Why You’ll Love This Recipe
This recipe delivers layers of creamy, cheesy goodness in every bite. The combination of marinara and cream creates a perfectly balanced sauce that’s rich without being too heavy.
It’s easy to prepare and feeds a crowd, making it ideal for gatherings or busy weeknights.
You can customize it with different meats, vegetables, or cheeses to suit your taste.
It reheats beautifully, so leftovers are just as delicious the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ziti pasta
olive oil
ground beef or Italian sausage
onion, finely chopped
garlic cloves, minced
marinara sauce
tomato paste
heavy cream
ricotta cheese
mozzarella cheese, shredded
Parmesan cheese, grated
Italian seasoning
salt
black pepper
fresh basil or parsley, chopped
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
- Cook the ziti in a large pot of salted boiling water until just al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef or sausage and cook until browned. Drain excess fat if necessary.
- Add the chopped onion and cook until softened. Stir in the garlic and cook for about 1 minute.
- Stir in the marinara sauce, tomato paste, heavy cream, Italian seasoning, salt, and black pepper. Simmer for 5–7 minutes until slightly thickened.
- In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Spread half of the pasta mixture into the prepared baking dish. Dollop half of the ricotta over the pasta and sprinkle with mozzarella and Parmesan.
- Add the remaining pasta mixture on top, followed by the rest of the ricotta and a generous layer of mozzarella and Parmesan.
- Bake for 20–25 minutes, or until the cheese is melted and bubbling. Broil for 2–3 minutes at the end for a golden top if desired.
- Let the baked ziti rest for 5–10 minutes before serving. Garnish with fresh basil or parsley.
Servings and timing
Serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 30–35 minutes
Total time: Approximately 50–55 minutes
Variations
Make it vegetarian by skipping the meat and adding sautéed mushrooms, spinach, or zucchini.
Swap ground beef for ground turkey or chicken for a lighter option.
Use cottage cheese instead of ricotta for a slightly different texture.
Add red pepper flakes for a touch of heat.
Mix in provolone or fontina for extra cheesy flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven, covered with foil to prevent drying.
This dish freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make baked ziti ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate before baking.
Should I cook the pasta completely before baking?
Cook it just to al dente since it will continue cooking in the oven.
Can I use a different pasta shape?
Yes, penne or rigatoni are great substitutes.
How do I prevent it from drying out?
Ensure the pasta is well coated in sauce and cover with foil if needed during baking.
Can I make this without cream?
Yes, you can omit the cream for a more traditional tomato-based baked ziti.
What’s the best cheese for melting?
Mozzarella melts beautifully, while Parmesan adds sharp flavor.
Why is my baked ziti watery?
It could be from excess liquid in the sauce or overcooked pasta. Simmer the sauce until slightly thickened before assembling.
Can I add extra vegetables?
Absolutely. Spinach, bell peppers, or eggplant work well.
How long should it rest before serving?
Let it sit for at least 5–10 minutes to help the layers set.
Is this freezer-friendly?
Yes, it freezes well either baked or unbaked when wrapped tightly.
Conclusion
Cheesy Creamy Baked Ziti is a classic, satisfying dish packed with tender pasta, creamy sauce, and layers of melted cheese. Easy to prepare and perfect for sharing, it’s a comforting meal that never goes out of style. Whether served fresh from the oven or enjoyed as leftovers, this baked ziti is sure to become a favorite in your kitchen.
PrintCheesy Creamy Baked Ziti
Cheesy Creamy Baked Ziti is a comforting pasta casserole made with tender ziti coated in a rich tomato-cream sauce, layered with creamy ricotta, and topped with melted mozzarella and Parmesan, baked until golden and bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 pound (450g) ziti pasta
- 1 tablespoon olive oil
- 1 pound (450g) ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 cups marinara sauce
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1 1/2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the ziti in salted boiling water until just al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
- Add the onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 1 minute.
- Stir in marinara sauce, tomato paste, heavy cream, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
- In a bowl, mix ricotta cheese with a pinch of salt and pepper.
- Add cooked pasta to the sauce and toss until evenly coated.
- Spread half of the pasta mixture into the baking dish. Dollop half of the ricotta over the pasta and sprinkle with one-third of the mozzarella and Parmesan.
- Layer the remaining pasta on top, add the remaining ricotta, and finish with the rest of the mozzarella and Parmesan.
- Bake for 20–25 minutes until cheese is melted and bubbling. Broil for 2–3 minutes for a golden top if desired.
- Let rest for 5–10 minutes before serving. Garnish with fresh basil or parsley.
Notes
- Cook pasta just to al dente to prevent overcooking in the oven.
- Simmer the sauce until slightly thickened to avoid a watery casserole.
- Assemble up to 24 hours ahead and refrigerate before baking.
- Freeze baked or unbaked for up to 2 months, tightly wrapped.
- Substitute penne or rigatoni if ziti is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
