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 recipe is EXCELLENT!! Didn’t add provolone because I didn’t have it and it was still fabulous. Timing on boiling the pasta and baking was 100% spot on. I let it rest for about 20 minutes and it was delicious!! Thanks for a great recipe.
Thanks Debra!
This is amazing!!! You will not be disappointed… guaranteed! Every Sunday is some sort of pasta n sauce in our house and I’m pretty good at many dishes but this is going to be THE staple recipe when we have baked ziti from now on. My old recipe is already in the trash
Absolutely delicious with ground meat added to the sauce!!
We should make our own marinara sauce I’m thinking, so as to be unprocessed.
I used cottage cheese instead of ricotta and it was really yummy!
Made it today for dinner, added ground beef and it was a big hit in our home. Thank you for sharing this recipe
Can spinach be added? If so, how much?
Janey. I have added spinach to mine during the last minute of the pasta cooking to wilt it. Turns out great!
Best recipe I have ever found! I've tried so many different ones and this one is the best!
thanks Nicole !!! I appreciate that
Can this be made ahead of time and baked the next day?
yes !
So delicious! I used Mezzetta's Spice Marinara sauce to give it a kick and it turned out amazing.
I want to make two 8x8 trays for two different houses. How would I adjust measurements? Also after assembling I freeze as you suggested. Would you thaw in fridge overnight and remove from fridge 30 mins before baking then bake as the original recipe states?
I have been making the Same ziti recipe for 22 years and I decided to give this a whirl omg it is delicious my new favorite. If making for someone to freeze and eat later, do you recommend cooking first and freezing or putting together and freezing before baking it? I try to make meals for my in laws that they can keep frozen and use as needed.
Hi Jodi! Here's 4 reasons why I think assembling and freezing before baking is preferred:
1. If you cook the ziti before freezing, the pasta can become overcooked and mushy when reheated. Assembling the dish without baking allows the pasta to maintain its ideal texture.
2. Since the dish will be reheated later, baking it first could result in overcooking when it's warmed up again.
3. Freezing before baking allows the flavors to meld together while in the freezer.
4. Freezing the unbaked ziti allows the person receiving the meal to have the flexibility of baking it whenever they're ready to enjoy it.
Thanks for your questions and I'm so glad you enjoyed the ziti!!
Hi just wondering how many people does the 1x feed I need to feed 40 people?
One commenter said she made 2 pans for 11 ppl and they didn’t break into the second pan. I’m making this for 40 ppl in Sept and plan to make 3 large pans, also serving bread and salad alongside and having some apps before dinner
I googled it and one pan serves 8-10 ppl but if big eaters or no sides then 6-8 ppl
I love this recipe! It was easy and my family loved it! I used ground turkey instead of sausage and put in too many pepper flakes, but it was still amazing! The best ziti recipe I’ve tried
Made it for a family dinner and everyone loved it. May add some meat the next time to change it up a bit but will definitely make it again!
Made this recipe and my kids said it was the best baked ziti I ever made. Delicious and moist and just the perfect combination of cheeses.
I couldn’t keep my husband out of it before dinner was ready. Delicious
Doubled recipe & had almost a full jar of sauce left over. All other doubled ingredients were perfect. Delicious. Used Rao’s Marinara & some Rao’s Arrabiata to add some spice.
How many does this serve? This sounds delicious and the provolone addition is great! I would like to make this for a Graduation party so servings are key!
What brand of sauce did you use for this?
This was amazing! I was skeptical cooking pasta for only 6 minutes., especially when it came out way Al dente. But after cooking in the oven, ziti was perfect!! Provolone added another dimension too. Definitely a keeper!!!
This was sooo good! I added a lb of Italian sausage to it. Best ziti I’ve ever had! Very tasty, cheesy, not dried out at all! Fabulous recipe!
Planning to make this, would like to add a meat for protein, when would you add ground meat/italian sausage?
I added meat to mine and it was delicious. I followed the recipe like outlined and added the meat to the pan after the onions had sauted. Then finished the recipe after that.