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–+ servings
image of a realistic top down mise en place shot showing fresh ingredients like ziti pasta ricotta cheese marinara sauce mozzarella cheese parmesan cheese eggs garlic oregano basil salt and pepper arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Classic Baked Ziti with Ricotta

A comforting Italian casserole that combines al dente ziti pasta with creamy ricotta, melted mozzarella, sharp parmesan, and homemade-style tomato sauce. This easy baked ziti recipe is perfect for family dinners and make-ahead meals.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ziti Pasta
  • 1 lb ziti pasta or penne or rigatoni
Tomato Sauce Mixture
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 lb ground beef or Italian sausage optional, can omit for meatless version
  • 2 cups crushed tomatoes or high-quality marinara sauce
  • 2 tsp Italian seasoning
  • 1 tsp red pepper flakes optional
  • salt and black pepper to taste
Cheese Mixture
  • 2 cups whole milk ricotta cheese do not use low-fat
  • 1 large egg beaten
  • 1 cup mozzarella cheese shredded, low-moisture
  • 1 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped
  • fresh basil for garnish

Equipment

  • Large pot
  • Large skillet,
  • 9x13 Baking Dish
  • Wooden spoon
  • Colander

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add ziti pasta and cook for 2–3 minutes less than package instructions (al dente). Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant. If using ground beef or Italian sausage, add it now and brown, breaking it up with a wooden spoon. Drain excess grease.
  4. Pour in crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer on low for 15–20 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, beaten egg, half a cup of parmesan, chopped parsley, salt, and pepper. Mix until smooth.
  6. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish. Pour two-thirds of the tomato sauce over the drained pasta and toss to coat.
  7. Spread half the pasta mixture in the baking dish. Dollop half the ricotta mixture over the top and sprinkle with half the mozzarella. Repeat with remaining pasta and ricotta.
  8. Top with remaining sauce, mozzarella, and a generous sprinkling of parmesan cheese.
  9. Cover with foil (tented) and bake for 20 minutes. Remove foil and bake for another 15–20 minutes until cheese is bubbly and golden.
  10. Let rest for 10–15 minutes before serving. Garnish with fresh basil.

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 24gFat: 22gSaturated Fat: 11gCholesterol: 75mgSodium: 720mgPotassium: 580mgFiber: 3gSugar: 6gVitamin A: 450IUVitamin C: 12mgCalcium: 280mgIron: 2.8mg

Notes

Make Ahead: Assemble up to 24 hours in advance and refrigerate. Add 10 minutes to bake time if cooking from cold.
Freezer Friendly: Freeze unbaked or baked for up to 3 months.
Variations: Add sautéed spinach, zucchini, or mushrooms for extra nutrition. Use gluten-free pasta if needed.
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