easy baked ziti recipe nights are my comfort zone when life feels busy and all I want is a cozy dinner that makes the whole kitchen smell amazing. Maybe you’ve had the same moment: you open the pantry, see a box of pasta, and hope dinner can sort itself out. That’s where this comes in. It’s simple to pull together, cheesy in the best way, and it tastes like a hug in a casserole dish. I’ll show you how I make it, keep it juicy, and get golden edges that crunch just a bit. If you want to jump right to the steps, go to the how to section.

Why You’ll Love It

This one checks all the boxes for weeknights and lazy Sundays alike. It’s budget friendly, easy to scale for a crowd, and the leftovers are somehow even better the next day. When I say hearty, I mean it’s got that perfect marriage of saucy pasta, creamy ricotta, stretchy mozzarella, and just enough zest from tomato and garlic. It’s the kind of meal that brings people to the table fast.

I keep coming back to this dish because it’s reliable, but it never feels boring. You can make it meatless or load it up with sausage, tweak the spice level, and even sneak in a handful of spinach if you’re trying to add some greens. My Deliciously Simple Easy Baked Ziti Recipe You’ll Love! has just the right ratio of sauce to cheese to pasta, so it doesn’t dry out in the oven.

Plus, it doesn’t require fancy skills or equipment. A skillet for the sauce, a pot for the pasta, and a baking dish. That’s it. If you’re stocking a first kitchen or cooking with kids, this is a no-stress win. And if you like to plan ahead, it’s very freezer friendly. For ingredients you’ll actually use, slide down to Key Ingredients and peek at the simple list.

Key Ingredients in Baked Ziti

The secret to great baked ziti is balance. You want a sauce that’s flavorful and slightly rich, pasta that’s cooked just shy of done, and a cheese combo that melts beautifully. Here’s what I use most often:

• Ziti or penne: 1 pound. Either shape works. Ziti has smooth sides while penne has ridges that catch sauce.
• Marinara or pasta sauce: 4 cups. Pick a brand you like or use homemade. Choose a sauce with garlic and basil if you want extra flavor without extra steps.
• Italian sausage or ground beef: 1 pound, optional. Browned and seasoned. You can also use ground turkey or go meatless.
• Ricotta: 1 1/2 cups. Creamy and mild. Mix with an egg for structure if you like.
• Shredded mozzarella: 2 to 3 cups. Go for low-moisture mozzarella so it melts and browns better.
• Parmesan: 1/2 to 3/4 cup, finely grated. Adds salty, nutty depth.
• Onion and garlic: 1 small onion, 3 to 4 cloves garlic. Flavor base magic.
• Olive oil: For sautéing. Adds richness and helps bloom the garlic.
• Seasoning: Salt, pepper, and a pinch of red pepper flakes if you like a little heat.
• Fresh basil or parsley: A handful, chopped. Bright finish.

Good to know: use whole milk ricotta for the creamiest texture and salt your pasta water like the sea so the noodles have flavor from the start. For a lighter version, swap half the ricotta for cottage cheese. Wanna see how it all comes together? Head to How To Make Baked Ziti for the step-by-step.

Tips for Making Baked Ziti

These quick tips keep your ziti saucy, flavorful, and perfectly cheesy:

• Undercook the pasta by 2 minutes. The oven will finish it, so start a little firm.
• Reserve pasta water. A small splash can loosen a thick sauce and help it cling.
• Season in layers. Salt the pasta water, season the sauce, and taste the ricotta mixture.
• Cover, then uncover. Bake covered to steam and melt, then uncover to brown the top.
• Let it rest. Five to ten minutes after baking helps it set for cleaner slices.

For even flavor, stir a spoonful of sauce into the ricotta mixture. It sounds small, but it keeps the dairy from tasting bland. If the top ever looks too dry, add a little more sauce around the edges or a drizzle of olive oil. That’s how I keep my Deliciously Simple Easy Baked Ziti Recipe You’ll Love! tender and satisfying every single time. Curious about swaps? Check out Simple Swaps and Substitutions for easy variations.

“I made this on a Tuesday and my kids asked if it was a holiday. The leftovers reheated like new. Five stars from our table.”

Simple Swaps and Substitutions

Baked ziti is flexible, which is why I love it for feeding different tastes. No ricotta on hand? Use cottage cheese and blend it until smooth. Want it vegetarian? Skip the meat and double up on mushrooms or add a can of lentils for protein. You can also stir in chopped spinach or kale right into the hot sauce to wilt it down with zero fuss.

For spice lovers, use spicy Italian sausage or add a little crushed red pepper. If you prefer a milder sauce, stick with sweet Italian sausage or ground beef. Gluten free pasta works well too. Just undercook it by another minute since alternative pasta can soften faster in the oven. Dairy free? Use your favorite dairy free mozzarella and ricotta alternatives and add a touch more olive oil for richness. If you’d like to revisit the highlights of this dish, hop back to Why You’ll Love It for the big picture.

How To Make Baked Ziti

Follow these simple steps and you’ll get bubbling edges and melty cheese without any stress. This is the way I make the Deliciously Simple Easy Baked Ziti Recipe You’ll Love! on a busy weeknight and it never fails.

Cook the pasta

Bring a large pot of salted water to a boil. Add 1 pound of ziti and cook it 2 minutes less than the package says. Drain, saving about 1/2 cup pasta water. Toss the pasta with a little olive oil so it doesn’t clump while you finish the sauce.

