Whether you’re cooking for a family dinner, meal prepping, or bringing a dish to a potluck, these baked ziti variations will become your go-to comfort food recipes.
The best part?
They’re surprisingly simple to make but taste like you spent hours in the kitchen!
What Is Baked Ziti?
Baked ziti is a classic Italian-American pasta dish that combines cooked ziti pasta (a tube-shaped pasta) with sauce, ricotta, and other cheeses, then baked until bubbly and golden.
It’s similar to lasagna but much easier to make because there’s no need to carefully layer everything you just mix and bake!
This comfort food originated in Southern Italy but became incredibly popular in Italian-American communities.
Today, it’s a staple at family gatherings, potlucks, and weeknight dinners because it’s filling, feeds a crowd, and can be prepared ahead of time.
Why You Will Love These Baked Ziti Recipes
- Make-ahead friendly – perfect for busy weeknights
- Freezes beautifully for future meals
- Customizable with your favorite ingredients
- Kid-approved comfort food
- Great for feeding a crowd
- Simple ingredients you likely have on hand
- Minimal active cooking time – the oven does the work
- Leftovers taste even better the next day
- Perfect balance of sauce, pasta, and cheese
- Impressive dish that looks like you spent hours
- Versatile – add vegetables or different proteins
- Comforting, hearty meal for any season
Key Ingredients & Tips for Perfect Baked Ziti
Essential Ingredients
- Ziti Pasta: The star of the show! If you can’t find ziti, penne or rigatoni work well too.
- Ricotta Cheese: Creates a creamy, luxurious texture. Whole milk ricotta provides the best flavor.
- Mozzarella: For that perfect cheese pull. Freshly shredded melts better than pre-packaged.
- Tomato Sauce: Whether homemade or store-bought, this forms the base of flavor.
- Italian Seasoning: A blend of herbs that adds authentic Italian flavor.
- Fresh Basil: Brightens the dish with fresh flavor.
Pro Tips
- Cook pasta just until al dente, it will continue cooking in the oven
- Season your pasta water generously with salt
- Let the baked ziti rest for 10-15 minutes before serving
- For the best flavor, use a combination of cheeses
Best Cheeses for Baked Ziti
| Cheese Type | Flavor Profile | Best Used For | Melting Quality |
| Mozzarella | Mild, milky | Topping – creates that perfect cheese pull | Excellent – stretchy and gooey |
| Ricotta | Creamy, slightly sweet | Creamy layer or mixed throughout | Doesn’t melt – adds creaminess |
| Parmesan | Sharp, nutty, salty | Flavor enhancer, topping | Good – adds flavor more than melt |
| Pecorino Romano | Sharper than Parmesan, tangy | Flavor booster in sauce or topping | Good – more flavor-focused |
| Provolone | Mild to sharp depending on age | Mixed with mozzarella for more flavor | Excellent – smooth melt |
| Fontina | Buttery, slightly nutty | Luxury version, mixed with other cheeses | Superb – creamy, smooth melt |
Classic Baked Ziti Recipe
This classic baked ziti recipe is my go-to version that never disappoints.
It features the perfect balance of tangy tomato sauce, creamy ricotta, and gooey mozzarella.
I’ve made this countless times for family dinners, and it’s always met with rave reviews.
The best part? It’s simple enough for beginners but tastes like you’ve been cooking Italian food for years!
Ingredients
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 2 (24-ounce) jars marinara sauce
- 1 teaspoon sugar (to cut acidity)
- 16 ounces whole milk ricotta cheese
- 2 large eggs
- ¼ cup fresh basil, chopped (plus more for garnish)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the ziti pasta until al dente (about 2 minutes less than package directions). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Stir in the marinara sauce, Italian seasoning, red pepper flakes (if using), and sugar. Simmer for 5-10 minutes, then remove from heat.
- In a medium bowl, combine ricotta cheese, eggs, chopped basil, salt, and pepper. Mix well.
- In a large mixing bowl, combine the cooked pasta with half of the sauce. Stir gently to coat the pasta.
- Spread half of the pasta mixture in the prepared baking dish. Dollop half of the ricotta mixture over the pasta, then sprinkle with 1 cup of mozzarella and ¼ cup of Parmesan.
- Add the remaining pasta mixture, then top with the remaining ricotta mixture, spreading it into an even layer.
- Pour the remaining sauce over the top, then sprinkle with the remaining 2 cups of mozzarella and ¾ cup of Parmesan cheese.
