This Baked Ziti is an easy, saucy, cheesy pasta casserole with all of the great flavors of Lasagna, but so much easier to prepare. Watch the video tutorial below and see how simple it is to make this pasta bake that captures the essence of Italian-American flavors in every bite.
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We love classic Italian recipes, and I’ve got some simple to make, but oh, so tasty ones to share! From Chicken Parmesan to Meatballs, and Manicotti too, if you are a fan of saucy, cheesy pasta, this Baked Ziti is a must-try!
Easy Baked Ziti Recipe
Baked ziti is an Italian-American casserole of tubular-shaped ziti noodles with Marinara Sauce, ricotta, and loads of gooey, melty cheese. Think of this Baked Ziti as a lazy lasagna- it has all of the familiar flavors of Lasagna, without the fuss of layering the noodles.
The combination of mozzarella and parmesan, a match made in pasta heaven, is our secret to making the BEST Baked Ziti! I love that this pasta casserole is make-ahead friendly, so customizable, and freezer-friendly too. No need to be precise or fancy with this dish. You can’t go wrong with pasta and cheese.
Baked Ziti Video
Watch Natasha make this easy Baked Ziti Pasta casserole. Get ready to dive into the comfort of saucy pasta and melted cheeses. You are going to love this one.
Why this Recipe Works
- Easy – This recipe is nothing fancy – the ingredients are mixed together, and it’s not supposed to look perfect, but it sure tastes perfect.
- Make-Ahead Friendly – This recipe can be prepared up to two days before baking. Not only does it freeze and reheat beautifully, but it also makes a wonderful meal for a potluck or a meal train dinner for a friend in need.
- Picky-eater Approved – Baked Ziti recipes are customizable to your taste or dietary needs. See our suggestions below on how to make this dish your own.
Ingredients
The ingredients here are simple, so use the best quality you can source. If you have 10 minutes, try Homemade Marinara Sauce which is our secret to making the BEST Baked Ziti!
- Ziti Pasta – cooked al dente – keep in mind it finishes cooking in the oven.
- Ground Beef – I like to use 85% lean
- Onion and Garlic – aromatics that add tons of flavor and aroma
- Marinara Sauce – Homemade or store-bought
- Ricotta – One 15-ounce container of fresh ricotta cheese
- Basil Leaves – Ten fresh leaves, cut into thin strips
- Mozzarella Cheese – We use low moisture, part-skim
- Parmesan Cheese – One cup, freshly grated or shredded and divided
Variations
- Meat – Try chicken or ground turkey instead of beef; add Italian sausage or meatballs; or omit the meat altogether to make a vegetarian casserole.
- Vegetables – Adding veggies is a great way to bulk up this recipe and turn this pasta casserole into a meal in itself. Dice and sauteé zucchini, summer squash, mushrooms, and/or carrots and add them to your sauce mixture. Sprinkle chopped spinach or layer sliced and sauteed bell peppers between the layers of pasta. You can use one or all of these to make the best Vegetarian Baked Ziti.
- Pasta – You can use any tubular pasta, ridges or no ridges, it’s up to you. Ziti is an obvious choice, but you can also use penne, rigatoni, cavatappi, or rotini. For a gluten-free pasta casserole, try a GF pasta.
- Cheese – In addition to the ricotta and mozzarella cheeses, you can top your baked pasta dish with fresh grated parmesan, or sliced fresh mozzarella.
How to Make Baked Ziti
This is the easiest pasta casserole and the results are so perfecto. It’s no wonder Baked Ziti is such a popular dish.
- Boil – Set your oven to 350°F. While the oven preheats, boil a large pot of salted water and cook one pound of ziti pasta until al dente, then drain.
- Sauteé – In a large sauté pan or Dutch Oven, sauté ground beef and onion until cooked through. Add minced garlic, salt, and pepper and continue cooking until the garlic is fragrant.
- Combine – Pour Marinara Sauce into the meat and simmer for 5 minutes. Spread 1/2 cup of sauce into a 9×13 inch casserole dish to prevent the pasta from sticking to the bottom.
- Stir – Spoon the ricotta cheese and basil into the pot of sauce and gently stir until lightly combined. Stir in the cooked pasta, mixing just until the pasta is coated.
- Assemble – Add half the pasta mixture to the casserole dish, top with half of the mozzarella and parmesan cheese, and then repeat with another layer of pasta and finally, more cheese.
- Bake – Bake uncovered at 350°F for 25 minutes and then broil for an additional 2 minutes to brown the top. Garnish with fresh basil and another sprinkle of parmesan cheese for good measure. We love to use this Cheese Grater.
