Family Kitchen Notes

Weeknight pasta bake

Easy Baked Ziti

A reliable pasta bake with tomato sauce, ricotta, mozzarella, parmesan, and a browned cheese top.

By | Published | Updated

Prep Cook Total Serves 6
Baked ziti in a white ceramic dish with melted cheese and basil
Baked ziti rests better when the top is uncovered for the final few minutes.

Best for: easy dinner, potluck dish, make-ahead meal.

Texture: soft pasta, creamy middle, lightly crisp cheese on top.

Storage: refrigerate leftovers for up to 3 days in a covered container.

Ingredients

  • 450 g ziti or penne pasta
  • 700 ml tomato marinara sauce
  • 250 g ricotta cheese
  • 220 g shredded mozzarella
  • 50 g grated parmesan
  • 1 egg, lightly beaten
  • 1 tsp dried oregano
  • Fresh basil, salt, and black pepper

Method

  1. Heat the oven to 190°C. Cook the pasta until just shy of al dente.
  2. Mix ricotta, egg, parmesan, oregano, salt, and pepper in a bowl.
  3. Fold the pasta with marinara, then layer it with the ricotta mixture and mozzarella.
  4. Bake for 25 minutes covered, then 10 minutes uncovered until the top is golden.
  5. Rest for 8 minutes and finish with torn basil before serving.

Kitchen Notes

Save a splash of pasta water before draining. A few tablespoons loosen the sauce and help the baked pasta stay tender after it rests.

If the top browns too quickly, keep it covered with foil and uncover only at the end.

Nutrition Estimate

Calories
430
Protein
22 g
Carbs
48 g
Fat
17 g

FAQ

Can I assemble it ahead?

Yes. Assemble, cover, and refrigerate for up to 24 hours. Add 8 to 10 minutes to the bake time.

Can I skip ricotta?

Use cottage cheese or a little extra mozzarella if you prefer a lighter middle layer.