This baked ziti recipe with ricotta is saucy, cheesy, and stays moist all the way to the edges. To me, this is a “life-changing baked ziti” because it has rich flavor, layers of creamy cheese, and a golden top while still being simple to make.
What makes it work isn’t one secret ingredient, but a few simple details: the way the pasta is cooked, plenty of marinara, and four carefully layered cheeses. Ricotta, provolone, mozzarella, and Parmesan each add something different to the flavor and texture.
I’ll walk you through how long to cook the noodles, how to layer the ziti, and how long to bake it. I’ll also explain whether to bake it covered or uncovered, along with the simple steps that keep it from drying out. It’s easy enough for a family dinner and simple to scale up for a crowd.
Ingredients You'll Need
This baked ziti uses simple ingredients: ziti or penne pasta, marinara sauce, ricotta, provolone, mozzarella, Parmesan, garlic, onion, egg, and olive oil. The four-cheese combination gives the casserole its creamy, layered texture without making it complicated.
The Best Cheeses for Baked Ziti
I have made baked ziti with different combinations of cheese over the years, and I keep coming back to these four. Together, they provide the creamy layers, gooey texture, and golden top I want, giving this baked ziti some of the comfort of lasagna without all the extra work.
- Mozzarella: Shredded mozzarella melts evenly and gives the baked ziti its classic gooey texture and cheese pull.
- Parmesan: Freshly grated Parmesan adds saltiness and a sharper, nutty flavor that balances the richer cheeses.
- Ricotta: Whole-milk ricotta creates rich, creamy pockets throughout the pasta.
- Provolone: Deli-sliced provolone adds a mild tang and extra stretch. The slices also make it easy to create an even layer through the middle of the ziti.
How to Make Baked Ziti with Ricotta
How to Keep Baked Ziti from Drying Out
Baked ziti usually turns out dry for these reasons:
- Not enough sauce
- Pasta cooked past al dente
- Noodles not evenly coated with sauce
- Exposed edges that dry out in the oven
For this recipe, cook the pasta until just shy of al dente. Check the package directions and drain it 1 to 2 minutes before the suggested al dente time. The pasta should be softened but still firm in the center since it will continue cooking in the oven.
To keep the ziti moist, coat the noodles well with sauce and make sure the exposed pasta is covered before baking. This helps prevent the edges from drying out while the cheese melts and browns on top.
How to Layer Baked Ziti
Spread half of the sauced pasta in the baking dish, then add dollops of the ricotta mixture over the top.
Add the provolone slices over the ricotta layer. The slices help create a creamy, cheesy layer through the middle of the baked ziti.
Top with shredded mozzarella and Parmesan, then repeat the layers as directed. Make sure the pasta is covered with sauce so the exposed edges do not dry out in the oven.
How Long to Bake Baked Ziti
Bake the ziti uncovered at 375°F for about 30 minutes, or until it is hot and bubbling around the edges and the cheese is completely melted and lightly browned. For a deeper golden top, broil it for 1 to 2 minutes at the end, watching closely.
Let It Rest Before Serving
Let the baked ziti rest for about 10 minutes before slicing or scooping. This helps the layers settle and makes it easier to serve.
How to Store, Freeze, and Reheat Baked Ziti
Storing: Refrigerate leftover baked ziti within two hours of serving. Cover the casserole tightly or divide the leftovers among shallow airtight containers to help them cool more quickly. Refrigerate for up to 3 to 4 days.
Freezing individual portions: Place the baked ziti in airtight freezer-safe containers and freeze for up to 3 months. This is my preferred method because individual portions freeze quickly and are convenient to reheat.
Freezing an entire casserole: Refrigerate the casserole within two hours and allow it to cool in the refrigerator. Cover tightly with freezer-safe plastic wrap followed by heavy-duty foil, then label and freeze for up to 3 months.
Reheating: Thaw frozen baked ziti in the refrigerator overnight. A full casserole may need additional time. Cover with foil and reheat at 350°F until hot and bubbling, removing the foil near the end. You can also reheat it directly from frozen, but it will take considerably longer. In either case, the center should reach 165°F.
Cover individual portions and microwave until heated through, rotating or stirring when possible to prevent cold spots.
Baked Ziti Tips
Should You Cook Baked Ziti Covered or Uncovered?
For the best texture, cook baked ziti uncovered so the cheese melts, bubbles, and lightly browns instead of steaming. As long as the pasta is well-coated with sauce, it should not dry out. If the top starts browning too quickly, loosely cover the dish with foil for part of the baking time, then uncover it near the end. Spray the foil with cooking spray first so it does not stick to the cheese.
Can You Use a Different Noodle for Baked Ziti?
If you don’t have ziti, substitute penne. Its hollow shape holds the sauce well, making it a good replacement.
How to Make Baked Ziti for a Crowd?
For a crowd, double the recipe and bake it in two 9x13-inch pans instead of one oversized dish. Two pans heat more evenly, are easier to serve, and give you more cheesy topping. You can assemble the baked ziti ahead of time, refrigerate it, then bake covered until hot and uncover near the end so the cheese melts and bubbles.
Baked Ziti Recipe with Ricotta
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This baked ziti recipe with ricotta combines plenty of marinara with mozzarella, provolone, Parmesan, and creamy ricotta for a saucy, cheesy pasta casserole that stays moist all the way to the edges.
