Happily Unprocessed / Recipes / How to Make a Life Changing Baked Ziti
Written by Debi203 Comments
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Homemade baked ziti can turn out dry if you don’t follow some key steps. It is a hearty, delicious and inexpensive dish, so shouldn’t it be amazing? Find out how to make a baked ziti that people will remember you for!
Do you love the taste of perfectly cooked pasta, marinara sauce and the ooey cheesy comfort of lasagna but not all the work? Then baked ziti is your answer!
It is possible to get this classic comfort food out of the oven and onto your plate in under 1 hour, but more importantly, I am going to also share with you how I keep my ziti moist and from drying out in the meantime.
But first let’s talk cheese ….
WHAT CHEESE SHOULD I USE IN MY BAKED ZITI?
Ah….. the ever popular question … what kind of cheese(s) should you use in your ziti? I have made ziti more times that I can count, with probably every combination of cheeses out there.
While most ziti’s can be made using just one type of cheese, usually mozzarella, it lacks any depth or imagination. I have landed on the following cheese ratio and the more I make it, the better it seems to get.
This ziti uses FOUR cheeses:
- Mozzarella – 8 oz.
- Parmesan – 1 cup
- Ricotta – 1 cup
- Provolone – 8-12 slices from the deli
Yes friends, the secret cheese is …. provolone! However, each cheese is just as important as the next.
- Mozzarella – obviously for its meltability.
- Parmesan – for it’s saltiness.
- Ricotta – go out of your way to find an Italian ricotta cheese. It has a sweeter flavor where the American version tends to be saltier and moister.
- The Provolone cheese, however, is the unexpected surprise in this dish. Provolone has a mild and creamy texture. Purchase it in SLICES as pictured below.
HOW TO KEEP BAKED ZITI FROM DRYING OUT
Four key culprits to a dried out ziti are:
- there is not enough sauce,
- the noodles aren’t cooked until JUST AL DENTE and overcook while baking,
- the noodles aren’t thoroughly and evenly coated with sauce, or
- the edges of the noodles are exposed and subject to drying out.
When I say the pasta should be cooked until al dente what I mean by that is the pasta should be cooked for about 6 minutes. The pasta has gotten softER, but it still has a bite.
If the pasta is cooked fully it can easily overcook while baking becoming mushy. If it is UNDERCOOKED, it will continue to cook while baking, soaking up the sauce, resulting in a dried out ziti.
Cook the pasta in salted water over a SLOW BOIL. Violently boiling pasta noodles will break them down. A lot of bubbles on top of the water doesn’t allow for proper ventilation of the steam underneath, which results in a frothy foam on top.
HOW TO LAYER BAKED ZITI
Next up, is what I call the layering effect.
Stir half the noodles with of the sauce in the baking dish until the sauce completely coats the noodles.
- Add a few dollops of ricotta cheese on top,
- Next, add the slices of provolone cheese and top with the mozzarella.
- Repeat this one more time, beginning with the sauce and layering with the cheeses.
- Cover the pasta in sauce, ensuring the ends are not poking out and they are completely covered.
- Top the ziti off with some freshly grated parmesan cheese and bake it UNCOVERED at 375° for 30 minutes or until the cheese is melty and gooey.
Since the penne noodles were already par boiled, the actual cooking time is mainly spent melting the cheeses. This should only take about 30 minutes, if the oven is adequately pre heated.
The ziti can also be popped under the broiler to get that bubbly browned cheese on top, if desired.
QUICK TIPS:
Can I freeze this? Yes. Bake the ziti and allow it to cool on the counter until it reaches between close to 70°F (no longer than 2 hours). NEVER place a hot item in the fridge to cool ‘quickly’. Once the ziti is cool, cover with foil and freeze.
How do I reheat frozen ziti? If time permits, take the ziti out of the freezer 24 hours before cooking. This should allow enough time for it to thaw. Then cook as usual. This CAN be cooked frozen also. Simply place aluminum foil over the ziti and bake at 350°F for 30 minutes. Remove the foil and continue baking until a knife inserted comes out hot and the cheese is completely melted.
Should I cover ziti as it’s cooking? That depends. To prevent the pasta from “steaming” and to allow the top to brown it should be baked uncovered. As long as ALL the noodles are thoroughly covered in sauce there shouldn’t be a problem with the ziti drying out. However, if you want to cover it go ahead. Spray some foil with a little cooking spray to keep the cheese from sticking and cover it only ½ the cooking time, removing the foil the last part of baking.
Can I use a different noodle? If you don’t have ziti noodles, you can replace it with penne noodles. They are thinner and longer but will still capture the sauce inside.
How to Make a Life Changing Baked Ziti
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4.9 from 76 reviews
- Author: Debi
Description
If you follow our steps, you will have a perfectly cooked baked ziti. The noodles will not be over or undercooked, dried out or lack flavor. This will be the only baked ziti recipe you make again!
