Ultimate Creamy Cheesy Baked Ziti

The coziest casserole you’ll ever serve

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 8

This creamy, cheesy baked ziti is pure comfort food layered with tradition and melted mozzarella. I’ve fine-tuned this dish over years of Sunday family dinners—where the scent of bubbling cheese and slow-simmered sauce pulls everyone into the kitchen. It’s not just a dinner; it’s a dinner event—where plates are scraped clean and leftovers are fought over.

The first time I made this for my Italian neighbor, she immediately asked for the recipe. That’s when I knew I had something special. Since then, it’s been my go-to for potlucks, cozy winter nights, and welcoming new friends to the neighborhood.

Why You’ll Love This Recipe

• That irresistible golden cheese pull? It’s got that.
• Feels fancy, but is incredibly easy to pull together.
• Feeds a hungry crowd—with leftovers that might taste even better the next day.
• It’s like lasagna’s laid-back cousin. Less fuss, same wow factor.

Ingredients

For the Pasta:

• 1 lb (450 g) ziti pasta
• Salt for pasta water

For the Meat Sauce:

• 1 tablespoon olive oil
• 1 lb (450 g) ground beef or Italian sausage
• 1 small sweet onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• Pinch of red pepper flakes (optional)

For the Cheese Mixture:

• 15 oz (425 g) whole milk ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon Italian seasoning

For Assembling:

• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan (preferably Parmigiano-Reggiano)
• Fresh basil or parsley, chopped (optional garnish)

Instructions

1. Cook the Pasta

Boil ziti in salted water until just shy of al dente. (It’ll finish cooking in the oven.)
→ Don’t rinse the pasta—those starches help the sauce cling like a dream. Reserve ½ cup pasta water just in case.

2. Make the Meat Sauce

Heat olive oil in a skillet over medium-high. Add ground beef and diced onion. Cook until meat is browned and onions are soft—those golden bits on the bottom? Flavor gold.
Stir in garlic and cook 30 seconds until fragrant.
Add crushed tomatoes, oregano, salt, pepper, and red pepper flakes. Simmer for 10–15 minutes until thickened and rich.

3. Mix the Ricotta Layer

In a medium bowl, combine ricotta, egg, salt, and Italian seasoning. Stir until smooth and creamy.

4. Assemble the Ziti

In a large baking dish (9×13 works great), layer like this:

• A spoonful of sauce
• Half the cooked pasta
• Half the meat sauce
• All of the ricotta mixture (spread gently)
• Half the mozzarella
• Remaining pasta
• Remaining sauce
• Top with mozzarella and Parmesan

→ Pro Tip: Don’t layer cheese too thick—it’s better in pockets for ultimate melty magic.

5. Bake It

Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake an additional 15–20 minutes until the cheese is golden and bubbly.
Let it rest for 10 minutes before serving—this is where the magic settles.

Pro Tips

• Don’t skip browning the meat. Those bits on the bottom of the pan = next-level flavor.
• Let it rest. Trust me—it firms up, and the flavors melt together perfectly.
• Season in layers. Taste your sauce and your ricotta mixture before baking.
• Use good cheese. The real deal Parmigiano and fresh mozz make all the difference.

Variations

• Meat Swap: Use spicy Italian sausage, ground turkey, or even a plant-based meat.
• Veggie Boost: Add sautéed mushrooms, zucchini, or spinach between layers.
• Saucy Style: Mix in a splash of cream to the tomato sauce for extra richness.
• Herby Finish: Add fresh basil or parsley on top for a fragrant, fresh bite.

What to Serve With Baked Ziti

• A crisp Caesar or arugula salad
• Garlic bread (obviously)
• A bottle of Chianti or your favorite red
• A sprinkle of extra Parmesan at the table

Make Ahead & Storage

• Make Ahead: Assemble the whole dish up to 24 hours in advance. Keep it covered in the fridge and add 10–15 minutes to bake time if cold.
• Freezer Friendly: Freeze unbaked ziti (wrapped well) for up to 3 months. Thaw overnight before baking.
• Storing Leftovers: Keep in the fridge up to 4 days. Reheat with a splash of water and foil to avoid drying out.

FAQs

→ Can I use cottage cheese instead of ricotta?
Yes! Blend it smooth for a similar texture and taste.

→ Why cook the pasta al dente?
It finishes cooking in the oven—no mushy noodles here!

→ Can I bake this in a smaller dish?
You can, but adjust the bake time—deeper dishes take longer to heat through.

→ Why does it need to rest before serving?
It helps everything settle, so you get nice clean slices and no cheese slide.

Final Thoughts

This baked ziti isn’t just a recipe—it’s a tradition waiting to happen. It reminds me of family dinners, clinking forks, and second helpings before dessert. Whether it’s your first time making it or your fiftieth, this dish delivers that warm, welcoming magic that brings people together.

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