Pro Tip:
Don’t overcook your pasta. You want to cook the pasta al dente (slightly firm) as it will continue to cook in the oven while baking.
Can I use spaghetti instead of ziti?
Baked Ziti is really best with a tube-shaped pasta, to really hold onto that meat sauce. If you are looking for a spaghetti casserole, try our Chicken Tetrazzini recipe, it’s fantastic!
How can I make a healthy baked ziti?
Choose leaner meat (such as ground turkey), add low-fat cheeses (and reduce how much you use), and add extra vegetables to boost nutritional content are all easy ways to make this recipe healthier.
Can I double the recipe?
This is a great dish to feed crowds for a potluck or party. If you need to double the recipe, please use a second casserole dish or a large disposable aluminum pan.
How to Serve Pasta Casseroles
Be sure to let your Baked Ziti sit for 5 minutes after it comes out of the oven. After that, use a spatula to cut it into squares, or simply scoop it out of the dish with a spoon. Serve this classic dish with:
- Garlic Bread – an obvious choice
- Roasted Cauliflower – simple and delicious
- Caesar Salad – light and crisp with the best dressing
- Garden Salad – a go-to since it’s kid-friendly
- Panzanella Salad – adds more Italian flavors to your meal
Make-Ahead
Baked ziti can be assembled ahead or baked ahead and reheated. It’s perfect for meal planning.
- Prep-Ahead: Assemble, cover with foil, and refrigerate for up to two days before baking.
- Storing Leftovers: Store leftover portions in airtight storage containers in the refrigerator for up to 5 days.
- Reheating Leftovers: Remove from refrigerator 30 minutes before heating. Drizzle with a little water to keep it moist, cover with foil, and put in the oven at 350˚F for 20-30 minutes or until heated through. Timing will vary by the amount of ziti. You can also reheat in the microwave.
- Freezing: Assemble in an aluminum or oven-safe casserole dish without baking. Cool completely and then tightly wrap it in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month. Thaw frozen ziti in the refrigerator overnight. Remove from refrigerator 30 minutes before baking as directed.
“Mangia, mangia!” (an Italian phrase which means ‘Eat, eat!’)
More Casserole Recipes
We love casseroles for dinner because they can be made ahead and re-heat well so you get to enjoy leftovers for days. These are the top-rated, best-loved casserole recipes on our blog:
- Chicken Pot Pie Casserole
- Chicken Lasagna
- Lasagna Roll-Up
- Eggplant Parmesan
- Chicken and Mushroom Casserole
- Baked Mac and Cheese
Baked Ziti (Easy Pasta Casserole) VIDEO
Ingredients
- 1 lb ziti pasta, or penne pasta or gluten-free pasta
- 1 lb ground beef, 85% lean
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 5 cups marinara sauce
- 15 oz fresh ricotta
- 10 fresh basil leaves
- 12 oz mozzarella cheese, shredded, divided
- 1 cup grated parmesan cheese, divided
Instructions
- Cook pasta in salted water according to package instructions until just al dente, then drain (do not overcook as the pasta will continue to cook in the oven).
- In a deep pan or Dutch oven, over medium-high heat, cook ground beef and onion, breaking up the beef with a spatula, until beef is fully cooked through and onions are softened (5-7 minutes). Add minced garlic, salt, pepper, and sauteé for another minute. Add 5 cups marinara sauce, bring to a simmer, and continue cooking for 5 minutes then turn off the heat.
- Spread a ladle of meat sauce into the bottom of a 9×13 casserole dish.
- Add chopped basil and spoon in ricotta into the remaining sauce Add cooked pasta and stir just until noodles are coated (you want to keep that ricotta texture)
- Transfer half of the pasta to the casserole dish. Top with 1/2 of the shredded mozzarella and 1/2 of the grated parmesan. Add the remaining pasta and top with the remaining mozzarella and parmesan.
- Clear the edges of the pan so the cheese doesn’t burn onto the dish. Bake at 350°F for 25 minutes. Broil for 1-2 minutes to brown the cheese. Let cool for 5 minutes, then garnish with basil if desired and serve.
Nutrition Per Serving
Filed Under
I have made this before and it was delicious! I am having company and would love to make this but they do not eat meat. Can I make this without?
Hi Donna, I think that would work but you would have to do an experiment on that as I haven’t tried that yet to advise.
Thank you
Hello Donna!
I have made it without the meat and everyone loved it.
I’ve seen other videos that don’t thaw out the chicken. Is this wise for the instapot? Also, what is the recommended time frozen chicken should be eaten? Thank you!