Ingredients
For the Sauce:
- 3-4 tablespoons olive oil, divided
- 1 onion, finely chopped (about ½ cup)
- 3 garlic cloves, minced
- 5 cups marinara sauce (about 46 ounces)
- 1 to 2 teaspoons sea salt
- Freshly ground black pepper, to taste
Other:
- 1 lb dried ziti (or penne pasta)
- 1 cup whole milk ricotta cheese
- 1 large egg
- ½ cup Parmesan cheese, freshly grated, divided
- 8 ounces mozzarella cheese
- 8–12 provolone cheese deli slices
Instructions
- Preheat the oven: Preheat the oven to 375°F
- Cook the onion and garlic: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sauté the onion until softened, about 3-4 minutes. Add the garlic and season with salt and pepper. Cook for 1 more minute.
- Heat the sauce: Add the marinara sauce to the skillet and bring it to a gentle simmer.
- Cook the pasta: Meanwhile, cook the pasta 1 to 2 minutes less than the package instructions for al dente.
- Prepare the cheese mixture: In a small bowl, stir together the ricotta cheese, egg, and half the Parmesan cheese.
- Prepare the baking dish: Drizzle 1 to 2 tablespoons of olive oil into the bottom of a 9x13-inch baking dish and spread it evenly.
- Assemble the first layer: Drain the pasta and add half into the prepared baking dish. Spoon half of the sauce over the pasta and stir gently to coat. Dollop half of the ricotta mixture over the top, then layer with 4 to 6 slices of provolone and half of the mozzarella.
- Assemble the second layer: In a large bowl or pasta pot, toss the remaining pasta with the remaining sauce. Spoon it over the first cheese layer, then top with the remaining ricotta mixture, provolone, and mozzarella. Make sure any exposed pasta is covered with sauce.
- Bake: Top with the remaining Parmesan cheese. Bake uncovered for 30 minutes, or until hot and bubbly. For a more golden top, broil for 1 to 2 minutes at the end, if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Italian
What to Serve with Baked Ziti
- The Best Baked Meatballs
- New York Style Garlic Knots
- Lemon Garlic Kale Salad
- Prosciutto Wrapped Asparagus
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I really want to make this as I’m Italian and always looking for good recipes. But how does 1 lb feed 8 people? It feeds two in my experience since it’s about four cups.
Hi April. I usually serve a large salad and toasted garlic bread or knots with this. It is very filling so I usually get 8 servings out of this recipe.
If I freeze this what would the time/temp be for cooking?
the same
Hi! I plan on making this for Christmas Eve, how many does this recipe serve?
Hi Jessi
This will feed 8 people a big portion or 10 people a smaller portion.
Thanks
Debi
How much pasta? How many does this feed?
Jessica this ziti can serve between 8-10 servings
Is there anything that you would suggest to substitute for the ricotta? and please no cottage cheese. I really do not like either of these.
There really is no good substitute for ricotta cheese in my opinion. There is always cream cheese or Greek yogurt, but baked ziti does not require ricotta cheese. You can make it without.
Hi which Italian ricotta did you use?
What kind of marinara sauce should be used?
You can use any marinara sauce. I used this https://happilyunprocessed.com/simple-homemade-spaghetti-sauce/
This marinara sauce is the bomb diggity-- I will never use another marinara again-- i did use 1 tablespooon of brown sugar for a double batch, but next time I will leave the sugar out completely. Thanks for an incredible sauce.
Hi Deb, I am going to make the sauce with San marzano tomatoes. Do I leave out the extra onions and garlic if I am making my own sauce. Thanks Rosalee
Looking forward to making this! If I made the day before, do I fully cook and heat up day of? Or.. prep and wait until day of to cook?
Thanks!
Hi Anne - my answer depends on your circumstances. If you can wait to cook it then that would be my first option. However, if you have to make it in advance you can do so. Just prepare the ziti, stopping before baking. Cover it with an oiled piece of aluminum foil and refrigerate. When ready to cook it, take it out of the fridge at least 30 minutes before putting it in the oven and bake as directed.
Now I know why 70,000 people pinned this !!!
Best ziti ever and we didnt even miss the meat!
How many people does this serve?
Fantastic! Five stars. Great recipe debi And you are right making baked ziti sounds simple but it isn't. your recipe with the step-by-step instructions make it foolproof for anybody to make that's why I love your website so much
This recipe is delicious. My family loved it and asked that I make it again. I substituted gluten free penne, which is the only change I had to make to make the recipe gluten free.
What brand marinara sauce do u use? Thanks!
If I am making the night before to cook the next day (so stored in the fridge) how long do you suppose I should plan on cooking it for?
Hi Toni - I would take the ziti out 30 minutes before baking it and bake it the same amount of time. A good way to know if it's hot all the way through is to insert a knife and hold it there for a few seconds and if it's hot, it's done.
We made this for dinner today. Delicious, the kids and adults loved it. I am making this again for Christmas family get together.
Would this freeze well?
yes! that's the best part !!!
Delicious!!!! Very easy to make!
thanks Denise!
I’m assuming the egg gets whipped in the ricotta??
Yes it is listed in step 5
Fantastic recipe and technique. Thanks so much for sharing. I made one "improvement" by adding slightly more sauce and 1/2 lb spicy Italian sausage and 1/2 lb ground beef.
This was delicious! I wish it would let me post a picture. I don’t cook very often but when I do I always use deli fresh cheeses as per recipe. I used about 4 ounces of extra sauce (San Marzano) and mixed the pasta and the sauce together before layering to make sure the pasta was well-costed without messing up my pan. I used a large white ceramic pan. I thought about adding meat because we are carnivores but I decided not to. I’m glad I didn’t because the cheese was very hearty meat and would have detracted from the overall favor and texture. I added fresh basil but otherwise I followed the recipe to a T. This is definitely a dish I look forward to serving to company.