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Baked Ziti with Ricotta and Mozzarella Recipe

Baked Ziti with Ricotta and Mozzarella is a classic Italian-American comfort food made with tender pasta, rich tomato sauce, creamy ricotta, and layers of melted mozzarella cheese. Italian seasoning, garlic, and Parmesan add savory depth, while baking brings the ingredients together under a golden, bubbling cheese topping.
This easy baked ziti recipe is ideal for family dinners, weekend meals, or casual gatherings. The pasta can be assembled ahead of time and baked when needed, making it a practical option for busy evenings. Serve it with garlic bread and a fresh green salad for a satisfying homemade meal.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian-inspired
Servings 8 servings
Calories 425 kcal

Equipment

  • Large pot for boiling pasta
  • Colander
  • Large skillet or saucepan
  • Wooden spoon
  • Mixing bowl
  • 9 × 13-inch baking dish
  • Measuring cups and spoons
  • Aluminum foil
  • Cheese grater

Ingredients
  

  • 1 pound ziti pasta
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 1 jar 24 ounces marinara sauce
  • 1 can 14.5 ounces crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese divided
  • 3 cups shredded mozzarella cheese divided
  • 2 tablespoons chopped fresh parsley plus more for garnish

Instructions
 

  • Preheat the oven. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with olive oil or cooking spray and set it aside.
  • Cook the pasta. Bring a large pot of salted water to a boil. Add the ziti and cook until just shy of al dente, following the package instructions and reducing the cooking time by about 2 minutes. The pasta will continue cooking in the oven. Drain well and set aside.
  • Prepare the tomato sauce. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds. Add the marinara sauce, crushed tomatoes, Italian seasoning, oregano, salt, and black pepper. Simmer for 8 to 10 minutes, stirring occasionally, to allow the flavors to combine.
  • Make the ricotta mixture. In a mixing bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, 1 cup of shredded mozzarella, and chopped parsley. Stir until the ingredients are evenly combined and the mixture is creamy.
  • Combine the pasta and sauce. Add the drained ziti to the tomato sauce and toss until the pasta is thoroughly coated. Remove the skillet from the heat and allow it to cool slightly before assembling the casserole.
  • Assemble the baked ziti. Spread half of the sauced pasta in the prepared baking dish. Spoon the ricotta mixture evenly over the pasta, spreading it gently without needing to cover every piece. Add the remaining pasta on top. Sprinkle with the remaining 2 cups of mozzarella and the remaining Parmesan cheese.
  • Bake until bubbly. Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted, golden in spots, and bubbling around the edges.
  • Rest and serve. Remove the baked ziti from the oven and let it rest for 5 to 10 minutes before serving. Garnish with additional chopped parsley and serve warm while the cheese is still melted.

Notes

  • Cook the pasta slightly underdone: Ziti continues to soften while baking. Cooking it just shy of al dente helps prevent a mushy casserole.
  • Use good-quality marinara: A flavorful tomato sauce makes a noticeable difference. Choose a sauce you enjoy eating on its own.
  • Drain the ricotta if needed: If the ricotta looks particularly watery, drain it briefly before mixing to help prevent excess moisture in the casserole.
  • Choose freshly shredded mozzarella: Cheese shredded from a block generally melts more smoothly than pre-shredded varieties.
  • Make it vegetarian: Check that the Parmesan and other cheeses use vegetarian-friendly ingredients, as some traditional cheeses contain animal-derived rennet.