One-Dish Baked Ziti Cheeses (Printable)

Hearty baked pasta with marinara and a blend of ricotta, mozzarella, and Parmesan cheeses.

# What You 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 and black pepper, to taste

→ Cheeses

09 - 1 ½ cups ricotta cheese
10 - 2 cups shredded mozzarella cheese, divided
11 - ½ cup grated Parmesan cheese, divided
12 - 1 large egg

→ Garnish

13 - 2 tablespoons chopped fresh basil or parsley (optional)

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute 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 - Spread half of the cooked pasta in the baking dish. Top with half of the sauce and half of the ricotta mixture. Repeat layers with remaining pasta, sauce, and ricotta mixture.
06 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbly and golden.
08 - Allow to rest for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve hot.

# Expert Suggestions:

01 -
  • Everything bakes together in one dish, so cleanup is almost nonexistent and you can actually enjoy your dinner instead of scrubbing pots.
  • The three-cheese blend creates layers of creamy, melty, golden perfection that make every bite feel indulgent without any fancy technique.
  • It reheats beautifully, which means leftovers taste just as good the next day, sometimes even better once the flavors have melded overnight.
02 -
  • Don't overcook the pasta during boiling, it continues cooking in the oven and you'll end up with mush if it's already soft going in.
  • Let the baked ziti rest after you pull it from the oven, those few minutes allow the layers to set so your servings don't fall apart on the plate.
  • Use a good quality marinara or taste and adjust your sauce with a pinch of sugar if it's too acidic, the sauce is the backbone of this dish.
03 -
  • Shred your own mozzarella from a block instead of buying pre-shredded, it melts smoother and doesn't have that anti-caking coating that can make the texture grainy.
  • If the top isn't as golden as you'd like after baking, turn on the broiler for the last two minutes and watch it closely, it goes from perfect to burnt fast.
  • Assemble the entire dish a day ahead and keep it covered in the fridge, then bake it straight from cold adding an extra 10 minutes to the covered baking time.
Return