I fell in love with this baked ziti recipe because it delivers perfectly al dente pasta surrounded by rich marinara, creamy cheese layers, and a golden, bubbly top. It’s the kind of comfort food that sticks with you.

Why You’ll Love This Recipe

I love that the pasta doesn't get mushy or dry—it stays tender and flavorful with every true layering technique. It’s easy to prep, satisfying to serve, and perfect for feeding a crowd (or enjoying leftovers).

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sauce:

2 tablespoon olive oil
1 onion, finely chopped (about ½ cup)
3 cloves garlic, minced
5 cups marinara sauce (about 46 oz)
1–2 teaspoon sea salt
Freshly ground black pepper, to taste

Other Ingredients:

1 lb dried ziti (or penne)
1 cup whole‑milk ricotta cheese
1 large egg
½ cup freshly grated Parmesan cheese
8 oz mozzarella cheese
8–12 slices provolone cheese

Directions

Preheat oven to 375 °F (190 °C).
In a large skillet over medium‑high heat, warm olive oil. Sauté onion for about 1–2 minutes until softened. Add garlic, season with salt and pepper, and cook one more minute.
Stir in marinara sauce and heat through.
Boil ziti in rapidly simmering water for roughly 6 minutes until al dente.
In a small bowl, mix ricotta, egg, Parmesan, and sugar (optional) until smooth.
Lightly grease a 9×13‑inch baking dish with olive oil.
Drain pasta and layer half in the dish. Spoon half the sauce over it and stir to coat. Dollop half the ricotta mixture on top, then add half the provolone and mozzarella.
Repeat the layering with remaining pasta, sauce, ricotta, provolone, and mozzarella.
Sprinkle the top with grated Parmesan and bake uncovered for 30 minutes. If desired, broil briefly to brown the cheese at the end.

Servings and Timing

Servings: About 8–10 people
Prep Time: ~15 minutes
Cook Time: ~30 minutes baking + ~6 minutes simmering pasta + ~3 minutes sautéing + ~1 minute broil (optional)

Variations

Vegetarian: Skip the provolone or use plant–based slices. Add sautéed mushrooms, spinach, or zucchini for extra flavor.
Meaty Twist: Brown Italian sausage or ground beef in step 2 and stir into the sauce before layering.
Cheese Swap: Replace provolone with fontina or omit mozzarella for a sharper flavor—cheese layers are flexible.

Storage / Reheating

To Store: Refrigerate leftovers in an airtight container for up to 4 days.
To Reheat: Warm in the oven at 350 °F until bubbly, or microwave individual portions, adding a splash of sauce or water to preserve creaminess.
Freezing Tip: Bake, then cool completely. Cover tightly and freeze up to 3 months. Reheat (covered) at 350 °F until warm—uncover for the last few minutes to melt cheese.

FAQs

### Can I make this ahead of time?

Yes—I assemble it, cover tightly, and refrigerate up to 24 hours. Before baking, let it rest for about 30 minutes at room temperature to ensure even cooking.

### Can I swap ziti for another pasta shape?

Absolutely—I’ve used penne, rigatoni, and even shells. Just cook them to al dente as directed so they hold their shape when baked.

### How can I prevent the top from burning?

If it’s browning too quickly, tent foil over the top for the first 20 minutes of baking, then remove it to finish browning.

### Is it possible to make it gluten-free or lower-carb?

Sure—use gluten-free pasta, chickpea penne, or vegetable noodles. If needed, adjust the sauce amount slightly since some alternative pastas absorb more moisture.

### Can I make a lighter version?

Yes—I’ve tried using part-skim ricotta, cottage cheese, or reducing mozzarella. The dish still tastes indulgent but lowers calories.

Conclusion

I truly believe this baked ziti delivers on both flavor and ease—it’s the kind of comfort meal that feels indulgent yet failsafe for weeknight dinners or gatherings. Give it a try, and I guarantee it’ll become a staple in your recipe box.