One-Dish Baked Ziti Cheeses (Printable)

Comforting baked ziti layered with rich tomato sauce and a blend of three creamy cheeses.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt and black pepper, to taste

→ Cheeses

09 - 1½ cups ricotta cheese
10 - 2 cups shredded mozzarella cheese, divided
11 - ½ cup grated Parmesan cheese, divided
12 - 1 large egg

→ Garnish

13 - 2 tablespoons chopped fresh basil or parsley (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package instructions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant. Stir in marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
04 - In a bowl, mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, and egg until smooth.
05 - In the baking dish, layer half of the cooked pasta and half of the sauce. Spread half of the ricotta mixture over the pasta. Repeat layers with remaining pasta, sauce, and ricotta mixture.
06 - Sprinkle remaining 1 cup mozzarella and ¼ cup Parmesan evenly on top.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbling and golden.
09 - Let stand 5 to 10 minutes before garnishing with fresh basil or parsley. Serve hot.

# Expert Advice:

01 -
  • Everything bakes together in one dish, so theres barely any cleanup and the flavors meld beautifully.
  • The three-cheese blend creates pockets of creamy richness that make every bite feel indulgent without being fussy.
  • It reheats like a dream, sometimes tasting even better the next day when the sauce has soaked into the pasta.
02 -
  • Dont skip the resting time after baking, it helps the layers stay intact when you scoop servings instead of turning into a saucy puddle.
  • If the top starts browning too fast, tent it loosely with foil for the last few minutes.
03 -
  • Use a mix of low-moisture mozzarella and fresh mozzarella for the best texture, half and half gives you melt and flavor.
  • Taste your marinara before layering and adjust the seasoning, some store-bought sauces need a pinch of sugar or extra salt to shine.
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