Ingredients
Scale
FOR THE SAUCE:
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Organic Onion, finely chopped (½ cup)
- 3 Cloves Organic Garlic, finely chopped
- 5 Cups Marinara Sauce (about 46 ounces)
- 1–2 teaspoons Sea Salt
- Freshly ground black pepper
OTHER:
- 1 Pound Dried Ziti( or penne pasta)
- 1 Cup Whole Milk Ricotta Cheese
- 1 Organic Egg
- ½ Cup Freshly Grated Parmesan Cheese
- 8 oz Freshly Grated Whole Milk Organic Mozzarella Cheese
- 8–12 slices Provolone cheese from the deli counter
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium high heat, add 2 Tablespoons of oil and sauté the onion 1-2 minutes until soft. Add the garlic and season with salt and pepper, cook another minute.
- Add the marinara sauce and heat until hot.
- Meanwhile add the pasta to rapidly simmering, NOT BOILING, water and cook, stirring occasionally, for about 6 minutes or until al dente with a little bite left in it.
- As the pasta is cooking, in a small bowl, combine the ricotta cheese, egg, parmesan cheese and a sprinkle of sugar if desired.
- Pour a Tablespoon or 2 of olive oil in the bottom of a 9×13 pan and coat.
- Drain the pasta and pour in HALF the pasta and add HALF the sauce. Stir to combine.
- Put dollops of ricotta cheese on top of the pasta. Top it with 4-6 slices of Provolone cheese, then HALF the mozzarella cheese.
- Repeat with the remaining pasta, sauce, ricotta cheese and cheeses ensuring all the pasta is thoroughly covered in sauce.
- Top with fresh Parmesan cheese and bake UNCOVERED at 375 for 30 minutes. Pop the ziti under the broiler for a few minutes at the end to get a nice brown bubbly cheese.
What to Serve with This:
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Reader Interactions
Comments
kathy frazierI made this for supper. It was very good. The next night it was even better. I will make this again.
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- Bridgette
I need to make this in 2 half size stereo pans and cook it the day before then reheat it for an event the next day. How would you recommend I do this for the best results?
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- Nick V
I found some brie on sale for cheap and was looking for a way to use it. I swapped the second layer of provolone in this with the brie and it was killer.
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- Debi
wow – I never heard of that Nick. Very inventive
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- Cindy
Absolutely awesome!
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- Tara
This meal was delicious! Highly recommended!
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- Karen
Excellent! I added Italian sausage and my guests raved about it!
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- Ashley
This is amazing.I don’t like ricotta so I substitute with cottage cheese. So delicious!!
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- Kristin
This is a family favorite at our house!!! I also chop up spinach & put in with the ricotta. So good!!!
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- Ben
I also added spinach and even a handful of mushrooms but I made it like a sort of a separate layer where “dotted” a layer with the spinach… Seems to lighten what’s otherwise a very heavy dish with all the cheeses. Also makes me feel a bit less guilty when I eat it, lol
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- Will
This was my first attempt at Ziti. My wife does not enjoy ricotta, so had to adapt it a bit. The end result was still delicious!
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- nicole
Loved this recipe everyone in the family did, next time I may use just a bit more sauce but definitely not disappointed!
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- Emily
How many people does a 1x recipe serve? Need to make this for 25 people soon
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- Mark P
Respect recipe author’s attempt to elevate this way underrated dish, and make sure moisture and ooey cheese highlights are preserved BUT!!! Been making this dish (and at least 20 other baked pastas) and even this recipe comes out flat unless you do 2 of the 3 things below.
1. Must make your own tomato sauce or buy the highest quality jar brand (otherwise you get a flavor problem, heck Isra cheese and sauce.
1b. Vegans close your ears, but 75% of ziti recipes put crumbled sausage and/or ground beef in sauce again more flavor, fat, moisture.
2. Traditionally, it’s not the layering of cheeses but the combination of them that raises the cheese potential. You grate all cheeses (slice up soft ones) and mix together to ricotta mix and toss noodles well in them. Sprinkle mozzarella at end on top for obvious melting.
3. Controversial I know but I never have had better lasagna or baked ziti without bechamel sauce. It’s EVERYTHING. It also is what’s done in 95% of baked pastas you get in Italy. Been there for years. Bechamel is easy and potent to this recipe. It’s creamy wet delish and magically pulls the dish together it’s density. It isn’t heavy as some say. Add it to your noodles first then cheese it up around it. People will think you are a pro.
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- Debra
This recipe is EXCELLENT!! Didn’t add provolone because I didn’t have it and it was still fabulous. Timing on boiling the pasta and baking was 100% spot on. I let it rest for about 20 minutes and it was delicious!! Thanks for a great recipe.
