Save My neighbor knocked on my door one Tuesday night holding an empty casserole dish and a tired smile. She'd just dropped off dinner for a friend who'd had surgery, and I asked what she'd made. Baked ziti, she said—always baked ziti. It travels well, reheats beautifully, and nobody ever complains. That conversation stuck with me, and the next week I made my own version. The kitchen smelled like oregano and melted cheese, and I understood exactly what she meant.
I made this for my sister's birthday once, doubling the recipe and using two pans. She sat at the table with her kids, and they argued over who got the corner pieces with the crispy cheese edges. I realized then that this dish doesn't need fancy plating or garnishes. It just needs to be warm, cheesy, and generous enough for seconds.
Ingredients
- Ziti or penne pasta: Ziti holds sauce in its hollow center, but penne works just as well if thats what you have on hand.
- Marinara sauce: Homemade is lovely, but a good jar saves time and still delivers deep tomato flavor.
- Garlic: Fresh garlic bloomed in olive oil makes the whole kitchen smell like an Italian grandmother is cooking.
- Olive oil: Just enough to coax the garlic into releasing its sweetness without browning.
- Dried oregano and basil: These herbs bring warmth and a little earthiness that balances the richness of the cheeses.
- Red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the sauce.
- Ricotta cheese: Creamy and mild, it melts into soft clouds between the pasta layers.
- Mozzarella cheese: Shred it yourself from a block for the best melt and stretch.
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty finish that packaged versions cant match.
- Egg: Binds the ricotta mixture so it holds together instead of turning watery.
- Fresh basil or parsley: A sprinkle at the end adds color and a bright herbal note.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish with a little butter or oil. This prevents sticking and makes cleanup easier.
- Cook the pasta:
- Boil salted water and cook the ziti until its just shy of tender, since itll finish cooking in the oven. Drain it well so excess water doesnt dilute the sauce.
- Make the sauce:
- Warm olive oil in a skillet, then add minced garlic and let it sizzle for about a minute. Stir in marinara, oregano, basil, red pepper flakes, salt, and pepper, then let it simmer gently for five minutes to marry the flavors.
- Mix the cheese filling:
- In a bowl, combine ricotta, one cup of mozzarella, a quarter cup of Parmesan, and one egg. Stir until smooth and creamy.
- Layer the ziti:
- Spread half the cooked pasta in the baking dish, then spoon half the sauce over it. Dollop half the ricotta mixture on top and spread gently, then repeat with the remaining pasta, sauce, and ricotta.
- Top with cheese:
- Sprinkle the remaining mozzarella and Parmesan evenly across the surface. This top layer will bubble and turn golden in the oven.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and lightly browned. Let it rest for 5 to 10 minutes before serving so the layers set and dont slide apart.
Save One winter evening, I brought this to a potluck and watched someone I barely knew go back for thirds. He said it reminded him of his grandmother's cooking, even though she never made baked ziti. I think thats the magic of this dish—it feels like a memory even if its the first time youve tasted it.
Making It Your Own
Ive stirred sautéed mushrooms and spinach into the sauce before layering, which adds earthiness and a little green. If you want meat, browned Italian sausage or ground beef mixed into the marinara turns this into a heartier meal. Some nights I use half whole-wheat pasta for a nuttier flavor and a bit more fiber, though it changes the texture slightly.
Serving and Storing
This pairs beautifully with a simple green salad dressed in lemon and olive oil, and a basket of warm garlic bread for soaking up any extra sauce. Leftovers keep covered in the fridge for up to four days and reheat gently in the oven or microwave. I sometimes freeze individual portions in airtight containers, and they thaw and reheat surprisingly well for a quick weeknight dinner.
What to Watch For
If the top starts browning too quickly, tent the dish loosely with foil during the final minutes of baking. The sauce should be slightly loose before baking because the pasta will absorb some liquid as it finishes cooking. If youre using a glass baking dish, it may take a few extra minutes to heat through compared to metal.
- Shred mozzarella from a block instead of buying pre-shredded, which often contains anti-caking agents that prevent smooth melting.
- Taste the marinara before layering and adjust the seasoning, since store-bought sauces vary in saltiness and sweetness.
- Use a spatula to press down gently on the layers before adding the final cheese topping, which helps everything meld together.
Save This is the kind of recipe that earns a permanent spot in your rotation, the one you make when you want something comforting without much fuss. It never disappoints, and it always leaves the table empty.