Irresistible Cheesy Baked Ziti Recipe in 3 Simple Steps

There’s something magical about a bubbling dish of Cheesy Baked Ziti straight out of the oven. It’s the kind of meal that feels like a warm hug – comforting, satisfying, and oh-so-delicious. This Italian-American classic has been a go-to in my kitchen for years, whether I’m feeding a crowd or just craving a cozy night in. The best part? It’s incredibly easy to make. Just toss cooked ziti with rich marinara sauce, creamy ricotta, and gooey mozzarella, then bake until golden and bubbly. Trust me, it’s the ultimate crowd-pleaser that’ll have everyone asking for seconds.

Why You’ll Love This Cheesy Baked Ziti

This baked ziti checks all the boxes for the perfect weeknight dinner (or any night, really!). Here’s why it’s become my forever favorite:

• Comfort in every bite: That golden, bubbly cheese topping? The way the sauce clings to each tube of pasta? Pure cozy magic.
• So easy it practically makes itself: Just mix, bake, and devour – no fancy techniques required.
• Feeds a crowd (or your future self): It’s perfect for potlucks and makes amazing leftovers that taste even better the next day.
• Endlessly customizable: Toss in veggies, swap cheeses, or add meat – it still turns out delicious every time.

Ingredients for Cheesy Baked Ziti

Gathering the right ingredients is half the battle with this recipe – and luckily, they’re all pantry staples in my kitchen. Here’s what you’ll need:

• 1 pound ziti pasta (penne works too in a pinch!)
• 2 cups marinara sauce – homemade or your favorite jarred kind
• 1 cup ricotta cheese (go for whole milk for extra creaminess)
• 2 cups shredded mozzarella, divided (because more cheese is always better)
• 1/2 cup grated Parmesan – the good stuff, not the green can
• 1 teaspoon garlic powder (or fresh minced if you’re feeling fancy)
• 1 teaspoon dried basil (fresh works too – just use 1 tablespoon)
• 1/2 teaspoon salt & 1/4 teaspoon black pepper – taste as you go!

See? Nothing complicated – just simple ingredients that come together to make something magical. The ricotta is my secret weapon here – it makes the whole dish extra luscious and creamy.

Equipment You’ll Need

You won’t need anything fancy for this baked ziti – just the basics from your kitchen. Grab a large pot for boiling the pasta, a 9×13 inch baking dish (or something similar), and a big mixing bowl to toss everything together. That’s it! Oh, and don’t forget a wooden spoon – my trusty sidekick for mixing up all that cheesy goodness.

How to Make Cheesy Baked Ziti

Alright, let’s get to the fun part – making this cheesy masterpiece! Don’t worry, it’s as simple as 1-2-3 (literally). Just follow these steps and you’ll have bubbling, golden perfection in no time.

Step 1: Cook the Pasta

First things first – get that pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Toss in your ziti and cook it for 1 minute less than the package says – we want it al dente because it’ll keep cooking in the oven. Drain it well, but don’t rinse! That starchy coating helps the sauce cling to every tube.

Step 2: Mix the Ingredients

Now for the best part – the cheesy mix! In your biggest bowl (trust me, you’ll need the space), combine the hot drained pasta with marinara sauce, ricotta, 1 cup of mozzarella, and all that glorious Parmesan. Sprinkle in the garlic powder, basil, salt, and pepper. Stir gently but thoroughly – you want every single piece coated in that creamy, cheesy goodness. Taste it now – this is your chance to adjust the seasoning!

Step 3: Assemble and Bake

Pour your cheesy pasta mixture into a greased 9×13 baking dish and spread it evenly. Now comes the crowning glory – sprinkle the remaining 1 cup of mozzarella over the top (I always sneak a little extra Parmesan too). Pop it in a 375°F oven for 20-25 minutes until the cheese is melted, bubbly, and starting to get those perfect golden spots. Pro tip: If you want extra browning, broil for the last 2 minutes – just don’t walk away!

Let it rest for 5 minutes before serving – I know it’s hard to wait, but this helps it set up perfectly. Then dig in and enjoy that first glorious, stretchy-cheese bite!

Tips for Perfect Cheesy Baked Ziti

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to oh-my-goodness amazing:

• Whole milk ricotta is non-negotiable – the extra fat makes it luxuriously creamy
• Let it rest 5 minutes after baking – it stops being a lava-like mess and cuts beautifully
• Undercook the pasta slightly – those last few minutes in the oven finish it perfectly
• Broil at the end if you love those irresistible crispy cheese edges (just watch it like a hawk!)

Oh, and always make extra – it disappears faster than you’d think!

Variations for Cheesy Baked Ziti

One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:

• Meat lover’s version: Brown some Italian sausage or ground beef with onions and mix it right into the sauce
• Veggie boost: Stir in sautéed mushrooms, spinach, or roasted bell peppers for extra flavor and nutrients
• Cheese swaps: Try provolone instead of mozzarella, or add a handful of fontina for extra meltiness
• Spice it up: Add red pepper flakes or a dash of hot sauce if you like a little kick

The possibilities are endless – that’s the beauty of baked ziti!

Serving Suggestions

Oh, let me tell you how I love to serve this cheesy baked ziti! A big chunk of garlic bread is mandatory at my house – perfect for scooping up every last bit of sauce. For something lighter, toss together a simple green salad with Italian dressing. And don’t forget the extra Parmesan cheese at the table – because when it comes to cheese, more is always better!

Storing and Reheating Cheesy Baked Ziti

Here’s the beautiful thing about this baked ziti – it might taste even better the next day! Let it cool completely, then store it covered in the fridge for up to 4 days. For longer storage, wrap individual portions tightly and freeze for 2-3 months (perfect for emergency comfort food!). To reheat, pop it in a 350°F oven until warmed through (about 20 minutes for fridge-cold, 45 from frozen) or microwave single servings in 1-minute bursts. Pro tip: Add a splash of water or extra sauce before reheating to keep it nice and moist!

Nutritional Information

Let’s be real – we’re not eating cheesy baked ziti because it’s a health food! This is pure comfort in every bite. That said, I know some folks like to keep track, so here’s the deal: The nutrition will vary based on the exact ingredients you use (especially the cheeses and sauce). Want to lighten it up? Try part-skim cheeses or adding extra veggies. Going all out with the good stuff? You do you! Either way, this is one of those meals that feeds the soul as much as the body. Just enjoy every creamy, cheesy forkful!

FAQs About Cheesy Baked Ziti

Can I use penne instead of ziti?
Absolutely! Penne works just as well – it’s all about that tube shape holding onto the sauce. Rigatoni or even shells would be great too.

Can I make this ahead of time?
Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time since it’ll be cold.

Can I freeze baked ziti?
Definitely! Freeze it before or after baking. Thaw in the fridge overnight, then bake or reheat until hot and bubbly.

What if I don’t have ricotta?
No worries! Cottage cheese works in a pinch, or you can just use extra mozzarella and Parmesan for that creamy texture.

Can I add meat to this recipe?
Of course! Browned Italian sausage or ground beef mixed into the sauce is a delicious addition. Just cook it first and drain any excess grease.

Got more questions? Try this recipe and share your results with me – I’d love to hear how it turned out!

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