Make the sauce

Heat 1 to 2 tablespoons olive oil in a skillet over medium. Sauté a chopped small onion with a pinch of salt until soft and glossy. Add 3 to 4 minced garlic cloves and cook 30 seconds until fragrant. If using meat, add 1 pound Italian sausage or ground beef and cook until browned, breaking it up as you go. Stir in 4 cups marinara. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like. If it’s very thick, add a splash of pasta water to loosen it just a bit.

Mix the ricotta

In a bowl, combine 1 1/2 cups ricotta, 1 beaten egg, 1/2 cup grated Parmesan, a pinch of salt and pepper, and 1 tablespoon chopped parsley or basil. Add a spoonful of warm sauce and mix so it’s creamy and well seasoned.

Layer and bake

Heat the oven to 375°F. Spread a thin layer of sauce in a 9×13 inch baking dish. Add half the pasta, half the remaining sauce, and dot with half the ricotta. Sprinkle with 1 cup mozzarella. Repeat the layers with the rest of the pasta, sauce, ricotta, and another 1 to 2 cups mozzarella on top. Finish with 1/4 cup Parmesan.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 8 to 12 minutes until the top is melty and lightly browned. If you want extra color, broil for 1 to 2 minutes, watching closely. Let it rest 5 to 10 minutes before serving so it holds together. For more helpful pointers, see Tips for Making Baked Ziti.

Serve and store

Sprinkle with chopped basil or parsley for freshness. This feeds 6 to 8 depending on appetite. Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat covered at 350°F for 15 to 20 minutes, or microwave in short bursts with a splash of water or sauce to keep it moist.

Common Questions

Do I have to use ziti?
No. Penne or rigatoni work great. Look for a medium tube shape that holds sauce well.

Should I rinse the pasta?
No. Don’t rinse. A little starch helps the sauce cling and keeps the bake cohesive.

Can I make it ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake covered for 10 minutes longer since it goes in cold.

Can I freeze baked ziti?
Absolutely. Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, then bake until hot and bubbly.

How do I avoid a watery baked ziti?
Don’t overcook the pasta, and simmer your sauce until it’s slightly thick. Drain any excess liquid from meat or veggies before layering.

Ready to Bake and Smile

If you’ve been craving a cozy dinner that everyone can agree on, this is it. You now have everything you need to make the Deliciously Simple Easy Baked Ziti Recipe You’ll Love! at home with simple ingredients and a few easy tips. Keep it classic or make it your own with the swaps above, and let the oven do the heavy lifting.

If you like comparing methods or want a different take, you might also enjoy this Easy Baked Ziti Recipe and this friendly walkthrough from Nomaste Hungry: Easy Baked Ziti Recipe – Nomaste Hungry. Whichever route you choose, trust your taste buds, season as you go, and have fun with it. Can’t wait to hear how your pan turns out. The next time you need a reliable crowd pleaser, remember the Deliciously Simple Easy Baked Ziti Recipe You’ll Love! and enjoy every cheesy bite.

Baked Ziti

A comforting baked ziti that's easy to prepare, cheesy, and perfect for busy weeknights or cozy family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 440

Ingredients Method Notes

Ingredients

  

Pasta and Sauce

• 1 pound Ziti or penne Either shape works.
• 4 cups Marinara or pasta sauce Choose a sauce with garlic and basil for extra flavor.

Cheeses

• 1.5 cups Ricotta Mix with an egg for structure if preferred.
• 2 to 3 cups Shredded mozzarella Low-moisture mozzarella is best for melting.
• 0.5 to 0.75 cups Parmesan, finely grated Adds salty, nutty depth.

Meat (optional)

• 1 pound Italian sausage or ground beef Browned and seasoned or can be meatless.

Base Flavor

• 1 small Onion Chopped.
• 3 to 4 cloves Garlic Minced.
• 1 to 2 tablespoons Olive oil For sautéing.

Seasoning and Herbs

• Salt To taste.
• Pepper To taste.
• Red pepper flakes Optional, for heat.
• 1 handful Fresh basil or parsley Chopped for garnish.

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Add ziti and cook it 2 minutes less than the package instructions.
2. Drain, saving about 1/2 cup of pasta water, and toss with a little olive oil.

Cooking

1. Heat olive oil in a skillet over medium heat. Sauté onion with a pinch of salt until soft.
2. Add minced garlic and cook until fragrant.
3. If using meat, add browned meat and cook until no longer pink. Stir in the marinara sauce and season.
4. Add reserved pasta water if the sauce is too thick.

Mix Cheese

1. In a bowl, combine ricotta, beaten egg, grated Parmesan, salt, pepper, and parsley or basil.
2. Mix in a spoonful of warm sauce for flavor.

Layer and Bake

1. Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a baking dish.
2. Layer half of the pasta, half of the sauce, half of the ricotta, and half of the mozzarella. Repeat layers.
3. Cover with foil and bake for 20 minutes. Remove foil and bake for another 8 to 12 minutes until top is golden.

Serving

1. Let it rest for 5 to 10 minutes before slicing. Top with fresh basil or parsley.
2. Store leftovers in an airtight container for 3 to 4 days.

Notes

Undercook the pasta by 2 minutes. Reserve pasta water for loosening sauce. Bake covered initially, then uncover to brown. Allow resting after baking.