Cutting into baked ziti and finding dry pasta underneath the cheese is one of the most common complaints about this dish. My version was built to come out differently: browned cheese on top, soft saucy layers underneath, and pasta that still holds its shape when you lift it onto the plate.
The pasta goes into the oven slightly underdone, the ricotta gets stirred through the noodles instead of layered separately, and the sauce simmers down before baking so it clings to the pasta instead of sinking to the bottom.
If you’ve ever added extra sauce on the plate just to rescue baked ziti, you’ll notice the difference here on the first forkful.
Read Before You Shop For Ingredients
This isn’t a from-scratch sauce recipe so the flavor of the marinara sauce matters. Use a marinara sauce you already know tastes good from the jar. Choose a thick, quality sauce that has a pronounced tomato flavor. A thin, sweet jarred sauce will produce a thin, sweet ziti.
Ingredient Notes
- Whole milk ricotta keeps the filling creamy without turning grainy once baked. Lower-fat versions tend to bake up drier and less smooth inside the noodles.
- Don’t skip the tomato paste. Stirring it directly into the sausage mixture helps deepen the sauce so the finished casserole does not taste watered down.
- The recipe specifically uses a whole milk mozzarella block that gets shredded fresh. This gives you long, melted strands across the top instead of the tighter, slightly rubbery melt you get from bagged cheese.
- The salt and pepper aren’t strictly necessary because the Italian sausage carries most of the seasoning, but I’d keep them in. The dish isn’t overly salty with them and it tastes a little flat without them.
- If your skillet is stainless steel, the olive oil at the start of the sausage step isn’t optional. Stainless steel will grab the sausage and tear it as you try to break it up. If your skillet is nonstick, the sausage releases its own fat fast enough that you can skip the oil.
Storage Instructions
This baked ziti holds up well for make-ahead meals because the sauce is thick enough to stay stable after reheating.
For make-ahead assembly:
- Assemble the casserole fully but do not bake it yet.
- Cover tightly and refrigerate up to 24 hours before baking.
- Let the pan sit at room temperature briefly while the oven preheats so the center bakes more evenly.
For short-term storage:
- Store refrigerated in an airtight container for up to 4 days.
- Reheat covered so the cheese layer stays soft.
- Reheats best in the oven rather than the microwave.
For freezing:
- Freeze the assembled unbaked casserole tightly wrapped.
- The firmer sauce structure helps prevent watery separation after thawing.
- Thaw overnight in the refrigerator before baking for the most even texture.
Tip if freezing leftovers:
Cool the baked ziti completely first so condensation does not collect under the wrapping and soften the cheese layer.
Serving Suggestions
While this great dish is baking, you’ll have time to make this simple Caesar salad and garlic bread. If you are looking for options, check out my easy lasagna casserole. Another variation of this type of pasta dish is this baked spaghetti.
Trying to keep dinner simple this week? My easy dinner recipes are full of options that make it easier to get supper on the table.
“This is a classic and delish baked ziti recipe. Very easy to execute especially for a weeknight dinner.”
Recipe Test Notes
Originally published in April 2019. Retested and redeveloped April 2026.
Early test versions of baked ziti often turned watery after baking because both the sauce and pasta carried too much moisture into the oven at the same time.
During recipe testing, I focused on moisture control and structure. The pasta was pulled a few minutes before it was al dente so it could finish cooking in the sauce instead of overbaking in the oven. The sauce was also simmered down before assembly after testing showed thinner sauce pooled underneath the noodles instead of coating them evenly.
The ricotta mixture was another major adjustment. Layering it separately created uneven pockets through the casserole, while stirring it directly into the noodles produced a creamier texture throughout.
The final version comes out with browned cheese on top, soft saucy layers underneath, and enough structure to lift onto a plate without collapsing.
