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Creamy Baked Ziti with Ricotta and Mozzarella baked to perfection.

Baked Ziti with Ricotta and Mozzarella

A cozy and comforting baked pasta dish featuring creamy ricotta, stretchy mozzarella, and a bright tomato sauce. Perfect for weeknight dinners and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Dairy
  • 12 oz Ziti or penne Cook until just shy of al dente.
  • 15 oz Whole milk ricotta For creamy richness.
  • 8 oz Low moisture mozzarella Shredded by hand for better melting.
  • ½ cup Grated Parmesan or Pecorino Romano Adds salty and nutty flavor.
  • 1 large Egg Helps the ricotta set.
Sauce and Seasoning
  • 1 jar Your favorite marinara sauce Good quality jarred or homemade.
  • 2 cloves Garlic finely minced, optional.
  • 1 medium Onion Finely chopped, optional.
  • 2 tbsp Olive oil For sautéing and sauce.
  • to taste Salt Essential for seasoning.
  • to taste Black pepper Essential for seasoning.
  • 1 tsp Italian seasoning or fresh basil For herby flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F and grease a 9x13 baking dish.
  2. Bring a large pot of well-salted water to a boil and cook the ziti until just under al dente. Reserve a cup of pasta water, then drain the rest.
  3. In a bowl, combine ricotta, beaten egg, salt, pepper, Parmesan, and a spoonful of tomato sauce. Mix until smooth.
  4. Warm your sauce in a skillet over medium heat, adding olive oil, minced garlic, and chopped onion (if desired). Simmer for 5-10 minutes.
Assembly and Baking
  1. Spread a thin layer of sauce at the bottom of the baking dish.
  2. Toss the drained pasta with some sauce until lightly coated.
  3. Layer half of the sauced pasta in the dish, add dollops of half the ricotta mixture, sprinkle with mozzarella, and drizzle with more sauce.
  4. Repeat the layering with the remaining pasta, ricotta, and mozzarella, finishing with sauce and a sprinkle of Parmesan.
  5. Cover with foil and bake for 20-25 minutes until bubbly. Remove the foil and bake for another 5-10 minutes to brown the top.
  6. Let it rest for 10 minutes before serving.

Notes

This dish can be prepared ahead of time and refrigerated for up to 24 hours. Freezing is also an option; it lasts up to 3 months.