10 Best Baked Ziti Recipes You’ll Make on Repeat

You know that feeling when you need dinner to just work? That’s baked ziti energy. It’s the kind of meal that makes everyone happy without stressing you out in the kitchen.

I’m sharing ten versions that cover all the bases. Classic comfort. Veggie packed. Spicy. Creamy. There’s something here for whatever you’re craving tonight.

1. Classic Baked Ziti

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions:

Step 1: Cook your ziti in heavily salted water until it’s just barely tender, about 2 minutes less than the package says. You want it a little undercooked because it’ll keep cooking in the oven.

Honestly, this is where people mess up most often. Mushy pasta ruins the whole thing. Drain it well and don’t rinse it. The starch helps everything stick together.

Step 2: Mix your ricotta with the egg, half the mozzarella, Parmesan, and basil in a big bowl. Season it well with salt and pepper because this is your flavor base.

Taste it. Seriously, taste it. If it’s bland now, it’ll be bland later. The egg helps bind everything so it’s not just a cheese soup situation in there.

Step 3: Toss the cooked pasta with marinara sauce until every piece is coated. Then fold in your cheese mixture gently.

This is my favorite part. You’ll see the creamy ricotta swirling through the red sauce. Looks messy right now, trust the process. It all comes together in the oven.

Step 4: Spread everything into a greased 9×13 baking dish and top with the remaining mozzarella. Bake at 375°F for 25 to 30 minutes until the cheese is golden and bubbling.

You’ll know it’s done when the edges are crispy and the middle is bubbly. Let it sit for 5 minutes before serving or you’ll burn your mouth. I do this every time anyway.

2. Baked Ziti with Meat Sauce

Ingredients:

• 1 pound ziti pasta
• 1 pound ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

Step 1: Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Once it’s no longer pink, drain most of the fat but leave a little for flavor.

Add your onion and cook until soft, about 5 minutes. Then toss in the garlic for just a minute. Burned garlic is bitter, so watch it closely.

Step 2: Stir in the marinara sauce and Italian seasoning. Let this simmer on low while you cook the pasta.

The sauce needs time to get friendly with the meat. I usually let mine go for at least 10 minutes. Smells amazing already, right?

Step 3: Cook the ziti until almost done, then drain and mix with your meat sauce. In a separate bowl, combine ricotta with half the mozzarella and Parmesan.

Layer half the pasta mixture in a greased baking dish, dollop the ricotta mixture on top, then add the rest of the pasta. It’s like building a lasagna but way easier.

Step 4: Top with remaining mozzarella and bake at 375°F for 30 minutes. The cheese should be melted and slightly browned on top.

Let it rest for a few minutes when it comes out. I know it’s hard to wait but cutting into it too soon makes it fall apart everywhere.

3. Three Cheese Baked Ziti

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 1/2 cup Parmesan cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

Step 1: Cook the ziti until just shy of tender and drain well. While that’s happening, mix ricotta, egg, half the mozzarella, half the provolone, and Parmesan in a bowl.

Add the parsley and season generously. The three cheese thing is not just for show. Each one brings something different. Mozzarella melts, provolone adds sharpness, ricotta makes it creamy.

Step 2: Combine your pasta with marinara sauce in a large bowl. Make sure every piece gets coated.

Then fold in your cheese mixture. It’ll look like a lot of cheese. That’s the point. You’re doing great.

Step 3: Transfer to a greased baking dish and top with the rest of your mozzarella and provolone. This double cheese layer on top is what gets you that gorgeous golden crust.

Bake at 375°F for 25 to 30 minutes. You want it bubbling around the edges with some nice brown spots on the cheese.

Step 4: Pull it out when it’s golden and let it sit for about 5 minutes before serving. Cutting into it right away makes all that beautiful cheese run everywhere.

I usually can’t wait the full 5 minutes honestly. But even 2 or 3 minutes helps it set up so you get actual slices instead of cheese soup.

