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This easy baked ziti with ricotta bakes up cheesy, saucy, and full of savory flavor. It feeds a crowd from one 9×13 dish and it’s made in less than 1 hour.
Here’s a dish that will be a winner any day of the week: my easy baked ziti! This Italian American casserole is packed with savory flavor and cozy nostalgia. It’s got pockets of seasoned ricotta, lakes of garlicky tomato sauce, and strands of gooey mozzarella.
Even better, the wafting aroma makes your kitchen smell like a dream! This baked pasta has become a reader favorite over the years. It’s ideal for feeding a crowd, or a half recipe works for a cozy romantic dinner.
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “I did your baked Ziti; it was AMAZING!! I am not a vegan or vegetarian but it was fascinating to bake a dish that didn’t include any meat… just because!” -Valerie
⭐⭐⭐⭐⭐ “This recipe for Baked Ziti was surprisingly awesome! I thought it looked pretty simple, but the lemon zest and fennel seeds really made it different, and delicious!!!” -Jennifer
Ingredients in Baked Ziti
Baked pasta dates back centuries in Italy, but baked ziti as we know it today is an Italian American creation. Most recipes for baked ziti include pasta, tomato sauce and a filling of ricotta cheese and Parmesan, topped with mozzarella and baked until bubbly.
While many recipes include sausage, my spin is a vegetarian baked ziti: it’s easier than the kind with meat and still full of flavor. Here’s what you’ll need for this baked ziti recipe:
- Ziti pasta: It’s easy to find at the store. You can also use penne and rigatoni as a substitute, or any tube shaped pasta.
- Garlic and fennel seeds: There’s no need to add onion here: garlic and fennel seeds carry the flavor (the seeds are reminiscent of sausage).
- Marinara sauce and fire roasted tomatoes: I use both marinara and fire roasted tomatoes to bring a depth to the tomato layer.
- Ricotta, Parmesan, and mozzarella: The ricotta makes creamy pockets when baked.
- Lemon zest: This is my key to the freshest flavor in baked pastas; I also use this in my vegetarian lasagna with ricotta.
- Olive oil, kosher salt, and black pepper: These classic ingredients round out the list.
Fire Roasted Tomatoes Are the Secret
This baked ziti uses a combination of purchased marinara sauce and canned fire roasted tomatoes for big tomato flavor. Here’s what to know about this variety:
- Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your grocery. I like the brand Muir Glen.
- Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time than standard tomatoes.
- What’s a substitute for fire roasted tomatoes? Use the highest quality canned tomatoes you can find. Consider adding 1 teaspoon sugar and a hint of smoked paprika (½ teaspoon) if you have it to round out the flavors.
How to Make Baked Ziti
Scroll down to the recipe card below for the quantities, but here’s the basic idea of this recipe:
Step 1: Cook the pasta to just below al dente. Boil it about 2 minutes before it is al dente (about 3 minutes less than the package says). This helps so it’s not mushy after baking.
Step 2: Cook the sauce. Sauté garlic and fennel seeds in olive oil, then add the marinara and fire roasted tomatoes and simmer for 10 minutes.
Step 3: Assemble the dish. Stir the together the ricotta with Parmesan, mozzarella, lemon zest, and salt and pepper. Add the pasta and sauce to a 9 x 13 baking dish, then add big dollops of the ricotta mixture. Top with the remaining mozzarella.
Step 4: Bake and rest. Bake the dish uncovered 425°F for 30 minutes, then let it rest for 10 minutes on the counter before serving to help the texture set.
Variation: Make a Half Recipe
This baked ziti recipe makes a big 9 x 13″ pan that feeds at least 8 servings. If you’re not in the mood for such a huge portion, you can make a half recipe in a 9 x 9! It works just as well, especially since this pasta is tastiest the day of making.
Make It Ahead or Freeze It
For making baked ziti ahead, you can make the entire dish, cover it in aluminum foil, and refrigerate 1 day prior. Pull it out of the fridge while you preheat, then add 10 minute to the bake time since you’re baking from cold.
You can also freeze baked ziti. Here’s what to do: wrap the unbaked ziti tightly and freeze for up to 3 months (but it’s better the fresher it is). Thaw it overnight in the fridge before baking. Or you can bake right from frozen, but you’ll want about 1 hour covered and then 15 minutes uncovered.
For large crowds, two 9 x 13 pans should work for 16 to 20 people if you’re serving with various sides. You can bake them both at once, though you may want to alternate baking racks halfway through.
