Baked Ziti Ricotta Marinara

There's something about the smell of baked ziti that fills a kitchen with pure comfort. Years ago, my neighbor casually handed me her battered recipe card after I'd complimented her dish at a potluck, and I've been making versions of it ever since. What I loved most wasn't just how it tasted, but how forgiving it was—a dish that could absorb a little extra of this or that and still turn out golden and bubbling. It became my go-to when I needed something that felt impressive but didn't demand my full attention.

I made this for my sister's potluck once, and watching people go back for seconds (and thirds) told me everything I needed to know. She actually asked for the recipe before she even finished her plate, which is the highest compliment in my family. That's when I realized this wasn't just casserole—it was the kind of food that brings people around the table.

Ingredients

• 1 pound ziti or penne pasta: Al dente is your target here, not mushy—it'll finish cooking in the oven, so stop a minute or two before you think it's ready.
• 2 cups ricotta cheese: This is where the creamy richness lives, and it's worth using decent ricotta rather than the watery supermarket tub if you can find it.
• 2 cups shredded mozzarella cheese, divided: Some goes in the mixture, some on top—that top layer is what gets those golden, bubbly edges.
• 1 cup grated Parmesan cheese, divided: Sharp and a little salty, it cuts through the richness and adds texture to the top.
• 1 large egg: This binds everything together so the ricotta mixture holds its own instead of seeping out.
• 4 cups marinara sauce: Homemade tastes brighter, but jarred works perfectly fine—just taste yours and adjust the seasoning if needed.
• 2 tablespoons fresh basil (or 1 tablespoon dried): Fresh basil stirred into the ricotta adds a green note that dried basil can't quite match, but either one works.
• 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper: These seasonings are the quiet backbone that keeps everything from tasting flat.

Instructions

Get your oven ready and prep the dish:

Heat your oven to 375°F and grease a 9x13-inch baking dish—use butter or oil on the corners and sides so nothing sticks. This step takes 2 minutes and saves you from frustration later.

Cook the pasta until just shy of done:

Boil salted water, add the ziti, and fish out a piece around the 7-minute mark to taste it. You want it tender but with just a tiny bit of resistance when you bite it, since it'll keep cooking in the oven.

Make the ricotta filling:

In a large bowl, combine the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, the egg, basil, oregano, salt, and pepper. Stir until smooth and creamy—don't overwork it, just mix until everything is evenly distributed.

Coat the pasta:

Pour the drained pasta into the ricotta mixture and use a wooden spoon or spatula to gently toss until every piece is coated. The mixture should look creamy and unified, not dry.

Start the bottom layer:

Spread 1 cup of marinara sauce across the bottom of your prepared baking dish, covering it completely. This prevents sticking and adds flavor to the bottom of the casserole.

Layer half the pasta:

Spread half of the pasta mixture evenly over the sauce, then top with 1 1/2 cups more sauce and sprinkle 1/2 cup mozzarella on top. You're building intentional flavor and texture layers here.

Add the final pasta layer:

Top with the remaining pasta mixture, then finish with the rest of the marinara sauce. Sprinkle the remaining mozzarella and Parmesan all over the top—this cheese layer turns golden and bubbly and is what you're after.

Bake covered and then uncovered:

Cover the dish tightly with foil and bake for 25 minutes so the pasta heats through gently without the top drying out. Remove the foil and bake another 15 minutes until the cheese is bubbling at the edges and turning golden.

Rest before serving:

Let the whole dish sit for 10 minutes out of the oven—this gives the layers time to set so you get clean, neat portions. Tear some fresh basil on top if you have it.

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The best moment with this dish is that quiet pause when everyone's eating and someone just sighs. Not from sadness, but from that satisfied recognition that what's on their plate feels both familiar and special. That's when you know you've made something right.

When to Make This

Baked ziti is perfect for nights when you want something warm and familiar without spending hours in the kitchen. It's also a casserole that actually improves if you make it ahead—the flavors meld overnight and everything tastes more integrated. I've assembled this whole thing in the morning, covered it, and baked it when people were about to arrive, which is a beautiful trick to know.

Variations That Actually Work

Once you've made this a few times, you'll start seeing all the ways you can change it without breaking anything. Sautéed spinach stirred into the ricotta adds an earthy note, or mushrooms if you like something richer and umami-forward. I've also added a handful of fresh spinach right to the ricotta mixture and loved how it looked in cross-section. The beauty of this dish is that it's flexible enough to absorb your own ideas while still tasting like what it's supposed to be.

Serving and Storage

Serve this alongside a bright green salad to cut through the richness, and garlic bread if you're not worried about being full. Leftovers keep beautifully—reheat covered in a 350°F oven until warm through, or even eat it cold straight from the fridge the next day if you're that kind of person.

• It freezes well for up to 3 months if you assemble it but don't bake it first—just add 15 minutes to the baking time straight from frozen.
• Reheat single portions in the microwave, though the oven keeps the cheese from getting rubbery.
• This makes enough for 6 solid servings, or 8 if you're serving it with lots of sides.

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This is the kind of recipe that earns its place in your regular rotation because it works every single time. Once you've made it once, you'll find yourself coming back to it again and again.

Questions & Answers About the Recipe

→ What type of pasta works best for this dish?

Ziti or penne pasta are excellent choices as they hold sauce well and bake evenly.

→ Can I use homemade marinara sauce?

Absolutely, homemade marinara enhances freshness and flavor, but quality store-bought sauce works well too.

→ How do I prevent the pasta from becoming mushy?

Cooking pasta until just al dente ensures it retains texture after baking without becoming soggy.

→ What cheeses are included in the layering?

Ricotta, shredded mozzarella, and grated Parmesan are combined and layered for creamy, melty, and savory notes.

→ Can this dish be prepared ahead of time?

Yes, you can assemble it, refrigerate up to 24 hours, then bake when ready, maintaining fresh flavors.