Recipe for Baked Ziti
Ingredients
- 16 ounces ziti noodles
- 1 tablespoon olive oil
- 1- pound ground mild Italian sausage
- 1 cup sweet yellow onion, small diced
- 1 tablespoon garlic, finely minced (3 to 4 large cloves)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 28 ounces jar marinara saucem MIDS brand used
- 8 ounces tomato sauce
- 15 ounces whole milk ricotta cheese
- 8 ounces block whole milk mozzarella cheese, shredded and divided (yields 2½ cups – 1 cup between the ziti layers and 1½ cups for the top)
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13 baking dish with non-stick spray and set aside.
- Bring a large pot of water to a boil over high heat.
- Add the ziti noodles and cook for 7-8 minutes or just about 2-3 minutes shy of al dente according to the package directions.
- Drain the ziti pasta.
- Return the ziti noodles to the pot and set aside.
- While the pasta is boiling, start cooking the sauce mixture.
- In a large skillet over medium-high heat add the olive oil. Once the oil is hot, add the mild Italian sausage, onion, garlic, oregano, salt, black pepper, and red pepper flakes.
- Cook and brown the sausage for 6-8 minutes or until no pink remains. Drain off all excess fat from the skillet.
- Reduce the heat to medium and stir in the tomato paste until fully incorporated.
- Add the marinara sauce and tomato sauce to the skillet, stirring to fully combine.
- Cook for an additional 5 minutes or until slightly thickened and no longer watery. Remove the skillet from the heat.
- Add 1 cup of the sauce and the ricotta cheese to the drained ziti noodles, stirring until evenly coated.
- Spoon half the ziti mixture into the prepared 9×13 baking dish.
- Top with 1 cup of the sauce and 1 cup of the shredded mozzarella cheese.
- Repeat with the remaining ziti mixture, sauce, and mozzarella cheese. Sprinkle the grated parmesan cheese evenly over the top of the baked ziti.
- Lightly spray the underside of a piece of aluminum foil with non-stick spray then tightly cover the baking dish, making sure the sprayed side faces the cheese. This will help to ensure that the cheese does not stick to the foil when baking and will make for easy removal.
- Bake for 20 minutes, remove the foil and bake uncovered for an additional 10 minutes or until the edges are bubbly and the cheese is fully melted. During the last 2-4 minutes, broil the cheese until lightly golden if desired. If broiling, watch closely to ensure the cheese doesn’t burn.
- Remove the baked ziti from the oven and allow it to rest for 5 minutes before serving.
Notes
- For added heat and flavor, you can use a hot Italian sausage in this recipe.
- If using Italian sausage in links, be sure to remove the casing prior to adding the sausage to the skillet.
- Do not use a smoked Italian sausage for this recipe as it will not yield the same results.
Nutrition
Easy Baked Ziti Recipe FAQ
This is an easy dish to prepare ahead of time and bake later. Cover and store in the fridge until you are ready to pop it in the oven.
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done.
When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
There are a few reasons your baked pasta dish is dry. First, there may not be enough sauce in the dish. Second, the noodles aren’t cooked until just al dente and end up overcooking while baking. Third, the noodles aren’t thoroughly and evenly coated with sauce. Finally, the edges of the noodles are exposed and may dry out.
Baked ziti is a delicious pasta dish using ziti pasta combined with a meat sauce and cheese. Everything is combined in a casserole dish and baked until the cheese is melted and bubbling.
You will cook your baked ziti for 30 minutes in the oven.
You will cover the casserole dish for the first twenty minutes of baking. Bake uncovered for the last 10 minutes to allow the cheese to melt.
Comments
Emily says
Such a wonderful dish that even the littles love! How long do we need to bake if making in the morning and putting in the fridge till dinner? Thank you
Layne Kangas says
Hi, Emily – I think it will be about the same cook time, enjoy!
Wendy Payne says
Hi,
Can you use cottage cheese instead of ricotta? thanks
Layne Kangas says
Hi, Wendy – sure! Enjoy!