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- Debi
Thanks Debra!
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- Trisha
This is amazing!!! You will not be disappointed… guaranteed! Every Sunday is some sort of pasta n sauce in our house and I’m pretty good at many dishes but this is going to be THE staple recipe when we have baked ziti from now on. My old recipe is already in the trash
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- Luda
Absolutely delicious with ground meat added to the sauce!!
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- Jane
We should make our own marinara sauce I’m thinking, so as to be unprocessed.
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- More Than Healed
I used cottage cheese instead of ricotta and it was really yummy!
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- Diana
Made it today for dinner, added ground beef and it was a big hit in our home. Thank you for sharing this recipe
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- Janey
Can spinach be added? If so, how much?
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- Christine
Janey. I have added spinach to mine during the last minute of the pasta cooking to wilt it. Turns out great!
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- Nicole
Best recipe I have ever found! I’ve tried so many different ones and this one is the best!
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- Debi
thanks Nicole !!! I appreciate that
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- Debbie
So delicious! I used Mezzetta’s Spice Marinara sauce to give it a kick and it turned out amazing.
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- Jodi p
I want to make two 8×8 trays for two different houses. How would I adjust measurements? Also after assembling I freeze as you suggested. Would you thaw in fridge overnight and remove from fridge 30 mins before baking then bake as the original recipe states?
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- Jodi pyscher
I have been making the Same ziti recipe for 22 years and I decided to give this a whirl omg it is delicious my new favorite. If making for someone to freeze and eat later, do you recommend cooking first and freezing or putting together and freezing before baking it? I try to make meals for my in laws that they can keep frozen and use as needed.
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- Debi
Hi Jodi! Here’s 4 reasons why I think assembling and freezing before baking is preferred:
1. If you cook the ziti before freezing, the pasta can become overcooked and mushy when reheated. Assembling the dish without baking allows the pasta to maintain its ideal texture.
2. Since the dish will be reheated later, baking it first could result in overcooking when it’s warmed up again.
3. Freezing before baking allows the flavors to meld together while in the freezer.
4. Freezing the unbaked ziti allows the person receiving the meal to have the flexibility of baking it whenever they’re ready to enjoy it.Thanks for your questions and I’m so glad you enjoyed the ziti!!
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- Danielle
Hi just wondering how many people does the 1x feed I need to feed 40 people?
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- Busy mom
I love this recipe! It was easy and my family loved it! I used ground turkey instead of sausage and put in too many pepper flakes, but it was still amazing! The best ziti recipe I’ve tried
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- Carolyn
Made it for a family dinner and everyone loved it. May add some meat the next time to change it up a bit but will definitely make it again!
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- Erika
Made this recipe and my kids said it was the best baked ziti I ever made. Delicious and moist and just the perfect combination of cheeses.
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- Amy
I couldn’t keep my husband out of it before dinner was ready. Delicious
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- Rose
Doubled recipe & had almost a full jar of sauce left over. All other doubled ingredients were perfect. Delicious. Used Rao’s Marinara & some Rao’s Arrabiata to add some spice.
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- Sherry
How many does this serve? This sounds delicious and the provolone addition is great! I would like to make this for a Graduation party so servings are key!
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- Shannon
What brand of sauce did you use for this?
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- Brooke
This was amazing! I was skeptical cooking pasta for only 6 minutes., especially when it came out way Al dente. But after cooking in the oven, ziti was perfect!! Provolone added another dimension too. Definitely a keeper!!!
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- Whitney
This was sooo good! I added a lb of Italian sausage to it. Best ziti I’ve ever had! Very tasty, cheesy, not dried out at all! Fabulous recipe!
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- Maria
Planning to make this, would like to add a meat for protein, when would you add ground meat/italian sausage?
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- Christina
I added meat to mine and it was delicious. I followed the recipe like outlined and added the meat to the pan after the onions had sauted. Then finished the recipe after that.
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- Ron N
Wow, been making baked ziti for years, but not like this. A fantastic recipe. Made it for Easter dinner and it was a hit. Simply delicious. Thank you.
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- Briana
How many people does the basic recipe feed?
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- Cimeron
I don’t know why I haven’t thought of making baked ziti… I used to love going to Sbarro as a teen and getting some. Its been well over a decade since I’ve eaten baked ziti but then one day I remembered it and found this recipe. Let’s just say this recipe is fantastic, better than Sbarro for sure (by a LONG shot), and I just found a new family favorite. My toddler and daughter ate 3 plates each. Made the suggested side (on website) of garlic knots with home made yeast pizza dough. Thank you!