Hi Kristine, we prefer thawing it, but I bet that could work.
OMG I love this every recipe i have tried so far is def restaurant quality means !!this was incredible I added sweet peas lol to mine and made it even better ..Thank you
Yum! Thank you so much for sharing that with me.
So how do we measure 5 cups of marinara sauce correctly? In a dry cup or wet cup?
Hi Judy, that is a great question. I would use a wet measuring cup. This post on measuring goes into more measuring tips and tricks.
Hi! Can I make this with Italian sausage instead of beef?
Hi Mary, I imagine that should work. If you do an experiment, please share with us how it goes.
I have 2 questions if that’s ok
Can we use low skim mozzarella ?
where do we buy the ricotta?
Hi Pressley, we purchase it at our local grocery store, it’s usually by the cheese section.
do you use whole milk or part skim ricotta cheese? i don’t think this part of the question was answered.
Hi Lisa, I use whole milk ricotta and it adds a nice richness but I think a low-fat one would still work if you wanted a leaner Ziti casserole.
Another winner. Your videos are as entertaining as they are informative.
Thank you for that wonderful compliment!
Hi Natasha,
If I can’t broil at the end, should I leave it in the oven for longer? If so, how much longer?
Hi Ashley, we have always broiled it but a few more minutes should do it.
Can I make it up ahead of time and bake it just before I need it for supper
Hi Susan, yes you can. Please check this portion in the recipe “Can I Make this Pasta Casserole Ahead?”
Made this tonight for my family. Was so easy and delicious. My grandbabies who are 2 and 1 ate every bit. Definitely a keeper
I’m happy to hear that, Mary Jane. Thank you for your great comments and feedback!
Hi Natasha,
If I can’t broil at the end, how much longer should I bake it for?
Thanks!
Hi Ashley, you can add a few extra minutes to make sure it looks golden at the top.
Another new (to me) Natasha recipe; another home-run winner. Easy to make, and loved by every one at the table. Lasagna-type “fullness” but … lighter, somehow. Thanks for another great find!
You’re welcome! I’m happy you enjoyed this, John!
Hi Natasha! I will be making this tomorrow night for dinner. To make ahead, is it better to make the night before or the morning of? I couldn’t find ziti, is this better with rigatoni or penne?
Hi Sandra, I haven’t tested this, but our readers have with both penne and rigatoni. We like it best fresh, but you can reheat it.
Made this tonight and it was so good! We added mushrooms to it and it was great! Will definitely make this again and again!
Hi Julie, I’m glad to read your comments and review. Thank you so much for your wonderful feedback!
Made this tonight for our Valentines dinner, and my husband went back for seconds, so it was a huge hit! Thank you so much for your wonderful and easy recipes, Happy Valentines Day to you!
That’s wonderful! I”m so happy you loved this pasta bake.
Wow! Wow! Wow! I made this tonight, and I realized I’m making Baked Ziti All Wrong! Lol! Your method is way better! Cheesy ,Easy and So Tasty! My Husband went back for seconds! And he doesn’t like Italian! Lol! I did add a can of Crushed tomatoes to the sauce. And I add a little water around the whole 13×9 inch pan! It keeps the pasta soft and doesn’t dry out! Thanks so much Natasha! Love All your Recipes! And uplifting Personality! God Bless you and your Family! Happy Cooking and Baking! ❤️
You’re welcome, Chris! It sounds like you have a new favorite!
Hi! Do you drain the fat after the beef is cooked? Will try this soon can’t wait!
Hi Angela, we did not. I hope you love this recipe.
This calls for 5 cups of marinara sauce, but the recipe you linked only makes 3 cups of sauce. Assuming I need to double the marinara recipe and just not use it all?
Hi Stephanie, yes, that is correct. If you want to use a homemade marinara, you would want to increase the recipe.
I have made this several times and it’s so easy and delicious! I was was wondering what would happen if one substituted chicken for the beef? If so, still a pound? Breast or thigh meat? Would it even work?
Hi Greg, that should still work to change up the protein. You could even make this without any meat and it would still work.
I made your baked ziti tonight and it was a hit! The family loved it. Thanks for another great recipe!
You’re welcome, Sandra! I’m so glad you enjoyed it.
hi natasha, can i use pasta sauce (tomato, herb, basil) instead of marinara?
and also i cant find ricotta cheese (even cottage cheese) here in our town, can i use cream cheese as a substitute?
Hi Zarina, cream cheese should work. I haven’t tried that yet to advise. I have a marina sauce recipe that you might want to try instead.