Baking weeknight pasta casserole vegetarian

Easy Baked Ziti with Ricotta and Mozzarella (Weeknight Casserole)

Name: Easy Baked Ziti with Ricotta and Mozzarella (Weeknight Casserole)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz ziti or penne pasta (uncooked); 1 tbsp extra-virgin olive oil; 1 small yellow onion, finely diced; 3 clove garlic, minced; 4 cup marinara sauce (store-bought or homemade); 1.5 cup whole-milk ricotta; 1 each large egg; 0.5 cup grated Parmesan (divided); 2 cup shredded mozzarella; 1 tsp dried oregano, salt and black pepper

A comforting, fast baked ziti that bridges the gap between mac-and-cheese and hearty ragùs — creamy ricotta, melty mozzarella, and a bright marinara make a cozy weeknight casserole. Ready in under an hour, it’s forgiving to assemble and excellent for leftovers or feeding a small crowd.

0.0(0 reviews)

Prep: 15m · Cook: 35m · Total50 mins

DifficultyEasy

Serves6

AuthorJake

Easy Baked Ziti with Ricotta and Mozzarella (Weeknight Casserole)

Jake's note

"This baked ziti is built for busy nights — minimal hands-on time, big comforting flavor, and simple ingredients you likely have on hand. It also reheats beautifully, making it a great make-ahead dinner for workweek evenings or casual gatherings."

Easy Baked Ziti with Ricotta and Mozzarella (Weeknight Casserole)

This easy baked ziti sits squarely in the comfort-food sweet spot: it’s got the familiar, irresistible pull of molten mozzarella and the lightly grainy creaminess of whole-milk ricotta, brightened by a straightforward marinara so the dish never feels heavy. The texture is deliberately layered — toothsome pasta pockets, creamy ricotta ribbons that hold their shape thanks to a single egg, and a bubbling, slightly caramelized cheese top that you tear into with a hot spoon. It’s an excellent bridge between a lazy weeknight and a small-crowd casserole; make it for busy weeknights, late-night study sessions, or when you want something that reheats beautifully without drying out.

What makes this version work is its balance of speed and technique: pasta cooked just shy of al dente so it finishes in the oven; a short skillet sauce sauté that wakes up store-bought marinara; and a rationed sprinkle of Parmesan to add nuttiness without overpowering the ricotta. The assembly is forgiving — toss, layer, bake — yet the little details (draining thoroughly, seasoning the ricotta, letting it rest) elevate the result from “good” to reliably soulful. If you prize leftovers or want something you can double for company, this is a dependable, crowd-pleasing template to adapt.

Plan your timing

Enter your target meal time:

6:05 pm–6:15 pm→Cook the pasta

6:15 pm–6:25 pm→Make the tomato sauce

6:25 pm–6:35 pm→Prepare the ricotta mixture

6:35 pm–6:45 pm→Assemble the casserole

6:45 pm–6:55 pm→Bake and rest

Ingredients

Yield

Instructions

Cook the pasta

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the ziti until just shy of al dente (about 1–2 minutes less than package instructions). Drain thoroughly and toss with 1 tablespoon olive oil to keep the pieces separate; set aside.

For this step

12 ozziti or penne pasta (uncooked)
1 tbspextra-virgin olive oil

Make the tomato sauce

While the pasta cooks, heat a medium skillet over medium heat and add a splash of olive oil. Sauté the diced onion until softened, about 5 minutes, then add the minced garlic and dried oregano and cook 30–60 seconds until fragrant. Pour in the marinara, season with salt and pepper to taste, simmer gently 5 minutes to marry the flavors, then remove from heat.

For this step

1 smallyellow onion, finely diced
3 clovegarlic, minced
4 cupmarinara sauce (store-bought or homemade)
1 tspdried oregano, salt and black pepper

Prepare the ricotta mixture

In a bowl, stir together the ricotta, egg, and half of the grated Parmesan until smooth; season lightly with salt and pepper. The egg helps bind the ricotta so it holds in the casserole and bakes to a creamy texture.

For this step

1.5 cupwhole-milk ricotta
1 eachlarge egg
0.5 cupgrated Parmesan (divided)

Assemble the casserole

In a large mixing bowl, combine the drained pasta, tomato sauce, and the ricotta mixture until evenly coated. Transfer half of the pasta mixture to a 9x13-inch (or similarly sized) baking dish, sprinkle with half the shredded mozzarella and a few tablespoons of Parmesan, add the remaining pasta, and finish with the remaining mozzarella and Parmesan.

