Baked Ziti Ricotta Marinara (Printable)

Italian-American casserole layered with tender pasta, ricotta, marinara, and bubbling mozzarella cheese.

# What goes in:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheese

02 - 2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1 cup grated Parmesan cheese, divided
05 - 1 large egg

→ Sauce

06 - 4 cups marinara sauce

→ Seasonings

07 - 2 tablespoons fresh basil, chopped
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook ziti until just al dente, approximately 8 minutes. Drain thoroughly.
03 - In a large bowl, blend ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, oregano, salt, and pepper until smooth.
04 - Add drained pasta to the cheese mixture and toss until evenly coated.
05 - Spread 1 cup marinara sauce evenly across the bottom of the prepared baking dish.
06 - Place half of the pasta mixture over the sauce layer.
07 - Top pasta with 1 1/2 cups marinara sauce and sprinkle with 1/2 cup mozzarella cheese.
08 - Add remaining pasta mixture, then cover with remaining marinara sauce.
09 - Sprinkle remaining mozzarella and Parmesan cheeses evenly over the top.
10 - Cover dish with foil and bake for 25 minutes.
11 - Remove foil and continue baking for 15 minutes until cheese is golden and bubbly.
12 - Allow to stand for 10 minutes before serving. Garnish with extra basil if desired.

# Expert Advice:

01 -
  • The ricotta stays creamy instead of dry, a secret that comes from mixing it with just one egg and the right amount of sauce.
  • You can actually taste the layers when you eat it, not just a mushy casserole situation.
  • It freezes beautifully, so you can make two and have dinner sorted on a chaotic Tuesday.
02 -
  • The pasta must be slightly undercooked or you'll end up with a mushy casserole instead of tender bites with texture.
  • Don't skip the resting time after baking—it's the difference between a neat slice and a messy pile.
  • If you're making it ahead, assemble everything the night before and bake it straight from the refrigerator, adding 5 minutes to the covered baking time.
03 -
  • Use a wooden spoon when stirring the ricotta mixture to avoid overworking it—you want smooth, not dense.
  • If your marinara tastes too acidic, stir in a pinch of sugar or a splash of cream to balance it, which also prevents the cheese from splitting.

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