Baked Ziti Ricotta Marinara

There's something about a bubbling baking dish that makes a kitchen feel like home. Years ago, a friend from Naples brought over her family's baked ziti, and I watched the cheese turn golden while she told stories about Sunday dinners around her nonnas table. I knew I had to learn this, not from a cookbook, but from the smell of it baking and the way everyone gathered around the moment it came out. This version captures that same easy comfort, the kind of dish that feeds more than just hunger.

I made this for my roommates one winter when everyone was stressed, and somehow that dish became a tradition. Now whenever someone's had a rough week, the first question is whether Im making the baked ziti. Its not fancy, but there's real power in food that people ask for by name, that they remember, that makes them feel taken care of.

Ingredients

• 1 pound ziti or penne pasta: Use what you love eating, but cook it a minute under what the box says so it stays toothsome in the oven.
• 2 cups ricotta cheese: Cold from the fridge is fine, and dont stress about making it perfect; its going to blend beautifully with the egg.
• 2 cups shredded mozzarella cheese, divided: Some for the middle layer, some for the golden top that everyone fights over.
• 1 cup grated Parmesan cheese, divided: This is what adds the salty, nutty backbone that makes people ask what your secret ingredient is.
• 1 large egg: This binds everything together and gives the ricotta mixture a silky texture as it bakes.
• 4 cups marinara sauce: Jarred is absolutely fine; taste it first so you know what youre working with.
• 2 tablespoons fresh basil, chopped: If you have it, tear it gently so it releases its smell; dried works but fresh feels like a small gift.
• 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper: These three do the quiet work of making every bite taste intentional.

Instructions

Get your oven and dish ready:

Turn your oven to 375°F and grease that 9x13-inch dish so nothing sticks. This moment of preparation sets the tone for everything that follows.

Cook the pasta just right:

Bring salted water to a boil and add the ziti, cooking until its just barely tender, about 8 minutes. Drain it well but dont rinse it; you want that starchy coating to help everything stick together.

Build the creamy mixture:

In a large bowl, combine the cold ricotta, 1 cup of mozzarella, half the Parmesan, the egg, basil, oregano, salt, and pepper. Stir until its smooth and no lumps of ricotta remain; your arm might get tired, but this is where patience pays off.

Combine pasta and cheese:

Add the cooked pasta to the ricotta mixture and fold it together gently, making sure every strand gets coated. This feels like youre folding a blanket, not wrestling with dinner.

Start your layers:

Spread 1 cup of marinara on the bottom of the dish, creating a sauce cushion that prevents sticking and adds flavor from below.

Build the first layer:

Add half of the pasta mixture over the sauce, then pour 1 1/2 cups of marinara over top and sprinkle with half a cup of mozzarella. You're creating a rhythm of flavors here.

Finish the casserole:

Add the remaining pasta mixture, top with the last of the marinara sauce, and finish with the remaining mozzarella and Parmesan scattered across the top like gold leaf.

First bake under foil:

Cover with foil and bake for 25 minutes so the pasta heats through gently without the top burning. The foil keeps everything steaming and tender.

Let it brown:

Remove the foil and bake for another 15 minutes until the cheese on top turns golden and bubbles at the edges. This is when your kitchen smells like a dream.

Rest before serving:

Let it sit for 10 minutes after it comes out of the oven; this lets everything set so you get clean, beautiful servings. Sprinkle with fresh basil if you have it.

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One evening, my daughter asked if we could make this together, and watching her carefully layer the pasta with that small serious face, I realized this isnt just a recipe. Its a way of saying I have time for you, I care enough to make this properly, I want you to remember this moment.

The Baked Ziti Timeline

This dish is a master of flexibility because it asks almost nothing of your schedule. You can prep it in the morning, cover it tightly, and let it wait in the fridge until thirty-five minutes before dinner. Some cooks swear by making it a full day ahead; the flavors deepen as everything sits together, and the whole dish becomes more cohesive. Theres also something lovely about pulling a prepared dish from the cold and knowing the hardest part is already done.

When You Want to Make It Your Own

This recipe is a canvas, not a rulebook. Ive made it with sautéed spinach folded into the ricotta mixture, which adds color and a quiet earthiness that nobody expects. Mushrooms work beautifully too, especially if you sauté them with a little garlic first so theyre tender rather than watery. Some people stir in a handful of pignoli nuts or swap the basil for fresh parsley, and each version tastes like someone saying this is mine now.

Serving and Pairing

Baked ziti is a generous, forgiving dish that wants simple friends at the table. A crisp green salad with lemon dressing cuts through the richness beautifully, and garlic bread is never wrong, whether you make it from scratch or warm some from the bakery. Pour a casual red wine if youre in that mood, or just pour water and enjoy how the food feels like the main event.

• Tear up some fresh basil as you plate so each serving gets a bright, aromatic surprise.
• If theres leftover sauce, drizzle a little over the top right before serving so it glistens.
• This dish reheats gently in a 325°F oven, covered, for about twenty minutes when you need it.

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This is the kind of recipe that teaches you something quiet about cooking: that the best dishes arent complicated, they're just honest. It feeds people, it brings them back, and it reminds them theyre welcome at your table.

Recipe FAQs

→ What type of pasta works best for this dish?

Ziti or penne pasta are ideal due to their tubular shape, which holds the creamy cheese mixture and marinara sauce well during baking.

→ Can I prepare this dish in advance?

Yes, you can assemble it ahead, cover with foil, and refrigerate for up to 24 hours before baking without losing flavor or texture.

→ How do I ensure the pasta stays al dente?

Cook the pasta in salted boiling water only until just tender but firm to the bite, usually about 8 minutes, then drain promptly.

→ What are good additions to enhance flavor?

Sautéed spinach or mushrooms can be mixed into the cheese layer to add extra texture and nutrition.

→ Is there a lighter cheese option available?

You can substitute part-skim versions of ricotta and mozzarella to reduce fat content while keeping creamy texture.