Baked Ziti Ricotta Marinara (Printable)

Italian casserole featuring layered ziti pasta, creamy ricotta, tangy marinara, and melted mozzarella cheese.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheese

02 - 2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1 cup grated Parmesan cheese, divided
05 - 1 large egg

→ Sauce

06 - 4 cups marinara sauce (store-bought or homemade)

→ Seasonings

07 - 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Bring salted water to a boil and cook pasta until just al dente, approximately 8 minutes. Drain and set aside.
03 - In a large bowl, blend ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, oregano, salt, and pepper until smooth.
04 - Fold cooked pasta into the cheese mixture, ensuring even coating.
05 - Spread 1 cup marinara sauce evenly on the bottom of the prepared baking dish.
06 - Arrange half the pasta mixture over the marinara base, then spoon 1 1/2 cups sauce over it and sprinkle with 1/2 cup mozzarella.
07 - Add the remaining pasta mixture, top with remaining marinara sauce, then sprinkle the remaining mozzarella and Parmesan cheese over the surface.
08 - Cover the dish with foil and bake for 25 minutes at 375°F.
09 - Remove foil and continue baking for 15 minutes until the cheese is golden and bubbling.
10 - Allow to rest for 10 minutes before serving. Optionally garnish with additional fresh basil.

# Tips from dashanddishes:

01 -
  • It comes together in under an hour and actually gets better if you assemble it ahead.
  • The contrast between creamy ricotta, tangy sauce, and melted mozzarella on top is quietly addictive.
  • It feeds a crowd without making you feel like you're slaving over the stove.
02 -
  • The pasta must be slightly undercooked when it goes in the bowl because it continues cooking in the oven and will turn to mush if you don't account for that.
  • Don't skip the resting time at the end—it's the difference between messy layers and a slice that holds its shape.
  • Marinara sauce quality matters more than you'd think; a thin, watery sauce will make the dish soupy, so taste it cold before you commit.
03 -
  • Tear fresh mozzarella into small pieces instead of using shredded if you want the cheese to melt more dramatically and create those gorgeous golden spots.
  • Reserve a cup of pasta water before draining—if your ricotta mixture seems too thick, add a splash to loosen it up and help it coat the pasta evenly.

Return