Baked Ziti Ricotta Marinara (Printable Format)

Italian casserole featuring ziti combined with ricotta, marinara sauce, and melted mozzarella cheese.

# What You Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheese

02 - 2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1 cup grated Parmesan cheese, divided
05 - 1 large egg

→ Sauce

06 - 4 cups marinara sauce (store-bought or homemade)

→ Seasonings

07 - 2 tablespoons fresh basil, chopped or 1 tablespoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until just al dente, about 8 minutes. Drain thoroughly.
03 - In a large bowl, blend ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, oregano, salt, and pepper until smooth.
04 - Add cooked pasta to the cheese mixture and toss to coat evenly.
05 - Spread 1 cup marinara sauce evenly on the bottom of the prepared baking dish.
06 - Layer half of the pasta mixture over the sauce, then top with 1 1/2 cups marinara sauce and sprinkle with 1/2 cup mozzarella.
07 - Add the remaining pasta mixture on top, spread the rest of the marinara sauce and finish with remaining mozzarella and Parmesan cheeses.
08 - Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbling.
09 - Allow to rest for 10 minutes before serving. Garnish with extra basil if desired.

# Expert Suggestions:

01 -
  • The ricotta mixture stays creamy even after baking, so you get those dreamy pockets of cheese throughout.
  • It's deeply satisfying without being fussy—one dish, minimal cleanup, maximum comfort.
02 -
  • Undercooking the pasta by just one minute matters more than you'd think—it's the difference between creamy and mushy after the oven does its work.
  • Don't skip that 10-minute rest; it's what transforms this from a hot mess into something you can actually plate without it falling apart.
03 -
  • Taste your marinara sauce before layering—if it's too acidic or underseasoned, a pinch of sugar and salt make a world of difference.
  • Use freshly grated Parmesan if you can; pre-grated cheese has anti-caking agents that change how it melts and browns.

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