I do love pasta.
In fact, my partner and I both love Italian food, especially the kind that bubbles in the oven and fills the whole kitchen with that rich tomato-and-cheese aroma.
There’s something about layering pasta, creamy ricotta, and melted mozzarella that just feels comforting in a way few meals do.
This is the kind of dish we make when we want leftovers for the next day, or when we’re craving something cozy and satisfying after a long week. It’s simple, hearty, and always a hit.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
Cook the pasta slightly under so it finishes perfectly in the oven and doesn’t become mushy.
Use whole milk ricotta for a richer, creamier texture. A sturdy ceramic baking dish helps distribute heat evenly while baking.
Add a pinch of red pepper flakes to the sauce for a subtle heat boost.
Use freshly grated parmesan, it melts beautifully and gives that creamy finish.
Baked Ziti with Ricotta
Course: Lunch, DinnerDifficulty: Easy6
servings15
minutes30
minutesIngredients
12 oz ziti pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 jar (24 oz) marinara sauce
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 cup ricotta cheese
1 large egg
½ cup grated parmesan cheese
2 cups shredded mozzarella cheese
¼ cup fresh basil, chopped
Directions
- 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, then drain and set aside.
- In a skillet over medium heat, heat olive oil and sauté the onion for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, then stir in the marinara sauce, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes to deepen the flavor.
- In a bowl, combine the ricotta cheese, egg, parmesan, and half of the chopped basil. Mix until smooth and well combined.
- In a large mixing bowl, toss the drained pasta with most of the marinara sauce, reserving about ½ cup for layering. Spread half of the pasta mixture into a baking dish, dollop half of the ricotta mixture on top, and sprinkle with one cup of mozzarella. Repeat with the remaining pasta, ricotta, and finish with the remaining mozzarella and reserved sauce on top.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for another 8–10 minutes until the cheese is melted and slightly golden. Let it rest for 5 minutes before serving, then sprinkle with the remaining fresh basil.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
Add cooked ground beef or Italian sausage to the sauce for a heartier version.
Stir in spinach or mushrooms for extra vegetables.
Use cottage cheese instead of ricotta for a slightly lighter option.
Swap ziti for penne if that’s what you have on hand.
Make it gluten-free by using gluten-free pasta.
Baked Ziti with Ricotta is comfort food at its best — layered, cheesy, and deeply satisfying. It’s the kind of dish that feels generous and cozy, perfect for sharing or saving for leftovers the next day. Between the creamy ricotta, rich marinara, and bubbly mozzarella, every bite feels warm and familiar in the best way.
