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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This was amazing! My husband actually ate leftovers a few nights (he rarely eats leftovers).
I’m making this tonight. Do you think using half diced tomatoes and half sauce will work?
This recipe is amazing! The cheeses worked well together! I did add a half pound of ground beef and we loved it! I will definitely make this again!
My daughter made this recently and it was the biggest hit! She used Rao’s marinara sauce. Everyone was asking for the recipe! Delicious!!
Cannot say enough good things about this recipe!! Followed recipe step by step exactly and ended up with the most delicious baked ziti!!!! So moist, perfectly crisp on the top, and each bite more delicious than the last.
Really appreciate the tips on perfectly cooking the pasta and the addition of provolone!
thank you jenny!
I followed all your tips and it still ended up dry the flavor was perfect though, my husband and kids loved it! I would add a little more sauce next time
keep trying Kaylie - everyone's oven temp is a little different, the size pan you use, amount of sauce, etc. Just keep notes of what you did and keep tweaking it.
This was amazing! We loved all the cheeses! I was hesitant about only cooking the pasta for 6 minutes but it totally worked! I skipped the garlic and onion and it was still great! Can't wait to make again!
Just want to make sure I’m reading correctly as I’m making this for a friend, the first layer of sauce and pasta is mixed together first, not layered. Then layer the cheeses. The second layer of pasta and sauce are separate not mixed together like the first layer?
What a technique you use layering and not overcooking the pasta. SO there's more I can say but I haven't eaten and you've made me hungry!!
What if my broiler does not work? Is this step a must?
I've made this twice now and love it! I want to make it and freeze it to have for after baby #2 is here in a month. Would I freeze it before it's cooked or after? I'm leaning towards before... But I don't have a lot of experience freezing meals. Any suggestions?
What size pan do you recommend? Thanks!
9x13
You said the water should be simmering NOT boiling. Should the water be simmering on medium-high with the top on or off? Won’t it take longer for the noodles to cook if the top is off? Don’t wanna overcook the noodles. Thanks for your response.
Hi Shon - the point I was trying to make is people tend to rapidly boil pasta which changes the texture and structure of it. Just reduce the heat a little. I don't use a top and it doesn't necessary add any more time. Just do a taste test before draining. I hope that helps!
Can I prep and freeze? Or do I need to cook throughly and then freeze? I want to prep tonight and serve in 2 days - taking on a 5 hour drive in between. If I can just prep and refrigerate then cook before serving, that would be great.
Hi Lynda - yes you can freeze this recipe. To do so, cook completely and let it cool. Cover with a double layer of foil and freeze for up to 3 months. To reheat it, take it straight from the freezer and bake at 350°F for at least one hour. Remove the foil and test the inside of the pan with a knife to see if it has been heated through. Hope that helps! Debi
Made this on Sunday and although I misread and added the mozzarella to the ricotta mixture, it turned out great. So much so that my Mother In Law has seconds and said it was excellent! Will definitely make this again!
If I double the recipe, will that change the cook time or temperature?
no Amanda it shouldn't change it much. I would check after 30 minutes to see if the middle has gotten hot. If it hasn't you may want to cover it with foil and continue checking every 5 minutes after that. Regards, Deb
Hey! I suck at making my own red sauce, what store bought brand is the best for this recipe as a base?
I’m also wondering if adding meat would require more sauce?
Me too
I made this for my sisters birthday party. It was a huge hit. So many compliments. Its a keeper
Thanks Trivia!
What brand marinara sauce do you use for this recipe?
Amazing
Hey Debby! I’m making about 4 trays of this for a party on Saturday. Am I able to prep It all today besides Bake it and store until then?
yes you should be fine. Let me know how it goes. That's a LOT of ziti!
If I want to add meat to the sauce do you think I need more than 5 cups of sauce or it will be ok and not dry out
Just delicious....made as directed...in frig uncooked overnite and then baked and taken to friends holiday open house next day.....enjoyed by all! Thank you for the very helpful detailed instructions. And thanks for a great recipe!
I'm so glad everyone liked it Linda! I'm making it tonight for Sunday dinner. Debi