My Go-To Baked Ziti with Ricotta and Mozzarella

Is there anything quite as satisfying as a bubbly, cheesy pan of pasta coming out of the oven? This Baked Ziti with Ricotta and Mozzarella is my ultimate answer to that midweek question of what to feed my family. It’s the kind of meal that feels like a warm hug after a long day. I’ve been making versions of this for years, tweaking it here and there until it landed right here: perfectly simple, incredibly forgiving, and always a hit. Even on those nights when the kitchen is chaos and the kids are hungry, this dish saves the day. So much flavor. Let’s get into it.

Why You’ll Love This

You’ll love this Baked Ziti because it checks every box for a busy cook. It’s one of those incredibly easy meals that comes together without any fuss, using ingredients you probably already have in your pantry. It’s a crowd-pleasing dinner idea that delivers on comfort and flavor, with a rich tomato sauce, creamy ricotta, and that irresistible, stretchy mozzarella pull. And while I’d never call pasta a health food, you can easily sneak in some veggies for healthier dinner ideas that still feel indulgent. Best of all, it makes plenty for a family and the leftovers are downright dreamy.

Ingredients You’ll Need

• 1 pound ziti pasta: The classic tube shape holds the sauce beautifully.
• 1 tablespoon olive oil: For sautéing our aromatics.
• 1 medium yellow onion, diced: Adds a sweet, foundational flavor.
• 3 cloves garlic, minced: Because is it even a pasta sauce without it?
• 1 pound ground beef or mild Italian turkey sausage: Provides hearty, savory depth.
• 1 (24-ounce) jar of your favorite marinara sauce: A fantastic shortcut for quick dinner ideas.
• 1 (15-ounce) container whole milk ricotta cheese: For that essential creamy layer.
• 1 large egg: Helps bind the ricotta layer so it doesn’t get runny.
• 1/4 cup fresh parsley, chopped: Brings a little fresh, green note.
• 3 cups shredded mozzarella cheese, divided: Because you can never have too much cheese.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty kick.
• Salt and black pepper to taste: To make all the flavors pop.

Let’s Get Cooking Step by Step

1. First, preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. No need to grease it.
2. Bring a large pot of generously salted water to a boil. Cook the ziti according to the package directions for al dente—it’ll soften more in the oven, so we don’t want mush. Drain it and set it aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Add the garlic and cook for one more minute until it’s fragrant.
4. Add your ground meat to the skillet. Cook, breaking it up with a spoon, until it’s no longer pink. Drain off any excess grease.
5. Pour the entire jar of marinara sauce into the skillet with the cooked meat. Stir everything together and let it simmer for about 5 minutes to let the flavors get to know each other.
6. In a medium bowl, mix the ricotta, egg, parsley, 1 cup of the mozzarella, and the Parmesan cheese. Season with a good pinch of salt and pepper. This is your glorious, creamy cheese filling.
7. Now, let’s assemble! Add the drained ziti to the skillet with the meat sauce and stir to combine. Spoon half of this saucy pasta mixture into your baking dish.
8. Dollop the entire ricotta cheese mixture over the first layer of pasta and spread it out as evenly as you can—it’s okay if it’s not perfect.
9. Top the ricotta layer with the remaining saucy pasta. Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top.
10. Bake uncovered for 25-30 minutes, or until the cheese is completely melted and the edges are bubbly. For a little extra color on top, you can pop it under the broiler for the last 2-3 minutes. Let it sit for 5-10 minutes before serving—this helps it set and makes serving so much easier.

Easy Variations & Substitutions

This recipe is a wonderful template for all sorts of easy weeknight dinners. For a vegetarian twist, simply swap the meat for a pound of sliced mushrooms and a drained can of lentils—it’s just as hearty. If you’re looking for healthy dinner recipes, try using whole wheat ziti and swapping half the ricotta for part-skim to lighten it up a bit. Don’t have ziti? Any short pasta like rigatoni or penne works beautifully. And honestly, if you’re not a ricotta fan, you can use an equal amount of cottage cheese blended until smooth—it gives a similar creamy texture with a slightly tangier flavor.

Tips For Success With Baked Ziti

• Don’t skip salting your pasta water! It’s your one chance to season the pasta itself.
• Always cook your pasta to al dente. It continues to cook in the hot sauce in the oven, and nobody wants mushy ziti.
• Letting the baked ziti rest for at least 5 minutes after it comes out of the oven is non-negotiable. It allows the layers to set, making it much easier to slice and serve.
• For an extra flavor boost, stir a tablespoon of balsamic vinegar into your marinara sauce. It adds a wonderful depth that mimics the complexity of wine.
• If your cheese is browning too quickly, just lay a loose piece of foil over the top for the remainder of the baking time.
• Get the kids to help with the layering—it’s a fun, easy step and makes for a great family cooking memory.

Oven Temperatures For Perfect Ziti

Getting the temperature right is key for that perfect, melty-but-not-burnt top. I find 375°F (190°C) is the sweet spot. It’s hot enough to get everything bubbling and hot all the way through without causing the top to brown too aggressively before the center is warmed. If you’re in a real rush, you can crank it to 400°F (200°C) and shave off about 5 minutes of baking time, but keep a very close eye on the cheese topping to prevent it from burning. If you’re using a glass dish, remember that it holds heat well, so you might not need the full 30 minutes.

Storage & Reheating Instructions

This is one of those fantastic pasta dinner recipes that might even be better the next day. To store, let the baked ziti cool completely, then cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. It’ll keep in the fridge for up to 4 days. You can also freeze it for up to 3 months—just wrap the whole dish well in foil and plastic wrap, or freeze individual portions. To reheat, thaw overnight in the fridge if frozen. The best way to reheat is in a 350°F (175°C) oven, covered with foil, for 20-30 minutes, until hot and bubbly. You can microwave single servings, but the texture of the pasta will be a bit softer.

Frequently Asked Questions

• Can I make this baked ziti ahead of time? Absolutely! Assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours before you need to bake it. You might need to add 5-10 extra minutes to the baking time since it will be going into the oven cold.
• What can I use instead of ricotta cheese??

  Cottage cheese is my favorite swap. Just give it a quick whir in the blender or food processor until it’s smooth, and use it measure-for-measure in place of the ricotta. It’s a great trick for cheap dinners for a family.

• How can I prevent the top from getting too dry? Making sure there’s enough sauce is key. And don’t overbake it! If you’re worried, you can cover it with foil for the first 20 minutes of baking, then remove the foil for the last 10 to brown the cheese.
• Is this one of those easy healthy dinner options? It can be! By choosing lean ground turkey, whole wheat pasta, and part-skim cheeses, you can easily create a lighter version that’s still packed with flavor and perfect for a healthy dinner idea.