One-Dish Baked Ziti Three Cheeses (Printable)

A comforting baked pasta layered with tomato sauce and three creamy cheeses, perfect for a cozy meal.

# Ingredient List:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce (homemade or store-bought)
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt and black pepper, to taste

→ Cheeses

09 - 1½ cups ricotta cheese
10 - 2 cups shredded mozzarella cheese, divided
11 - ½ cup grated Parmesan cheese, divided
12 - 1 large egg

→ Garnish

13 - 2 tablespoons chopped fresh basil or parsley (optional)

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
04 - In a medium bowl, mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, and the egg until smooth.
05 - In the prepared baking dish, spread half of the cooked pasta and half of the sauce. Dollop and evenly spread half of the ricotta mixture over the layer. Repeat layering with the remaining pasta, sauce, and ricotta mixture.
06 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly on top.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden.
09 - Let stand for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Advice:

01 -
  • Everything bakes together in one dish, so theres no juggling multiple pots or pans while youre trying to get dinner on the table.
  • The three cheeses melt into creamy pockets that make every bite feel indulgent without any fuss.
  • It tastes like youve been cooking all day, but really youve only been in the kitchen for about fifteen minutes of actual work.
02 -
  • Dont skip the egg in the ricotta mixture or it will turn runny and disappear into the sauce instead of holding its shape.
  • Let the baked ziti rest after it comes out of the oven or your first scoop will fall apart and make a mess on the plate.
03 -
  • Use a mix of fresh mozzarella and low-moisture mozzarella for creaminess and browning, it gives you the best of both textures.
  • If you love crispy edges, let the ziti bake uncovered for an extra five minutes and watch the corners turn golden and chewy.
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