Baked Cheddar Ziti

Name: Baked Cheddar Ziti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
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

Baked ziti usually means a block of mozzarella and not much personality. This version swaps in sharp cheddar for a deeper, tangier flavor that plays beautifully against the sweet marinara, with dollops of ricotta hidden throughout that turn into creamy pockets when the pan comes out of the oven. It is the kind of dish you assemble in twenty minutes, slide into the oven, and let do its thing while the house fills with the smell of Friday night. Leftovers reheat like a dream — if you are lucky enough to have any.

Baking dish of baked cheddar ziti with melted cheese and fresh basil

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Servings6

DifficultyEasy

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.

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.

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