There are dishes you make to impress people, and then there are dishes you make because your soul needs it. This baked ziti is the latter. It’s the culinary equivalent of your favorite worn-in sweatshirt. It’s what I made for my best friend after her first baby was born, and what my kids request for every birthday dinner. It’s not fancy, but it’s perfect. And the secret is in how you layer the ricotta.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 40 mins | 1 hour | 6-8 people | Easy |
Why You’ll Love This Recipe
- It’s the ultimate comfort food. Cheesy, hearty, and guaranteed to make everyone at the table happy.
- You can make it ahead. Assemble it, stash it in the fridge, and bake it when you need it.
- No precooking the pasta! The noodles cook right in the sauce, absorbing all that flavor.
Grab These
- 1 lb ziti or penne pasta (uncooked)
- 1 tbsp olive oil
- 1 lb mild Italian sausage, casings removed (or use ground beef)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar of good-quality marinara sauce (Rao’s is my splurge)
- 1 (15 oz) can crushed tomatoes
- 1 cup water
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 (15 oz) container whole milk ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese, plus more for topping
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups shredded low-moisture mozzarella, divided
Let’s Make It
Preheat your oven to 375°F (190°C). Grab your biggest oven-safe skillet or a 9×13 inch baking dish. If you’re using a baking dish, you’ll just need to do the first step in a separate skillet.
Heat the olive oil in your large skillet over medium-high heat. Add the sausage and onion, breaking up the meat with a spoon. Cook until the sausage is browned and the onion is soft, about 8-10 minutes. Drain off any excess grease. Stir in the garlic and cook for just 30 seconds until fragrant—don’t let it burn!
Pour in the marinara sauce, crushed tomatoes, and that one cup of water. Swirl it around to get every last bit. Add the dried basil and red pepper flakes if you’re using them. Bring it to a simmer, then stir in the uncooked ziti pasta. Make sure all the pasta is submerged in the sauce.
Now, let’s talk ricotta. In a medium bowl, mix together the ricotta, egg, ¼ cup of Parmesan, salt, and pepper. This is what gives the ziti its creamy, rich pockets. Don’t just plop it in! Here’s the trick: drop spoonfuls of the ricotta mixture evenly over the top of the saucy pasta. Don’t stir it in.
Carefully transfer the skillet to the preheated oven and bake, uncovered, for 20 minutes. After 20 minutes, the pasta should be tender. Take it out of the oven (careful, the handle is hot!) and top with the remaining 3 cups of mozzarella cheese. Pop it back in for another 15-20 minutes, until the cheese is melted, bubbly, and spotted with golden brown.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 620 kcal |
| Protein | 34g |
| Carbohydrates | 55g |
| Fat | 28g |
| Fiber | 5g |
| Sugar | 10g |
| Note: Values are estimates |
Variations & Add-Ins
- Vegetarian Delight: Skip the sausage and add 8 oz of sliced mushrooms when you cook the onion.
- Extra Meaty: Use a pound of ground beef and a pound of sausage for a heartier version.
- Spinach Ricotta: Thaw and squeeze dry a 10 oz box of frozen spinach, then mix it into the ricotta mixture.
Serving Ideas
Let it rest for about 10 minutes before you dive in—it will be molten lava. Serve with a big green salad with a sharp vinaigrette to cut through the richness and a big hunk of garlic bread. Obviously.
Storage & Reheating
Cover tightly and store in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven for 20-30 minutes until warm through.
My Two Cents
Dolloping the ricotta instead of stirring it in is non-negotiable. Stirring it in just makes it disappear into the sauce. You want those distinct, creamy pockets of cheesy goodness in every single bite. It’s what makes this ziti legendary.
You Asked, I’m Answering
- “Do I have to use the egg in the ricotta?” No, but it helps bind it together so it doesn’t just turn into a watery mess. I highly recommend it.
- “Can I use cottage cheese instead?” Look, my grandma would, and I love her, but the texture is just not the same. Ricotta gives you that authentic, creamy Italian restaurant feel.