Baked Ziti With Ricotta and Mozzarella – Cozy, Cheesy Comfort

Baked ziti is the kind of meal that brings everyone to the table. It’s warm, cheesy, and satisfying without being fussy. You get tender pasta, rich tomato sauce, creamy ricotta, and gooey mozzarella in every bite.

This version is classic and straightforward, with a few smart touches that make it extra flavorful. Whether you’re feeding a crowd or planning leftovers, it’s a dependable dish you’ll want in your regular rotation.

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Baked Ziti With Ricotta and Mozzarella – Cozy, Cheesy Comfort

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Ingredients

• 1 pound ziti (penne or rigatoni work too)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• 1 pound Italian sausage (mild or hot; remove casings) or 1 pound ground beef/turkey (optional for vegetarian, skip)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon sugar (to balance acidity, optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or a handful of chopped fresh basil, divided)
• Red pepper flakes, to taste (optional)
• Salt and black pepper, to taste
• 1 1/2 cups ricotta cheese
• 2 cups shredded low-moisture mozzarella, divided
• 1/2 cup grated Parmesan, plus more for serving
• 1 large egg (optional, for firmer ricotta layer)
• Fresh parsley or basil, chopped, for garnish
• Butter or cooking spray for the baking dish

Instructions

• Preheat and prep: Heat your oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish with butter or spray.
• Cook the pasta: Boil ziti in well-salted water until just shy of al dente (1–2 minutes less than the package). Drain and toss with a splash of olive oil to prevent sticking.
• Brown the meat (if using): In a large skillet, heat olive oil over medium. Add onion and cook until soft, about 4 minutes.Add garlic; cook 30 seconds. Add sausage or ground meat and cook, breaking it up, until browned. Drain excess fat.
• Make the sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, dried basil, sugar (if using), a pinch of red pepper flakes, salt, and pepper.Simmer 10–15 minutes, stirring occasionally. If using fresh basil, stir in half at the end.
• Mix ricotta filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg (if using), a pinch of salt and pepper, and a tablespoon of chopped parsley or basil. This creates a creamy, flavorful center.
• Combine pasta and sauce: In a large bowl, toss the drained ziti with most of the sauce, reserving about 1 cup to spread on top later.The pasta should be well coated but not soupy.
• Layer it up: Spread half the sauced pasta in the baking dish. Dollop and gently spread the ricotta mixture over the pasta. Add the remaining pasta.Spoon the reserved sauce evenly over the top.
• Add the cheese: Sprinkle the remaining 1 cup mozzarella evenly over the surface. Add an extra dusting of Parmesan if you like a deeper savory crust.
• Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes. Remove foil and bake 10–15 minutes more, until the top is melted and lightly browned with bubbly edges.
• Rest and serve: Let the baked ziti rest for 10 minutes so it sets and slices cleanly.Top with fresh basil or parsley. Serve with extra Parmesan and a simple green salad.

Why This Recipe Works

This baked ziti uses a mix of mozzarella for stretch, ricotta for creaminess, and Parmesan for salty depth. The sauce simmers briefly with garlic and basil, so it tastes fresh but still rich.

Par-cooking the pasta keeps it from getting mushy in the oven. Layering the cheeses evenly ensures every scoop has the right balance of creamy and melty textures. It’s simple, reliable, and easy to adapt to what you have on hand.

What You’ll Need

• 1 pound ziti (penne or rigatoni work too)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• 1 pound Italian sausage (mild or hot; remove casings) or 1 pound ground beef/turkey (optional for vegetarian, skip)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon sugar (to balance acidity, optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or a handful of chopped fresh basil, divided)
• Red pepper flakes, to taste (optional)
• Salt and black pepper, to taste
• 1 1/2 cups ricotta cheese
• 2 cups shredded low-moisture mozzarella, divided
• 1/2 cup grated Parmesan, plus more for serving
• 1 large egg (optional, for firmer ricotta layer)
• Fresh parsley or basil, chopped, for garnish
• Butter or cooking spray for the baking dish

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish with butter or spray.

2. Cook the pasta: Boil ziti in well-salted water until just shy of al dente (1–2 minutes less than the package). Drain and toss with a splash of olive oil to prevent sticking.
3. Brown the meat (if using): In a large skillet, heat olive oil over medium. Add onion and cook until soft, about 4 minutes.

   Add garlic; cook 30 seconds. Add sausage or ground meat and cook, breaking it up, until browned. Drain excess fat.

4. Make the sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, dried basil, sugar (if using), a pinch of red pepper flakes, salt, and pepper.

   Simmer 10–15 minutes, stirring occasionally. If using fresh basil, stir in half at the end.

