Cheesy Baked Ziti Dish (Printable)

A savory baked ziti featuring creamy cheeses and rich marinara, perfect for cozy gatherings and easy dinners.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

02 - 1 1/2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese

→ Sauce

05 - 4 cups marinara sauce (homemade or store-bought)

→ Other

06 - 1 large egg
07 - 2 tablespoons chopped fresh basil or 1 tablespoon dried Italian herbs
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with olive oil.
02 - Boil salted water in a large pot. Cook ziti until just al dente, about 8 minutes. Drain and set aside.
03 - In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, basil or Italian herbs, salt, and black pepper until fully combined.
04 - Add the cooked pasta to the cheese mixture and toss gently to coat evenly.
05 - Spread 1 cup marinara sauce on the bottom of the baking dish. Layer half of the pasta mixture evenly over the sauce.
06 - Pour 1 1/2 cups marinara sauce over the pasta layer, then sprinkle with half of the remaining mozzarella.
07 - Add the remaining pasta mixture, then cover with the remaining marinara sauce and mozzarella cheese.
08 - Cover loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until cheese is bubbly and golden.
09 - Allow to rest for 10 minutes before serving. Garnish with additional fresh basil if desired.

# Expert Suggestions:

01 -
  • It's genuinely hard to mess up, even if you're cooking for the first time or the hundredth.
  • The layering creates pockets of creamy cheese that make every bite feel special without extra effort.
  • You can have it on the table in under an hour, which means weeknight dinners stop feeling like a hassle.
02 -
  • Don't skip the resting time at the end; it's the difference between a sloppy scoop and a slice that holds together.
  • Undercooking the pasta by a minute or two is non-negotiable—the bake finishes what boiling starts, and overcooked pasta turns to mush.
03 -
  • Reserve a cup of pasta water before draining; a splash stirred into the cheese mixture creates even creamier pockets without changing the recipe.
  • If your top isn't browning enough by minute 30, bump the heat to 400°F for the last few minutes—ovens vary wildly, so trust what you're seeing more than the timer.
Go Back