Easy baked ziti is the ultimate crowd-feeding pasta bake: tender tube pasta folded through rich marinara with creamy ricotta, all buried under a blanket of mozzarella that bakes up golden and bubbly. It’s the dish you bring when you need to feed twelve people with fifteen minutes of actual work.
The secret to baked ziti that isn’t dry is twofold. First, the pasta goes in slightly undercooked — it finishes in the oven while absorbing sauce. Additionally, the sauce should look almost too saucy before baking; the pasta drinks it up. Finally, dolloping the ricotta (rather than mixing it in completely) creates those creamy pockets everyone fights over.
This is weeknight comfort food at its most generous, and it reheats like a dream. If pasta bakes are your love language, our Chicken Alfredo and Creamy Garlic Parmesan Pasta belong in the same rotation. And for a meaty pairing, Marry Me Chicken never misses.
Why You’ll Love This Easy Baked Ziti
- First, a golden, bubbly mozzarella top with creamy ricotta pockets
- Additionally, just 15 minutes of prep — the oven does the rest
- Moreover, it feeds a crowd and reheats beautifully
- Finally, endlessly adaptable with sausage, veggies, or extra cheese
Ingredients
- 1 lb ziti pasta (or penne)
- 1 tablespoon salt, for the pasta water
- 4 cups marinara sauce (about 32 oz)
- 15 oz ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Fresh basil, for serving
How to Make Easy Baked Ziti
- First, preheat the oven to 375°F (190°C). Cook the ziti in well-salted boiling water for 2 minutes less than the package directs — it should be very al dente. Drain.
- Next, stir the ricotta, beaten egg, 1/4 cup parmesan, Italian seasoning, and garlic powder together in a small bowl.
- Then, toss the drained pasta with the marinara sauce in a large bowl until every tube is coated. The mixture should look generously saucy.
- After that, spread half the sauced pasta in a 9×13-inch baking dish. Dollop half the ricotta mixture over the top in spoonfuls and sprinkle with 1 cup mozzarella.
- Now add the remaining pasta, the rest of the ricotta in dollops, the remaining mozzarella, and the last 1/4 cup parmesan.
- Bake 25–30 minutes, until the cheese is melted, golden in spots, and the sauce bubbles at the edges.
- Finally, rest 10 minutes before serving — this sets the layers so they scoop cleanly. Garnish with fresh basil. For perfect pasta texture every time, see Barilla’s pasta cooking guide.
Tips for the Best Easy Baked Ziti
- Undercook the pasta. Mushy baked ziti comes from fully cooked pasta going into the oven. Two minutes shy of al dente is the sweet spot.
- Be generous with sauce. If it looks like enough sauce, add a little more. Dry baked ziti is the saddest baked ziti.
- Rest before serving. Ten minutes of rest turns a soupy scoop into clean, cheesy layers.
Variations
- For example, sausage baked ziti: brown 1 lb Italian sausage and fold it in with the pasta.
- Alternatively, veggie version: add sautéed spinach, mushrooms, or roasted red peppers.
- Additionally, three-cheese: swap half the mozzarella for provolone and fontina.
How to Store Easy Baked Ziti
Refrigerate leftovers covered for 3–4 days; reheat portions in a 350°F oven or the microwave. To freeze, assemble unbaked, wrap tightly, and freeze up to 3 months — bake from frozen at 375°F for 50–60 minutes, covered with foil for the first 30.
Frequently Asked Questions
What’s the difference between baked ziti and lasagna?
Mostly the pasta shape and effort — ziti gives you the same cheesy, saucy comfort with a fraction of the layering work.
Can I make baked ziti ahead of time?
Yes — assemble completely, refrigerate up to 24 hours, then bake as directed, adding 10 extra minutes since it starts cold.