Baked Ziti Ricotta Marinara

There's something about the smell of baked ziti that fills a kitchen with pure comfort—it's the kind of dish that announces itself long before you've even pulled it from the oven. The first time I made this, I wasn't trying to impress anyone, just feeding a hungry crowd on a weeknight, and somehow the layers of creamy ricotta, tangy sauce, and melting cheese turned into something everyone asked me to make again and again. It's the Italian-American casserole that somehow feels both simple and special, like you've done something fancy without breaking a sweat.

I remember bringing this to a neighborhood potluck where someone's aunt made three different casseroles, and somehow this humble baked ziti disappeared first—that's when I realized I'd stumbled onto something worth keeping in regular rotation. My son once accidentally knocked over the whole dish before it could be served, and I had to laugh at the kitchen disaster while we scraped golden cheese off the floor and started over.

Ingredients

• 1 pound ziti or penne pasta: Al dente is your friend here—slightly firm pasta keeps everything from turning mushy when it bakes.
• 2 cups ricotta cheese: This is your creamy anchor; don't skip it even if you're tempted to use all mozzarella.
• 2 cups shredded mozzarella cheese (divided) and 1 cup grated Parmesan (divided): Splitting them between layers and the top gives you texture—some melted and creamy, some turning golden and crispy.
• 1 large egg: This binds the ricotta mixture together so it doesn't separate during baking.
• 4 cups marinara sauce: Use good sauce here because it's the backbone of every bite; homemade is lovely, but a quality store-bought version works just as well.
• 2 tablespoons fresh basil and 1 teaspoon dried oregano: Fresh basil is a game-changer if you have it, but dried oregano stays consistent no matter what.
• Salt and black pepper to taste: Don't underseason the ricotta mixture—it's where the flavor really lives.

Instructions

Prep your pan and heat your oven:

Get a 9x13-inch baking dish greased and your oven preheating to 375°F—having everything ready means you're not scrambling once you start layering.

Cook the pasta to just barely al dente:

Boil salted water and cook the ziti for about 8 minutes until it still has a little bite to it, then drain it well. Slightly undercooked pasta is key because it continues cooking in the oven.

Make the creamy ricotta mixture:

In a large bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, the egg, fresh or dried basil, oregano, salt, and pepper—mix until smooth and well combined. Taste it and adjust seasoning because this mixture needs to be flavorful.

Toss the pasta into the ricotta:

Pour the cooked ziti into the bowl with the ricotta mixture and toss gently until every piece of pasta is coated. This is easier if you do it while the pasta is still warm.

Start the first layer:

Spread 1 cup of marinara sauce across the bottom of your prepared baking dish—this prevents sticking and ensures sauce in every bite.

Layer half the pasta mixture:

Dump half of the pasta mixture over the sauce, then top it with 1 1/2 cups more sauce and sprinkle 1/2 cup mozzarella over that. You're building flavor in stages.

Add the final layers:

Add the remaining pasta mixture, then pour the rest of the marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan. This top layer is going to turn golden and bubbly.

Bake covered, then uncovered:

Cover the dish with foil and bake for 25 minutes to heat everything through and keep the cheese from browning too fast. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly at the edges.

Rest before serving:

Let it stand for 10 minutes after coming out of the oven—this lets everything set slightly so you get clean slices instead of a delicious puddle. Garnish with extra fresh basil if you have it.

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This is the dish I make when I need to feed people I care about and want them to feel welcomed—something about baked ziti says home in a way few other things do. There's a reason it shows up at potlucks and family dinners; it works every single time.

Make It Your Own

This recipe is a canvas, not a rulebook, so don't be afraid to play with it. Sautéed spinach or mushrooms folded into the ricotta mixture add unexpected depth without changing the basic structure, or you could swap in some ground meat if you want something heartier.

Timing and Make-Ahead Magic

One of my favorite things about this dish is that you can assemble it completely in the morning and just bake it when you're ready—the flavors actually meld better if it sits covered in the fridge for a few hours. Just add 5-10 minutes to your baking time if you're going straight from cold to oven.

Serving and Pairing

Baked ziti is naturally complete as a main course, but it sings alongside simple sides that let it shine without competing for attention. A crisp green salad with vinaigrette cuts through the richness beautifully, and warm garlic bread is never a mistake for soaking up every last bit of sauce from your plate.

• Fresh basil on top right before serving brings brightness that contrasts with the warm, melted cheese.
• A sprinkle of crushed red pepper flakes gives people the option for a little heat if they want it.
• Leftovers reheat gorgeously in a 325°F oven covered with foil, and honestly might taste even better the next day.

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This baked ziti has become the dish I turn to when I want to make something that tastes like it took all day but actually comes together in less than an hour. It's comfort food that actually delivers.

Recipe FAQs

→ What pasta is best for this dish?

Ziti or penne pasta works best as they hold sauces well and maintain texture after baking.

→ Can I use homemade marinara sauce?

Yes, homemade sauce can add fresher flavors and allows customization to your preferred seasoning.

→ How can I make the dish lighter?

Using part-skim ricotta and mozzarella reduces fat while preserving creaminess.

→ What are good additions to enhance flavor?

Sautéed spinach, mushrooms, or fresh herbs like basil complement the layers well.

→ How long should it rest after baking?

Allow it to stand about 10 minutes to set, making it easier to serve and enhancing flavor melding.

→ Can this be prepared ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking to save time on cooking day.