Baked Ziti with Ricotta and Mozzarella saves dinner on those nights when everyone is hungry and you want something easy, cozy, and foolproof. I’ve made this casserole so many times I could probably stir it together with my eyes closed. It’s creamy, cheesy, and satisfying without being fussy. If you’re juggling work, kids, or just a long day, you’ll love how this comes together with pantry ingredients and a few smart tips. And if you feel like planning sides too, jump down to my serving suggestions for quick ideas that make it a whole meal. 
How to Make Creamy Garlic Chicken Step-by-Step Photos
What You’ll Need
This is the version I make on repeat because it’s simple and flexible. You’ll need a 9×13 baking dish, a pot for boiling pasta, and a sturdy spoon. For the ingredients, grab:
– 1 pound ziti or penne
– 3 cups marinara sauce, homemade or jarred
– 1 cup whole milk ricotta
– 2 cups shredded mozzarella, divided
– 1/2 cup grated Parmesan
– 1 egg, optional for binding
– 2 garlic cloves, minced
– 1 tablespoon olive oil
– 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil
– Red pepper flakes, to taste
– Salt and black pepper
– Fresh basil for garnish, optional
We’re calling out creamy garlic in the section title because garlic is the quiet hero here. A little minced garlic wakes up store bought sauce and makes the whole casserole smell like a cozy Italian kitchen.
Step-by-Step
1. Preheat the oven to 375°F. Grease your 9×13 dish or line it with a little sauce.
2. Bring a big pot of water to a boil and salt it generously. Think ocean level salty. This is your chance to season the pasta itself. Cook the pasta until very al dente, about 2 minutes less than the package says, because it will keep cooking in the oven.
3. While the pasta cooks, stir together ricotta, 1 cup mozzarella, Parmesan, the egg if using, garlic, oregano, basil, and a pinch of pepper. The mixture should be thick, creamy, and scoopable. If it feels too stiff, add a tablespoon of warm pasta water to loosen it slightly.
4. Drain the pasta and return it to the warm pot. Add olive oil, marinara sauce, and a splash of pasta water if the sauce seems tight. Toss just until the pasta is coated. You want it glossy but not soupy.
5. Layer time. Spread a thin layer of sauce in the baking dish. Add half the pasta, then dollop half the ricotta mixture across the top. Spoon on a bit more sauce. Repeat with the rest of the pasta and ricotta mixture. Finish with the remaining mozzarella and a sprinkle of Parmesan.
6. Cover with foil and bake for 15 minutes. Uncover and bake another 10 to 12 minutes until bubbly around the edges and the cheese is melted with golden spots. If you want extra browning, broil for 1 to 2 minutes. Watch closely.
7. Let it rest 10 minutes before serving. This is key. Resting lets everything settle so slices hold together instead of slumping on your plate.
That’s the whole rhythm of making Baked Ziti with Ricotta and Mozzarella. You can add browned Italian sausage or sautéed mushrooms if you want to bulk it up, but the base recipe is plenty satisfying on its own.
“I made this on a weeknight after soccer practice, and my picky tween asked for seconds. The leftovers reheated beautifully for lunches too.”
Tips on How to Cook Creamy Garlic Butter Chicken
The title here is a little funny, I know, but these tips apply perfectly to this pasta bake and will help you nail it every time. Consider this your cheat sheet for reliable results.
– Salt your pasta water boldly. Seasoning early means you don’t need to drown the finished dish in salt.
– Go for whole milk ricotta. It’s creamier and richer, which gives you that luscious texture you want.
– Keep the pasta very al dente. Do not overcook before it hits the oven or you’ll end up with mushy ziti.
– Balance the sauce. If your marinara is very thick, add a small splash of pasta water so the pasta doesn’t dry out during baking.
– Layer the ricotta mixture in dollops. Don’t overmix it into the pasta. Those creamy pockets are the best part.
– Bake covered first to trap moisture, then uncover to brown the cheese.
– Rest the pasta 10 minutes after baking. I know it’s hard to wait, but it matters.
– For make-ahead, assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes to the covered time.
– Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 325°F or microwave in short bursts with a splash of water.
If you’re watching costs or planning ahead, my budget tips will help you shop smarter without losing the cheesy joy of Baked Ziti with Ricotta and Mozzarella.
Serving Suggestions
Easy sides and tasty extras
- Garlic bread or a simple baguette for scooping up saucy bits.
- A crisp green salad with lemony vinaigrette to cut through the richness.
- Roasted broccoli or asparagus tossed with olive oil and salt.
- Cherry tomatoes marinated in olive oil, balsamic, and basil.
- Finish the ziti with fresh basil and extra Parm for pop.
Baked Ziti with Ricotta and Mozzarella pairs beautifully with simple sides. I like a chilled seltzer with lemon or a glass of red if that’s your thing. If you’re feeding kids, a side of sliced cucumbers and carrot sticks keeps everyone happy and adds crunch.
Budget-Saving Tips
- Buy pasta and sauce in bulk when they’re on sale. Shelf stable wins.
- Use store brand cheeses. Mix a little Parmesan with mozzarella to boost flavor affordably.
- Stretch the ricotta by mixing in a few spoonfuls of cottage cheese. The texture stays creamy.
- Make a quick marinara from canned crushed tomatoes, garlic, and olive oil. It’s cheap and tasty.
- Swap in penne or rigatoni if they’re cheaper than ziti. The shape doesn’t make or break it.
- Freeze leftover portions in single serves for busy nights. Future you will be thrilled.
These small moves add up without changing the soul of Baked Ziti with Ricotta and Mozzarella. You still get that melty, cozy bite, just with a friendlier grocery bill.
Other Recipes You Might Like
If you’re a fan of hearty pasta bakes, try stuffed shells with spinach and ricotta, a skillet lasagna, or a veggie-forward penne with roasted peppers and mushrooms. For a lighter night, I love a lemony chicken cutlet with arugula salad on the side. And if you enjoyed the garlic notes here, a simple creamy garlic chicken over rice is a fast weeknight win. Keep the same principles you used for Baked Ziti with Ricotta and Mozzarella: good seasoning, al dente pasta, and a rest before serving.
Common Questions
Can I make this ahead?
Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes to the covered time so the center heats through.
What’s the best cheese blend?
Whole milk ricotta plus mozzarella for melt, and Parmesan for salty depth. If you like a sharper bite, add a bit of Pecorino Romano.
Can I add meat?
Absolutely. Brown 1/2 to 1 pound of Italian sausage or ground beef, drain, and fold into the sauced pasta before layering. It’s great with the garlic and herbs.
Do I need the egg in the ricotta mixture?
No. It helps bind, but it’s optional. Without it, your dollops will be a touch softer, which many people love.
How do I reheat without drying out?
Cover and reheat at 325°F with a spoonful of water or sauce added to keep moisture. In the microwave, heat in short bursts and stir gently.
Let’s Get This in the Oven
There you have it, a no-drama path to Baked Ziti with Ricotta and Mozzarella that tastes like a hug from the oven. Keep the pasta al dente, season with confidence, dollop that ricotta, and let it rest before serving. If you want another viewpoint or a slightly different take, this Easy Baked Ziti Recipe is a classic, and for a lighter dinner night, try this Meatless Baked Ziti with Ricotta and Mozzarella (Very Easy). I hope this becomes one of those dependable recipes you crave on busy nights. Happy cooking and enjoy every cheesy bite.
