Save My neighbor Marcus showed up one evening with a ceramic dish he'd inherited from his Italian grandmother, insisting I had to break it in properly. He brought marinara, I had ricotta and mozzarella in the fridge, and somehow we ended up creating this baked ziti that evening—layers of creamy cheese and tangy sauce that filled his kitchen with the kind of warmth that made us forget about the cold outside. That dish has become his favorite thing to bring to potlucks now, and honestly, I think his grandmother would approve.
I made this for my book club last fall, and what started as a quiet dinner turned into someone asking for the recipe between chapters. There's something about watching people go back for thirds of pasta that makes you realize you've nailed something fundamental—it's the kind of dish people don't just eat, they actually think about later.
Ingredients
- Ziti or penne pasta: One pound gives you that perfect foundation—use the slightly curved tubes if you can find them, as they trap the cheese mixture better than straight pasta.
- Ricotta cheese: A cup and a half is your creamy anchor, and yes, the difference between good and mediocre ricotta is noticeable once the dish is baked.
- Mozzarella cheese: Two cups total, divided—save half for the top layer where it gets those golden, bubbly spots you're actually here for.
- Parmesan cheese: Half a cup, finely grated, adds that sharp note that keeps the whole thing from tasting one-dimensional.
- Marinara sauce: Four cups; homemade is beautiful if you have it, but honest store-bought works beautifully too.
- Large egg: This binds everything and makes the cheese mixture silky rather than grainy.
- Fresh basil or dried Italian herbs: Two tablespoons fresh or one tablespoon dried—basil adds a brightness that marinara alone won't give you.
- Salt and black pepper: A teaspoon of salt and half a teaspoon of pepper, though taste as you go because you're already working with seasoned sauce.
- Olive oil: Just a tablespoon for the baking dish, enough to prevent sticking without making things greasy.
Instructions
- Heat your oven and prepare the stage:
- Set the oven to 375°F and grease that 9x13-inch baking dish lightly with olive oil. You want it ready to go because once you've mixed everything together, you'll want to assemble and bake while the pasta is still warm.
- Cook the pasta to just-right:
- Boil salted water in a large pot, add the ziti, and cook for about 8 minutes until it's al dente—still with a tiny bit of firmness when you bite it. It will soften more in the oven, so resist the urge to cook it fully.
- Build the cheese mixture:
- In a large bowl, combine ricotta, one cup of the mozzarella, Parmesan, egg, basil, salt, and pepper until everything is evenly distributed and creamy. The egg is the secret to making this smooth rather than chunky.
- Combine pasta and cheese:
- Add the drained pasta to your cheese mixture and toss gently but thoroughly until every piece of pasta is coated. This takes longer than you'd think but it's worth it.
- Layer the first level:
- Spread one cup of marinara on the bottom of your prepared dish, then add half of your pasta mixture in an even layer. It's tempting to pile it all in at once, but the layers really do make a difference.
- Add the middle:
- Pour one and a half cups of marinara over this first pasta layer, then sprinkle half of the remaining mozzarella on top. You're building flavor with every layer.
- Complete your masterpiece:
- Add the remaining pasta mixture, top with the last of the marinara sauce, and finish with the remaining mozzarella scattered across the top. This top layer is what creates those golden, bubbly spots.
- The covered bake:
- Cover loosely with foil and bake for 25 minutes—the foil keeps things moist and prevents the top from browning too fast. You'll hear it start to bubble around the edges.
- Unveil and finish:
- Remove the foil and bake for another 10 minutes until the cheese on top is bubbly and just starting to turn golden at the edges. The whole thing should look inviting and smell incredible.
- Rest before serving:
- Let it sit for 10 minutes out of the oven—this sounds like a small thing, but it lets everything set so the first spoonful isn't a molten mess. Fresh basil on top is optional but makes it look like you tried.
Save My sister brought this dish to her new apartment in the city, and three of her neighbors came over after smelling it bake. Somehow that casual dinner became a monthly tradition for her whole floor. Food has a way of creating community when you're not even trying.
Variations That Work
This recipe is genuinely flexible without falling apart. You can add sautéed mushrooms or spinach into the cheese mixture for something more vegetable-forward, or if you're not keeping it vegetarian, brown some Italian sausage and fold it in. Cottage cheese works if ricotta isn't available, though it'll be slightly less creamy. The marinara is forgiving too—some people swear by San Marzano tomatoes, others use store-bought and nobody complains.
Pairing and Serving Suggestions
This is already a complete meal, but garlic bread on the side makes it feel special without adding much work. A simple green salad cuts through the richness and feels balanced. If you're thinking wine, a medium-bodied red like Chianti pairs beautifully, though honestly this is equally good with just cold water and good company.
The Make-Ahead Advantage
You can assemble this entirely the night before, cover it, and pop it in the oven the next day—just add 5 to 10 minutes to the baking time since you're starting from cold. Leftovers reheat perfectly in a 350°F oven covered with foil for about 15 minutes, and they genuinely taste richer the next day once everything has settled together. This is the kind of dish that gets better as it sits, which makes it ideal for the kind of cooking that needs to fit around actual life.
- Freeze unbaked for up to three months if you want future-you to have an easy dinner.
- Store leftovers in an airtight container for up to four days in the fridge.
- Reheat gently and covered so the edges don't dry out.
Save This dish exists in that perfect space where it's easy enough for weeknight dinner but impressive enough for when people you care about are coming over. Make it once and you'll understand why it keeps getting passed around.
Recipe FAQs
- → What type of pasta works best for baked ziti?
Ziti or penne are preferred for their tube shape, which holds sauce and cheese well during baking.
- → Can I prepare the dish ahead of time?
Yes, you can assemble it in advance, cover, and refrigerate for up to 24 hours before baking.
- → How can I make the cheese mixture creamier?
Mix ricotta with egg and Parmesan, ensuring a smooth blend for creamy texture inside the pasta bake.
- → What herbs complement baked ziti flavors?
Fresh basil or dried Italian herbs add aromatic depth that enhances the sauce and cheese layers.
- → Is it possible to add vegetables to this dish?
Yes, sautéed spinach or mushrooms can be folded into the cheese mixture for added flavor and nutrition.