- Cover with aluminum foil (spray the underside with cooking spray to prevent sticking to the cheese) and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let stand for 15 minutes before serving. Garnish with additional fresh basil if desired.
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Meat Lover’s Baked Ziti
If you’re looking for a heartier version of baked ziti, this meat lover’s recipe is for you!
I combine both ground beef and Italian sausage for maximum flavor.
My family goes crazy for this version, and it’s perfect for those nights when you need something substantial and satisfying.
The meat sauce develops such rich flavor that even pasta skeptics will be asking for seconds!
Ingredients
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 pound ground beef (80/20)
- 1 pound Italian sausage, casings removed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes
- 2 (24-ounce) jars marinara sauce
- ¼ cup heavy cream
- 16 ounces ricotta cheese
- 2 large eggs
- ¼ cup fresh basil, chopped
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook ziti pasta in salted water until al dente. Drain and set aside.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and Italian sausage, breaking it up with a wooden spoon as it cooks.
- When meat is nearly browned, add onion and cook until softened. Add garlic and cook for another 30 seconds.
- Stir in Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add marinara sauce and bring to a simmer. Reduce heat and cook for 10-15 minutes, stirring occasionally.
- Stir in heavy cream and remove from heat. Add chopped basil.
- In a medium bowl, combine ricotta cheese and eggs. Mix well.
- In a large mixing bowl, combine the cooked pasta with half of the meat sauce. Stir gently to coat.
- Spread half of the pasta mixture in the prepared baking dish. Dollop half of the ricotta mixture over the pasta, then sprinkle with 1 cup of mozzarella and ¼ cup of Parmesan.
- Add the remaining pasta mixture, then top with the remaining ricotta mixture.
- Pour the remaining meat sauce over the top, then sprinkle with the remaining 2 cups of mozzarella and ¾ cup of Parmesan cheese.
- Cover with foil (spray the underside first) and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let stand for 15 minutes before serving.
Baking Times & Temperatures Guide
| Baking Dish Size | Temperature | Covered Baking Time | Uncovered Baking Time | Total Time |
| 9×13-inch (standard) | 375°F (190°C) | 25 minutes | 15-20 minutes | 40-45 minutes |
| 8×8-inch (half recipe) | 375°F (190°C) | 20 minutes | 10-15 minutes | 30-35 minutes |
| Individual ramekins | 375°F (190°C) | 15 minutes | 5-10 minutes | 20-25 minutes |
| From refrigerated | 375°F (190°C) | 35 minutes | 15-20 minutes | 50-55 minutes |
| From frozen | 375°F (190°C) | 60 minutes | 15-20 minutes | 75-80 minutes |
Vegetarian Baked Ziti
This vegetarian baked ziti is packed with colorful roasted vegetables that add incredible flavor and texture.
I love making this version when I want something a little lighter but still comforting.
The roasted vegetables add natural sweetness that complements the tangy tomato sauce perfectly.
Even meat-lovers will be satisfied with this hearty vegetarian option!
Ingredients
- 1 pound ziti pasta
- 3 tablespoons olive oil, divided
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 (24-ounce) jars marinara sauce
- 16 ounces ricotta cheese
- 2 large eggs
- ¼ cup fresh basil, chopped
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, and mushrooms with 2 tablespoons olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Reduce oven temperature to 375°F (190°C).
- Meanwhile, cook ziti pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened. Add garlic and cook for another 30 seconds.
- Stir in Italian seasoning and marinara sauce. Bring to a simmer and cook for 5 minutes.
- Fold in the roasted vegetables and remove from heat. Add chopped basil.
- In a medium bowl, combine ricotta cheese and eggs. Mix well.
- In a large mixing bowl, combine the cooked pasta with half of the vegetable sauce. Stir gently to coat.
- Lightly grease a 9×13-inch baking dish. Spread half of the pasta mixture in the dish. Dollop half of the ricotta mixture over the pasta, then sprinkle with 1 cup of mozzarella and ¼ cup of Parmesan.
- Add the remaining pasta mixture, then top with the remaining ricotta mixture.
- Pour the remaining vegetable sauce over the top, then sprinkle with the remaining 2 cups of mozzarella and ¾ cup of Parmesan cheese.
- Cover with foil (spray the underside first) and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let stand for 15 minutes before serving.
Make-Ahead & Storage Tips
Make-Ahead Instructions
- Refrigerate Unbaked: Assemble the ziti completely, cover tightly with plastic wrap and foil, and refrigerate for up to 2 days. When ready to bake, remove from refrigerator while oven preheats, then bake as directed, adding 10-15 minutes to the covered baking time.