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- Shon
I’d found a baked ziti recipe that I’d been using for years, but I stopped making it as much bc it’s so heavy.. well I went today to look for the recipe and the link was no longer working. I searched high and low for similar recipes. This recipe was its equal. So very delicious.. my whole family ate it.. (well my six year old just picked the noodles out)
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- LysaAn
This was a great recipe. I used gluten free banza noodles and just made with the cheap brand of cheeses and was still amazing.
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- Jennifer
Best ziti recipe I’ve tried, ever! That egg in the ricotta is everything. Ziti finally turned out the way I wanted it to! Two thumbs up!
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- Carmen
This is an awesome baked ziti recipe! A keeper!!
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- Tianna
How many people does this recipe serve? I’m wanting to make it for about 30 people
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- Ashlee
I would minimum triple the recipe maybe more. With the original recipe I fed 6 ppl and 2 ppl went for seconds.
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- Christine
I am making a retirement luncheon for about 70 people and would love to try to use your recipe. can you help me with the number of what I need.
Thank youReply
- Debi
Hi Christine – The number of servings depends on how much each person typically eats and what side dishes and/or breads you will serve alongside. However, a rough estimate for the number of servings for this recipe would be around 6 to 8 servings. My guess would be between 7-9 trays. I’d love to know how it works out!!
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- Anonymous
Wow! The WHOLE family loved this recipe. I added ground meat to mine. It turned out perfectly and with so much flavor! Will be a staple in our house.
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- Rene
I used Newman’s marinara, doubled the amount of garlic, salt/pepper and added Italian seasoning. I also used Penne instead of Ziti lol. It still came out delicious!
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- Bonnie C
I made this for Christmas dinner and all 12 guests loved it. It’s a great recipe! I would make a couple of changes next time,though. I would use 6 slices of provolone instead and cut the provolone slices up somewhat to distribute throughout dish when layering. The reason being that when my guests were dishing up their individual portion, the provolone slices of cheese were very stringy making it hard to get off the serving spoon. The other change I would make is to use a pan larger than a 9×13(or one 9×13 plus a smaller one) if you add 1 lb of Italian sausage to recipe, which I highly recommend. My 13×9 pan was almost overflowing and I was afraid I would have oven spills, so I transferred a small portion of the ziti into a one quart casserole and that did work. I can see why the 9×13 deeper aluminum foil pan shown in your recipe photo would work better for me next time. Also, you mentioned that you used Rao’s Marina sauce (Aldi’s). It was an excellent suggestion. Thanks again for making our Christmas dinner in 2022 very Italian!
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- Erin
I had never made baked ziti before but I was hosting my first holiday gathering last week and decided to give this a shot. It was a huge hit! It was so easy to make and everyone loved it! My boyfriend requested it again for Christmas Eve dinner. I didn’t have the time or energy to make sauce so I used a couple of jars of Rao’s marinara. Delicious!
I couldn’t find ricotta at the store, probably because of all of the lasagnas being made for Christmas. I’m going to sun cottage cheese. The recipe is so good, I have no concerns about the small change.
I can’t wait to try more of your recipes!Reply
- Debi
Hi Erin! I’m so happy everyone liked it!
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- Shannon T
I read every comment before making this and I was sure I would find some modifications. There really weren’t any besides adding meat or sausage, so I made it just as written. It was beyond our expectations. Who knew baked ziti would be this outstanding just following a different recipe. This one is a keeper Debi.
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- Debi
Thanks Shannon!
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- Robyn
Can I make it two days ahead? I need it Wednesday, but company comes tomorrow so I’d like to prep it today.
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- Debi
yes
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- Sharon
Having 20 people for Christmas. Your 3x recipe still shows 9×13 pan. Do I make three or can I change dish size to accommodate 2 pans? If two pans, what size pans should I use to get the same result? Thank you.
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- Debi
if you are tripling the recipe then you will need to triple the pans. You can possibly get a deeper aluminum tray from the grocery (or dollar) store and get away with just 2. But if you’re sticking with a 9×13, you will need 3.
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- Dreama Jester
Debi this sounds amazing! I’m making this for Friendmas this weekend. I will be using the steamer pans buffet style for 25 people but we will have dessert and appetizers. How do I alter the recipe when using the 11 3/4x 9 3/8 steamer pans? And thoughts on how many to make. Thanks so much!
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- Jess
This was phenomenal! It was so easy and so delicious. My husband and 12 yr old daughter literally couldn’t stop saying how good it was after every bite. I took the lazy route and used the Bolognese from Trader Joe’s just because I was busy decorating for Christmas and doing laundry and wanted something to throw together. Highly recommend making this. You won’t be disappointed!
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- Debi
wow! Thanks Jess
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- DJ
I made it last night and it was a huge hit. It makes lots, so packaged it up for leftovers and/or freezing. Ten out of ten! Thanks Deb!
