Menu

Baked Ziti With Ricotta

Simple baked ziti with ricotta is a delicious, creamy pasta casserole that’s loaded with 3 types of cheese, a quick homemade sauce, and perfectly cooked noodles. It’s a hearty and satisfying vegetarian dish that’s easy enough for weeknight dinners and beautiful enough to share at parties.

Baked Ziti With Ricotta | YummyAddiction.com

This recipe was originally published on August 7, 2014, and was republished in January 2024 to add better quality photos, re-test the recipe, and add more helpful tips.

When I want something indulgent, I go straight for the cheese. I love cheesy dishes like my kimchi mac and cheese or this delicious baked ziti casserole. It’s got ricotta, Parmesan, and mozzarella that transform a classic homemade tomato sauce into a creamy, gooey coating for tender noodles.

And, of course, we add more cheese right on top as it all bakes together to create a dish that’s filling, unbelievably good, and easy to make. It’s pretty hard to beat and so satisfying that even meat-eaters will be happy to chow down on this vegetarian dinner.

Baked ziti pasta with ricotta cheese

Why You’ll Love This Recipe

  • The classic flavor combinations of cheese, tomato sauce, herbs, and pasta guarantee a delicious meal.
  • It’s a filling casserole that can easily feed the whole family, with no sides necessary.
  • The ingredients are available in every season, making this an easy go-to year-round.

Ingredients

I’m willing to bet your local grocery store has these ingredients available 12 months of the year, but if you can’t find something, I’ve shared substitution ideas.

Ingredients for making ziti pasta
  • Ziti – You want a tubular pasta to catch all the fantastic sauce. Penne is a great alternative if you need one.
  • Ricotta Cheese – It’s hard to replicate ricotta, but cottage cheese drained of its liquid or mascarpone will do a decent job in a pinch.
  • Mozzarella Cheese – I recommend shredded mozzarella, but you can chop fresh mozzarella or use a fontina cheese.
  • Parmesan Cheese – Romano or Grana Padano are good swaps.
  • Egg
  • Olive Oil – The flavor of olive oil is excellent in tomato sauce, but any neutral-flavored oil will work.
  • Onion
  • Garlic
  • Crushed Tomatoes – If you can’t find this, go for whole tomatoes. You can crush them by hand, and they’ll break down while cooking, or give them a quick blitz in a blender.
  • Italian Seasoning – Most Italian blends combine dried basil, oregano, rosemary, thyme, and marjoram. Add a pinch of each individually if you don’t have a blend.
  • Basil – Go for fresh. It makes a huge difference in the flavor.
  • Salt and Pepper

You can skip making the sauce and use a store-bought marinara instead if you’d like. You won’t need the canned tomatoes, onion, garlic, Italian seasoning, or olive oil. I still recommend fresh basil for a garnish, but it’s optional.

Instructions

We’ll make tomato sauce, pre-cook the pasta, mix the cheeses, and then layer them to bring this dish together. If that feels like a lot, don’t worry! Each step is straightforward and worth it when you pull a gorgeous, cheesy pasta dish from the oven. You’ll need a 9×13 casserole dish, a big pot, and a skillet.

Start by cooking the pasta according to the package directions in a pot of boiling, well-salted water. Be sure not to overcook it. You want a bit of bite left in the middle so it finishes cooking in the oven without becoming mushy.

Tomato sauce for pasta

While that cooks, start your sauce by sauteing the onion and garlic in olive oil over medium-high heat. After 3 minutes, add the crushed tomatoes with all the juices, Italian seasoning, chopped fresh basil, and salt and pepper to taste.

Turn it to low and let it simmer for about 20 minutes, then remove it from the heat to cool. Meanwhile, preheat your oven to 375°F, lightly grease your baking dish, and set it aside. Drain your pasta and give it a quick rinse with cold water to stop the cooking.

Combine half of the cheese with the egg, salt, and pepper. Stir 1 ½ cups of the cooled tomato sauce into the cheese mixture, then combine it with the pasta until well-coated.

Begin layering the baked ziti in this order – half the pasta, ¼ cup of ricotta dotted on top, the remaining pasta sauce, then all the remaining cheese. Pop that in the oven for about 20 minutes, then let it cool on the counter for about 5-10 minutes so it sets up before serving.

Baked ziti garnished with basil

Serving and Storage

Add a sprinkle of chopped basil on top before serving. It’s certainly hearty enough to stand alone, but feel free to serve a light salad as well. My arugula watermelon salad with balsamic would be great with these flavors.

Baked ziti with ricotta and mozzarella cheeses

Keep leftovers covered and refrigerated for up to 5 days. You can also freeze individual portions or even double the recipe and have a ready-to-bake casserole in the freezer for another night.

I hope you enjoy this vegetarian baked ziti with ricotta as much as we do, and don’t forget to check out my other baked pasta recipes for inspiration on another night.