5. Mix ricotta filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg (if using), a pinch of salt and pepper, and a tablespoon of chopped parsley or basil. This creates a creamy, flavorful center.
6. Combine pasta and sauce: In a large bowl, toss the drained ziti with most of the sauce, reserving about 1 cup to spread on top later.

   The pasta should be well coated but not soupy.

7. Layer it up: Spread half the sauced pasta in the baking dish. Dollop and gently spread the ricotta mixture over the pasta. Add the remaining pasta.

   Spoon the reserved sauce evenly over the top.

8. Add the cheese: Sprinkle the remaining 1 cup mozzarella evenly over the surface. Add an extra dusting of Parmesan if you like a deeper savory crust.
9. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes. Remove foil and bake 10–15 minutes more, until the top is melted and lightly browned with bubbly edges.
10. Rest and serve: Let the baked ziti rest for 10 minutes so it sets and slices cleanly.

    Top with fresh basil or parsley. Serve with extra Parmesan and a simple green salad.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly. Store for up to 4 days.
• Freezer: Freeze baked or unbaked, tightly wrapped, for up to 2 months.

  For unbaked, assemble and wrap well; thaw overnight before baking.

• Reheating: Reheat individual portions in the microwave until hot, or cover a baking dish with foil and warm at 350°F (175°C) for 20–25 minutes. Add a splash of water or sauce if it seems dry.

Health Benefits

While baked ziti is comfort food, it can still fit into a balanced meal. Tomato sauce provides lycopene and vitamin C. Ricotta and mozzarella supply protein and calcium, which support bones and muscle recovery. If you use lean turkey or go meatless, you can lower saturated fat.

Adding a big side salad or roasted vegetables rounds out the meal with fiber and micronutrients.

Common Mistakes to Avoid

• Overcooking the pasta: Undercook it slightly before baking to prevent a soft, mushy casserole.
• Skipping seasoning: Salt the pasta water and taste the sauce as you go. Proper seasoning makes a big difference.
• Dry ricotta layer: Mix ricotta with mozzarella, Parmesan, and a bit of egg for moisture and structure.
• Not reserving sauce: Keep some sauce for the top so the cheese doesn’t dry out and the dish stays saucy.
• Baking uncovered the whole time: Start covered to heat through, then uncover to brown the cheese.

Alternatives

• Vegetarian: Skip the meat and add sautéed mushrooms, spinach, zucchini, or roasted eggplant.
• Spicy: Use hot Italian sausage and extra red pepper flakes.
• Lighter: Choose part-skim ricotta and mozzarella, and lean turkey or no meat. Add extra veggies to boost volume.
• Gluten-free: Use gluten-free ziti and check labels on sauces and sausages.
• Herb-forward: Stir in fresh basil, parsley, or a bit of fresh oregano at the end of cooking the sauce for brightness.
• Cheese swap: Add provolone for extra melt, or a touch of fontina for richness.

  Pecorino Romano can replace Parmesan for a sharper bite.

FAQ

Can I make baked ziti ahead of time?

Yes. Assemble it up to a day in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed, adding 5–10 minutes if needed.

Do I have to use ricotta?

Ricotta gives classic creaminess, but you can substitute cottage cheese (blended for a smoother texture) or a béchamel sauce for a silky alternative.

What if I only have marinara sauce?

Use it.

Warm the marinara with garlic, herbs, and a spoon of tomato paste if you have it to boost body and flavor. Adjust seasoning to taste.

How can I prevent watery baked ziti?

Drain the pasta well and simmer the sauce until slightly thick. Avoid adding too much sauce to the ricotta layer.

Rest the baked dish for 10 minutes before serving.

Can I make this without meat?

Absolutely. The cheeses and sauce provide plenty of flavor. Add sautéed vegetables for more texture and nutrition.

What’s the best pasta shape if I can’t find ziti?

Penne rigate or rigatoni are great substitutes.

Their ridges catch sauce, and their shape holds up well to baking.

Should I cover baked ziti with foil?

Yes, at first. Cover for the initial bake to heat through, then uncover to brown and bubble the cheese.

Can I use fresh mozzarella?

You can, but it releases more moisture. If you use it, slice and blot it dry, and combine with some low-moisture mozzarella for better melt and texture.

How do I add more flavor to the sauce?

Brown the meat well, sauté the onions until sweet, and bloom the tomato paste for a minute in the pan.

Finish with fresh basil, a splash of red wine, or a pat of butter for richness.

How many people does this serve?

A 9×13-inch pan serves about 8 generous portions, depending on appetites and sides.

Final Thoughts

Baked Ziti with Ricotta and Mozzarella is comfort food that works for weeknights, guests, or meal prep. It’s easy to assemble, forgiving, and always crowd-pleasing. Once you’ve made it once or twice, you can tweak the sauce, cheeses, and add-ins to match your taste.

Keep this recipe in your back pocket for the next time you want something hearty, familiar, and downright delicious.