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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Wow, been making baked ziti for years, but not like this. A fantastic recipe. Made it for Easter dinner and it was a hit. Simply delicious. Thank you.
How many people does the basic recipe feed?
I don't know why I haven't thought of making baked ziti... I used to love going to Sbarro as a teen and getting some. Its been well over a decade since I've eaten baked ziti but then one day I remembered it and found this recipe. Let's just say this recipe is fantastic, better than Sbarro for sure (by a LONG shot), and I just found a new family favorite. My toddler and daughter ate 3 plates each. Made the suggested side (on website) of garlic knots with home made yeast pizza dough. Thank you!
I’d found a baked ziti recipe that I’d been using for years, but I stopped making it as much bc it’s so heavy.. well I went today to look for the recipe and the link was no longer working. I searched high and low for similar recipes. This recipe was its equal. So very delicious.. my whole family ate it.. (well my six year old just picked the noodles out)
This was a great recipe. I used gluten free banza noodles and just made with the cheap brand of cheeses and was still amazing.
Best ziti recipe I’ve tried, ever! That egg in the ricotta is everything. Ziti finally turned out the way I wanted it to! Two thumbs up!
This is an awesome baked ziti recipe! A keeper!!
How many people does this recipe serve? I’m wanting to make it for about 30 people
I would minimum triple the recipe maybe more. With the original recipe I fed 6 ppl and 2 ppl went for seconds.
I am making a retirement luncheon for about 70 people and would love to try to use your recipe. can you help me with the number of what I need.
Thank you
Hi Christine - The number of servings depends on how much each person typically eats and what side dishes and/or breads you will serve alongside. However, a rough estimate for the number of servings for this recipe would be around 6 to 8 servings. My guess would be between 7-9 trays. I'd love to know how it works out!!
Wow! The WHOLE family loved this recipe. I added ground meat to mine. It turned out perfectly and with so much flavor! Will be a staple in our house.
I used Newman's marinara, doubled the amount of garlic, salt/pepper and added Italian seasoning. I also used Penne instead of Ziti lol. It still came out delicious!
I made this for Christmas dinner and all 12 guests loved it. It’s a great recipe! I would make a couple of changes next time,though. I would use 6 slices of provolone instead and cut the provolone slices up somewhat to distribute throughout dish when layering. The reason being that when my guests were dishing up their individual portion, the provolone slices of cheese were very stringy making it hard to get off the serving spoon. The other change I would make is to use a pan larger than a 9x13(or one 9x13 plus a smaller one) if you add 1 lb of Italian sausage to recipe, which I highly recommend. My 13x9 pan was almost overflowing and I was afraid I would have oven spills, so I transferred a small portion of the ziti into a one quart casserole and that did work. I can see why the 9x13 deeper aluminum foil pan shown in your recipe photo would work better for me next time. Also, you mentioned that you used Rao’s Marina sauce (Aldi’s). It was an excellent suggestion. Thanks again for making our Christmas dinner in 2022 very Italian!
I had never made baked ziti before but I was hosting my first holiday gathering last week and decided to give this a shot. It was a huge hit! It was so easy to make and everyone loved it! My boyfriend requested it again for Christmas Eve dinner. I didn’t have the time or energy to make sauce so I used a couple of jars of Rao’s marinara. Delicious!
I couldn’t find ricotta at the store, probably because of all of the lasagnas being made for Christmas. I’m going to sun cottage cheese. The recipe is so good, I have no concerns about the small change.
I can’t wait to try more of your recipes!
Hi Erin! I'm so happy everyone liked it!
I read every comment before making this and I was sure I would find some modifications. There really weren't any besides adding meat or sausage, so I made it just as written. It was beyond our expectations. Who knew baked ziti would be this outstanding just following a different recipe. This one is a keeper Debi.
Thanks Shannon!
Can I make it two days ahead? I need it Wednesday, but company comes tomorrow so I’d like to prep it today.
yes
Having 20 people for Christmas. Your 3x recipe still shows 9x13 pan. Do I make three or can I change dish size to accommodate 2 pans? If two pans, what size pans should I use to get the same result? Thank you.
if you are tripling the recipe then you will need to triple the pans. You can possibly get a deeper aluminum tray from the grocery (or dollar) store and get away with just 2. But if you're sticking with a 9x13, you will need 3.
Debi this sounds amazing! I’m making this for Friendmas this weekend. I will be using the steamer pans buffet style for 25 people but we will have dessert and appetizers. How do I alter the recipe when using the 11 3/4x 9 3/8 steamer pans? And thoughts on how many to make. Thanks so much!
This was phenomenal! It was so easy and so delicious. My husband and 12 yr old daughter literally couldn’t stop saying how good it was after every bite. I took the lazy route and used the Bolognese from Trader Joe’s just because I was busy decorating for Christmas and doing laundry and wanted something to throw together. Highly recommend making this. You won’t be disappointed!
wow! Thanks Jess
I made it last night and it was a huge hit. It makes lots, so packaged it up for leftovers and/or freezing. Ten out of ten! Thanks Deb!
Please provide nutritional information
If you need to ask you probably shouldn’t be cooking it obviously its high in calories and fat
Some people count their calories per serving
Thank you for this!!! We tried it (family of 6) and loved it!!! I added Italian ground pork sausage to use in the sauce and it was so good we barely had any leftovers.
Loved the Ziti!! Followed the really easy recipe and it came out perfect. Easy inexpensive and I now have left overs! Thank you for posting this!
I can't wait to make this next week for a party. I don't think 1 will be enough but 2 will be too much. So I will cook both and then freeze the leftovers. How do I reheat the frozen cooked ziti?