Leftover Storage
Leftover baked ziti lasts for up to 3 days refrigerated. This baked pasta does taste best the days it’s made, as the noodles can become a bit soggy over time. (That’s another reason to make sure not to overcook the pasta!) When you’re eating the leftovers, add a few pinches of salt and reheat it in a skillet to revive the flavors.
What To Serve With Baked Ziti
This baked ziti works as a meal for a crowd, or an intimate romantic dinner (as a half recipe). Here are a few side dishes that pair well:
- Try a green salad like Perfect Italian Salad, Favorite Chopped Salad, Pear Salad, or Kale Salad
- Opt for bread like Garlic Toast or an artisan loaf
- Keep the oven free and go for for sautéed veggies like Sauteed Green Beans, Ultimate Sauteed Vegetables, Sauteed Peppers and Onions, or Pan Fried Broccoli
Dietary Notes
This baked ziti recipe is vegetarian. For gluten-free, use gluten-free pasta.
Easy Baked Ziti with Ricotta
This easy baked ziti with ricotta bakes up cheesy, saucy, and full of savory flavor. It feeds a crowd from one 9×13 dish and it’s made in less than 1 hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Italian American
- Diet: Vegetarian
Ingredients
- 1 pound ziti pasta (or penne or rigatoni)*
- 4 garlic cloves
- 2 teaspoons fennel seeds
- 2 tablespoons olive oil
- 24-ounce jar marinara sauce
- 28-ounce can crushed fire roasted tomatoes
- 1 pound ricotta cheese
- ¾ cup grated Parmesan cheese
- 6 ounces shredded mozzarella cheese
- Zest of 1/2 lemon
- Kosher salt and fresh ground black pepper
- Basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Bring a large pot of lightly salted water to a boil. Cook the pasta 2 minutes less than al dente (about 3 minutes before the package instructions indicate). Drain the pasta and return it to the pot. If it’s cooked before the sauce is done, stir in a drizzle of olive oil to prevent sticking.
- Meanwhile, mince the garlic. In a medium saucepan, heat the olive oil. Add the garlic and fennel seeds, crushing the fennel with your fingers as you add it, and sauté for 1 minute. Add the marinara sauce and fire roasted tomatoes and stir to combine. Simmer for 10 minutes, then taste and add a pinch of salt if the flavor doesn’t pop (this will depend on the marinara brand). Then pour the tomato sauce into the drained pasta and stir to combine.
- In a medium bowl, mix the ricotta cheese, ½ cup of the grated Parmesan cheese, ¾ cup of the mozzarella cheese, the lemon zest, ¾ teaspoon kosher salt, and a few grinds of black pepper.
- Grease a 9″ x 13″ baking dish*. Pour in the pasta mixed with the tomato sauce. Add large dollops of the ricotta mixture to the top of the pasta, then use the side of a large spoon to swirl it into the top of the pasta, leaving some larger pockets of ricotta. Top with the remaining ¾ cup mozzarella cheese and ¼ cup Parmesan cheese.
- Bake for 30 minutes until the cheese on the top is melted and browned. Allow to stand for 10 minutes prior to serving. If desired, top with basil leaves and serve. Leftovers last for up to 3 days refrigerated, though they taste best the day of (add a few pinches of salt and reheat in a skillet to revive the flavors).
Notes
To make a half recipe, use half the ingredients and make it in a 9 x 9″ baking dish.
More Baked Pasta Recipes to Try
- Vegetarian Lasagna with Ricotta
- Baked Rigatoni Pasta
- Easy Stuffed Shells
- Easy Manicotti
- Lasagna Roll Ups
See also my collections of Italian pasta recipes and vegetarian pasta recipes.
I did your baked Ziti; it was AMAZING!! I am not a vegan or vegetarian but it was fascinating to bake a dish that didn’t include any meat… just because!
Love this! Thanks for making :)
This recipe for Baked Ziti was surpisingly awesome! I thought it looked pretty simple, but the lemon zest and fennel seeds really made it different, and delicious!!! Thank you so much for this recipe!!!
A delicious meal that my whole family loves!
Love it!
Hello! I wanted to check if the mozzarella should be fresh (then grated at home) or the grated stuff you buy in a packet at the supermarket?
Thanks
Delicious! Great meal to take to people. Add cooked crumbled sausage for even more flavor.
We made this tonight. DELICIOUS! The lemon zest really adds to its yumminess!
Easy and delicious!