# Easy Baked Ziti with Ricotta and Mozzarella (Weeknight Casserole) > 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. Canonical URL: https://www.topshelf.recipes/recipes/easy-baked-ziti-ricotta-mozzarella-weeknight-casserole ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 35 minutes - Total Time: 50 minutes - Servings: 3 - Difficulty: Easy - Category: Baking ## Ingredients ### Cook the pasta - 12 oz ziti or penne pasta (uncooked) - 1 tbsp extra-virgin olive oil ### Make the tomato sauce - 1 small yellow onion, finely diced - 3 cloves garlic, minced - 4 cups marinara sauce (store-bought or homemade) - 1 tsp dried oregano, salt and black pepper ### Prepare the ricotta mixture - 1 1/2 cups whole-milk ricotta - 1 each large egg - 1/2 cup grated Parmesan (divided) ### Assemble the casserole - 2 cups shredded mozzarella ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (about 4¾ cups): - Calories: 724 kcal - Protein: 32.6 g - Carbohydrates: 57.5 g - Fat: 42.8 g - Saturated Fat: 17.7 g - Trans Fat: 0.9 g - Fiber: 8.1 g - Sugar: 2.1 g - Added Sugars: 0 g - Cholesterol: 165 mg - Sodium: 2412 mg - Potassium: 1496 mg - Calcium: 756 mg - Iron: 3.4 mg - Vitamin D: 0.4 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Sticky Gochujang Spare Ribs (Oven-Baked Korean-Inspired)](https://www.topshelf.recipes/recipes/sticky-gochujang-spare-ribs-oven-baked-korean-inspired) - [Apple Cider Muffins](https://www.topshelf.recipes/recipes/apple-cider-donut-style-muffins) - [Baked Buffalo Chicken Wings with Blue Cheese Dip (Crispy Oven Method)](https://www.topshelf.recipes/recipes/baked-buffalo-chicken-wings-crispy-oven-blue-cheese-dip) - [Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame](https://www.topshelf.recipes/recipes/gluten-free-honey-garlic-chicken-thighs-tamari-sesame) - [Sheet Pan Baked Honey Garlic Chicken Breasts with Roasted Vegetables](https://www.topshelf.recipes/recipes/sheet-pan-honey-garlic-chicken-with-roasted-vegetables) - [Juicy Oven-Baked Chicken Breasts (No-Dryness Method)](https://www.topshelf.recipes/recipes/juicy-oven-baked-chicken-breasts-no-dryness-method) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)