Cheesy Baked Ziti

There's something about the smell of baked ziti that instantly fills a kitchen with warmth. Years ago, my neighbor brought one to a potluck on a rainy evening, and the moment I opened that foil-covered dish, everyone crowded around like moths to a flame. It wasn't fancy or complicated, but it was exactly what we all needed that night—creamy, cheesy, and deeply satisfying. That casserole taught me that the best comfort foods are the ones that bring people together without apology.

I made this for my daughter's first day of school, thinking we'd celebrate with something special. She came home exhausted and overwhelmed, and sitting down to a warm, cheesy bowl of baked ziti seemed to settle something in her. She asked for seconds without being asked, and I knew I'd found her comfort food. Now whenever she visits, this is the first thing she requests.

Ingredients

• 1 pound ziti or penne pasta: Don't skip the al dente step—overcooked pasta will turn mushy once it hits the oven.
• 1½ cups ricotta cheese: This is the creamy backbone; use whole milk ricotta if you can find it for extra richness.
• 2 cups shredded mozzarella cheese (divided): Low-moisture mozzarella works best so your bake doesn't get watery.
• ½ cup grated Parmesan cheese: Fresh grated makes a real difference in the flavor punch.
• 4 cups marinara sauce: Homemade is wonderful, but good jarred sauce works just as well—no shame in shortcuts.
• 1 large egg: This binds everything together and gives the ricotta mixture a slight lift.
• 2 tablespoons fresh basil or 1 tablespoon dried Italian herbs: Fresh basil is brighter; dried herbs are more forgiving if you're in a rush.
• 1 teaspoon salt and ½ teaspoon black pepper: Taste as you go—the cheeses add their own saltiness.
• 1 tablespoon olive oil: Just enough to coat the baking dish and prevent sticking.

Instructions

Heat your oven and prepare the dish:

Preheat to 375°F and give a 9x13-inch baking dish a light coating of olive oil. This small step prevents the bottom from sticking and creates those crispy edges everyone fights over.

Cook the pasta until just al dente:

Bring salted water to a rolling boil, add your ziti, and start tasting at the 7-minute mark. You want it with just a tiny bit of resistance—it'll soften more in the oven, and that's your window of perfection.

Create the ricotta mixture:

In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, basil, salt, and pepper. Stir until creamy and fully incorporated; you shouldn't see streaks of white cheese.

Combine pasta and cheese mixture:

Toss the hot drained pasta with the ricotta mixture until every piece is coated. The warmth helps everything blend together beautifully.

Layer like you mean it:

Spread 1 cup marinara on the bottom, add half the pasta mixture, then 1½ cups sauce and half the remaining mozzarella. Top with the rest of the pasta, remaining sauce, and final mozzarella. This creates pockets of flavor throughout.

Bake covered, then uncovered:

Cover loosely with foil and bake 25 minutes so the inside gets creamy, then remove foil for the final 10 minutes to get that golden, bubbly top.

Rest before serving:

Let it sit for 10 minutes—this is crucial because it helps everything set and makes serving cleaner. A scattered handful of fresh basil right before the table takes it from good to memorable.

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I once brought this to a church dinner, and a quiet gentleman who rarely said much came back for thirds. His wife pulled me aside and said it reminded him of his mother's cooking. Watching food cross that invisible line from just being dinner to becoming a memory for someone—that's when you realize what you're really doing in the kitchen.

Making It Your Own

The beauty of baked ziti is how forgiving and flexible it is. I've stirred in roasted mushrooms on nights when I wanted earthiness, added fresh spinach for color and nutrition, and let a friend brown Italian sausage before mixing it in. Each variation still felt like the same comforting dish, just dressed differently. You're not working against a fragile recipe here—you're building on a framework.

Timing and Make-Ahead Magic

One of my favorite things about this dish is that it actually improves if you assemble it a few hours ahead. The flavors meld, and the pasta absorbs the sauce in a way that makes it taste even better. You can also freeze the unbaked casserole for up to three months; just add 10 to 15 extra minutes to the baking time when it goes straight from freezer to oven.

Serving Suggestions and Pairings

Baked ziti shines alongside simple sides that don't compete for attention. A fresh green salad with lemon vinaigrette cuts through the richness, and garlic bread is the obvious but absolutely correct companion. A medium-bodied red wine like Chianti or a lighter Barbera pairs beautifully if you're in the mood, and honestly, so does cold water and good company.

• Tear fresh basil over the top just before serving for a brightness that feels like a last-minute revelation.
• Keep a small bowl of extra Parmesan at the table because people will want it, and giving them the option makes everyone happy.
• Any leftovers reheat beautifully in a 325°F oven covered with foil for about 20 minutes—sometimes even better than the first night.

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This recipe has fed countless dinners in my kitchen and plenty of others, and it never fails to satisfy. There's real magic in something this simple that brings so much comfort.

Common Recipe Questions

→ What type of pasta works best for this dish?

Ziti or penne pasta are ideal choices as their shape holds sauce and cheese well during baking.

→ Can I prepare this dish ahead of time?

Yes, assemble it in the baking dish and refrigerate for up to 24 hours before baking to save time.

→ What cheeses are used in the layers?

The layers include ricotta, shredded mozzarella, and grated Parmesan for a rich, creamy texture.

→ How can I add extra flavor or vegetables?

Sautéed mushrooms, spinach, or Italian herbs can be mixed in before baking to enhance taste and nutrition.

→ What is the suggested baking temperature and time?

Bake covered at 375°F (190°C) for 25 minutes, then uncovered for 10 minutes until cheese is golden and bubbly.