Baked Ziti Ricotta Marinara (Printable Version)

Tender ziti layered with creamy ricotta, mozzarella, and tangy marinara, baked until bubbly and golden.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheese

02 - 2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1 cup grated Parmesan cheese, divided
05 - 1 large egg

→ Sauce

06 - 4 cups marinara sauce

→ Seasonings

07 - 2 tablespoons fresh basil, chopped or 1 tablespoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil the pasta in salted water until just al dente, about 8 minutes. Drain and set aside.
03 - In a large bowl, mix ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, oregano, salt, and pepper until smooth.
04 - Add cooked pasta to the cheese mixture, tossing to coat evenly.
05 - Spread 1 cup marinara sauce on the bottom of the baking dish. Layer half of the pasta mixture over sauce. Add 1 1/2 cups marinara sauce and sprinkle 1/2 cup mozzarella.
06 - Add remaining pasta mixture, then top with remaining marinara sauce. Sprinkle with remaining mozzarella and Parmesan.
07 - Cover with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
09 - Let stand 10 minutes before serving. Garnish with additional basil if desired.

# Chef's Tips:

01 -
  • The ricotta mixture stays creamy instead of drying out, even after it's been sitting on the table for a while.
  • You can assemble it hours ahead and just pop it in the oven when you're ready, which means less stress during dinner prep.
  • Every single bite has that perfect combination of tender pasta, melted cheese, and just enough sauce to make it all come together without being soupy.
02 -
  • Do not fully cook your pasta; it will finish cooking in the oven and turn to mush if you start with fully cooked pasta.
  • The ricotta mixture needs that egg to stay cohesive—it might seem optional, but it's what keeps the whole dish from being watery.
  • Let it rest those 10 minutes before serving; it makes the difference between a messy spoon and actual slices.
03 -
  • Use a mixture of fresh and dried basil for the most interesting flavor—fresh basil wilts and mellows in the oven, while dried oregano holds steady throughout cooking.
  • If you're using part-skim ricotta to lighten things up, add an extra splash of cream or a tablespoon of butter to the mixture so it doesn't feel thin.

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