Go Back

Baked Ziti with Ricotta

A classic Italian-American comfort dish made with ziti pasta, a rich tomato sauce, creamy ricotta, mozzarella, and Parmesan cheese, baked to bubbly perfection. Perfect for weeknight dinners or family gatherings.
Print Recipe Pin Recipe
Calories 500 kcal

Equipment

  • Large pot
  • Skillet
  • Mixing bowls
  • 9x13-inch baking dish
  • Wooden spoon or spatula
  • Aluminum foil

Ingredients
  

  • 1 pound ziti pasta
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 pound ground beef or Italian sausage
  • 1 jar 24 ounces marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 container 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • Fresh parsley chopped (optional, for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the ziti according to the package instructions until al dente. Drain and set aside.
  • In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
  • Add the ground beef or sausage, breaking it into small pieces. Cook until browned, then drain any excess fat.
  • Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let it simmer for 5 minutes, then remove from heat.
  • In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, ½ cup of Parmesan, the egg, salt, and pepper. Mix well.
  • In a 9x13-inch baking dish, layer half of the cooked ziti, half the meat sauce, and half the ricotta mixture. Repeat the layers.
  • Top with the remaining mozzarella and Parmesan cheese.
  • Cover with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly.
  • Let it cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For a vegetarian version, skip the meat and add sautéed vegetables like zucchini, mushrooms, or spinach.
Use penne pasta if ziti is unavailable.
Prepare in advance and store in the refrigerator for up to 24 hours before baking.