Baked Ziti with Ricotta

Name: Baked Ziti with Ricotta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ziti (or penne) pasta; 1 tbsp kosher salt; 2 tbsp extra-virgin olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 lb lean ground beef (80/20) or Italian sausage, casings removed; 4 cups marinara sauce; 15 oz whole-milk ricotta cheese; 2 cups shredded mozzarella cheese; 0.5 cup grated Parmesan cheese

A classic, cheesy baked ziti layered with creamy ricotta, hearty meat sauce, and plenty of melted mozzarella — the ultimate comfort-baking recipe. Easy to assemble and great for weeknight dinners or feeding a crowd, it reheats beautifully and freezes well.

0.0(0 reviews)

Prep: 20m · Cook: 40m · Total60 mins

DifficultyEasy

Serves6

AuthorJake

Jake's note

"This baked ziti is reliably crowd-pleasing — rich, cheesy, and simple to scale. Home cooks will love that most of the work is hands-off once it’s in the oven."

Baked Ziti with Ricotta

Baked ziti is the sort of stovetop-to-oven casserole that rewards patience with runny cheese, tender pasta, and pockets of creamy ricotta. This version leans on whole-milk ricotta folded through the pasta rather than scattered in large dollops; that creates a silkier, more evenly textured interior so each forkful has a streak of ricotta without cold white islands. The meat sauce—browned 80/20 beef or crumbled Italian sausage—carries enough flavor and a touch of fat to coat the pasta, while the pairing of mozzarella and Parmesan gives you both gooey pull and savory, nutty finish.

Key to success is timing: undercook the ziti by a minute or two so it finishes in the oven and set the bake on a hot tray so the top develops golden spots. Because this casserole freezes and reheats beautifully, it’s perfect for a weeknight double-batch or a potluck; assemble ahead and slide the tray into the oven when you need it. A five- to ten-minute rest after baking makes neater slices and lets the sauce settle, so don’t skip it.

Plan your timing

Enter your target meal time:

5:55 pm–6:07 pm→Preheat oven and cook the pasta

6:07 pm–6:19 pm→Make the meat sauce

6:19 pm–6:31 pm→Mix cheeses and combine with pasta

6:31 pm–6:43 pm→Assemble in a baking dish

6:43 pm–6:55 pm→Bake and rest

Ingredients

Yield

Instructions

Preheat oven and cook the pasta

Preheat the oven to 375°F (190°C). Bring a large pot of water to a vigorous boil, add the kosher salt, and cook the ziti until just al dente (about 1–2 minutes less than package directions). Drain the pasta and set aside; toss with a drizzle of olive oil if desired to prevent sticking.

For this step

1 lbziti (or penne) pasta
1 tbspkosher salt

Make the meat sauce

Heat the olive oil in a large skillet over medium heat; add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant, then add the ground beef (or sausage) and cook, breaking up meat, until browned and no longer pink. Drain excess fat if needed, stir in the marinara sauce, reduce heat, and simmer 8–10 minutes to blend flavors; season to taste with salt and pepper.

For this step

2 tbspextra-virgin olive oil
1 mediumyellow onion, finely chopped
3 clovesgarlic, minced
1 lblean ground beef (80/20) or Italian sausage, casings removed
4 cupsmarinara sauce

Mix cheeses and combine with pasta

In a medium bowl, stir together the ricotta, half the shredded mozzarella, and half the grated Parmesan until smooth; add a pinch of salt and pepper if desired. Pour the drained ziti into the skillet with the meat sauce (or a large mixing bowl) and fold in the ricotta mixture until evenly coated.

For this step

15 ozwhole-milk ricotta cheese
2 cupsshredded mozzarella cheese
0.5 cupgrated Parmesan cheese

Assemble in a baking dish

Spread half of the sauced pasta into a 9x13-inch (23x33 cm) baking dish, sprinkle a little mozzarella and Parmesan, then add the remaining pasta and top with the remaining mozzarella and Parmesan. Smooth into an even layer so cheese melts evenly.

Bake and rest

Bake in the preheated oven until the cheese is melted and bubbly and the top begins to brown, about 20–25 minutes. Remove from the oven and let rest 5–10 minutes before serving so slices hold together; garnish with chopped fresh basil or parsley if desired.