- Freeze Unbaked: Assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed above.
- Freeze Baked: Cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, at 350°F until heated through (about 30 minutes).
Storage Tips
- Refrigerator: Store leftover baked ziti in an airtight container for up to 4 days.
- Reheating: For best results, reheat individual portions in the microwave for 1-2 minutes. For larger portions, cover with foil and reheat in a 350°F oven until warmed through.
- Freezing Portions: Freeze individual portions in airtight containers for quick lunches or dinners.
Serving Suggestions
Side Dishes
- Garlic Bread: The perfect companion for soaking up extra sauce.
- Green Salad: A simple salad with Italian dressing balances the richness of the ziti.
- Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts make great sides.
- Caesar Salad: A classic pairing with any Italian pasta dish.
Drink Pairings
- Red Wine: Chianti, Sangiovese, or Cabernet Sauvignon pair beautifully.
- White Wine: Try a Pinot Grigio or Chardonnay if you prefer white.
- Non-Alcoholic: Italian sodas, sparkling water with lemon, or iced tea.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While the dish is called “baked ziti,” you can substitute with penne, rigatoni, or any tube-shaped pasta. The key is to choose a pasta shape that will hold the sauce well.
Can I make baked ziti without ricotta?
Yes! If you’re not a fan of ricotta, you can substitute with cottage cheese (drained) or a béchamel sauce. Some versions skip the ricotta altogether and just use more mozzarella and Parmesan.
Why is my baked ziti watery?
Watery baked ziti usually happens when the pasta releases too much starch during baking. To prevent this: 1) Don’t overcook the pasta initially, 2) Drain it well, 3) Make sure your sauce isn’t too thin, and 4) Let the baked ziti rest for 15 minutes before serving to allow it to set.
Can I add vegetables to the meat lover’s version?
Definitely! Feel free to add vegetables to any of these recipes. Spinach, mushrooms, bell peppers, and zucchini all work well. You can either mix them into the sauce or layer them in with the pasta.
How do I know when my baked ziti is done?
Your baked ziti is done when the cheese on top is melted and golden brown, and the edges are bubbly. If you insert a knife into the center, it should come out hot. Remember to let it rest for about 15 minutes before serving.
Printable Recipe Card
Classic Baked Ziti
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10
Ingredients:
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 2 (24-ounce) jars marinara sauce
- 1 teaspoon sugar (to cut acidity)
- 16 ounces whole milk ricotta cheese
- 2 large eggs
- ¼ cup fresh basil, chopped (plus more for garnish)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
Instructions:
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook ziti in salted water until al dente. Drain and set aside.
- In a large skillet, heat oil over medium heat. Cook onion until soft, then add garlic and cook 30 seconds.
- Add marinara sauce, Italian seasoning, red pepper flakes, and sugar. Simmer 5-10 minutes.
- In a bowl, mix ricotta, eggs, basil, salt, and pepper.
- Combine pasta with half the sauce. Place half in baking dish.
- Top with half the ricotta mixture, 1 cup mozzarella, and ¼ cup Parmesan.
- Add remaining pasta, then remaining ricotta.
- Pour remaining sauce on top, sprinkle with remaining cheeses.
- Cover with foil and bake 25 minutes. Uncover and bake 15-20 minutes until bubbly.
- Let stand 15 minutes before serving.
Notes:
Make-Ahead: Assemble up to 2 days ahead and refrigerate covered. Add 10-15 minutes to baking time.
Freezing: Can be frozen baked or unbaked for up to 3 months. Thaw overnight before reheating/baking.
Variations: Add 1-2 pounds browned ground beef or Italian sausage to the sauce for a meat version.
Ready to Make Your Own Baked Ziti?
Baked ziti is one of those perfect comfort food recipes that brings everyone to the table.
Whether you choose the classic version, the meat lover’s, or the vegetarian option, you’re in for a delicious meal that’s sure to become a family favorite.
The best part is how versatile and forgiving this dish is. Feel free to customize it with your favorite ingredients!
I hope you’ve found these baked ziti recipes helpful and inspiring.
Remember, the key to great baked ziti is layering flavors, not overcooking the pasta initially, and letting it rest before serving.
With these tips and recipes in your cooking arsenal, you’re ready to create a memorable Italian-inspired meal that will have everyone asking for seconds!
If you try any of these recipes, I’d love to hear how they turned out!
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