Baked Ziti Ricotta Marinara (Printable)

Delicious layers of pasta, creamy ricotta, tangy marinara, and melted mozzarella baked to bubbly perfection.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheese

02 - 2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1 cup grated Parmesan cheese, divided
05 - 1 large egg

→ Sauce

06 - 4 cups marinara sauce

→ Seasonings

07 - 2 tablespoons fresh basil, chopped
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

# How-To Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook ziti until just al dente, approximately 8 minutes. Drain and set aside.
03 - In a large bowl, blend ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, oregano, salt, and pepper until smooth.
04 - Add cooked pasta to the cheese mixture and toss gently to coat evenly.
05 - Spread 1 cup marinara sauce evenly on the bottom of the baking dish.
06 - Place half of the pasta mixture over the sauce layer, then top with 1 1/2 cups marinara sauce and sprinkle 1/2 cup mozzarella on top.
07 - Add the remaining pasta mixture, cover with remaining marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses.
08 - Cover the dish with foil and bake for 25 minutes.
09 - Remove the foil and bake uncovered for an additional 15 minutes or until the cheese turns golden and bubbly.
10 - Allow to stand for 10 minutes before serving. Optionally garnish with additional fresh basil.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like youve been cooking all day.
  • The creamy ricotta layer stays soft and tender, never dry or grainy like some baked pastas.
  • You can assemble it the night before and bake it when guests arrive, which feels like magic.
02 -
  • If your ricotta is lumpy, push it through a fine sieve with the back of a spoon before mixing; this changes everything about the texture.
  • Dont skip the resting period at the endits when the casserole sets enough to hold together on a plate instead of sliding around.
  • Taste your marinara sauce before using it; if its too acidic, a pinch of sugar mellows it out.
03 -
  • If you have access to fresh mozzarella, tear some into large pieces and scatter it on top just before the final bake; it creates pockets of creamy indulgence.
  • Keep the ricotta and egg cold until you mix them; cold ingredients blend more smoothly and create a silkier texture than room-temperature ones.

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