Few dinners please a crowd like baked ziti with ricotta. Pasta tossed in marinara is layered with a creamy, herby ricotta filling and plenty of mozzarella, then baked until bubbling and golden. It's easy to assemble ahead, it feeds a lot of people, and the leftovers might be even better.

Why You'll Love This Baked Ziti

  • Make-ahead friendly — assemble the day before and bake when needed.
  • Feeds eight for potlucks, holidays and busy weeks.
  • Naturally vegetarian, with an easy meat option.
  • Freezes beautifully.

The Creamy Ricotta Layer

Mixing the ricotta with an egg, parmesan and herbs gives it more flavor and helps it set into a creamy layer rather than running into the sauce. Whole-milk ricotta is creamier than part-skim.

Don't Overcook the Pasta

The pasta keeps cooking in the oven as it absorbs the sauce. Boil it 2 minutes short of al dente so it stays pleasantly firm instead of mushy.

Tips

  • Use a good marinara — it's the main flavor of the dish.
  • Cover for the first part of baking so the pasta doesn't dry out.
  • Let it rest before serving for neat portions.

Variations

  • Meat lover's: brown 1 lb Italian sausage or ground beef and stir it into the sauce.
  • Add vegetables: sautéed spinach, zucchini or mushrooms in the ricotta layer.
  • Spicy: use arrabbiata sauce.

Make Ahead and Freeze

Assemble, cover tightly and refrigerate up to 2 days; add 10 minutes to the covered baking time. To freeze, wrap the unbaked dish well for up to 3 months, thaw overnight in the fridge and bake as directed.

Frequently Asked Questions

Can I make baked ziti without ricotta?

Yes. Use cottage cheese blended until smooth, or skip it and add extra mozzarella.

Why is my baked ziti dry?

The pasta absorbs sauce as it bakes. Use plenty of sauce, keep it covered for most of the baking, and don't overcook the pasta beforehand.

How long do leftovers last?

Up to 4 days in the fridge. Reheat individual portions in the microwave or the whole dish covered in a 350°F (175°C) oven.