One-Dish Baked Ziti Cheeses (Printable)

Comforting baked ziti layered with tomato sauce and a trio of creamy cheeses, perfect for family dinners.

# 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)

# 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 directions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant. Add marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
04 - Combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, and egg in a medium bowl. Stir until smooth.
05 - Layer half of the cooked pasta in the baking dish. Top with half the sauce and half the ricotta mixture. Repeat layering with remaining pasta, sauce, and cheese mixture.
06 - Sprinkle remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden.
09 - Let rest for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Advice:

01 -
  • Everything bakes together in one dish, so theres barely any cleanup after dinner.
  • The three cheeses melt into creamy pockets that cling to every piece of pasta.
  • It reheats so well that leftovers taste just as good two days later.
  • You can assemble it in the morning and bake it right before guests arrive.
02 -
  • Dont skip the egg in the ricotta mixture or the filling will turn runny and pool at the bottom of the dish.
  • Undercook the pasta by a minute or two, because it continues cooking in the oven and can turn mushy if its already fully tender.
  • Let the baked ziti rest after you pull it from the oven so the cheese firms up slightly and each serving holds its shape.
03 -
  • Mix a spoonful of pasta cooking water into the ricotta mixture if it seems too thick, which helps it spread more easily between the layers.
  • For extra crispy edges, lightly grease the sides of the baking dish and press a bit of mozzarella against the edges before baking.
  • Let the dish sit uncovered for a few minutes after baking so steam escapes and the top stays crisp instead of getting soggy under foil.
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