If you want a dinner that shuts down complaints and sparks compliments, this is it. Silky pasta, saucy beef, three cheeses, and a golden top that crunches just enough—this baked ziti hits like a standing ovation.

It’s bold, it’s hearty, and it vanishes from the pan faster than you can say seconds. Make it for weeknights, bring it to potlucks, or freeze it for future you.

Spoiler: future you will be very grateful.

Why You’ll Love This Recipe

Cheesy trifecta: Mozzarella for stretch, ricotta for creaminess, Parmesan for savory bite.
Meal-prep friendly: Assemble ahead and bake when you need it. Easy win.
Balanced texture: Tender pasta inside, crisp golden cheese on top.
No mush-zone here.
Customizable: Works with sausage, ground turkey, spinach—your kitchen, your rules.
Feeds a crowd: Comfort food that scales effortlessly without sacrificing flavor.

Best Baked Ziti with Cheese: The Crowd-Pleaser You’ll Crave

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Pasta: 1 pound ziti (penne works in a pinch)
Olive oil: 2 tablespoons
Onion: 1 medium, finely chopped
Garlic: 4 cloves, minced
Ground beef: 1 pound (or Italian sausage)
Crushed tomatoes: 1 can (28 ounces)
Tomato paste: 2 tablespoons
Water or broth: 1/2 cup
Italian seasoning: 2 teaspoons
Red pepper flakes: 1/2 teaspoon (optional heat)
Salt & black pepper: to taste
Ricotta cheese: 1 1/2 cups (whole milk preferred)
Mozzarella cheese: 3 cups shredded, divided
Parmesan cheese: 1 cup grated, divided
Egg: 1 large (for the ricotta mixture)
Fresh basil or parsley: 1/4 cup chopped
Butter: 1 tablespoon, for greasing the pan (or spray)

Step-by-Step Instructions

Preheat and prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Boil pasta: Cook ziti in salted boiling water until very al dente (about 2 minutes shy of package time). Drain and set aside.
Sauté aromatics: In a large skillet, heat olive oil over medium. Add onion and cook 4–5 minutes until translucent. Stir in garlic for 30 seconds.
Brown the meat: Add ground beef, breaking it up, and cook until browned. Season with 1 teaspoon salt and pepper. Drain excess fat if needed.
Build the sauce: Stir in crushed tomatoes, tomato paste, water/broth, Italian seasoning, and red pepper flakes. Simmer 8–10 minutes until slightly thickened. Taste and adjust salt and pepper.
Mix the ricotta layer: In a bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, chopped herbs, a pinch of salt, and pepper. Stir until creamy.
Combine pasta and sauce: Toss the drained ziti with most of the sauce, reserving 1 cup to spoon on top later.
Layer it up: Spread half the sauced pasta into the baking dish. Dollop and gently spread all the ricotta mixture over it. Top with the remaining pasta. Spoon the reserved sauce across the top.
Cheese crown: Sprinkle the remaining mozzarella and Parmesan evenly over the surface. You’re building the golden armor.
Bake: Cover loosely with foil (sprayed so it doesn’t stick) and bake 20 minutes. Uncover and bake another 10–15 minutes until bubbling and lightly browned.
Rest: Let it stand 10 minutes so it slices cleanly. Garnish with extra herbs if you’re feeling fancy.

Best Ways to Store

Fridge: Cool completely, cover tightly, and refrigerate up to 4 days.
Freezer (unbaked): Assemble, wrap well (plastic + foil), and freeze up to 2 months. Bake from frozen at 350°F, covered, 60–75 minutes, then uncover to brown.
Freezer (baked): Cool, portion, and freeze slices in airtight containers up to 3 months.
Reheat covered at 350°F for 20–25 minutes.
Microwave reheat tip: Splash with a tablespoon of water and cover to keep it moist. No one likes dry ziti—no one.

Why It’s Worth Making

Max flavor, minimal stress: Simple steps, huge payoff.
Your kitchen smells like a trattoria without a culinary degree.
Leftovers that slap: The flavors deepen overnight. Tomorrow’s lunch is basically a victory lap.
Budget-friendly luxury: Pantry staples transformed into comfort-food gold.
IMO, best ROI on carbs you’ll get this week.

Nutrition Stats

Per serving (approximate): 560 calories, 28g protein, 58g carbs, 23g fat, 4g fiber, 1,050mg sodium. Values vary based on brands and your salt hand.

Balance tip: Pair with a big crunchy salad and roasted veggies to round out the meal without more heavy lifting.

What Not to Do

Don’t overcook the pasta: It keeps cooking in the oven.
Start al dente or regret it later.
Don’t skip salting the water: This is your best chance to season the pasta itself.
Don’t drown it in sauce: You want coated, not soupy. Excess liquid = soggy texture.
Don’t skip the rest time: Let it set 10 minutes so layers don’t collapse like a bad Jenga move.
Don’t bake uncovered the whole time: You’ll scorch the top before the center heats through.

Optional Substitutions

Protein: Use mild or hot Italian sausage, ground turkey, chicken, or a plant-based crumble.
Dairy tweaks: Cottage cheese instead of ricotta (blend for smoothness).
Provolone or fontina for part of the mozzarella.
Gluten-free: Swap in a sturdy GF ziti and watch bake time—some GF pastas soften faster.
Veg boost: Add sautéed spinach, mushrooms, zucchini, or roasted red peppers between layers.
Sauce swap: Marinara works fine. For a richer vibe, stir in a splash of heavy cream to the sauce.
FYI, it’s dangerous (in a good way).

FAQ

Can I make this ahead?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate.

Bake covered for 25–30 minutes, then uncover 10–15 minutes until bubbling and golden.

How do I keep the cheese from sticking to the foil?

Spray the underside of the foil with nonstick spray or tent it so it doesn’t touch the cheese. Simple fix, big difference.

Is egg in the ricotta necessary?

It helps bind the ricotta layer so it doesn’t ooze out.

You can skip it, but expect a softer, looser texture.

What if I only have penne or rigatoni?

Use them. Short tubes with ridges hold sauce well.

Cook to very al dente and proceed as usual.

How spicy is it?

Mild as written. The red pepper flakes add a whisper of heat; increase or omit to taste.

Can I double the recipe?

Absolutely.

Use two 9×13 pans, rotate halfway through baking, and extend uncovered time a few minutes if needed for browning.

How do I prevent watery baked ziti?

Reduce the sauce until it clings to the spoon, drain pasta well, and avoid overloading with watery veggies. Rest after baking so it sets.

A Few Last Words

This Best Baked Ziti with Cheese is the definition of reliable deliciousness—big flavors, easy method, and leftovers that make you feel like you planned your life.

Keep the ingredients on hand and you’re one hour away from comfort. Serve it once and watch it become “the” house recipe.

Your only problem? People will start inviting you specifically for the ziti—consider yourself warned.

Best Baked Ziti with Cheese: The Crowd-Pleaser You’ll Crave

Why You’ll Love This Recipe