Last updated: October 21, 2026
Baked ziti with ricotta goes from stovetop to oven in about 35 minutes, with a creamy cheese layer tucked between tender tubes of pasta and a bubbly mozzarella top. The full ingredient list and steps are in the recipe card below, and this post walks you through every stage so you can cook it with confidence.
How to Make Baked Ziti With Ricotta Step by Step
To make baked ziti with ricotta, boil a pound of ziti until just shy of done, toss it with a simple garlic tomato sauce and mozzarella, layer it with a seasoned ricotta mixture, and bake until bubbly.
The whole dish takes about 1 hour 25 minutes from start to first bite, including a 10 minute rest, and it serves 8.
Gather Your Ingredients
For the pasta and sauce, you need 1 pound of ziti, 1 tablespoon of kosher salt for the pasta water, 1 tablespoon of olive oil, 4 cloves of garlic, one 28-ounce can of crushed tomatoes, and one 15-ounce can of tomato sauce.
Season the sauce with 1 teaspoon of dried oregano, 1/2 teaspoon of kosher salt, 1/2 teaspoon of sugar, and 1/4 teaspoon of red pepper flakes.
The cheese layer takes one 15-ounce container of whole milk ricotta, 1 large egg, 3/4 cup of grated Parmesan, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
You also need 2 cups of shredded low-moisture mozzarella, which is about 8 ounces, plus fresh basil leaves for serving.
A 9×13-inch baking dish is the right size for this amount, and a large pot and a large saucepan handle everything else.
Cook the Ziti Until Just Shy of Done
Boil the ziti in a large pot of water with the tablespoon of kosher salt for 7 minutes, which is a few minutes less than most box directions.
Drain it well and do not rinse it, since the surface starch helps the sauce cling to every tube.
The pasta keeps softening in the oven and soaks up sauce as it bakes, so pulling it early is what keeps the finished dish tender instead of mushy.
Simmer the Garlic Tomato Sauce
Heat the olive oil in a large saucepan over medium heat, add the minced garlic, and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato sauce, oregano, salt, sugar, and red pepper flakes, then simmer over medium-low heat for 15 minutes, stirring now and then.
The small amount of sugar softens the acidity of canned tomatoes, and the simmer thickens the sauce so it does not turn the casserole watery.
Mix the Ricotta Filling
Stir the ricotta, egg, 1/2 cup of the Parmesan, parsley, salt, and pepper together in a bowl until smooth.
The egg acts as a binder, so the ricotta sets into a creamy, sliceable layer instead of melting into the sauce.
Layer and Bake the Ziti
Heat the oven to 375°F and spread 1 cup of the sauce over the bottom of the 9×13-inch baking dish.
Toss the drained ziti with the remaining sauce and 1 cup of the mozzarella, then spoon half of the pasta into the dish.
Dollop the ricotta mixture over the pasta and spread it gently into an even layer, then cover it with the rest of the pasta.
Sprinkle the remaining 1 cup of mozzarella and the remaining 1/4 cup of Parmesan over the top.
Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for 15 more minutes until the edges bubble and the cheese is spotted golden.
Because this casserole contains egg, the USDA safe minimum for egg dishes applies, so check that the center reaches 160°F on an instant-read thermometer.
Let the Ziti Rest Before Serving
Rest the baked ziti for 10 minutes on a wire rack or trivet so the layers set and the sauce thickens slightly.
Scatter fresh basil leaves over the top and scoop out big squares with a wide spatula.
Tips for the Best Baked Ziti With Ricotta
The best baked ziti with ricotta comes down to a few small choices, including the cheese you buy, how long you boil the pasta, and the dish you bake it in.
Choose Whole Milk Ricotta
Whole milk ricotta such as Galbani or Polly-O melts into a rich, creamy layer, while part skim ricotta turns out drier and slightly grainy.
If your ricotta looks watery when you open the container, spoon it into a fine mesh strainer for 10 minutes before mixing it with the egg.
