• (Affiliate link) Ziti Pasta: The star of the show! Ziti is a medium-sized, tube-shaped pasta that’s perfect for capturing the rich sauce and cheese within its hollow center. Its robust shape also holds up beautifully to baking. If ziti isn’t available, don’t fret; any similar tube-shaped pasta like penne, rigatoni, or even cavatappi will yield excellent results. Just ensure it’s cooked al dente so it doesn’t get mushy during baking.
• Cheese, glorious cheese! The magic of baked ziti truly lies in its decadent cheese blend. We use a trifecta of Italian cheeses:
  • Ricotta: Provides that signature creamy, slightly sweet, and unbelievably tender texture. It melts into the pasta, creating pockets of soft deliciousness.
  • Mozzarella: Essential for that irresistible gooey, stretchy, and golden-brown top crust. We recommend using low-moisture, part-skim mozzarella for the best melt and less excess water in your casserole. Fresh mozzarella can also be used, but may release more liquid.
  • Parmesan: Adds a sharp, salty, and umami depth that elevates the entire dish. Freshly grated Parmesan makes a noticeable difference compared to pre-shredded varieties.
• Canned, crushed tomatoes: This forms the base of our vibrant red sauce. The key here is crushed tomatoes, not diced or pureed. Crushed tomatoes offer a perfect balance of texture and body, creating a sauce that clings beautifully to the pasta without being too watery or too chunky.
• Aromatic Spices and Fresh Herbs:
  • Italian seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary that infuses the sauce with classic Italian flavors.
  • Fresh basil: Brightens the entire dish with its aromatic, slightly sweet, and peppery notes. It’s a must for that authentic Italian taste.
• Onion and Garlic: These are the foundational flavor boosters that create the aromatic backbone of your sauce. Sautéing them until fragrant releases their sweet and pungent notes, deepening the overall taste profile.

For precise quantities and a complete list of all ingredients, please refer to the detailed recipe card located further down the page.

Why Cheesy Baked Ziti is Your Next Go-To Meal

This Cheesy Baked Ziti Casserole isn’t just a recipe; it’s an experience. Here are several compelling reasons why it’s destined to become a staple in your home:

• A Delicious, Meatless Marvel: Perfect for those who prefer plant-based meals, or for hosting vegetarian friends and family. It’s so rich and satisfying, you won’t even miss the meat!
• Classic Italian-Inspired Comfort: This dish captures the essence of classic Italian-American eating, brimming with a rich, robust red sauce and a luxurious blend of three distinct cheeses. It’s reminiscent of your favorite Italian restaurant, right in your own kitchen.
• Surprisingly Fast to Prepare: Despite its deeply flavorful layers, this meal comes together in under an hour from start to finish. Most of the prep can be done concurrently, making it an efficient choice for busy weeknights.
• Crowd-Pleasing & Kid-Approved: The combination of tender pasta, savory sauce, and melted cheese is universally appealing. It’s a dish that guarantees clean plates and happy smiles from everyone at the table, from toddlers to grandparents.
• Excellent for Meal Prep & Freezing: Baked ziti is a fantastic make-ahead option. Assemble it in advance, or bake a double batch and freeze one for later. It reheats beautifully, making future meal times a breeze.
• Budget-Friendly: Made with relatively inexpensive pantry staples and fresh ingredients, this casserole offers incredible flavor without breaking the bank. It’s an economical way to feed a hungry family or a large gathering.

Pro Tip: The Secret to an Exceptional Sauce

For an unparalleled depth of flavor in your marinara sauce, I highly recommend using the (affiliate link) San Marzano variety of canned crushed tomatoes. These are an heirloom-type tomato, famously grown in the volcanic soil near Mount Vesuvius in Italy, and are similar to Roma tomatoes in their elongated shape and meaty texture. What sets San Marzanos apart is their lower acidity and naturally sweeter taste, which translates into a smoother, more balanced, and incredibly flavorful sauce. Using them will elevate your homemade marinara from good to gourmet, truly enhancing the overall experience of this baked ziti.