Tips from the kitchen

Cook Pasta Al Dente

Stop boiling the ziti 1–2 minutes before the package time so it finishes cooking in the oven; reserve a cup of pasta water to loosen the sauce if needed.

Season The Ricotta

Stir a good pinch of salt and freshly ground pepper into the ricotta and fold in a tablespoon of grated Parmesan to prevent bland pockets.

Brown Meat Well

Allow the beef or sausage to caramelize without constant stirring to build flavor, then drain excess fat if the pan looks greasy to avoid a watery bake.

Even Cheese Distribution

Mix half the mozzarella into the ricotta and reserve the rest for the top so each bite has creamy melt and a nicely browned crust.

Rest Before Slicing

Let the casserole stand 5–10 minutes after it comes out of the oven so the sauce thickens and slices hold together for cleaner portions.

Variations & substitutions

Vegetarian Lentil Swap

Replace the ground meat with 2 cups cooked green or brown lentils and sautéed mushrooms for similar texture and earthy umami.

Spicy Italian Sausage

Use hot Italian sausage (casings removed) or fold crushed red pepper into the marinara if you want a peppery heat throughout the dish.

Greener, Lighter Version

Swap whole-milk ricotta for part-skim ricotta and use a 50/50 mix of part-skim mozzarella and grated Pecorino for less fat but still-good melt.

White Baked Ziti

Omit the marinara and make a simple béchamel with garlic and a splash of pasta water, then fold in the cheeses and add spinach or prosciutto for contrast.

Storage & make-ahead

Cool the casserole to room temperature, then refrigerate in an airtight container for up to 3–4 days. For longer storage, freeze in a covered baking dish or airtight container for up to 2 months; thaw overnight in the fridge before baking. To reheat, cover and bake at 350°F (175°C) until heated through (20–30 minutes from chilled); individual portions reheat well in the microwave for 1–3 minutes depending on power.

What to serve with it

Serve slices family-style with a bright, acidic salad—think arugula with lemon, shaved Parmesan, and toasted walnuts—to cut the richness. Roasted broccolini or garlic-roasted Brussels sprouts are hearty vegetable companions, and a crusty garlic bread or an herbed focaccia rounds the meal. For wine, choose a medium-bodied Sangiovese or Chianti to complement the tomato and cheese flavors.

Frequently asked questions

Can I assemble this ahead of time?

Yes—assemble the casserole, cover tightly, and refrigerate for up to 24 hours; add about 10–15 minutes to the baking time if it goes into the oven cold from the fridge.

Can I freeze it before or after baking?

Both work: freeze unbaked for up to 2 months and thaw overnight before baking (add extra bake time), or freeze fully baked portions and reheat from frozen at 350°F until hot throughout, about 30–45 minutes depending on the container.

Why is my baked ziti watery sometimes?

Watery results usually come from over-saucing, under-simmered marinara, or unreleased whey in low-quality ricotta; simmer the sauce to concentrate, drain pasta well, and stir the ricotta to remove excess moisture before combining.

Can I use other pasta shapes?

Yes—penne, rigatoni, or most short tube pastas work equally well because they trap sauce inside; avoid long strands like spaghetti for this baked format.

Is whole-milk ricotta necessary?

Whole-milk ricotta gives a creamier mouthfeel and prevents the bake from drying out, but part-skim ricotta can be used if you prefer lower fat—expect a slightly less rich interior and consider adding an extra tablespoon of olive oil or an egg for silkiness.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Preheat oven and cook the pasta

ziti (or penne) pasta1 lb
kosher salt1 tbsp

Step 2: Make the meat sauce

extra-virgin olive oil2 tbsp
yellow onion, finely chopped1 medium
garlic, minced3 cloves
lean ground beef (80/20) or Italian sausage, casings removed1 lb
marinara sauce4 cups

Step 3: Mix cheeses and combine with pasta

whole-milk ricotta cheese15 oz
shredded mozzarella cheese2 cups
grated Parmesan cheese0.5 cup

Nutrition Facts

Per serving: 1 1/2-cup serving (460g)

Calories853

Total Fat54.9g

Saturated Fat24.7g

Trans Fat2.1g

Polyunsaturated Fat16.1g

Monounsaturated Fat7.6g

Total Carbohydrates48.6g

Dietary Fiber3.4g

Total Sugars9.4g

Protein40.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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