Shred Your Own Mozzarella
A block of low-moisture mozzarella shredded at home melts smoother than the bagged kind, which is coated with anti-caking starch.
Skip fresh mozzarella packed in water for this recipe, because it releases too much liquid as it bakes.
Use the Right Dish
A 9×13-inch ceramic or glass baking dish holds this recipe without bubbling over, and it gives you enough surface for a browned, cheesy top.
A smaller dish crowds the layers, while a larger one spreads the pasta thin so it dries out.
Baked Ziti With Ricotta Variations and Substitutions
Baked ziti with ricotta is flexible, so you can adapt it to what is in your pantry or to what your family likes.
The card below leaves out every variation on this list, so treat each one as optional.
Add Italian Sausage or Ground Beef
Brown 1 pound of Italian sausage or ground beef in the saucepan, drain the fat, and stir the meat into the sauce before simmering.
The USDA recommends cooking ground meat to an internal temperature of 160°F, so make sure it is cooked through before it goes into the sauce.
Swap the Pasta Shape
Penne and rigatoni work in equal weight, and both hold sauce well inside their tubes.
Check the box for the cook time and pull the pasta a few minutes early, just as you do with ziti.
Stir In Spinach
Mix one 10-ounce box of frozen spinach, thawed and squeezed very dry, into the ricotta filling for a green, savory layer.
Squeezing out the water is the key step, since wet spinach makes the filling loose.
Use Jarred Marinara
About 5 cups of jarred marinara, such as Rao’s Homemade, can replace the homemade sauce when you are short on time.
Skip the simmer, and add a pinch of red pepper flakes if you like a little heat.
What to Serve With Baked Ziti
A crisp green salad with a lemon vinaigrette cuts through the richness of the cheese and tomato sauce.
Garlic bread is the classic partner for soaking up extra sauce, and roasted broccoli or green beans round out the plate with something fresh.
For a bigger spread, set out a bowl of marinated olives and a bottle of sparkling water with lemon slices.
How to Store, Freeze and Reheat Baked Ziti With Ricotta
Cool leftovers and get them into the refrigerator within 2 hours, as the USDA recommends, then store them in an airtight container for up to 4 days.
You can freeze portions in freezer-safe containers for up to 3 months for the best flavor and texture, though the USDA notes that food kept frozen at 0°F stays safe indefinitely.
Thaw frozen ziti overnight in the refrigerator before reheating it.
Reheat portions in the microwave, or warm a covered dish in a 350°F oven, until the center is steaming hot and reaches 165°F, the USDA temperature for leftovers.
To make it ahead, assemble the dish through the cheese topping, cover it, and refrigerate for up to 24 hours.
Bake the cold dish covered for 35 minutes instead of 25, then uncover it and bake the final 15 minutes.
The Story Behind Baked Ziti
Baked ziti is an Italian-American red-sauce restaurant classic, rooted in the southern Italian tradition of pasta al forno, or pasta baked in the oven.
In Naples and Sicily, baked pasta is a Sunday and celebration dish, and ziti takes its name from the Italian word zita, which refers to a bride, because the long tubes were traditionally served at weddings.
Italian immigrants brought the idea to the United States, where ricotta, mozzarella, and a simple tomato sauce turned it into an easy casserole for family dinners and potlucks.
Today it sits somewhere between a classic lasagna and a bowl of pasta with red sauce, with all the cheesy comfort and none of the noodle layering.
Ready to cook? Use the recipe card below for the full ingredient list, step-by-step instructions, and nutrition information.
Baked Ziti With Ricotta
Tender ziti tossed in garlic tomato sauce, layered with a creamy ricotta and Parmesan filling, and baked under bubbly mozzarella.
Ingredients
- 1 pound ziti
- 1 tablespoon kosher salt, for the pasta water
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1 (15-ounce) container whole milk ricotta
- 1 large egg
- 3/4 cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon kosher salt, for the ricotta mixture
- 1/4 teaspoon black pepper
- 2 cups shredded low-moisture mozzarella cheese (about 8 ounces), divided
- Fresh basil leaves, for serving
Instructions
- Heat the oven to 375°F.