Crafting Your Rich Red Sauce: A Flavor Foundation

The heart of any great Italian pasta dish is its sauce, and our Cheesy Baked Ziti Casserole is no exception. This recipe calls for a generous amount of scratch-made red sauce, featuring three 28-ounce cans of San Marzano-style crushed tomatoes. This ensures you’ll have a wonderfully robust sauce that not only coats every noodle in the casserole but also leaves you with plenty of extra to serve on the side – a truly delightful bonus!

Making this flavorful red sauce from scratch is surprisingly easy and takes only about 20 minutes to simmer. The process begins with sautéing chopped onions and minced garlic in olive oil until they are fragrant and softened. This crucial step builds the aromatic base. Once the aromatics are ready, the crushed tomatoes, a touch of sugar (to balance acidity), salt, pepper, Italian seasoning, and fresh basil are added. A gentle simmer allows all these incredible flavors to meld and deepen, transforming simple ingredients into a rich, luscious sauce that’s ready to bring your ziti to life.

Once your ziti pasta is cooked al dente and drained, it’s mixed with a portion of the homemade red sauce and the bulk of the ricotta, mozzarella, and Parmesan cheese blend, along with an egg to help bind it. This creates a cohesive, flavorful pasta mixture. To begin layering, place approximately half of this rich pasta mixture evenly into your prepared 9″x13″ baking dish. Then, dot the surface generously with about ½ cup of the remaining fresh ricotta cheese. These dollops will create creamy pockets within the baked dish.

Next, carefully spoon and spread the remaining pasta mixture over the first layer. Once the pasta is evenly distributed, pour about three cups of the remaining rich tomato sauce directly on top. This ensures a moist and flavorful bake. Finish by dolloping the surface with any remaining ricotta cheese, creating more creamy bursts, and generously sprinkling the entire casserole with the remaining grated mozzarella cheese for that perfect golden, bubbly crust. Remember, there will still be extra sauce, perfect for serving!

Small-curd cottage cheese is an excellent and common substitute for ricotta. The flavor profile is quite similar, offering a mild, creamy tang. However, do keep in mind that even with small-curd cottage cheese, the texture will be slightly different from the smoother, finer grain of ricotta. If you’re looking for a dairy-free option, some brands offer plant-based ricotta alternatives made from tofu or almonds, which can also work well in this recipe.

Absolutely! Freezing baked ziti unbaked is a fantastic meal prep strategy. It’s perfect if you’re preparing dinner in advance for a busy week, or if you plan to share it as a thoughtful gift for someone to bake at their convenience. To do so, simply assemble the ziti as directed in a freezer-safe baking dish, but do not bake it. Wrap the dish tightly with a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil to prevent freezer burn. Label it clearly with the date and baking instructions, and freeze for up to 3 months. When you’re ready to enjoy, bake straight from frozen at 375°F (190°C) for approximately 60-75 minutes. Remember to remove the foil during the last 15-20 minutes of baking to allow the cheese to bubble and brown beautifully.

Yes, leftover baked ziti casserole freezes wonderfully! Once the casserole has completely cooled to room temperature, you can prepare it for freezing. For larger portions, wrap the entire dish (if freezer-safe) tightly in plastic wrap and then foil. For individual servings, transfer portions into airtight, individual serving containers. Freeze for up to 3 months. To reheat, you can bake covered in the oven at 350°F (175°C) for 30-45 minutes until heated through, or simply use the microwave for smaller, single servings until warm and bubbly.

Pro Tip: Optimizing Ziti for Freezing

If you’re making this cheesy baked ziti with the intention of freezing it (either before or after baking), there are a couple of tricks to ensure it tastes as fresh as possible when reheated. First, when cooking the pasta initially, undercook it by 1-2 minutes from the package directions. This means cooking it slightly less than al dente. This will prevent the pasta from becoming mushy after freezing and reheating, helping it maintain a desirable texture. Second, be extra generous with your homemade red sauce. Freezing and reheating can sometimes cause dishes to dry out a little, so having a bit more sauce will keep your ziti wonderfully moist and flavorful.