One-Dish Baked Ziti (Print Version)

Baked pasta layered with marinara sauce and three rich cheeses for a satisfying meal.

# What You'll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt, to taste
09 - Black pepper, to taste

→ Cheeses

10 - 1½ cups ricotta cheese
11 - 2 cups shredded mozzarella cheese, divided
12 - ½ cup grated Parmesan cheese, divided
13 - 1 large egg

→ Garnish

14 - 2 tablespoons chopped fresh basil or parsley (optional)

# How To Make It:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil; cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat, sauté garlic until fragrant. Add marinara sauce, oregano, basil, red pepper flakes, salt, and pepper; simmer for 5 minutes.
04 - In a bowl, combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, and egg; mix until smooth.
05 - In the baking dish, layer half the pasta and sauce; spread half the cheese mixture over it. Repeat with remaining pasta, sauce, and cheese.
06 - Sprinkle remaining 1 cup mozzarella and ¼ cup Parmesan evenly on top.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and golden.
09 - Allow to rest for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Tips:

01 -
  • It tastes like you spent hours layering and fussing, but really you just toss everything in one dish and let the oven do the work.
  • The three cheeses melt into the sauce and pasta in a way that feels indulgent without being heavy.
  • Leftovers reheat beautifully, and somehow taste even richer the next day.
02 -
  • Do not skip the egg in the ricotta mixture—I tried it once without and the cheese just pooled at the bottom instead of staying creamy and cohesive.
  • Letting the baked ziti rest for 5 to 10 minutes after it comes out of the oven makes all the difference in how it holds together on the plate.
03 -
  • Use a mix of whole milk ricotta and part-skim mozzarella for the best balance of creaminess and melt without it becoming too greasy.
  • Grate your own Parmesan instead of using pre-grated—it melts smoother and tastes sharper, which really makes the top layer shine.
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