Ingredients
- 1 lb ziti pasta (or penne)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 jar (24 oz) good-quality marinara sauce
- 1 cup whole-milk ricotta cheese
- 1 large egg yolk (optional, for the ricotta)
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
Preheat the oven to 400°F (200°C) and bring a large pot of salted water to a boil. Cook the ziti for 2 minutes less than the package directs — it finishes cooking in the oven. Drain well.
While the pasta cooks, warm the olive oil in a small pan, cook the garlic for 1 minute, then stir it into the marinara along with the Italian seasoning and pepper flakes.
In a small bowl, mix the ricotta with the egg yolk (if using) and a pinch of salt. The yolk keeps the ricotta creamy instead of grainy as it bakes.
Toss the drained pasta with three-quarters of the sauce in the pot, then transfer half to a 9x13-inch baking dish.
Dollop half the ricotta over the pasta, add the remaining pasta, then the rest of the sauce, and spoon the remaining ricotta on top.
Scatter the cheddar, mozzarella, and Parmesan evenly over everything. Bake uncovered for 20–25 minutes, until bubbling at the edges and golden on top.
Rest for 10 minutes before cutting — this is what keeps the slices tidy. Finish with torn fresh basil and serve.
Tips for Success
- Undercook the pasta by a couple of minutes; it absorbs sauce in the oven and ends up perfectly al dente instead of mushy.
- Use low-moisture mozzarella — the fresh kind weeps water into the dish and thins the sauce.
- Assemble the whole dish up to a day ahead, refrigerate, and bake straight from the fridge, adding 10–15 minutes to the bake time.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
Can I add meat to this?
Yes — brown 1/2 lb of Italian sausage or ground beef with the garlic, drain it, and stir it into the marinara. The recipe scales up without any other changes.
Can I freeze baked ziti?
Freeze the unbaked, fully assembled dish wrapped well in foil for up to 3 months. Bake from frozen at 375°F for about an hour, covered, then uncover to brown the top.
My cheese browned too fast — what happened?
Ovens vary and dark pans absorb more heat. Tent the dish loosely with foil for the second half of baking, and put the rack in the upper-middle position for even browning.
What can I substitute for ricotta?
Cottage cheese blended until smooth is the classic stand-in, or use bechamel if you prefer a saucier, less dense casserole.
Why is my ziti dry when it comes out of the oven?
The pasta absorbed the sauce while baking. Add a little extra marinara when assembling and bake covered with foil for the first 15 minutes, uncovering only to brown the top.
Why did my cheese turn greasy or oily?
Pre-shredded cheese or an oven that is too hot. Grate block cheese yourself (anti-caking coatings turn oily), and bake just until golden and bubbling — not a minute longer.
Can I assemble this ahead of time?
Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 10–15 minutes to the bake time.
Affiliate disclosure: this page contains affiliate links. If you buy equipment through them, Cuisinety earns a small commission at no extra cost to you — it keeps the site free. Picks follow the same research-backed standards as our gear guides. Read ourfull affiliate disclosure.
Browse Italian Recipes →
Love this recipe? Pin it!
Save it to your Pinterest board so you can find it later.
Pin this Recipe