For this step

2 cupshredded mozzarella

Bake and rest

Bake uncovered for 20–25 minutes, until the cheese is bubbly and starting to brown. Let the casserole rest 5–10 minutes before serving so it sets; garnish with extra black pepper or fresh basil if available.

Tips from the kitchen

Don’t Overcook Pasta

Boil the ziti 1–2 minutes less than package directions so it finishes cooking and absorbs sauce in the oven without turning mushy.

Use Whole-Milk Ricotta

Higher-fat ricotta yields a creamier, silkier interior; drain any watery tubs in a sieve if it seems loose before mixing.

Bind Ricotta With Egg

Whisking the egg into the ricotta stabilizes the cheese during baking so spoonfuls hold together rather than spreading thinly through the casserole.

Season Inside Layers

Taste and season the sauce and ricotta separately — the salt in Parmesan and the egg will change the final seasoning, so err on the lighter side then adjust after baking.

Brown the Top Briefly

If you like a golden crust, switch to the broiler for 1–2 minutes at the end, watching closely so the mozzarella doesn’t burn.

Variations & substitutions

Add Italian Sausage

Brown 1 pound of sweet or spicy Italian sausage, drain excess fat, and fold it into the sauce for a heartier, meat-forward version.

Greens and Veggies

Stir 3 cups of sautéed spinach, roasted eggplant, or diced zucchini into the pasta for added volume and nutrition without changing the bake time much.

Lightened-Up Version

Use part-skim ricotta and 1 cup mozzarella, increase Parmesan to 3/4 cup for flavor, and add a tablespoon of olive oil to the ricotta to preserve creaminess.

Gluten-Free Swap

Use a sturdy gluten-free penne and watch the cook time closely; slightly undercook as with regular pasta because many gluten-free shapes soften more in the oven.

Storage & make-ahead

Cool the casserole completely before refrigerating in an airtight container for up to 3–4 days, or freeze portions (or the whole dish) for up to 2 months. To reheat, cover with foil and bake at 350°F until warmed through (20–30 minutes for refrigerated, 40–60 minutes from frozen), or microwave individual portions, stirring halfway to promote even heat.

What to serve with it

Serve with a simple peppery arugula salad dressed in lemon and olive oil to cut the richness, and offer crusty bread to sop up any saucy bits. Pair with a medium-bodied red like Chianti or an easy-drinking Sangiovese, or a citrusy Italian lager if you prefer beer.

Frequently asked questions

Can I assemble this ahead of time?

Yes — assemble, cover, and refrigerate for up to 24 hours before baking; add 5–10 minutes to the bake time if the casserole goes into the oven straight from the fridge.

Is the egg necessary in the ricotta?

The egg helps the ricotta set into scoopable ribbons and keeps the casserole cohesive; you can omit it for a looser, creamier texture but the filling may spread more.

How do I prevent a watery casserole?

Drain pasta well and avoid overly wet ricotta by draining it if needed; simmer the marinara briefly to reduce excess liquid before combining to keep the bake from becoming runny.

Can I freeze the baked ziti?

Yes — cool completely, then wrap tightly and freeze up to 2 months; thaw overnight in the fridge before reheating for best texture.

What cheese can I substitute for Parmesan?

Pecorino Romano works for a saltier, sharper note, while Grana Padano offers a milder, nuttier flavor; adjust salt in the ricotta accordingly.

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: Cook the pasta

ziti or penne pasta (uncooked)12 oz
extra-virgin olive oil1 tbsp

Step 2: Make the tomato sauce

yellow onion, finely diced1 small
garlic, minced3 clove
marinara sauce (store-bought or homemade)4 cup
dried oregano, salt and black pepper1 tsp

Step 3: Prepare the ricotta mixture

whole-milk ricotta1.5 cup
large egg1 each
grated Parmesan (divided)0.5 cup

Step 4: Assemble the casserole

shredded mozzarella2 cup

Nutrition Facts

Per serving: about 2½ cups

Calories573

Total Fat22.2g

Saturated Fat9g

Trans Fat0.4g

Polyunsaturated Fat4.6g

Monounsaturated Fat5.3g

Total Carbohydrates71.2g

Dietary Fiber5.9g

Total Sugars2.6g

Protein23.7g

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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