If you’re craving comfort food, this easy Baked Ziti with Ricotta is the answer! It’s a hearty, meatless pasta casserole that’s loaded with three types of cheese and a homemade tomato basil sauce. Perfect for busy weeknights, weekend dinners, or feeding a hungry crowd. Plus, it’s vegetarian-friendly and irresistibly delicious!
Why You’ll Love This Baked Ziti
- No meat needed: This meatless version is still incredibly hearty thanks to the cheese and rich tomato sauce.
- Made from scratch: The simple homemade sauce takes the flavor to the next level.
- Family favorite: Even picky eaters love the cheesy goodness packed into every bite.
- Great for make-ahead meals or leftovers: It reheats beautifully!
Ingredients You’ll Need
- 1 (16 oz / 450g) package ziti pasta
- 2 cups (16 oz / 450g) ricotta cheese, divided
- 1 cup (4 oz / 115g) shredded mozzarella cheese, divided (add more if you like it extra cheesy!)
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 (28 oz / 800g) can crushed tomatoes with juice
- 1 teaspoon Italian seasoning
- 1/3 cup fresh basil leaves, finely chopped + extra for garnish
- Salt & freshly ground black pepper, to taste
How to Make Baked Ziti with Ricotta
1Step 1: Cook the Pasta. Bring a large pot of salted water to a boil. Add the ziti and cook until just al dente, following the package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
2Step 2: Make the Tomato Sauce. In a large skillet, heat the olive oil over medium heat. Add chopped onions and garlic, and sauté for about 3 minutes until soft and fragrant. Stir in the crushed tomatoes, Italian seasoning, salt, pepper, and chopped fresh basil. Reduce heat and let it simmer gently for about 20 minutes. Stir occasionally. Once thickened slightly, remove from heat and let it cool a bit.
3Step 3: Make the Cheese Mixture. In a large mixing bowl, combine 1 cup of ricotta, ½ cup mozzarella, ¼ cup Parmesan, and the egg. Add a pinch of salt and pepper. Stir in about 1½ cups of the tomato sauce and mix well. Then, fold in the cooked pasta until evenly coated.
4Step 4: Assemble the Casserole. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread half of the cheesy pasta mixture into the dish.
- Add spoonfuls of the remaining ½ cup ricotta cheese on top.
- Layer the rest of the pasta and sauce on top, gently pressing it down to fit nicely.
- Finish by adding the remaining mozzarella and Parmesan cheese over the top.
5Step 5: Bake. Bake uncovered for about 20 minutes, or until golden and bubbly around the edges. Let it rest for 5 minutes before serving. Garnish with more fresh chopped basil if you’d like!
Tips for Success
- Want it extra cheesy? Don’t be shy; add more mozzarella or Parmesan on top before baking.
- Make it ahead: You can assemble it the night before, cover, and refrigerate. Just bake it when ready to serve.
- Add-ins: Feel free to stir in some spinach or sautéed mushrooms for added texture and flavor.
Serving Ideas
Serve this baked ziti with a crisp green salad, garlic bread, or roasted vegetables for a complete and satisfying meal. It also pairs perfectly with a glass of red wine (or sparkling water!).
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm it in the microwave or oven until heated through. Add a splash of water or sauce if needed to keep it moist.
Final Thoughts
This baked ziti with ricotta is a cheesy, cozy classic that belongs in every home cook’s rotation. Whether you’re serving it for Sunday dinner or meal prepping for the week, it’s always a crowd pleaser. No meat required; just pure comfort in every forkful!
Baked Ziti with Ricotta
Ingredients
- 1 16 oz / 450g box ziti pasta
- 2 cups 16 oz / 450g ricotta cheese, divided
- 1 cup 4 oz / 115g shredded mozzarella cheese, divided (add more for extra cheesiness)
- ½ cup grated Parmesan cheese divided
- 1 large egg
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 1 28 oz / 800g can crushed tomatoes with juice
- 1 teaspoon Italian seasoning
- ⅓ cup fresh basil finely chopped (plus more for garnish)
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the ziti according to package directions until al dente. Drain, rinse with cold water, and set aside.
- Make the sauce: In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic for about 3 minutes until softened. Stir in the crushed tomatoes, Italian seasoning, chopped basil, salt, and pepper. Simmer on low heat for 20 minutes, stirring occasionally. Remove from heat and let it cool slightly. (You should have around 2½ cups of sauce.)
- Preheat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Mix the cheese filling: In a large mixing bowl, combine 1 cup ricotta, ½ cup mozzarella, ¼ cup Parmesan, and the egg. Season with salt and pepper. Stir in 1½ cups of the prepared tomato sauce.
- Combine with pasta: Add the cooked pasta to the cheese mixture and toss until well coated.
- Assemble the casserole: Spread half of the pasta mixture into the prepared baking dish. Dot with ½ cup of the remaining ricotta. Layer the remaining pasta and sauce over the top, pressing down slightly. Finish with spoonfuls of the remaining ricotta and sprinkle with the remaining mozzarella and Parmesan.
- Bake: Bake uncovered for 20–25 minutes, or until the cheese is golden and bubbling around the edges.
- Serve: Let stand for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- Want it cheesier? Feel free to add more mozzarella or Parmesan on top.
- This baked ziti is meatless, but feel free to add cooked ground beef, sausage, or mushrooms to the sauce if you'd like.
- Leftovers keep well in the fridge for up to 3 days and can be frozen.