4. Baked Ziti Alfredo

Ingredients:

• 1 pound ziti pasta
• 2 cups Alfredo sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Cook your ziti in salted water until almost done. You want it to have a little bite still.

Drain it and toss immediately with the Alfredo sauce while it’s hot. The heat helps the sauce coat every piece evenly instead of clumping up.

Step 2: Mix ricotta with half the mozzarella, Parmesan, and a pinch of nutmeg. The nutmeg is a game changer here.

Sounds weird but it brings out the creaminess in a way that’s hard to explain. Just trust me on this. Season with salt and pepper.

Step 3: Fold the ricotta mixture into your sauced pasta gently. You want ribbons of cheese throughout, not everything totally mixed.

Spread into a greased baking dish and top with remaining mozzarella. No marinara means the cheese flavor really shines here.

Step 4: Bake at 375°F for 20 to 25 minutes until golden on top. White sauce can dry out faster than red, so check it around 20 minutes.

If the top is browning too fast, cover with foil. Let it rest a few minutes, garnish with parsley, and that’s it. So creamy and rich.

5. Vegetable Baked Ziti

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Step 1: Heat olive oil in a large pan and sauté the onion, zucchini, and bell pepper until they start to soften, about 5 minutes. Add garlic and spinach at the end.

The spinach wilts super fast so don’t add it too early or it’ll turn to mush. Season your veggies well because they need their own flavor.

Step 2: Cook the pasta until barely done and drain. Mix it with marinara sauce and your cooked vegetables.

I love this part because the veggies get all coated in sauce and everything smells incredible. Way better than plain steamed vegetables on the side.

Step 3: In a bowl, mix ricotta with half the mozzarella and Parmesan. Fold this into your pasta and veggie mixture.

Some of the spinach will turn the ricotta slightly green and that’s totally fine. Means you’re getting your greens in, right?

Step 4: Spread into a baking dish, top with remaining mozzarella, and bake at 375°F for 25 to 30 minutes. The vegetables add moisture so keep an eye on it.

You want it bubbly but not swimming in liquid. Let it sit for 5 minutes when it comes out so everything sets up nicely.

6. Baked Ziti with Sausage

Ingredients:

• 1 pound ziti pasta
• 1 pound Italian sausage, casings removed
• 1 onion, diced
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 teaspoon fennel seeds
• Salt and pepper to taste

Instructions:

Step 1: Brown the sausage in a large skillet, breaking it into chunks as it cooks. Don’t make it too fine, you want some texture.

Add the onion once the sausage is mostly cooked and let everything get nice and caramelized. The fennel seeds can go in now too. They smell so good.

Step 2: Stir in marinara sauce and let it simmer while you cook the pasta. The sausage fat flavors the sauce in the best way.

Cook your ziti until just under done and drain well. Mix it with the sausage and sauce mixture.

Step 3: Combine ricotta with half the mozzarella and Parmesan in a bowl. Fold this into your pasta and sausage.

The chunks of sausage throughout make every bite interesting. Not just pasta and cheese, you know?

Step 4: Transfer to a greased baking dish and top with remaining mozzarella. Bake at 375°F for 30 minutes.

The sausage can make this a little greasier than other versions, so if you see a lot of oil pooling, just tilt the dish and spoon some off before serving.

7. Spicy Baked Ziti Arrabbiata

Ingredients:

• 1 pound ziti pasta
• 2 cups arrabbiata sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Fresh basil for garnish
• Salt to taste

Instructions:

Step 1: Heat olive oil and sauté garlic with red pepper flakes for about 30 seconds. You want the oil to get spicy but don’t burn the garlic.

Add your arrabbiata sauce and let it simmer. Taste it. Too spicy? Add a pinch of sugar. Not spicy enough? More red pepper flakes.

Step 2: Cook the ziti until almost done and mix with your spicy sauce. The pasta will soak up some of that heat as it bakes.

This is where it gets good. The smell alone will clear your sinuses in the best way.

