Baked Ziti with Ricotta: Classic Comfort in a Pan

Baked Ziti with Ricotta: Classic Comfort in a Pan

There’s something almost magical about pulling a bubbling casserole dish out of the oven and setting it in the middle of the table. The way the cheese stretches as you serve that first scoop, the steam that carries the scent of garlic and tomato through the kitchen, the way everyone leans in a little closer — it’s the kind of food moment that never gets old.

Baked Ziti with Ricotta is one of those dishes that feels like it’s been in the background of American kitchens forever. You’ll find it at church potlucks, family reunions, weeknight dinners, and Sunday spreads. It’s hearty and filling, but more importantly, it’s a dish that brings people together. There’s no need for fancy plating or delicate garnish — you scoop it, you serve it, and you watch it disappear.

I can still remember the first time I had baked ziti. It wasn’t in a restaurant, but in a friend’s home, where her grandmother made it from scratch. No measuring cups, no timer, just instinct. She layered the pasta with ricotta and sauce, scattered cheese over the top, and baked it until the whole house smelled like comfort. By the time it came out of the oven, I understood why this dish has stayed so loved: it’s simple, it’s generous, and it never fails to satisfy.

What I love most about baked ziti is how forgiving it is. You don’t need perfect layers like lasagna, and you don’t need fancy ingredients. It’s a recipe that works with what you have. Swap in penne for ziti, use homemade sauce or store-bought, add sausage if you’re craving something meaty, toss in a handful of spinach if you want some greens — it all works. The ricotta gives it a creamy, soft texture, the mozzarella gives you that golden cheese pull, and the sauce ties everything together in one bubbling, comforting bake.

Whether you’re cooking for a crowd, prepping dinner ahead of time, or just craving a big bowl of cheesy pasta on a cold night, baked ziti with ricotta is a recipe worth keeping in your back pocket. It’s the kind of meal that feeds more than just your stomach — it feeds your sense of home.

Why This Recipe Works

• Simple ingredients, big payoff. Pantry staples (pasta, marinara, cheese) create a dish that tastes like a restaurant favorite.
• Ricotta layer = creamy richness. Adds that signature soft, cheesy layer without fuss.
• Crowd-pleaser. Feeds a big family, reheats beautifully, and makes killer leftovers.
• Customizable. Add meat, veggies, or different cheeses depending on what’s in the fridge.

Ingredients You’ll Need

• 1 pound ziti pasta (or penne)
• 4 cups marinara sauce
• 1 pound ricotta cheese
• 2 cups shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Fresh basil or parsley, for garnish

Optional additions:

• 1 pound cooked Italian sausage or ground beef
• 1 cup sautéed spinach, mushrooms, or zucchini

Step-by-Step Instructions

1. Cook the pasta. Bring a large pot of salted water to boil. Cook ziti until just al dente (about 8 minutes). Drain and set aside.
2. Make the ricotta mixture. In a bowl, combine ricotta, egg, half the Parmesan, 1 cup mozzarella, garlic, Italian seasoning, and red pepper flakes. Mix until creamy.
3. Assemble the casserole. Preheat oven to 375°F (190°C). Lightly oil a 9×13 baking dish. Spread a thin layer of marinara on the bottom. Layer half the pasta, half the ricotta mixture, half the marinara, then repeat.
4. Top with cheese. Finish with the remaining mozzarella and Parmesan. Drizzle with olive oil.
5. Bake. Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden on top.
6. Rest + serve. Let sit 5–10 minutes before slicing. Garnish with basil or parsley.

Tips, Tricks & Variations

• Meaty version: Stir cooked sausage or ground beef into the marinara before layering.
• Veggie boost: Add sautéed spinach or roasted zucchini between layers.
• Extra creamy: Swap half the ricotta for cottage cheese if you like a smoother texture.
• Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake an extra 10 minutes.
• Freezer-friendly: Wrap tightly (unbaked) and freeze up to 2 months. Bake from frozen at 350°F for about 50 minutes.

FAQs

Can I use another pasta?
Yes, penne or rigatoni work just as well. Avoid spaghetti — you want something that holds sauce.

How do I keep baked ziti from drying out?
Use enough sauce (at least 4 cups). Cover with foil for the first 20 minutes of baking.

Can I make this without ricotta?
Yes — cottage cheese, mascarpone, or even cream cheese can step in.

How long will leftovers last?
3–4 days in the fridge, reheated in the oven or microwave.

Serving Ideas

• A simple green salad with vinaigrette
• Garlic bread or focaccia
• A glass of red wine (Chianti or Cabernet)

Related Recipes You Might Like

• Chicken Parmesan Casserole
• One-Pot Chicken Alfredo
• Garlic Butter Roasted Vegetables

Final Thoughts

Baked Ziti with Ricotta isn’t fancy, but that’s the point. It’s warm, gooey, comforting, and built to bring people together around the table. Make it once, and you’ll see why it’s a staple of weeknight dinners, potlucks, and family gatherings everywhere.