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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My husband and son are big guys and carnivores, so I added browned ground beef to the sauce and added an extra jar of sauce...increased the ricotta mixture and baked it in a lasagna pan. It smells so good in the oven, I can't wait to eat it. THANKS!!!
This was soooo good! My family and I loved it!
This was so good!! I followed Debi's instructions perfectly and it came out just like everyone said. It was perfect!
This was the bomb!!!!! Will make this again, and again, and again!!!! Perfection
I made your recipe of Baked Ziti tonight and it was soo perfect!!!! Chef's Kiss for sure!! I did use one substitution because I didn't have ricotta cheese. I took my cottage cheese and blended it with my immersion blender attachment and turned the cottage cheese into a more of a whipped version.
This one is definitely a keeper!! Easy and just delicious.
This dish was super easy, and delicious, the whole family raved how good it was
Great recipe! The fresh cheese really makes it amazing! I added about 20oz of additional marinara sauce because I like extra sauce and a pound of beef and the family loved it! I will be making this again!
I made this for supper. It was very good. The next night it was even better. I will make this again.
I need to make this in 2 half size stereo pans and cook it the day before then reheat it for an event the next day. How would you recommend I do this for the best results?
I found some brie on sale for cheap and was looking for a way to use it. I swapped the second layer of provolone in this with the brie and it was killer.
wow - I never heard of that Nick. Very inventive
Absolutely awesome!
This meal was delicious! Highly recommended!
Excellent! I added Italian sausage and my guests raved about it!
This is amazing.I don’t like ricotta so I substitute with cottage cheese. So delicious!!
I put ground beef and Italian sausage in my baked ziti
This is a family favorite at our house!!! I also chop up spinach & put in with the ricotta. So good!!!
I also added spinach and even a handful of mushrooms but I made it like a sort of a separate layer where “dotted” a layer with the spinach… Seems to lighten what’s otherwise a very heavy dish with all the cheeses. Also makes me feel a bit less guilty when I eat it, lol
This was my first attempt at Ziti. My wife does not enjoy ricotta, so had to adapt it a bit. The end result was still delicious!
Loved this recipe everyone in the family did, next time I may use just a bit more sauce but definitely not disappointed!
How many people does a 1x recipe serve? Need to make this for 25 people soon
How many people does this serve. I will also have a crockpot full of It. Sausage and meatballs on the side. I will be serving 7 adults and 5 children
Respect recipe author’s attempt to elevate this way underrated dish, and make sure moisture and ooey cheese highlights are preserved BUT!!! Been making this dish (and at least 20 other baked pastas) and even this recipe comes out flat unless you do 2 of the 3 things below.
1. Must make your own tomato sauce or buy the highest quality jar brand (otherwise you get a flavor problem, heck Isra cheese and sauce.
1b. Vegans close your ears, but 75% of ziti recipes put crumbled sausage and/or ground beef in sauce again more flavor, fat, moisture.
2. Traditionally, it’s not the layering of cheeses but the combination of them that raises the cheese potential. You grate all cheeses (slice up soft ones) and mix together to ricotta mix and toss noodles well in them. Sprinkle mozzarella at end on top for obvious melting.
3. Controversial I know but I never have had better lasagna or baked ziti without bechamel sauce. It’s EVERYTHING. It also is what’s done in 95% of baked pastas you get in Italy. Been there for years. Bechamel is easy and potent to this recipe. It’s creamy wet delish and magically pulls the dish together it’s density. It isn’t heavy as some say. Add it to your noodles first then cheese it up around it. People will think you are a pro.
Mark would like to see your recipe