozzarella: Besides calcium, it provides phosphorus and B vitamins. The protein in cheese helps with satiety, keeping you full longer.
Onions: High in vitamin C and contain compounds that may have anti-inflammatory and antibacterial effects.

Read Also: Marinara Sauce Recipe

FAQs About Baked Ziti

1. Can I make baked ziti ahead of time?

Absolutely, and it’s actually one of my favorite things about this recipe. You can assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap or aluminum foil, and refrigerate it until you’re ready to bake.

When you’re ready to cook, remove it from the fridge and let it sit at room temperature for 30 minutes while your oven preheats. You may need to add an extra 5-10 minutes to the covered baking time since you’re starting with a cold dish.

2. What’s the difference between baked ziti and lasagna?

The main difference is in the assembly and pasta shape. Lasagna uses flat noodles and requires careful layering, while baked ziti uses tubular pasta mixed with sauce and layered more casually.

Baked ziti is much easier and faster to put together since you don’t have to precisely layer individual noodles. Both are delicious, but ziti is more forgiving for beginners.

3. Can I use a different type of pasta?

Yes, penne, rigatoni, or mostaccioli all work beautifully as substitutes. The key is using a tubular pasta shape that can hold sauce both inside and out.

Avoid long pasta like spaghetti or fettuccine, as they don’t create the same texture or structure. Stick with short, sturdy pasta shapes for the best results.

4. Why is my baked ziti watery?

This usually happens when the pasta is overcooked before baking or if the sauce is too thin. Make sure you’re cooking the pasta 2 minutes less than al dente, and let your meat sauce simmer to thicken.

Also, if you’re using fresh mozzarella, it releases more water than low-moisture mozzarella. Draining it well or using pre-shredded mozzarella can help prevent excess moisture.

5. Can I freeze unbaked ziti?

This is actually my preferred method for freezing. Assemble the entire dish in a freezer-safe container, cover it very well with plastic wrap and then aluminum foil, and freeze for up to 3 months.

When you’re ready to bake, you can either thaw it overnight in the refrigerator and bake as directed, or bake it directly from frozen, adding 30-45 minutes to the cooking time. Just make sure to keep it covered for most of the baking time to prevent the top from burning.

You might also enjoy: Pasta Fagioli Recipe

Final Thoughts

This baked ziti recipe has earned its place in my regular dinner rotation, and I hope it becomes a favorite in your kitchen too. It’s one of those rare dishes that manages to be both easy enough for a Tuesday night and special enough for Sunday dinner with the whole family.

The beauty of baked ziti is in its simplicity and reliability. You don’t need to be an experienced cook to nail this recipe, and once you’ve made it a few times, you’ll find yourself making little tweaks and adjustments to make it your own.

I’d love to hear how your baked ziti turns out! Drop a comment below and let me know if you tried any variations or if you have any questions. And if you loved it, please share this recipe with friends who appreciate good comfort food.

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