Baked ziti should be an easy dish to make but often times gets dried out … let us show you how to make the best, moistest baked ziti that is a foolproof winner every time!
If you love the taste of perfectly cooked pasta, marinara sauce and the ooey cheesy comfort of lasagna but not all the work, then baked ziti is your answer!
I will show you how to get this classic comfort food out of the oven and onto your plate in under 1 hour, bur more importantly, I am going to also share with you how I keep my ziti moist and from drying out in the meantime.
But first let’s talk cheese ….
THE SECRET CHEESE
Ah….. the ever popular question … what kind of cheese(s) should you use in your ziti? I have made ziti more times that I can count, with probably every combination of cheeses out there.
I have landed on the following cheese ratio and the more I make it, the better it seems to get. Baked ziti requires FOUR cheeses:
- Mozzarella – 8 oz.
- Parmesan – 1 cup
- Ricotta – 1 cup
- Provolone – 8-12 slices from the deli
Yes friends, the secret cheese is provolone and each cheese is just as important as the next.
Mozzarella obviously for its meltability. Parmesan for it’s saltiness. Ricotta – go out of your way to find an Italian ricotta cheese. It has a sweeter flavor where the American version tends to be saltier and moister. And finally the Provolone gets layered in between in SLICES for its mild and creamy texture.
HOW TO KEEP THE ZITI FROM DRYING OUT
The culprits to a dried out ziti are:
- you don’t have enough sauce,
- the noodles aren’t cooked until JUST AL DENTE and continue to cook while baking,
- the noodles aren’t thoroughly and evenly coated with sauce, or
- they are exposed as they go into the oven.
When I say the pasta should be cooked until al dente what I mean by that is the pasta should be cooked for about 6 minutes, it’s gotten softER, but still has a bite. If the pasta is cooked fully it can become mushy and Overcooked while baking. If it is UNDERCOOKED, it continue to cook soaking up the sauce, resulting in a drier finished product.
It should also be cooked in SALTED water (you can add oil too) in a VERY SLOW BOIL. Having the stove on high and violently boiling your noodles will not result in an evenly cooked, plump pasta. Once the water boils, add the pasta and let it simmer quickly.
And just as a side note, potatoes should be cooked this way as well.
HOW TO LAYER
Next up, is what I call the layering effect. Take half the noodles and stir them with half the sauce in the baking dish until that sauce is all up in there, inside and out.
Put a few dollops of ricotta cheese on top, add slices of provolone and top with the mozzarella.
Do it again, starting with the sauce and layering with the cheeses.
Make sure all the noodles are covered in sauce and are not poking out.
Top it off with some freshly grated parmesan cheese and bake it UNCOVERED at 375 for 30 minutes or until the cheese is melty and gooey.
Once the cheese is completely melted and the ziti is heated through, pop it under the broiler for a few minutes to get it browned and you will have one awesome baked ziti dinner.
PrintHow to Make a Killer Baked Ziti
Description
All the flavor, tastes, and comfort of lasagna with half the work
Ingredients
FOR THE SAUCE:
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Organic Onion, finely chopped (1/2 cup)
- 3 Cloves Organic Garlic, finely chopped
- 5 Cups Marinara Sauce (about 46 ounces)
- 1–2 teaspoons Sea Salt
- Freshly ground black pepper
- 1 pound dried ziti or penne pasta
- 1 Cup Whole Milk Ricotta Cheese
- 1 Organic Egg
- 1/2 Cup Freshly Grated Parmesan Cheese
- 8 oz Freshly Grated Whole Milk Organic Mozzarella Cheese
- 8–12 slices Provolone cheese from the deli counter
Instructions
- Preheat the oven to 375 degrees.
- In a large skillet over medium high heat, add 2 Tablespoons of oil and saute the onion 1-2 minutes until soft. Add the garlic and season with salt and pepper, cook another minute.
- Add the marinara sauce and heat until hot.
- Meanwhile add the pasta to rapidly simmering, NOT BOILING, water and cook, stirring occasionally, for about 6 minutes or until al dente with a little bite left in it.
- As the pasta is cooking, in a small bowl, combine the ricotta cheese, egg, parmesan cheese and a sprinkle of sugar if desired.
- Pour a Tablespoon or 2 of olive oil in the bottom of a 9×13 pan and coat.
- Drain the pasta and pour in HALF the pasta and add HALF the sauce. Stir to combine.
- Put dollops of ricotta cheese on top of the pasta. Top it with 4-6 slices of Provolone cheese, then HALF the mozzarella cheese.
- Repeat with the remaining pasta, sauce, ricotta cheese and cheeses ensuring all the pasta is thoroughly covered in sauce.
- Top with fresh Parmesan cheese and bake UNCOVERED at 375 for 30 minutes. Pop the ziti under the broiler for a few minutes at the end to get a nice brown bubbly cheese.