Baked Ziti With Ricotta

Baked Ziti With Ricotta

This meatless baked ziti is loaded with three types of cheese and a homemade tomato sauce. An easy and hearty pasta casserole the whole family will love!
4.78 from 9 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 430kcal
Author: Jovita | Yummy Addiction

Recipe Video

Ingredients

  • 1 16 oz. (450g) package ziti pasta
  • 2 cups (16 oz. or 450g) ricotta cheese , divided
  • 1 cup (4 oz. or 115g) shredded mozzarella cheese (you can add more if you want it extra cheesy), divided
  • 1/2 cup grated Parmesan cheese , divided
  • 1 egg
  • 2 tablespoons olive oil
  • 1 large onion , chopped
  • 3 garlic cloves , minced
  • 1 28 oz. (800g) can crushed tomatoes with juice
  • 1 teaspoon Italian seasoning
  • 1/3 cup fresh basil leaves , packed, plus more for garnishing, finely chopped
  • salt and freshly ground pepper , to taste

Instructions

  • Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook according to package directions until al dente. Drain, rinse under cold water, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add onions and garlic, and saute for 3 minutes. Add crushed tomatoes, Italian seasoning, salt and pepper to taste, and chopped basil leaves. Let the sauce simmer on low for about 20 minutes, stirring occasionally. Remove from heat and let cool (makes about 2 1/2 cups).
  • Preheat oven to 375 degrees. Lightly grease a 9X13-inch baking dish and set aside.
  • In a large bowl, mix together 1 cup of ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese along with an egg. Season with salt and pepper. Stir in about 1 1/2 cups of cooked tomato sauce. Pour the pasta into the bowl with the cheese mixture and toss to coat.
  • To assemble the casserole, add half of the coated pasta to a baking dish, then dot the surface with 1/2 cup of ricotta cheese. Add the rest of the pasta and sauce on top and press the pasta down gently so it doesn’t stick above the sauce too much. Top with dollops of the remaining ricotta cheese and sprinkle on top with the remaining mozzarella and Parmesan cheese.
  • Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges. Remove from oven and let stand 5 minutes before serving. Sprinkle with additional fresh chopped basil, if desired, and serve.

Notes

You can add more mozzarella or Parmesan cheese if you want it extra cheesy.

Nutrition

Calories: 430kcal | Carbohydrates: 54.3g | Protein: 22.9g | Fat: 14g | Cholesterol: 58.3mg | Sodium: 435.7mg | Sugar: 7.1g
Course: main dish
Cuisine: American, Italian
Keyword: baked ziti, vegetarian pasta casserole
Nutrition Facts
Baked Ziti With Ricotta
Amount Per Serving
Calories 430 Calories from Fat 126
% Daily Value*
Fat 14g22%
Cholesterol 58.3mg19%
Sodium 435.7mg19%
Carbohydrates 54.3g18%
Sugar 7.1g8%
Protein 22.9g46%
* Percent Daily Values are based on a 2000 calorie diet.

37 Comments

  • Mia
    December 15, 2014 at 4:05 pm

    I found this recipe a long time ago in Woman’s World magazine and made it. But after that first time I lost the recipe and couldn’t find it again. Thank you so much for posting this. I really enjoyed this when I made it that first time.

    Reply
    • Jovita
      December 15, 2014 at 5:56 pm

      You’re welcome, Mia!

      Reply
  • Adriana Mayorga
    January 14, 2015 at 12:32 am

    How would I split this recipe for 2-4 people? Or if I make it all can this be frozen? If so at what point?

    Reply
    • Jovita
      February 2, 2015 at 9:00 am

      Hi Adriana! Yes, you can freeze it, just prepare the ziti but do not bake. Cover it tightly with foil and freeze. Hope it helps!

      Reply
      • Maly
        July 3, 2019 at 6:38 pm

        Very helpful to me ? thank you!

        Reply
    • Leslie
      August 28, 2019 at 2:05 pm

      If freezing, does it have to be thawed first? If not is the bake time longer since its frozen?

      Reply
      • Jovita
        February 23, 2021 at 1:30 pm

        Just put it straight into the oven but increase the baking time from 20 minutes to about an hour. It has to thaw completely and warm through 🙂

        Reply
  • Silvia
    June 4, 2015 at 1:29 am

    Today is the 4th time I’m making this and I went with crushed tomatoes instead. It came out much more closer to yours pictured. Is that what you actually use? When I’ve used diced I’ve never found a 28 oz can. Just 14.5. And the last time I added a little marinara sauce to make it a little saucier. Not to worry though…every time I’ve made it it’s heaven! Tonight it’s even better! Thank you!

    Reply
    • Channing
      December 28, 2015 at 1:06 am

      I agree. My sauce with diced tomatoes looks very different from the pic. Smells good and can’t wait to eat it! But I think I’ll do crushed next time. Just doesn’t look “saucy” enough.

      Reply
    • Joan
      February 17, 2016 at 4:23 am

      Thanks for the recipe! I just made this tonight and mine did not look like the picture. I also used the diced tomatoes as the recipe called for. I think it would be better with crushed tomatoes instead to make it more like a sauce.3 stars

      Reply
      • Jovita
        February 19, 2016 at 4:33 pm

        Sorry guys and gals, it seems that canned diced tomatoes in my county differ from yours 🙁 In your case it’s really better to go with crushed ones! Thanks for you comments!