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- Thomas Brown
Please provide nutritional information
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- Jack
If you need to ask you probably shouldn’t be cooking it obviously its high in calories and fat
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- Danielle
Some people count their calories per serving
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- Danielle S
Thank you for this!!! We tried it (family of 6) and loved it!!! I added Italian ground pork sausage to use in the sauce and it was so good we barely had any leftovers.
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- Sara G
Loved the Ziti!! Followed the really easy recipe and it came out perfect. Easy inexpensive and I now have left overs! Thank you for posting this!
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- Kelly
I can’t wait to make this next week for a party. I don’t think 1 will be enough but 2 will be too much. So I will cook both and then freeze the leftovers. How do I reheat the frozen cooked ziti?
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- Danelle
OH, this is by far the best baked Ziti ever, The Ricotta & Provolone just add the best flavor…I made a homemade sauce with lots of Basil….this is so cheesy & saucy. It was such a hit. Thank You
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- Eliz
But a fan of ricotta…can I substitute cottage cheese?
Thanks!Reply
- Debi
Hi Eliz – I personally have not used cottage cheese in this recipe but I do know of several people who do use cottage cheese in place of ricotta and love it.
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- Rosalee Davis
Hi Deb, I am going to make the sauce with San marzano tomatoes. Do I leave out the extra onions and garlic if I am making my own sauce. Thanks Rosalee
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- Debi
Hi Rosalee – if you already have a favorite family sauce recipe that you make then you can certainly use that and omit the onions and garlic.
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- Rosalee Davis
Hi Deb, I am going to use the recipe you suggested simply home made sauce. In the recipe for the ziti it says to saute onions,garlic and then add the marina sauce. Do I omit that step if my sauce is made already.
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- Joy DeNicola
OMG! This is a decadent, sinfully cheesy pasta dish. I have made it twice now and It is incredibly delicious. My husband is half Sicilian and half Italian and he loves this baked ziti more than any others he has had. It is rich, creamy and cheesy. I am a very experienced and excellent cook, and I would not change a thing; it is semplicemente perfetto! Un vero vincitore. Even Tony Soprano would kill for this dish, but then he would kill for a lot of reasons!
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- Debi
wow Joy – thank you so much for sharing that with me, especially being a NON Italian. Ha ha! That really made my day, thank you!
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- Claudell
I made the baked ziti for Christmas and it was a hit! My family loves pasta and they all said this was the best baked ziti I’ve ever made. I currently have all the ingredients to make it again this weekend! Thank you for sharing your recipe!
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- RaRa146
I made baked ziti last night and it was so so. Next time I’m going to make this, it sounds delicious and all the comments tell me so! Thanks for another great recipe Debi!
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- Kathleen
I found my answer thanks
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- Steph
How many people does it serve?
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- Kathleen
How many people will this serve. I want to make it for a party
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- Linda
I made this and was good but next time I will add Italian sausage, a little more sauce and use the whole small container of ricotta. I froze before cooking because what I made it for got cancelled. So a couple weeks later I took it out and let it sit and than cooked for about 40 minutes. It was good but need a little more sauce and flavor
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- Debi
Hi Linda – anytime you freeze something like this more liquid (or sauce) is added when it gets reheated.
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- Erin
Can you make it the night before? Should you also add more sauce? Should you cook the pasta still just 6 minutes?
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- Debi
Hi Erin! To be honest I prefer my ziti and lasagna to sit overnight before cooking it. Prepare it as written and then you can either refrigerate it or freeze it. I always like a little extra sauce on the side. I wouldn’t add more sauce to the ziti before refrigerating, but you can always add a little more before baking it if you feel it needs it. 🙂
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- Veronica
I have made this ziti for 2 parties and everyone loves it!! I have even been asked if it was restaurant bought.
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- Gail
If I make this a day ahead of serving, should I bake it all the way through and then just heat it up the next day? Or prep it one day and then bake it the next day?
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- Debi
Hi Gail – I would prepare this recipe as instructed and cover it tightly with aluminum foil without baking. The next day take it out of fridge 30min before baking (which is about how long the oven will take to full heat up). Then bake as instructed.
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- Kristi
Holy smokes that’s easy and delicious! I’ve never made ziti before and I was a little skeptical about the meatless sauce. I shouldn’t have been because I love how the ricotta cheese comes through. Thank you!
See AlsoBaked ZitiReply
- Karen
YOUR SITE LOOKS SPECTACULAR. I AM MAKING SOME OF YOUR RECIPES THIS WEEK. I AM A SEASOND COOK (meaning I’m old) BUT, SOME OF YOUR RECIPES HAVE A BIT OF WHIMSEY THAT WILL MAKE THE DISH GO THAT EXTRA MILE… THANK YOU FOR SHARING:)
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- Debi
Hi Karen! Welcome aboard!
