Baked Ziti with Ricotta and Three Cheeses
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Creamy ricotta, a loose garlicky sauce, and a mozzarella top bubbling spotty brown at the edges. Make it ahead, rest it ten minutes, and watch everyone politely fight over the corner piece.
The short version
Simmer a 20-minute garlic tomato sauce, boil the ziti 3 minutes short, then stir it with ricotta, egg, Parmesan and half the mozzarella. Cover and bake at 375°F for 25 minutes, uncover and bake 20 more until bubbling and spotty brown. Rest 10 minutes.
What makes ours better
the tricks Nonna pretends she never taught me
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Boil the ziti short. The pasta keeps drinking sauce in the oven. Pulling it about 3 minutes early means it finishes tender instead of mushy.
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Beat an egg into the ricotta. The egg sets the cheese into creamy pockets that hold together when you scoop, instead of weeping into the pan.
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Make the sauce a little loose. Baked pasta soaks up a surprising amount of liquid. A saucier mix going in means a juicy dish coming out, even after a day in the fridge.
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Cover first, then uncover. Foil traps steam so the pasta heats through without drying. The last 20 minutes bare is where the cheese browns.
What you need
the cast, in order of appearance
- Olive oil2 tablespoons
- Yellow onion1 large
- Crushed tomatoes1 can
- Fresh basil¼ cup
- Ziti or penne1 pound
- Whole-milk ricotta15 ounces
- Finely grated Parmesan1 cup
- Low-moisture whole-milk mozzarella12 ounces
Sauce
Pasta and cheese
tap each one as it goes in. no double-salting.
Steps
nobody opens the oven door. looking at you, Dad.
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Heat the oven, boil water
Set a rack in the middle of the oven and heat it to 375°F. Grease a 9×13-inch baking dish. Bring a large pot of water to a boil.
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Simmer the sauce
Warm the olive oil in a large saucepan over medium heat. Cook the onion with a pinch of salt until soft and translucent, about 6 minutes. Stir in the garlic and red pepper flakes for 30 seconds, until you can smell the garlic. Add the crushed tomatoes, tomato sauce, oregano and salt. Simmer on medium-low for 15 minutes, stirring now and then, until slightly thickened but still loose. Stir in the basil.
About 15 min. Cook mode has a timer for this step.
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Boil the ziti short
Salt the boiling water with the tablespoon of kosher salt and cook the ziti 3 minutes less than the package says. It should still have a firm, chalky center. Drain well.
Don't rinse it. The surface starch helps the sauce cling.
About 8 min. Cook mode has a timer for this step.
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Mix the ricotta
In a large bowl, stir the ricotta, egg, half the Parmesan, a third of the mozzarella and the pepper until combined. Add the drained pasta and 2½ cups of the sauce and fold until every piece is coated.
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Assemble the pan
Spread the pasta mixture in the baking dish. Spoon the remaining sauce over the top, then scatter on the rest of the mozzarella and Parmesan.
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Bake covered
Cover tightly with foil and bake for 25 minutes, until the edges are bubbling and the center is hot.
About 25 min. Cook mode has a timer for this step.
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Uncover and brown
Remove the foil and bake 20 to 25 minutes more, until the cheese is melted and spotted golden brown. For extra color, broil 1 to 2 minutes at the end, watching closely.
Put a sheet pan on the rack below the dish. Bubbling sauce drips.
About 20 min. Cook mode has a timer for this step.
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Rest, then serve
Let the pan stand 10 minutes so the sauce settles and the slices hold. Tear a few basil leaves over the top.
About 10 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Use low-moisture mozzarella, shredded from a block if you can. Fresh mozzarella releases water and makes the pan soupy.
- To make ahead, assemble through step 5, cover and refrigerate up to 24 hours. Take it out for 30 minutes, then bake covered 35 minutes before uncovering.
- Want meat? Brown 1 pound of Italian sausage with the onion and drain off most of the fat before adding the garlic.
- Any short tube works, including rigatoni and penne. Check the box and subtract 3 minutes either way.
- Storage. Covered in the fridge, 4 days. Freeze unbaked (or baked and cooled) in a foil-covered dish up to 3 months. Reheat portions covered at 350°F for 20 to 25 minutes, or microwave a bowl with a splash of water.
Questions, answered
the questions my cousins text me
Can I make baked ziti ahead of time?
Yes. Assemble it, cover it and refrigerate up to 24 hours. Let it sit out about 30 minutes, then bake covered for 35 minutes and uncovered for 20 more, until it's bubbling in the middle.
Why is my baked ziti dry?
Usually the pasta was fully cooked before baking, or there wasn't enough sauce. Boil it 3 minutes short, keep the sauce loose, and keep the foil on for the first half of the bake.
Can I use cottage cheese instead of ricotta?
Yes, in the same amount. Drain it for 10 minutes in a strainer first so it doesn't add water. The texture is a little looser and the flavor a little tangier.
Can I use jarred sauce?
Use about 6 cups of a good marinara. Stir in a splash of water if it's thick, since the pasta will soak it up.
How do I freeze baked ziti?
Assemble in a foil pan, wrap well and freeze unbaked. Thaw in the fridge overnight, then bake covered at 375°F for about 45 minutes and uncovered for 15 to 20.
What's the difference between baked ziti and lasagna?
Ziti is mixed and baked in a pan, while lasagna is layered with noodle sheets. Ziti takes less assembly and is easier to scoop.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 28, 2026.