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Hi Karen! Welcome aboard!
My son has an egg allergy. Would it kill the recipe if I left the egg out?
Hi Kate – you should have no problem leaving the egg out. I hope you enjoy it!
I was really pleased with how this turned out. I did not use sugar and did not think it needed it.
I’m glad it turned out well because it made a ton. We’ll be eating this for days.
★★★★★
Should I freeze before or after cooking?
I went with jarred sauce and I’ll make it myself next time. Too salty and less flavor but other than that, I liked it. The additional layers of cheese and broiling it were perfect.
★★★★
Hi, if I made your homemade marinara sauce, do I skip the step in the Ziti recipe that asked for onions and garlic? I figured there was some in the sauce already, do I need to add more into the ziti?
Thank you,
Christie
How much parmasean cheese? The recipe list says 1/2 cup but the perfect cheese ratio in the post says 1 cup..??
Best I ever made. Hubby & I both loved it.
I made this dish..added ground beef to my sauce..mixed it with the ziti,,layered it with all the different cheeses..added cheddar on top also. It was very good!!
★★★★★
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?
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 9×13 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 8×8 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.
★★
Siri, I really read your comments, but if you like the flavor leave out some of the cheese. I have done this and it was great. I use Parmesan, Asiago and added some fresh ground nutmeg
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.
★★★★★
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!
9×13
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
I really want to make this as I’m Italian and always looking for good recipes. But how does 1 lb feed 8 people? It feeds two in my experience since it’s about four cups.
Hi April. I usually serve a large salad and toasted garlic bread or knots with this. It is very filling so I usually get 8 servings out of this recipe.
If I freeze this what would the time/temp be for cooking?
the same
Hi! I plan on making this for Christmas Eve, how many does this recipe serve?
Hi Jessi
This will feed 8 people a big portion or 10 people a smaller portion.
Thanks
Debi
How much pasta? How many does this feed?
Jessica this ziti can serve between 8-10 servings
Is there anything that you would suggest to substitute for the ricotta? and please no cottage cheese. I really do not like either of these.
There really is no good substitute for ricotta cheese in my opinion. There is always cream cheese or Greek yogurt, but baked ziti does not require ricotta cheese. You can make it without.
Hi which Italian ricotta did you use?
What kind of marinara sauce should be used?
You can use any marinara sauce. I used this https://happilyunprocessed.com/simple-homemade-spaghetti-sauce/
Looking forward to making this! If I made the day before, do I fully cook and heat up day of? Or.. prep and wait until day of to cook?
Thanks!
Hi Anne – my answer depends on your circumstances. If you can wait to cook it then that would be my first option. However, if you have to make it in advance you can do so. Just prepare the ziti, stopping before baking. Cover it with an oiled piece of aluminum foil and refrigerate. When ready to cook it, take it out of the fridge at least 30 minutes before putting it in the oven and bake as directed.
Now I know why 70,000 people pinned this !!!
★★★★★
Best ziti ever and we didnt even miss the meat!
★★★★★
How many people does this serve?
Fantastic! Five stars. Great recipe debi And you are right making baked ziti sounds simple but it isn’t. your recipe with the step-by-step instructions make it foolproof for anybody to make that’s why I love your website so much
★★★★★
This recipe is delicious. My family loved it and asked that I make it again. I substituted gluten free penne, which is the only change I had to make to make the recipe gluten free.
★★★★★
What brand marinara sauce do u use? Thanks!
If I am making the night before to cook the next day (so stored in the fridge) how long do you suppose I should plan on cooking it for?
Hi Toni – I would take the ziti out 30 minutes before baking it and bake it the same amount of time. A good way to know if it’s hot all the way through is to insert a knife and hold it there for a few seconds and if it’s hot, it’s done.
We made this for dinner today. Delicious, the kids and adults loved it. I am making this again for Christmas family get together.
★★★★★
Would this freeze well?
yes! that’s the best part !!!
Delicious!!!! Very easy to make!
★★★★★
thanks Denise!
I’m assuming the egg gets whipped in the ricotta??
Yes it is listed in step 5
Fantastic recipe and technique. Thanks so much for sharing. I made one “improvement” by adding slightly more sauce and 1/2 lb spicy Italian sausage and 1/2 lb ground beef.
★★★★★
This was delicious! I wish it would let me post a picture. I don’t cook very often but when I do I always use deli fresh cheeses as per recipe. I used about 4 ounces of extra sauce (San Marzano) and mixed the pasta and the sauce together before layering to make sure the pasta was well-costed without messing up my pan. I used a large white ceramic pan. I thought about adding meat because we are carnivores but I decided not to. I’m glad I didn’t because the cheese was very hearty meat and would have detracted from the overall favor and texture. I added fresh basil but otherwise I followed the recipe to a T. This is definitely a dish I look forward to serving to company.
★★★★★