One-Dish Baked Ziti (Printable)

Hearty baked ziti layered with tomato sauce and three cheeses for a satisfying family meal.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce (homemade or store-bought)
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)

# Directions:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook 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. Add marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
04 - In a medium bowl, combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, and egg. Mix until smooth.
05 - In the baking dish, spread half of the cooked pasta and half of the sauce. Dollop and spread half of the ricotta mixture over the pasta. Repeat with remaining pasta, sauce, and cheese mixture.
06 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
07 - Cover with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and golden brown.
09 - Allow to rest for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Tips:

01 -
  • Everything bakes in one dish, so cleanup is practically nonexistent and you can relax while it bubbles in the oven.
  • Three cheeses melt together into creamy, golden layers that make every bite feel like a cozy hug.
  • It feeds a crowd easily and tastes even better the next day, which means leftovers you'll actually look forward to.
02 -
  • Don't skip draining the pasta well, because extra water will make your ziti soupy instead of thick and cheesy.
  • Letting the dish rest after baking is crucial, or the first scoop will slide apart and you'll lose those pretty layers.
  • If your ricotta mixture feels too thick, a splash of pasta water loosens it just enough to spread easily without thinning the flavor.
03 -
  • Shred your own mozzarella from a block for the stretchiest, meltiest cheese that doesn't clump or dry out.
  • Taste your marinara before layering and adjust the seasoning, because store-bought sauces vary wildly in salt and sweetness.
  • Use a spoon to dollop the ricotta mixture rather than trying to spread it perfectly, it will even out beautifully as it bakes and you'll save yourself the frustration.
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