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- Stacy
The ziti was a HUGE HIT! How would you suggest I store the leftovers?
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- Debi
You have leftovers?? Just kidding, I know this recipe makes a LOT. You can either refrigerate it or if you really have a lot left, I let the ziti cool in the fridge and then cut it into single servings using a sharp knife. I then freeze the individual portions to be reheated either in the oven or microwave.
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- Kate
My son has an egg allergy. Would it kill the recipe if I left the egg out?
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- Debi
Hi Kate – you should have no problem leaving the egg out. I hope you enjoy it!
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- Margie
I was really pleased with how this turned out. I did not use sugar and did not think it needed it.
I’m glad it turned out well because it made a ton. We’ll be eating this for days.Reply
- Anonymous
Should I freeze before or after cooking?
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- Melissa Torres
I went with jarred sauce and I’ll make it myself next time. Too salty and less flavor but other than that, I liked it. The additional layers of cheese and broiling it were perfect.
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- Christie
Hi, if I made your homemade marinara sauce, do I skip the step in the Ziti recipe that asked for onions and garlic? I figured there was some in the sauce already, do I need to add more into the ziti?
Thank you,
ChristieReply
- Alivia
How much parmasean cheese? The recipe list says 1/2 cup but the perfect cheese ratio in the post says 1 cup..??
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- Natalie
I just read the entire post & recipe instructions. I think listing only 1/2c parmesan is misleading bc she uses more (presumably another 1/2c) on top before baking. U are correct, she does state 1c parmesan in her post, and that’s how I came to the conclusion she uses half in the cheese mixture & puts the other half on top before baking.
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- Anonymous
Best I ever made. Hubby & I both loved it.
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- Jennifer
I made this dish..added ground beef to my sauce..mixed it with the ziti,,layered it with all the different cheeses..added cheddar on top also. It was very good!!
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- Linda
Made this for dinner tonight and it was DELICIOUS!
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- Brenda
Very simple yet delicious recipe! It didnt take long to make and it’s makes A LOT of food. Will definitely be making again. Thank you for sharing!
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- Michelle
This is the BEST ziti I have ever had. Thank you for sharing your recipe!!!
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- Debi
thanks Michelle! 😀
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- Baja
Life saver!! Thank you!!
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- Eva mondragon
I did not try this but imma assume its good
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- Anonymous
Ky I was
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- melissa a gilbride
Is there a different kind of cheese i can use in place of the provolone?
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- Jamie
I added ground beef to mine as well. I ground it up really fine and mixed it with the pasta sauce along with an 8 oz (drained and squeezed) jar of mushrooms!
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- Tracy B
OMG! This recipe is so good! I have always had issues with my baked ziti being dry. This recipe was so on the money and not dry at all. My family loved it. I will be making this again for a family gathering and keeping this recipe.
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- Rachel Scalero
How many does this recipe serve
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- Anonymous
I added a pound of hamb and i think i ciuld have made 2 9×13 pans!
Still looks delicious and my family os a pasta and cheese family!!Reply
- Debi
This recipe does make a LOT of pasta!
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- benyt hagler
was great just make sure you don’t mind a lot of cheese!
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- Marie
I made this last night for dinner and it was a hit! I added a pound of hamburger and it turned out great. Tasted amazing.
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- Debi
thanks Marie!
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- Elizabeth
Just made this recipe and can hardly wait for dinner. Really easy to make. I think next time I will add Italian Sausage.
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- Melissa
I made this last night and it came out fabulously. I was a little nervous because of the comment above about the cheeses, but my family loved it. I have one son who is not a big melted cheese fan (not sure how he’s my kid?), but even he enjoyed it–and my other son raved about it. My husband and I both agreed it was probably the best baked ziti we’d ever had. I may try adding Italian sausage next time, as some of the other commenters noted, but the baseline recipe is fantastic. Thank you!
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- Megan
I’d like to make two 8×8 pans. Would you change any of the measurements? Can’t wait to make this, it looks delish! Thanks 🙂
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- Anonymous
Excellent!!
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- Siro
Sorry but I thought this was simply awful. I am a lover of all cheeses but this recipe calls for way too much. Provolone and mozzarella, both relatively flavorless just made a globby mess around the pasta. I would never follow this recipe again.
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- Judy
Siri, I really read your comments, but if you like the flavor leave out some of the cheese. I have done this and it was great. I use Parmesan, Asiago and added some fresh ground nutmeg
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- Heather
I love cheese so take my notes with a grain of cheesy salt 🙂
It’s only 8oz of mozz. I can see people putting in a whole 16 oz block by mistake as that’s what most baked 1lb pasta recipes usually call for. Also, if you look at the pics, the slices of provolone are thin. Adding 1 cup of ricotta is that much either. It’s definitely not an absurd amount of cheese.
