Easy Baked Ziti with Three Cheeses
Baked ziti is tube pasta tossed in meaty tomato sauce, layered with creamy ricotta and topped with melted mozzarella. It is the easy cousin of lasagna, with no noodle layering and all the same cheesy comfort.
- 1 h 10 minTotal time
- 8Servings
- 640kcal / serving
- 33 gProtein
It also feeds a crowd and reheats well, so it is a go-to for potlucks and meal prep.
The science: why this works
- Undercooking the ziti by 3 minutes keeps it from turning mushy as it finishes cooking in the oven.
- Browning the meat first builds savory depth that carries through the sauce.
- Mixing an egg into the ricotta sets the cheese as it bakes, so it slices cleanly instead of running.
- Using low-moisture mozzarella melts into a stretchy blanket without releasing extra water.
- Baking covered first steams the pasta through, then uncovering browns the top for a crisp, golden crust.
Pasta keeps cooking in the oven
Pasta absorbs sauce and keeps softening as it bakes, so fully cooked noodles turn mushy. Stopping boiling at 3 minutes short leaves the center firm. Moisture from the sauce then finishes the job during baking, giving an al dente bite.
Learn: Finishing pasta in the sauce →Why low-moisture mozzarella browns
Fresh mozzarella holds lots of water, which steams and keeps the surface pale and watery. Low-moisture mozzarella has less water and more concentrated protein and fat, so it melts, stretches and browns in the oven's dry heat.
Learn: Melt cheese gently →Easy Baked Ziti with Three Cheeses
1 h 10 min · 8 servings · Italian · Main course
Ingredients
Makes 8 servings
- 450 gziti or penne
- 1 tbspolive oil
- 1onion, diced
- 4 clovesgarlic, minced
- 450 gground beef or Italian sausage, casings removed
- 1 can(800 g) crushed tomatoes
- 1jar (680 g) marinara sauce
- 1 tspdried oregano
- 430 gricotta (about 1 3/4 cups)
- 1egg
- 120 mlgrated Parmesan
- 340 glow-moisture mozzarella, shredded (about 3 cups)
- 2 tbspfresh basil or parsley, chopped
- Salt and black pepper
Method
Tips for the best result
- Shred the mozzarella yourself from a block for the best melt.
- Let the baked ziti rest 10 minutes so it holds together when scooped.
- Assemble up to 24 hours ahead, covered in the fridge, and add 10 minutes of baking time.
Mistakes to avoid
- Cooking the pasta fully before baking, which turns it mushy, so stop 3 minutes early.
- Using a watery sauce, which leaves the dish soupy, so simmer it until it just coats a spoon.
- Skipping the rest time, which makes the dish run when cut, so wait 10 minutes.
Variations and swaps
- Make it vegetarian by swapping the meat for 400 g of sauteed mushrooms and spinach.
- Stir in a handful of fresh spinach with the ricotta for extra color.
- Add 1/2 tsp of red pepper flakes for a spicy kick.
- Swap ricotta for cottage cheese blended until smooth, which is a lighter option.
- Swap ziti for rigatoni or penne, which hold sauce the same way.
- Swap ground beef for Italian sausage for a more seasoned, fennel-flavored dish.
Storing and reheating
Refrigerate leftovers within 2 hours and eat within 4 days. Freeze portions for up to 3 months, and reheat covered at 350°F (175°C) until the center reaches 165°F (74°C).
Easy Baked Ziti with Three Cheeses: questions
Can I make baked ziti ahead of time?
Yes. Assemble it, cover tightly, and refrigerate up to 24 hours before baking. Add about 10 extra minutes to the covered baking time since it starts cold.
What is the difference between baked ziti and lasagna?
Baked ziti uses short tube pasta mixed with sauce, while lasagna uses flat sheets layered with fillings. Ziti is faster because there is no layering.
Do I have to cook the ziti before baking?
Yes, boil it for about 3 minutes less than the package time first. Uncooked pasta needs a lot more sauce and baking time, and often turns out uneven.
Can I freeze baked ziti?
Yes. Freeze it baked or unbaked in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight, then bake until hot and bubbly.
Why is my baked ziti dry?
Dry ziti usually means too little sauce, since the pasta soaks it up. Use a generous amount of sauce, cover with foil while baking, and avoid overbaking.
