Baked Ziti with Ricotta
A bubbly, golden casserole of tender ziti pasta nestled in a rich, garlicky tomato sauce, layered with creamy pockets of ricotta and stretchy melted mozzarella. Comfort food at its finest, ready to feed a hungry crowd.
For 6 servings
- prep · ~5 min
Preheat the oven and prep the ingredients.
1.Preheat oven to 375°F (190°C).2.Finely chop 1 medium onion and mince 5 garlic cloves.3.In a medium bowl, combine ricotta, beaten egg, half the parmesan, and a pinch of black pepper. Mix well and set aside. - boil · ~10 min
Boil the ziti pasta.
Bring a large pot of salted water to a boil. Cook the ziti until just al dente, about 1-2 minutes less than the package directs. Drain and return to the pot to prevent sticking.
TIPCook the pasta 2 minutes shy of al dente — it will finish cooking in the oven and won't turn mushy. - saute · ~15 min
Build the tomato sauce.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and sauté until softened and translucent, about 5 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.4.Pour in crushed tomatoes and add dried oregano and a pinch of salt.5.Reduce heat to low and simmer gently for 10 minutes, stirring occasionally.6.Remove from heat and stir in torn fresh basil.TIPSimmer gently — a hard boil can scorch the sauce. You want the flavors to meld quietly. - mix · ~1 min
Combine the pasta and sauce.
Pour the tomato sauce over the drained ziti in the pot. Toss everything together gently until the pasta is evenly coated.
- assemble · ~3 min
Layer the baked ziti.
1.Spoon half the sauced ziti into a 9x13 inch baking dish.2.Dollop the ricotta mixture evenly over the top, spreading it out in heaping spoonfuls.3.Top with the remaining sauced ziti and spread it out evenly.4.Scatter the shredded mozzarella and remaining parmesan over the top layer.TIPDon't mix the ricotta into the pasta. Keeping it in distinct pockets creates creamy, cheesy ribbons throughout the final dish. - bake · ~35 min
Bake until bubbly and golden.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese on top is fully melted and golden brown in spots. Let it rest for 5-10 minutes before serving.
TIPIf you want an extra-crispy top, switch the oven to broil for the last 1-2 minutes. Watch it closely — it browns in seconds. - garnish
Garnish with fresh basil and serve hot.
Scatter a few fresh basil leaves over the top right before bringing the dish to the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the pasta 2 minutes less than al dente—it finishes in the oven without getting mushy.
- 2Simmer the sauce gently to avoid scorching; low heat lets the flavors meld quietly.
- 3Keep ricotta in distinct pockets instead of mixing—creates creamy ribbons throughout.
- 4Let the baked ziti rest 5-10 minutes before serving so it sets and slices cleanly.
- 5For a crispy top, broil for the last 1-2 minutes, but watch closely—it browns fast.
- 6Make ahead: assemble unbaked, refrigerate, then add 10 minutes to the covered bake time.
Adapt it for your goals.
Meat-lover's
Brown 450g Italian sausage or ground beef with the onion before adding garlic—adds hearty, savory depth for a more robust casserole.
vegetable loadedVegetable-loaded
Sauté sliced mushrooms, bell peppers, or zucchini with the onion, or stir in 2 cups chopped spinach after simmering the sauce—boosts nutrition and color.
spicySpicy
Add 1/2 teaspoon red pepper flakes with the garlic and use pepper jack in place of some mozzarella for a warm, lingering heat.
gluten freeGluten-free
Substitute gluten-free ziti or penne, cook slightly less than package directs, and proceed as written—no other changes needed.
Why this is on our healthy list.
Good Source of Protein
The ricotta, mozzarella, Parmesan, and egg provide a solid amount of protein from dairy, which supports muscle repair and satiety.
Rich in Lycopene
Crushed tomatoes are a concentrated source of lycopene, an antioxidant linked to heart health and reduced inflammation, especially when cooked with olive oil.
Calcium from Dairy
The trio of cheeses (ricotta, mozzarella, Parmesan) and the egg contribute calcium for strong bones and teeth.
Herbs Add Antioxidants
Fresh basil and dried oregano deliver flavonoids and volatile oils with antimicrobial and anti-inflammatory properties.
Frequently asked questions
Yes—penne, rigatoni, or any short tubular pasta works well because they hold sauce inside and bake evenly. Avoid long noodles like spaghetti.