- Boil the ziti in a large pot of water with 1 tablespoon kosher salt for 7 minutes, then drain well and do not rinse.
- Heat the olive oil in a large saucepan over medium heat, add the garlic, and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, tomato sauce, oregano, 1/2 teaspoon salt, sugar, and red pepper flakes, then simmer over medium-low heat for 15 minutes, stirring occasionally.
- Stir the ricotta, egg, 1/2 cup of the Parmesan, parsley, 1/2 teaspoon salt, and pepper together in a bowl until smooth.
- Spread 1 cup of the sauce over the bottom of a 9x13-inch baking dish.
- Toss the drained ziti with the remaining sauce and 1 cup of the mozzarella, then spoon half of the pasta into the dish.
- Dollop the ricotta mixture over the pasta and spread it gently into an even layer, then top with the remaining pasta.
- Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan over the top.
- Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for 15 more minutes until bubbly and golden.
- Rest for 10 minutes, then garnish with fresh basil and serve.
Notes
Whole milk ricotta gives the creamiest layer. The center should reach 160°F because the dish contains egg. To make ahead, assemble through the cheese topping, cover, and refrigerate up to 24 hours, then bake covered for 35 minutes and uncovered for 15 minutes. Refrigerate leftovers within 2 hours and eat within 4 days. Freeze portions up to 3 months for best quality, and thaw overnight in the refrigerator. Reheat leftovers until the center reaches 165°F.
Nutrition Information:
Yield:
8Serving Size:
1 piece (1/8 of the dish)Amount Per Serving: Calories: 470Total Fat: 18gSaturated Fat: 10gSodium: 780mgCarbohydrates: 50gFiber: 4gSugar: 8gProtein: 26g
Baked Ziti With Ricotta Questions Answered
Do you cook the pasta before baking baked ziti?
Yes, you boil the ziti first, but only for 7 minutes, which is a few minutes less than the box directions. The pasta finishes cooking in the oven as it absorbs sauce, so it stays tender instead of turning mushy.
Can you make baked ziti with ricotta ahead of time?
Yes, assemble the dish through the cheese topping, cover it, and refrigerate it for up to 24 hours. Bake it covered for 35 minutes, then uncover it and bake for 15 more minutes.
How do you keep baked ziti from drying out?
Use enough sauce, toss the pasta before layering, and bake the dish covered with foil for the first 25 minutes. Pulling the ziti from the water early also matters, since overcooked pasta turns soft while undercooked pasta that is baked uncovered turns dry.
What is the difference between baked ziti and lasagna?
Baked ziti uses short tubes tossed with sauce and cheese, while lasagna uses flat sheets layered with sauce and cheese. Ziti is faster to assemble because you do not have to line up noodles.
Can you freeze baked ziti with ricotta?
Yes, you can freeze portions for up to 3 months for the best flavor and texture. Thaw them overnight in the refrigerator and reheat until the center reaches 165°F.
Why This Recipe Works
Boiling the ziti for just 7 minutes keeps the pasta from turning soft, because it finishes cooking in the oven while it absorbs the garlic tomato sauce.
Tossing the drained pasta with the sauce and half of the mozzarella before layering means every tube is coated and seasoned, rather than a few bites being dry.
The egg in the ricotta filling binds the cheese so it sets into a creamy layer you can slice, and the Parmesan and parsley give that layer plenty of flavor.
Baking the dish covered for 25 minutes keeps steam trapped so the pasta stays moist, and the final 15 minutes uncovered brown the mozzarella and thicken the bubbling sauce.
Make Baked Ziti With Ricotta Tonight
Baked ziti with ricotta is the kind of dinner that feeds a crowd, reheats beautifully, and tastes like a restaurant red-sauce classic.
Pick up a container of whole milk ricotta and a block of mozzarella on your next grocery run, then bake a pan this week and save the recipe so you can come back to it whenever you need an easy, cheesy dinner.
