Baked Ziti with Ricotta, Mozzarella & Marinara – Cozy, Crowd-Pleasing Comfort
This baked ziti is the kind of dish you make when you want dinner to feel like a hug. It’s saucy, cheesy, and deeply satisfying without being fussy. You boil pasta, mix it with ricotta and marinara, then blanket it with mozzarella and bake until bubbling.
It feeds a family, reheats beautifully, and makes your kitchen smell incredible. If you need a dependable weeknight staple or a guaranteed hit for guests, this is it.
Baked Ziti with Ricotta, Mozzarella & Marinara - Cozy, Crowd-Pleasing Comfort
Ingredients
- 1 pound ziti (penne or rigatoni also work)
- 3 cups marinara sauce (homemade or a good-quality jarred sauce)
- 1 1/2 cups ricotta cheese (whole milk for best flavor)
- 2 cups shredded mozzarella (low-moisture, part-skim melts nicely)
- 1/2 cup grated parmesan (or pecorino romano)
Instructions
- 1 pound ziti (penne or rigatoni also work)
- 3 cups marinara sauce (homemade or a good-quality jarred sauce)
- 1 1/2 cups ricotta cheese (whole milk for best flavor)
- 2 cups shredded mozzarella (low-moisture, part-skim melts nicely)
- 1/2 cup grated parmesan (or pecorino romano)
Why This Recipe Works
Balanced texture: Par-cooked ziti finishes in the oven, so it stays tender but not mushy. The ricotta keeps things creamy while mozzarella gives that classic stretch.
Layered flavor: A good marinara brings brightness and acidity that cuts through the richness.
A touch of parmesan adds savory depth.
Simple technique, big payoff: No béchamel or complicated steps—just smart layering and a hot oven. It’s straightforward but tastes like you spent all afternoon.
What You’ll Need
- 1 pound ziti (penne or rigatoni also work)
- 3 cups marinara sauce (homemade or a good-quality jarred sauce)
- 1 1/2 cups ricotta cheese (whole milk for best flavor)
- 2 cups shredded mozzarella (low-moisture, part-skim melts nicely)
- 1/2 cup grated parmesan (or pecorino romano)
- 2 cloves
