Pin It I made this on a Tuesday night when the fridge was nearly empty and I was too tired to think. All I had was a box of ziti, some jarred sauce, and three different cheeses that needed using. I layered everything into one dish, slid it into the oven, and forgot about it until the smell pulled me back to the kitchen. It came out golden and bubbling, and I realized I'd stumbled onto something I'd make again and again.
The first time I brought this to a potluck, I watched people go back for seconds without saying much, just nodding while they ate. One friend asked if I'd made the ricotta from scratch, which made me laugh because I'd bought everything at the grocery store on my way home. Sometimes the simplest things feel the most generous, and this dish proves it every time.
Ingredients
- Ziti or penne pasta: Use whatever tube pasta you have, ziti holds sauce beautifully but penne works just as well and I never stress about it.
- Marinara sauce: Homemade is lovely if you have time, but a good jarred sauce saves the day and tastes just right when you simmer it with garlic and herbs.
- Garlic: Fresh cloves make the sauce smell like someones been cooking all afternoon, even if you only sautéed them for a minute.
- Olive oil: Just enough to coax the garlic into releasing its fragrance without burning.
- Dried oregano and basil: These bring warmth and a little sweetness that reminds me why Italian food always feels like home.
- Red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the whole dish without overwhelming it.
- Ricotta cheese: This is where the creaminess lives, and mixing it with an egg helps it set into soft, fluffy layers.
- Mozzarella cheese: I use half in the ricotta mixture and save the rest for the top so it gets golden and bubbly in the oven.
- Parmesan cheese: A little goes into the ricotta, a little on top, and both add that nutty, salty finish that makes you want another forkful.
- Egg: It binds the ricotta mixture so it stays put instead of melting into the sauce.
- Fresh basil or parsley: A handful at the end makes the whole dish look and taste brighter, like you planned it all along.
Instructions
- Preheat and prep:
- Turn your oven to 375°F and grease a 9x13-inch baking dish with a little butter or oil. This keeps the edges from sticking and makes cleanup easier later.
- Cook the pasta:
- Boil the ziti in salted water until its just shy of tender, drain it, and set it aside. It will finish cooking in the oven, so dont worry if it feels a little firm.
- Make the sauce:
- Heat olive oil in a skillet, add the garlic, and let it sizzle for a minute until it smells sweet and toasty. Stir in the marinara, oregano, basil, red pepper flakes, salt, and pepper, then let it simmer gently while you mix the cheeses.
- Mix the ricotta filling:
- In a bowl, stir together the ricotta, one cup of mozzarella, a quarter cup of Parmesan, and the egg until its smooth and creamy. This mixture will turn into soft, cheesy clouds between the pasta layers.
- Layer the dish:
- Spread half the cooked ziti in the baking dish, pour half the sauce over it, then dollop and gently spread half the ricotta mixture on top. Repeat with the remaining pasta, sauce, and ricotta so you have two generous layers.
- Top with cheese:
- Scatter the remaining mozzarella and Parmesan evenly across the top. This is what will bubble and brown into that irresistible golden crust.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for twenty minutes, then pull off the foil and bake another ten to fifteen minutes until the cheese is bubbling and starting to turn golden at the edges. Let it rest for five to ten minutes before you dig in so the layers settle and the cheese doesnt slide everywhere.
Pin It One winter evening, I made this for my sister and her kids after a long day, and we ate it straight from the dish at the kitchen table with nothing fancy around us. The youngest one said it tasted like a hug, and I think about that every time I pull this out of the oven. Food doesnt have to be complicated to mean something.
How to Make It Your Own
If you want more vegetables, fold in some sautéed mushrooms or wilted spinach before you layer the pasta, and no one will complain. I sometimes use whole-wheat pasta when I remember to buy it, and the nutty flavor actually works well with the tangy sauce and creamy cheese. This dish is forgiving, so trust your instincts and use what you have.
What to Serve Alongside
A crisp green salad with a simple vinaigrette cuts through the richness and makes the meal feel complete without any extra effort. I also love tearing into warm garlic bread while the ziti rests, and the combination never disappoints. Keep it simple and let the baked pasta be the star.
Storing and Reheating
Leftovers keep well in the fridge for up to four days, and they reheat beautifully in the oven or microwave without losing much. I actually think the flavors deepen overnight, so lunch the next day might be even better than dinner. If youre freezing it, assemble everything but dont bake it yet, then cover it tightly and freeze for up to three months.
- Cover leftovers tightly with foil or transfer them to an airtight container so they dont dry out.
- Reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from getting rubbery.
- If reheating the whole dish, cover with foil and warm at 350°F until heated through, then uncover for a few minutes to crisp the top again.
Pin It This is the kind of recipe that fits into your life without asking for much, and it gives back warmth and comfort every single time. I hope it becomes one of those dishes you reach for when you need something easy, delicious, and worth sharing.
Recipe FAQs
- → What pasta works best for this dish?
Ziti or penne pasta are ideal choices due to their tube shape, which holds the sauce and cheese beautifully during baking.
- → Can I prepare this in advance?
Yes, you can assemble the dish ahead of time and refrigerate it before baking. Add extra baking time if baking straight from cold.
- → How do the cheeses contribute to flavor and texture?
Ricotta adds creaminess, mozzarella provides meltiness, and Parmesan brings a sharp, nutty flavor that rounds out the dish.
- → Can I customize the sauce?
Absolutely, using homemade or store-bought marinara works well. Adjust herbs and spices to your taste for a personal touch.
- → What are good garnishes for serving?
Fresh basil or parsley adds color and a burst of herbal freshness, complementing the rich flavors.