Baked Ziti Ricotta Marinara

There's something about the smell of baked ziti that fills a kitchen with pure comfort. Years ago, my neighbor Maria handed me a foil-wrapped casserole on a snowy evening, and I've been chasing that exact combination of creamy, tangy, and melted ever since. This version uses a simple ricotta mixture that transforms ordinary pasta into something that tastes like someone spent hours in the kitchen, even though you'll have it bubbling in the oven in under an hour. It's become the dish I make whenever I need to feed people and also feed my own soul.

I made this for my partner's coworkers one winter night, and someone actually asked for the recipe before dessert even arrived. What I remember most isn't the compliments, though—it was opening the oven and seeing the cheese bubbling at the edges while the apartment smelled like an Italian grandmother's kitchen. That moment convinced me this wasn't just another casserole; it was something special.

Ingredients

• Ziti pasta (1 pound): Al dente is non-negotiable here—overcooked pasta absorbs too much sauce and turns mushy in the oven.
• Ricotta cheese (2 cups): This is your creamy base, and it should be fresh; older ricotta can split when it bakes.
• Mozzarella cheese (2 cups, divided): The shredded kind works perfectly, and dividing it lets you get that crucial crust on top.
• Parmesan cheese (1 cup, divided): This adds sharpness and helps the cheese brown beautifully in the oven.
• Large egg (1): It binds everything together without making the ricotta mixture heavy or rubbery.
• Marinara sauce (4 cups): Whether you use a jar or make your own, taste it first—some brands are saltier than others.
• Fresh basil (2 tablespoons) or dried oregano (1 teaspoon): Fresh basil brightens everything at the end, but dried herbs mixed into the ricotta layer add depth.
• Salt and black pepper: Season boldly; this casserole can handle it.

Instructions

Set your stage:

Preheat the oven to 375°F and grease your baking dish well—this prevents the edges from sticking and browning too dark. I use a high-sided 9x13-inch dish so everything stays contained and layers properly.

Cook the pasta:

Boil salted water in a large pot, add the ziti, and cook until just barely al dente—about 8 minutes, but taste it because pasta brands vary. You want it to have a slight firmness because it keeps cooking in the oven.

Make the creamy mixture:

In a bowl, combine the ricotta, one cup of mozzarella, half the Parmesan, the egg, basil, oregano, salt, and pepper. Stir until smooth and creamy, making sure the egg is fully incorporated so there are no streaks.

Combine pasta and cheese:

Add the drained pasta to the ricotta mixture and toss gently until every piece is coated with the creamy sauce. This is easier than it sounds if you do it while the pasta is still warm.

Layer the first level:

Spread one cup of marinara on the bottom of the prepared baking dish, creating an even base. This prevents sticking and gives you sauce in every bite.

Build the middle:

Add half the pasta mixture, spreading it into an even layer, then pour 1.5 cups of marinara over it and sprinkle with half a cup of the remaining mozzarella. You're creating distinct layers here, not mixing.

Top and finish:

Add the rest of the pasta mixture, then pour the remaining marinara over the top. Sprinkle the final mozzarella and Parmesan in an even layer so it browns evenly.

Bake covered, then uncovered:

Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 15 minutes until the cheese is golden and bubbling at the edges. If your oven runs hot, watch it in the final few minutes to prevent over-browning.

Rest before serving:

Let the casserole sit for 10 minutes after coming out of the oven—this helps it set so it doesn't fall apart when you serve it. Scatter fresh basil on top right before plating if you want that herbal brightness.

Save

I'll never forget the quiet moment when my daughter took a bite at the dinner table and looked up with this surprised expression, like she'd just discovered something wonderful. She asked what made it taste different from the frozen stuff we'd had once, and I realized I couldn't point to any single ingredient—it was the care in every layer. That's when I knew this wasn't just a weeknight dinner; it was love in casserole form.

When to Make This

Baked ziti is perfect when you need to feed a crowd without feeling like you've been cooking all day, which makes it ideal for potlucks, family dinners, or nights when you're feeding both bodies and hearts. It's also forgiving enough to make on a busy weeknight but impressive enough to serve at a casual dinner party. I reach for this recipe most in winter, when everyone wants something warm and filling, but it's equally welcome in summer when you want to prep ahead and minimize oven time.

Making It Your Own

This recipe is a blank canvas for your preferences, and I've found that small additions completely change the mood of the dish. Some nights I stir in sautéed spinach or mushrooms into the ricotta mixture for earthiness, and other times I'll add a pinch of red pepper flakes for a subtle heat. You can also swap part of the ricotta for mascarpone if you want it richer, or use part-skim cheeses if you're watching fat, though it will be slightly less creamy.

Storage and Make-Ahead Tips

This casserole actually improves slightly if you assemble it a few hours ahead or even the night before, letting the flavors meld and settle. You can also freeze it after assembly (before baking) for up to three months, then bake it straight from frozen with an extra 10 to 15 minutes of covered time. Leftovers keep beautifully in the refrigerator for four days and reheat gently in a 350°F oven covered with foil until warmed through.

• Assemble completely the night before and refrigerate in the baking dish for convenient dinner prep.
• Freeze uncooked casseroles up to three months; thaw overnight in the fridge before baking if you prefer.
• Reheat leftovers gently so the cheese doesn't become rubbery or the pasta doesn't dry out.

Save

This recipe has fed my family through busy seasons and celebrated moments alike, and it never feels boring. Every time you make it, you're creating something that tastes like care, and that's what keeps people coming back to your table.

Recipe FAQs

→ What type of pasta works best for this dish?

Ziti or penne pasta are ideal as they hold sauce well and maintain texture during baking.

→ Can I use fresh herbs instead of dried?

Yes, fresh basil and oregano work wonderfully and add vibrant flavor; adjust quantities accordingly.

→ How do I prevent the cheese from drying out?

Covering the dish with foil during the first baking stage locks in moisture and melts the cheese evenly.

→ Is it possible to prepare this in advance?

Absolutely, assemble the layers and refrigerate for up to 24 hours before baking for convenience.

→ What can I add for extra flavor or texture?

Sautéed spinach or mushrooms can be mixed into the cheese layer for additional taste and nutrition.