Step 3: Mix ricotta with half the mozzarella and Parmesan. The creamy cheese helps balance the heat, so don’t skip this.

Fold it into the pasta. You’ll get these pockets of cool ricotta against the spicy sauce and it’s perfect.

Step 4: Spread in a baking dish, top with remaining mozzarella, and bake at 375°F for 25 minutes. The cheese on top gets a little crispy which is amazing with the spicy sauce underneath.

Let it cool for a few minutes. Garnish with fresh basil. Honestly this one is my go to when I want something with a kick.

8. White Baked Ziti (No Tomato)

Ingredients:

• 1 pound ziti pasta
• 2 cups heavy cream
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Melt butter in a saucepan and sauté garlic until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.

Add half the Parmesan and the nutmeg. Stir until the cheese melts. This is basically a simple cream sauce and it’s so easy.

Step 2: Cook the ziti until just barely done and drain. Toss immediately with your cream sauce while everything is hot.

The pasta keeps absorbing the sauce so don’t worry if it looks a little loose. It’ll thicken up as it bakes.

Step 3: Mix ricotta with half the mozzarella and remaining Parmesan. Fold this into your creamy pasta.

It’s going to look really white and really rich. That’s exactly what you want. Season well with salt and pepper.

Step 4: Spread into a greased baking dish and top with remaining mozzarella. Bake at 375°F for 20 to 25 minutes.

Watch it carefully because white sauces can brown fast. If the top gets too dark, tent it with foil. Garnish with parsley when it comes out.

9. Chicken Baked Ziti

Ingredients:

• 1 pound ziti pasta
• 2 cups cooked chicken, shredded or diced
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

Step 1: If you’re starting with raw chicken, season it and cook it in a skillet until done, then dice or shred it. Rotisserie chicken works great here too.

I usually just grab a rotisserie chicken from the store when I make this. Saves so much time and it’s already seasoned.

Step 2: Cook your ziti until just under done. While that’s going, mix marinara sauce with garlic and Italian seasoning.

Toss the pasta with the sauce and fold in your chicken pieces. Make sure the chicken gets evenly distributed.

Step 3: Combine ricotta with half the mozzarella and Parmesan. Fold this into your pasta and chicken mixture.

The chicken makes this way more filling than regular ziti. Like a full meal instead of just a side that happens to have protein.

Step 4: Transfer to a baking dish, top with remaining mozzarella, and bake at 375°F for 25 to 30 minutes. The chicken keeps it moist so this one rarely dries out.

Let it rest for a few minutes before serving. The chicken and cheese combo is unbeatable. My kids request this one constantly.

10. Make Ahead Freezer Baked Ziti

Ingredients:

• 1 pound ziti pasta
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

Step 1: Cook the ziti until it’s about 2 minutes less than al dente. It’ll finish cooking when you bake it later, so you really want it undercooked now.

Drain and rinse with cold water to stop the cooking. This is one of the few times rinsing is actually a good idea.

Step 2: Mix ricotta with egg, half the mozzarella, Parmesan, and Italian seasoning. Toss your cooled pasta with marinara sauce and fold in the cheese mixture.

Everything should be completely cool before you freeze it or you’ll get freezer burn. Patience here saves you later.

Step 3: Spread in a disposable aluminum baking dish or a dish you don’t mind freezing. Top with remaining mozzarella but don’t bake it yet.

Cover tightly with plastic wrap and then a layer of foil. Label it with the date and baking instructions. Future you will thank you.

Step 4: When you’re ready to bake, you can go straight from freezer to oven. Just add about 20 minutes to the baking time and cover with foil for the first half.

Bake at 375°F for about 50 minutes total, uncovering halfway through. It’s done when the center is hot and bubbly. I make three of these at a time and it’s a lifesaver on busy weeks.

Final Words

Okay, that’s ten solid baked ziti recipes that’ll get you through any craving. The best part is once you get the basic technique down, you can mix and match ingredients based on what’s in your fridge. Let me know which one you try first!