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Baked Ziti Recipe with Ricotta

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This baked ziti with ricotta delivers all the comfort of a classic Italian-American casserole, featuring layers of creamy ricotta, gooey mozzarella, smooth provolone, and a golden Parmesan crust. Generously sauced pasta, baked until bubbly and lightly browned, ensures every bite is rich, moist, and satisfying—a crowd-pleasing favorite for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta and Sauce
  • 3-4 tablespoons olive oil divided
  • 1 onion finely chopped (about ½ cup)
  • 3 cloves garlic minced
  • 5 cups marinara sauce about 46 ounces
  • 1 to 2 teaspoons sea salt
  • Freshly ground black pepper to taste
  • 1 lb dried ziti or penne pasta
For the Cheeses
  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup Parmesan cheese freshly grated, divided
  • 8 ounces mozzarella cheese
  • 8-12 provolone cheese deli slices

Equipment

  • Large pot
  • Large skillet
  • 9x13-inch baking dish
  • Mixing bowl
  • Spoon or spatula
  • Oven

Method
 

Prepare Pasta
  1. Bring a large pot of salted water to a boil. Cook the ziti (or penne) pasta, draining it 1 to 2 minutes before the package instructions say it will be al dente. Set aside.
Make the Sauce
  1. In a large skillet, heat 3-4 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until softened, then stir in the minced garlic and cook until fragrant.
  2. Pour in the marinara sauce and season with sea salt and freshly ground black pepper. Simmer briefly, then toss the drained pasta with the sauce until evenly coated.
Mix Ricotta
  1. In a bowl, mix together the ricotta cheese, large egg, and about half of the Parmesan cheese until well blended.
Assemble the Baked Ziti
  1. Preheat your oven to 375°F (190°C). Spread half of the sauced pasta into a 9x13-inch baking dish.
  2. Drop spoonfuls of the ricotta mixture evenly over the pasta.
  3. Lay the provolone cheese slices over the ricotta layer.
  4. Sprinkle half of the shredded mozzarella and a portion of the remaining Parmesan over the provolone.
  5. Add the rest of the sauced pasta on top, making sure any visible pasta is covered with sauce.
  6. Scatter the remaining mozzarella and Parmesan cheese evenly over the top.
Bake and Serve
  1. Bake the casserole uncovered for about 30 minutes, until it is hot, bubbling around the edges, and the cheese on top is melted and lightly browned. For extra browning, broil for 1 to 2 minutes, watching carefully.
  2. Let the baked ziti rest for about 10 minutes before slicing and serving.

Nutrition

Calories: 485kcal

Notes

You can assemble the baked ziti up to a day ahead and refrigerate it before baking. Leftovers keep well in the refrigerator for up to 4 days and reheat best in the microwave or covered with foil in a 350°F oven. For freezing, wrap the assembled but unbaked casserole tightly and freeze for up to 3 months; thaw overnight in the refrigerator before baking. To substitute ricotta, you may use drained cottage cheese for a slightly different texture. Always ensure the top layer is fully covered with sauce or cheese to prevent drying out.

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