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- Kris
So delicious, my fam loves it! The layers make this common dish better than the average.
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- Kris
I always freeze my ziti before I bake it. Is there a reason why you say to bake it first? I’m making it to take on vacation so I don’t have to cook and I don’t want to mess up! Thanks!
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- Kim
Turned out perfect and was a big hit!! I did add ground Italian sausage
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- Linda
I got more praises than an Italian kitchen and I also added Italian hot turkey sausage and ground turkey meat.
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- Jeannie
This was amazing! My husband actually ate leftovers a few nights (he rarely eats leftovers).
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- Elissa
I’m making this tonight. Do you think using half diced tomatoes and half sauce will work?
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- Jeanne
This recipe is amazing! The cheeses worked well together! I did add a half pound of ground beef and we loved it! I will definitely make this again!
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- Tracy
My daughter made this recently and it was the biggest hit! She used Rao’s marinara sauce. Everyone was asking for the recipe! Delicious!!
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- Jenny
Cannot say enough good things about this recipe!! Followed recipe step by step exactly and ended up with the most delicious baked ziti!!!! So moist, perfectly crisp on the top, and each bite more delicious than the last.
Really appreciate the tips on perfectly cooking the pasta and the addition of provolone!Reply
- Debi
thank you jenny!
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- Kaylie
I followed all your tips and it still ended up dry the flavor was perfect though, my husband and kids loved it! I would add a little more sauce next time
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- Debi
keep trying Kaylie – everyone’s oven temp is a little different, the size pan you use, amount of sauce, etc. Just keep notes of what you did and keep tweaking it.
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- Crissy
This was amazing! We loved all the cheeses! I was hesitant about only cooking the pasta for 6 minutes but it totally worked! I skipped the garlic and onion and it was still great! Can’t wait to make again!
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- Sara
Just want to make sure I’m reading correctly as I’m making this for a friend, the first layer of sauce and pasta is mixed together first, not layered. Then layer the cheeses. The second layer of pasta and sauce are separate not mixed together like the first layer?
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- Clarence Gantt
What a technique you use layering and not overcooking the pasta. SO there’s more I can say but I haven’t eaten and you’ve made me hungry!!
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- Teresa
What if my broiler does not work? Is this step a must?
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- Stephanie
I’ve made this twice now and love it! I want to make it and freeze it to have for after baby #2 is here in a month. Would I freeze it before it’s cooked or after? I’m leaning towards before… But I don’t have a lot of experience freezing meals. Any suggestions?
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- Rebekah
What size pan do you recommend? Thanks!
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- Debi
9×13
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- Shon
You said the water should be simmering NOT boiling. Should the water be simmering on medium-high with the top on or off? Won’t it take longer for the noodles to cook if the top is off? Don’t wanna overcook the noodles. Thanks for your response.
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- Debi
Hi Shon – the point I was trying to make is people tend to rapidly boil pasta which changes the texture and structure of it. Just reduce the heat a little. I don’t use a top and it doesn’t necessary add any more time. Just do a taste test before draining. I hope that helps!
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- Lynda
Can I prep and freeze? Or do I need to cook throughly and then freeze? I want to prep tonight and serve in 2 days – taking on a 5 hour drive in between. If I can just prep and refrigerate then cook before serving, that would be great.
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- Debi
Hi Lynda – yes you can freeze this recipe. To do so, cook completely and let it cool. Cover with a double layer of foil and freeze for up to 3 months. To reheat it, take it straight from the freezer and bake at 350°F for at least one hour. Remove the foil and test the inside of the pan with a knife to see if it has been heated through. Hope that helps! Debi
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- Dawn
Made this on Sunday and although I misread and added the mozzarella to the ricotta mixture, it turned out great. So much so that my Mother In Law has seconds and said it was excellent! Will definitely make this again!
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- Amanda
If I double the recipe, will that change the cook time or temperature?
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- Debi
no Amanda it shouldn’t change it much. I would check after 30 minutes to see if the middle has gotten hot. If it hasn’t you may want to cover it with foil and continue checking every 5 minutes after that. Regards, Deb
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- Anonymous
Hey! I suck at making my own red sauce, what store bought brand is the best for this recipe as a base?
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- Logan
I’m also wondering if adding meat would require more sauce?
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- Melissa
Me too
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- Trivia
I made this for my sisters birthday party. It was a huge hit. So many compliments. Its a keeper
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- Debi
Thanks Trivia!
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- Ashley
What brand marinara sauce do you use for this recipe?
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- Sam
Amazing
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- Mikaila
Hey Debby! I’m making about 4 trays of this for a party on Saturday. Am I able to prep It all today besides Bake it and store until then?
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- Debi
yes you should be fine. Let me know how it goes. That’s a LOT of ziti!