        Reply
  • Lauren
    October 6, 2015 at 11:29 pm

    I am about to put mine in the oven. Only difference was I had my own homemade sauce frozen so alot less steps and work. It’s looks like it’s going to be amazing! I’ll post after I mow down.
    Thanks!

    Reply
    • Liz
      April 1, 2017 at 8:05 pm

      I’m making tonight with my daughter. Canned tomatoes! You can always use a blender and use whole tomatoes abdbthen they are crushed. Easy peasy or you can hand crush the tomatoes from the can. if you use diced you can use a potato masher to smash and they will be crushed or just buy the sauce if you are lazy

      Reply
  • Linda
    December 27, 2015 at 11:31 pm

    This was soooo good! My family just loved it, and I totally get what you mean about it being addicting! Thank you for sharing. 🙂5 stars

    Reply
    • Jovita
      December 30, 2015 at 8:55 pm

      Thanks, Linda! You’re welcome! 😉

      Reply
  • Rachel
    February 19, 2016 at 4:35 pm

    Made it three times already, one of my favorites! Only now decided to leave a comment and thank you. It’s better late than never, right? Thanks!5 stars

    Reply
  • carla amdur
    December 24, 2016 at 6:51 pm

    I bought shredded parmigean cheese by accident, will that be ok or do I need to go back and buy the block to grate?

    Reply
    • Jovita
      December 26, 2016 at 8:33 am

      Hi Carla, no worries, shredded cheese will be perfectly fine 🙂

      Reply
  • Karina
    January 27, 2017 at 9:36 pm

    I made that last night on a quick diner Friday night. It is amazing! I did use the crushed tomatoes like some ladies suggest on the comments. It was delicious, kids approve.5 stars

    Reply
    • Jovita
      January 30, 2017 at 7:52 am

      I am so happy you and your kids loved this pasta, Karina 🙂

      Reply
  • Becky
    March 15, 2017 at 1:11 am

    I made this last night for dinner. I used whole wheat corkscrew pasta. Very good. I have three adult sons living with us (in college right now) and they all loved it.5 stars

    Reply
    • Jovita
      March 26, 2017 at 12:55 pm

      I am so happy to hear it, Becky. Thanks for the comment!

      Reply
  • Colleen Dunaway
    May 10, 2017 at 12:36 am

    Great recipe! I’ve made it several times and it never fails to impress! I’ll admit I also add 1/2 pound of crumbled mild Italian sausage, as well. Great dish, great steps, and easy to follow.

    Reply
    • Jovita
      February 23, 2021 at 9:40 pm

      That’s a nice addition, Colleen! Thank you for the comment 🙂

      Reply
  • Nicole D
    May 31, 2018 at 9:55 pm

    Thank you for the recipe currently cooking but my prep time was more like 30 minutes 🙂 and I didn’t use Parmesan cheese and added ground beef to mine. Can’t wait to try it!

    Reply
    • Jovita
      February 23, 2021 at 9:40 pm

      Thank you for reporting back, Nicole 🙂

      Reply
  • margaret
    September 27, 2018 at 6:23 pm

    ok im so excited to make this tonight its in the oven as we speak but at husband request he wanted meatballs so i made some small meatballs and added them to the layers with lots of cheese. cant wait for dinner!!!!!

    Reply
    • Jovita
      February 23, 2021 at 9:10 pm

      I am sure it was great, Margaret! 🙂

      Reply
  • Molly
    June 22, 2020 at 7:31 pm

    We’ve made this many times before and it’s delicious! Would it be possible to prepare it ahead of time and cook later, or does it need to be cooked immediately because of the raw egg?

    Reply
    • Jovita
      February 23, 2021 at 10:07 am

      I wouldn’t think that raw egg is a problem so I think you can prepare it in advance 🙂

      Reply
  • Leslie
    July 16, 2020 at 11:46 pm

    My favorite baked ziti recipe.5 stars

    Reply
  • Evelyn Soto
    February 25, 2021 at 9:20 pm

    Thank you for this great recipe! It’s so easy to throw together, feeds a big group, and is cheap to make! I like to use fire roasted tomatoes when I have them on hand. Making this tonight for dinner! Thanks again!5 stars

    Reply
    • Jovita
      February 25, 2021 at 9:40 pm

      Fire-roasted tomatoes sound great! I am glad that you enjoy the recipe and thank you for the comment 🙂

      Reply
  • Pat
    November 5, 2021 at 7:56 pm

    Quite delicious! Even though I used sauce from a jar, I loved this dish. It’s a keeper. Thank you.5 stars

    Reply
    • Jovita
      November 8, 2021 at 10:14 pm

      I am glad you enjoyed it, Pat 🙂

      Reply
  • Tina
    December 31, 2022 at 6:04 am

    I made this but I also added some Burata cheese
    With ricotta and shredded mozzarella with Parmesan
    So good thanks for the recipe5 stars

    Reply
  • Chef Mimi
    January 30, 2024 at 3:22 pm

    Fabulous! I don’t know why I love baked pasta dishes so much but I do!

    Reply

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.