One-Dish Baked Ziti (Print Version)

Cheesy baked ziti layered with tomato sauce, ricotta, mozzarella, and Parmesan for a warm, satisfying meal.

# What You 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 Make:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook the ziti until just al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Stir in marinara sauce, dried oregano, dried basil, red pepper flakes if using, salt, and black pepper. Simmer for 5 minutes.
04 - In a medium bowl, combine ricotta, 1 cup of mozzarella, ¼ cup Parmesan, and the large egg. Mix thoroughly until smooth.
05 - In the prepared baking dish, spread half of the cooked pasta and half of the sauce. Dollop and evenly spread half of the ricotta mixture over the pasta. Repeat layering with the remaining pasta, sauce, and ricotta mixture.
06 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese evenly over the assembled layers.
07 - Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbling and golden brown.
08 - Let the baked dish rest for 5 to 10 minutes before garnishing with chopped fresh basil or parsley. Serve warm.

# Expert Advice:

01 -
  • Everything happens in one dish, so cleanup is almost nonexistent and you can relax while it bakes.
  • The three cheeses melt into pockets of creamy, stretchy goodness that cling to every piece of pasta.
  • It tastes like you spent hours layering and planning, but it comes together in less than an hour start to finish.
02 -
  • Undercook the pasta slightly because it will continue cooking in the oven, and overcooked ziti turns mushy.
  • Let the dish rest for a few minutes after baking so the layers set and you can serve neat, beautiful portions instead of a soupy mess.
  • Don't skip greasing the dish well, or you'll spend twice as long scrubbing stuck on cheese from the corners.
03 -
  • Use a mix of whole milk ricotta and part skim mozzarella for a balance of creaminess and melt without too much grease pooling on top.
  • Tear fresh mozzarella over the top in the last five minutes of baking for an extra layer of creamy, melty indulgence.
  • Taste your marinara before you add it and adjust the seasoning, because store bought sauces vary wildly in salt and sweetness.
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