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- Amanda
If I want to add meat to the sauce do you think I need more than 5 cups of sauce or it will be ok and not dry out
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- Linda
Just delicious….made as directed…in frig uncooked overnite and then baked and taken to friends holiday open house next day…..enjoyed by all! Thank you for the very helpful detailed instructions. And thanks for a great recipe!
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- Debi
I’m so glad everyone liked it Linda! I’m making it tonight for Sunday dinner. Debi
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- April
I really want to make this as I’m Italian and always looking for good recipes. But how does 1 lb feed 8 people? It feeds two in my experience since it’s about four cups.
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- Debi
Hi April. I usually serve a large salad and toasted garlic bread or knots with this. It is very filling so I usually get 8 servings out of this recipe.
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- Katie
If I freeze this what would the time/temp be for cooking?
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- Debi
the same
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- Jessi
Hi! I plan on making this for Christmas Eve, how many does this recipe serve?
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- Debi
Hi Jessi
This will feed 8 people a big portion or 10 people a smaller portion.
Thanks
DebiReply
- Jessica
How much pasta? How many does this feed?
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- Debi
Jessica this ziti can serve between 8-10 servings
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- Nicole V.
Is there anything that you would suggest to substitute for the ricotta? and please no cottage cheese. I really do not like either of these.
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- Debi
There really is no good substitute for ricotta cheese in my opinion. There is always cream cheese or Greek yogurt, but baked ziti does not require ricotta cheese. You can make it without.
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- Cassandra
Hi which Italian ricotta did you use?
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- Lisa
What kind of marinara sauce should be used?
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- Debi
You can use any marinara sauce. I used this https://happilyunprocessed.com/simple-homemade-spaghetti-sauce/
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- Stormi Choate
This marinara sauce is the bomb diggity– I will never use another marinara again– i did use 1 tablespooon of brown sugar for a double batch, but next time I will leave the sugar out completely. Thanks for an incredible sauce.
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- Rosalee Davis
Hi Deb, I am going to make the sauce with San marzano tomatoes. Do I leave out the extra onions and garlic if I am making my own sauce. Thanks Rosalee
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- Anne M
Looking forward to making this! If I made the day before, do I fully cook and heat up day of? Or.. prep and wait until day of to cook?
Thanks!Reply
- Debi
Hi Anne – my answer depends on your circ*mstances. If you can wait to cook it then that would be my first option. However, if you have to make it in advance you can do so. Just prepare the ziti, stopping before baking. Cover it with an oiled piece of aluminum foil and refrigerate. When ready to cook it, take it out of the fridge at least 30 minutes before putting it in the oven and bake as directed.
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- Claire eddenburg
Now I know why 70,000 people pinned this !!!
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- Charles every
Best ziti ever and we didnt even miss the meat!
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- Raheleh
How many people does this serve?
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- Kayla
Fantastic! Five stars. Great recipe debi And you are right making baked ziti sounds simple but it isn’t. your recipe with the step-by-step instructions make it foolproof for anybody to make that’s why I love your website so much
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- Darlene
This recipe is delicious. My family loved it and asked that I make it again. I substituted gluten free penne, which is the only change I had to make to make the recipe gluten free.
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- Kyla
What brand marinara sauce do u use? Thanks!
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- Toni
If I am making the night before to cook the next day (so stored in the fridge) how long do you suppose I should plan on cooking it for?
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- Debi
Hi Toni – I would take the ziti out 30 minutes before baking it and bake it the same amount of time. A good way to know if it’s hot all the way through is to insert a knife and hold it there for a few seconds and if it’s hot, it’s done.
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- Carol
We made this for dinner today. Delicious, the kids and adults loved it. I am making this again for Christmas family get together.
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- Virginia
Would this freeze well?
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- Debi
yes! that’s the best part !!!
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- Denise
Delicious!!!! Very easy to make!
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- Debi
thanks Denise!
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- Kim
I’m assuming the egg gets whipped in the ricotta??
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- Debi
Yes it is listed in step 5
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- Chuck
Fantastic recipe and technique. Thanks so much for sharing. I made one “improvement” by adding slightly more sauce and 1/2 lb spicy Italian sausage and 1/2 lb ground beef.
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- Wendy
This was delicious! I wish it would let me post a picture. I don’t cook very often but when I do I always use deli fresh cheeses as per recipe. I used about 4 ounces of extra sauce (San Marzano) and mixed the pasta and the sauce together before layering to make sure the pasta was well-costed without messing up my pan. I used a large white ceramic pan. I thought about adding meat because we are carnivores but I decided not to. I’m glad I didn’t because the cheese was very hearty meat and would have detracted from the overall favor and texture. I added fresh basil but otherwise I followed the recipe to a T. This is definitely a dish I look forward to serving to company.
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