Name: Easy Baked Ziti with Ricotta and Mozzarella
Prep time: 5 min
Cook time: 40 min
Total time: 50 min
Ingredients: 400 g ziti pasta or penne pasta; 700 g marinara sauce; 3 cloves garlic (minced); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon red pepper flakes; 1 teaspoon Italian seasoning; 200 g shredded mozzarella cheese (divided); 250 g ricotta cheese; 100 g grated parmesan cheese (divided); 60 ml heavy cream

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This easy baked ziti is made with ziti or penne pasta, marinara sauce, garlic, ricotta, mozzarella, Parmesan, and heavy cream. It bakes into a creamy, cheesy pasta dinner with a golden topping and plenty of sauce in every bite.

Recipe

Baked Ziti with Ricotta and Mozzarella baked in a casserole dish with golden melted cheese and marinara sauce

Why You'll Love My Baked Ziti

Made with simple ingredients that are easy to find.
Creamy ricotta layer in every serving.
Perfect for family dinners, meal prep, and entertaining.
Easy to make ahead and reheat later.

When I need a dinner that feels comforting but does not require the work of lasagna, baked ziti is one of the recipes I make most often. Everything comes together in a single baking dish, and the combination of pasta, marinara sauce, and cheese is always a hit at the table. It is also a great make-ahead meal, which makes it perfect for busy weeknights or casual gatherings.

The ricotta mixture is what makes this version stand out for me. Mixing it with heavy cream and Parmesan creates a soft, creamy layer between the pasta that stays smooth after baking. The mozzarella melts into the pasta and forms a golden topping, while the garlic and Italian seasoning give the marinara sauce extra flavor. If you enjoy comforting pasta dinners like Ground Turkey Pasta or Homemade Mac and Cheese, this baked ziti is another recipe worth keeping on repeat.

Close-up of Baked Ziti with Ricotta and Mozzarella lifted from a baking dish, showing cheesy pasta layers and marinara sauce

Key Ingredients in Baked Ziti

You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.

Pasta and Marinara Sauce: I use ziti or penne because both hold the marinara sauce well and bake nicely without falling apart. A good marinara sauce keeps this recipe simple while giving the baked ziti plenty of tomato flavor.
Garlic and Seasonings: Garlic, salt, black pepper, red pepper flakes, and Italian seasoning add flavor straight into the sauce. I like the red pepper flakes here because they give a little warmth without making the dish too spicy.
Ricotta, Parmesan, and Heavy Cream: Ricotta creates the creamy layer in the middle, while Parmesan adds a deeper cheesy flavor. I mix in heavy cream because it keeps the ricotta smooth and soft after baking.
Mozzarella Cheese: Mozzarella gives the baked ziti that melted, cheesy texture. I like adding some into the pasta and saving the rest for the golden topping.

How to Make Baked Ziti

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Cook the Pasta: Cook the pasta in salted boiling water for 2 minutes less than the package says for al dente. Drain and set aside.

2. Prepare the Sauce: In a large bowl, mix the marinara sauce, garlic, salt, black pepper, red pepper flakes, and Italian herbs. Add the cooked pasta and toss until well coated, then stir in half of the mozzarella.

3. Assemble the Baked Ziti: In a separate bowl, combine the ricotta cheese, Parmesan, and heavy cream. Spread half of the pasta in a greased baking dish, then spoon the ricotta mixture over the top.

4. Bake Until Golden: Add the remaining pasta, then top with the remaining mozzarella and Parmesan. Cover with foil and bake for 20 minutes, then uncover and bake for 10-15 minutes until melted and golden.

Baked Ziti with Ricotta and Mozzarella showing cheesy pasta layers and marinara sauce served on a plate

Helpful Swaps

Use Penne Instead of Ziti: If I cannot find ziti, I use penne. It holds the sauce just as well and bakes beautifully.
Swap Ricotta for Cottage Cheese: If ricotta is not available, I use cottage cheese. It creates a similar creamy layer, although the texture is slightly different.
Use Crushed Red Pepper or Leave It Out: If I want a little heat, I keep the red pepper flakes. If serving someone who prefers milder flavors, I simply leave them out.
Try a Different Marinara Sauce: I sometimes use a basil marinara or a roasted garlic marinara when I want to change the flavor without changing the recipe itself.

Tips for the Best Baked Ziti

Use a Deep Baking Dish: I like using a deep 9 x 13-inch baking dish because the pasta, ricotta, and cheese topping need enough space to bake without bubbling over.

Spoon the Ricotta in Small Amounts: I prefer adding the ricotta mixture in small spoonfuls over the pasta instead of spreading it into one thick layer. This gives the baked ziti creamy pockets throughout.

Cover the Dish Well: I always cover the dish tightly with foil for the first part of baking. It helps the pasta heat through gently and keeps the top from drying out too early.

Watch the Cheese at the End: Once I remove the foil, I keep an eye on the cheese because it can go from golden to too dark quickly. I take it out when the top is melted, bubbling, and lightly golden.

Make-Ahead Instructions

Assemble the baked ziti, cover it tightly, and refrigerate for up to 24 hours before baking. When ready to bake, remove it from the refrigerator while the oven preheats and bake as directed.

Storage

Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until hot throughout.

What to Serve with Baked Ziti

I like serving baked ziti with a tomato burrata salad and garlic bread or crusty ciabatta. The fresh tomatoes and creamy burrata balance the richness of the pasta beautifully. For dessert, a light lemon mousse is always a nice way to finish the meal.