Save My neighbor handed me a foil-covered dish through the fence one rainy Tuesday, still warm from her oven. It was baked ziti, and I ate half of it standing at the counter. The layers of creamy ricotta, bubbling mozzarella, and tangy marinara stuck with me for weeks until I finally tried making it myself. I've been hooked ever since.
I made this for my sister's birthday dinner last spring, doubling the recipe and baking it in two pans. She kept going back for thirds, and by the end of the night, both dishes were scraped clean. Now she asks for it every year instead of cake.
Ingredients
- Ziti or penne pasta: I use ziti when I can find it, but penne works just as well and holds the sauce in all those ridges.
- Marinara sauce: A good jarred sauce saves time, but if you have homemade simmering on the stove, even better.
- Garlic: Fresh cloves make all the difference, blooming in olive oil fills the kitchen with the kind of smell that makes everyone wander in asking whats for dinner.
- Dried oregano and basil: These herbs bring that classic Italian warmth, I crush them between my fingers before adding to wake up the oils.
- Red pepper flakes: Just a pinch adds a gentle heat that balances the richness of the cheese.
- Ricotta cheese: This is the creamy heart of the dish, I like to use whole milk ricotta for the best texture.
- Mozzarella cheese: Shred it yourself if you can, pre-shredded works but fresh mozzarella melts into those perfect golden stretchy layers.
- Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty finish that ties everything together.
- Egg: It binds the ricotta mixture so it stays creamy and doesnt separate in the oven.
- Fresh basil or parsley: A handful of green at the end makes it look like you put in way more effort than you did.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish with a little butter or oil. This step is easy to forget but keeps the edges from sticking.
- Cook the pasta:
- Boil the ziti in salted water until just al dente, it will finish cooking in the oven so you dont want it too soft. Drain it well and set it aside.
- Build the sauce:
- Heat olive oil in a skillet and let the garlic sizzle for about a minute until it smells amazing. Stir in the marinara, oregano, basil, red pepper flakes, salt, and pepper, then let it simmer gently for five minutes.
- Mix the ricotta filling:
- In a bowl, combine ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg. Stir until its smooth and creamy.
- Layer it up:
- Spread half the cooked ziti in the baking dish, then half the sauce, then dollop and gently spread half the ricotta mixture. Repeat with the remaining pasta, sauce, and ricotta.
- Top with cheese:
- Sprinkle the rest of the mozzarella and Parmesan evenly over the top. This is the layer that gets all bubbly and golden.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for 20 minutes, then pull off the foil and bake another 10 to 15 minutes until the cheese is bubbling and starting to brown. Let it rest for 5 to 10 minutes before serving so it sets up nicely.
Save One winter evening, I pulled this out of the oven just as friends showed up unannounced. We sat around the table with mismatched plates, and the whole pan disappeared before we even thought about dessert. Its become my go-to for nights when I want something warm and filling without any fuss.
Making It Your Own
Ive stirred in sautéed mushrooms, fresh spinach, and even roasted red peppers depending on whats in the fridge. It handles additions really well as long as you drain any extra moisture first. Sometimes I swap in whole wheat pasta for a heartier bite.
Storing and Reheating
Leftovers keep covered in the fridge for up to four days. I reheat individual portions in the microwave or warm the whole thing in a low oven with a splash of water and foil on top. It freezes beautifully too, I portion it into smaller containers and pull them out on busy nights.
Serving Suggestions
This pairs perfectly with a simple green salad dressed in lemon and olive oil, the brightness cuts through the richness. Garlic bread is always a hit, and a glass of red wine doesnt hurt either.
- Let everyone serve themselves straight from the baking dish for a casual, family-style feel.
- Garnish each plate with a little extra Parmesan and a twist of black pepper.
- If youre feeding a crowd, this doubles easily and bakes in two pans at the same time.
Save This dish has saved me more times than I can count, from last-minute dinners to potlucks where I needed something reliable. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home.
Recipe FAQs
- → What type of pasta works best?
Ziti or penne pasta hold the sauce well and maintain their shape during baking, making them ideal choices.
- → Can I use store-bought marinara sauce?
Yes, store-bought marinara works well, though homemade sauce adds fresher flavor nuances.
- → How do I prevent the dish from drying out?
Cover the baking dish with foil for the first part of baking to retain moisture, then bake uncovered to brown the cheese.
- → Are there vegetarian protein options to add?
Sautéed mushrooms or spinach can be stirred in for added protein and texture without changing the dish's essence.
- → What is the resting time after baking for best results?
Let the dish stand 5–10 minutes after baking to allow flavors to meld and ease slicing.