Baked ziti is the ultimate crowd-pleasing pasta bake: tender ziti tossed in a hearty meat sauce, layered with creamy ricotta, and topped with a blanket of bubbling mozzarella. It is comfort food at its best, and it is easier than lasagna.
This easy baked ziti recipe uses Italian sausage and jarred marinara for big flavor with little work. It is a classic baked ziti with ricotta and mozzarella that you can assemble ahead for parties and weeknights.
Recipe at a Glance
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 servings |
| Category | Dinner / Pasta Bake |
Why You’ll Love This Baked Ziti
- Cheesy, saucy, and deeply comforting
- Easier than lasagna with all the same flavors
- Easy to assemble ahead and bake later
- Feeds a crowd and reheats beautifully
- Great for potlucks, family dinners, and meal prep
Ingredients You’ll Need
- 1 pound ziti or penne pasta
- 1 pound Italian sausage (mild or hot), casings removed
- 1 yellow onion, diced, and 4 cloves garlic, minced
- 4 cups (about 32 ounces) marinara sauce
- 15 ounces whole-milk ricotta cheese
- 1 large egg, ½ cup grated Parmesan cheese, 2 tablespoons chopped parsley, and ½ teaspoon salt
- 3 cups shredded mozzarella cheese, divided
- Fresh basil, for serving
How to Make Easy Baked Ziti
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the ziti in salted boiling water for 2 minutes less than the package directions, then drain.
- Brown the sausage with the onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking it up. Add the garlic and cook for 30 seconds, then stir in the marinara and simmer for 5 minutes.
- In a small bowl, mix the ricotta, egg, Parmesan, parsley, and salt.
- Toss the drained pasta with the meat sauce, then spread half of it into the baking dish.
- Dollop with the ricotta mixture, sprinkle with 1½ cups of the mozzarella, then top with the remaining pasta and mozzarella.
- Cover with foil and bake for 20 minutes, then uncover and bake 15 to 20 minutes more until bubbly and golden. Rest for 10 minutes and top with basil.
Tips for the Best Cheesy Baked Ziti
- Undercook the pasta slightly; it keeps cooking in the oven.
- Use whole-milk ricotta for the creamiest layer.
- Use plenty of sauce so the pasta stays moist.
- Cover for the first half of baking so it does not dry out.
- Rest before serving so it holds together.
Variations to Try: Baked Ziti Ideas
- Use ground beef or turkey instead of sausage.
- Add spinach or roasted vegetables for a vegetarian version.
- Swap ricotta for cottage cheese if you like.
- Top with panko and Parmesan for a crunchy crust.
How to Store It
Refrigerate leftovers in an airtight container for up to 4 days and reheat in a 350°F oven for 20 minutes. To make ahead, assemble up to 1 day ahead without baking, cover, and refrigerate, then bake, adding 10 minutes. Freeze baked or unbaked ziti for up to 3 months.
Frequently Asked Questions
Can I make baked ziti ahead of time?
Yes. Assemble it up to a day ahead, cover, and refrigerate, then bake with a few extra minutes.
What is the difference between baked ziti and lasagna?
Baked ziti uses short tubes of pasta tossed with sauce and cheese, while lasagna has layered flat noodles.
Can I freeze baked ziti?
Yes. Freeze it baked or unbaked, wrapped tightly, for up to 3 months and thaw before baking.
Why is my baked ziti dry?
It likely needed more sauce or was baked uncovered too long. Use plenty of sauce and cover for the first half of baking.
Easy Baked Ziti
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 375°F and cook the ziti 2 minutes shy of al dente.
- Step 2: Brown the sausage and onion, add the garlic and marinara, and simmer.
- Step 3: Mix the ricotta, egg, Parmesan, parsley, and salt.
- Step 4: Toss the pasta with the sauce and layer half in the dish.
- Step 5: Add dollops of ricotta and half the mozzarella, then the remaining pasta and cheese.
- Step 6: Bake covered 20 minutes and uncovered 15 to 20 minutes, then rest.
Notes
Assemble up to a day ahead for easy entertaining.