Joyful.

Easy Baked Ziti

By Martis Guleryan Updated

In short: Boil ziti until just shy of al dente, toss with garlicky marinara, layer with seasoned ricotta and mozzarella in a 9×13-inch dish, and bake at 375°F for about 35 minutes until bubbly and golden. Rest 10 minutes. Serves 8.

  • 1 hr 10 min
  • 8 servings
  • Easy
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Bubbling baked ziti in a casserole dish with golden melted mozzarella and fresh basil, one serving scooped out
Illustrative AI-generated photo.

Why you’ll love this recipe

Baked ziti is one of the easiest ways to feed a crowd. Jarred marinara keeps the work short, the ricotta layer adds creaminess, and a thick blanket of mozzarella turns golden in the oven.

  • One 9×13 dish serves 8.
  • Make-ahead and freezer-friendly for potlucks and busy weeks.
  • Meatless as written, with an easy sausage or beef option.

Getting the pasta texture right

The most common baked ziti problem is soft, swollen pasta. Pasta keeps absorbing liquid as it bakes, so it should go into the dish slightly underdone, about 2 minutes short of the package time. It finishes cooking in the sauce.

Sauce quantity matters for the same reason. A pound of pasta needs roughly 6 cups of sauce, more than you would use for spaghetti, because some of it is absorbed during baking. Covering the dish with foil for the first 20 minutes traps steam and heats the center through, then uncovering lets the cheese brown.

Ingredient substitutions

Instead ofYou can use
RicottaSmall-curd cottage cheese, drained briefly in a sieve.
Make it meatyBrown 1 pound of Italian sausage or ground beef to 160°F (71°C), drain, and stir it into the sauce.
ZitiPenne or rigatoni. Use the same 2-minutes-under timing.
A plate of baked ziti showing layers of pasta, marinara and ricotta under melted mozzarella

Easy Baked Ziti

Prep
15 min
Cook
45 min
Rest
10 min
Total
1 hr 10 min

Ingredients

Servings
8 servings

Pasta and sauce

Ricotta layer

Topping

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven and boil the pasta

    Heat the oven to 375°F (190°C) and bring a large pot of well-salted water to a boil. Cook the ziti 2 minutes less than the package directions, then drain.

    Tip: Undercooking the pasta is important. It keeps absorbing sauce in the oven and turns mushy if it starts fully cooked.

  2. Step 2: Warm the sauce

    While the pasta cooks, warm the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes for 30–60 seconds until fragrant, then stir in the marinara and simmer 5 minutes.

  3. Step 3: Mix the ricotta

    In a bowl, stir together the ricotta, ½ cup of the Parmesan, the Italian seasoning, salt and pepper.

  4. Step 4: Layer

    Toss the drained pasta with all but 1 cup of the sauce. Spread half the pasta in a 9×13-inch dish, dollop the ricotta mixture over it, and sprinkle with 1½ cups of mozzarella. Add the rest of the pasta, then spread the reserved sauce over the top.

  5. Step 5: Bake

    Top with the remaining mozzarella and Parmesan. Cover with foil (tented or greased so it does not stick to the cheese) and bake 20 minutes. Uncover and bake 15 minutes more, until the edges bubble and the cheese is golden in spots.

    Tip: For a browner top, broil 1–2 minutes at the end and watch it closely.

  6. Step 6: Rest and serve

    Let the ziti rest 10 minutes so the layers set and it scoops cleanly. Scatter basil over the top and serve.

Equipment

Tips for the best results

  • Shred the mozzarella from a block if you can. Pre-shredded cheese melts but browns less evenly.
  • Save the last cup of sauce for the top layer so no pasta pokes out and dries in the oven.
  • Assemble up to 1 day ahead, cover and refrigerate, then add 10–15 minutes to the covered bake.

Storage, reheating and freezing

Refrigerator
Store covered in the refrigerator for 3–4 days. Refrigerate within 2 hours of baking.
Reheating
Reheat portions covered in a 350°F oven or in the microwave with a splash of water until the center reaches 165°F (74°C).
Freezing
Freeze assembled but unbaked ziti, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator and bake covered 35–40 minutes, then uncovered 15 minutes. Baked leftovers also freeze well in portions.

Frequently asked questions

Can I make baked ziti ahead of time?

Yes. Assemble it up to 1 day ahead, cover and refrigerate. Bake straight from the fridge, adding 10–15 minutes to the covered time, until the center reaches 165°F (74°C).

Why is my baked ziti dry?

Usually the pasta was fully cooked before baking or there was not enough sauce. Undercook the pasta by 2 minutes and use about 6 cups of sauce per pound.

Do I need an egg in the ricotta?

No. An egg makes the ricotta layer firmer and more set, but this version keeps it soft and creamy without one.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references