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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Made this for dinner tonight and it was DELICIOUS!
Very simple yet delicious recipe! It didnt take long to make and it’s makes A LOT of food. Will definitely be making again. Thank you for sharing!
This is the BEST ziti I have ever had. Thank you for sharing your recipe!!!
thanks Michelle! 😀
Life saver!! Thank you!!
I did not try this but imma assume its good
Ky I was
Is there a different kind of cheese i can use in place of the provolone?
I added ground beef to mine as well. I ground it up really fine and mixed it with the pasta sauce along with an 8 oz (drained and squeezed) jar of mushrooms!
OMG! This recipe is so good! I have always had issues with my baked ziti being dry. This recipe was so on the money and not dry at all. My family loved it. I will be making this again for a family gathering and keeping this recipe.
How many does this recipe serve
I added a pound of hamb and i think i ciuld have made 2 9x13 pans!
Still looks delicious and my family os a pasta and cheese family!!
This recipe does make a LOT of pasta!
was great just make sure you don't mind a lot of cheese!
I made this last night for dinner and it was a hit! I added a pound of hamburger and it turned out great. Tasted amazing.
thanks Marie!
Just made this recipe and can hardly wait for dinner. Really easy to make. I think next time I will add Italian Sausage.
I made this last night and it came out fabulously. I was a little nervous because of the comment above about the cheeses, but my family loved it. I have one son who is not a big melted cheese fan (not sure how he's my kid?), but even he enjoyed it--and my other son raved about it. My husband and I both agreed it was probably the best baked ziti we'd ever had. I may try adding Italian sausage next time, as some of the other commenters noted, but the baseline recipe is fantastic. Thank you!
I'd like to make two 8x8 pans. Would you change any of the measurements? Can't wait to make this, it looks delish! Thanks 🙂
Excellent!!
Sorry but I thought this was simply awful. I am a lover of all cheeses but this recipe calls for way too much. Provolone and mozzarella, both relatively flavorless just made a globby mess around the pasta. I would never follow this recipe again.
I love cheese so take my notes with a grain of cheesy salt 🙂
It's only 8oz of mozz. I can see people putting in a whole 16 oz block by mistake as that's what most baked 1lb pasta recipes usually call for. Also, if you look at the pics, the slices of provolone are thin. Adding 1 cup of ricotta is that much either. It's definitely not an absurd amount of cheese.
So delicious, my fam loves it! The layers make this common dish better than the average.
I always freeze my ziti before I bake it. Is there a reason why you say to bake it first? I’m making it to take on vacation so I don’t have to cook and I don’t want to mess up! Thanks!
Turned out perfect and was a big hit!! I did add ground Italian sausage
I got more praises than an Italian kitchen and I also added Italian hot turkey sausage and ground turkey meat.