Okay, so let me just begin by saying if you’ve peeked into my kitchen around 6:30 pm (or, eh, 7:15 on those circus days) you’d probably catch me standing there, hair in total chaos, trying to juggle a salad with one hand and shooing the dog away with the other. And what’s coming out of the oven on days like that? It’s almost always this 5-Ingredient Baked Ziti. Just like my Aunt Liz used to make, though – sorry Aunt Liz – I don’t bother with sixteen cheeses. Plus, this ziti? It’s the closest thing to comfort you can pull off on autopilot without apologizing to your tastebuds later. (True story: once tried adding leftover BBQ brisket; not recommended, unless you like weirdly smoky pasta.)
Why This Baked Ziti Will Steal Your Heart
I make this when my brain is fried (see above), or when my kids are circling the kitchen like little sharks and patience is running thin. My family goes absolutely bonkers for this because it’s cheesy and saucy and tastes like something you’d order at an Italian joint, but it doesn’t ask for much – except maybe a little self-restraint around second helpings. (If you've ever scraped baked cheese off a dish for a secret snack, yeah, same.)
Also, cleanup? I pretty much just rinse out the pan and stash leftovers for – well, honestly, there’s almost never leftovers.
Here’s What You’ll Need – Nothing Fancy
- 1 pound (about 450g) ziti pasta (Actually, penne or rigatoni totally work. Heck, once I accidentally used shells, and it was still delicious.)
- 1 big jar (roughly 24 oz / 700 ml) marinara sauce (Sometimes I use Rao’s, but my grandma swore by Prego – let’s just say, use what you grab on sale and you’re golden)
- 2 cups shredded mozzarella (full-fat is gooier, but part-skim melts fine. Or mix in a handful of cheddar if you’re feeling wild.)
- 1 cup ricotta (Cottage cheese works for a lighter feel, but ricotta just hits different – way creamier.)
- ½ cup grated Parmesan (I’ll be honest: sometimes the green shaker is all I have, and it’s FINE... but real Parm is a treat.)
Optional but fun: A teaspoon of dried basil or Italian seasoning, or, if you’re me, that tiny nub of leftover sausage diced up. Garlic powder never hurt anyone, right?
How To Throw This Together (No Fuss, No Fuss)
- First, get some salted water going in a nice big pot. Boil your pasta until it’s just a bit shy of al dente (seriously, undercook it by a minute or two; it’ll finish up in the oven). Drain it, but don’t stress about every last drop.
- Grab a big mixing bowl (or, real talk, I sometimes just toss it all in the baking pan when I can't find a bowl). Combine the hot pasta, jar of sauce (don’t stress if you want extra sauce, just splash some in – I do), and ricotta. Give it all a toss. If you're an overachiever, add those seasonings or extras you like. Taste a noodle at this point because...why *not*?
- Take half that saucy pasta and put it in a 9x13-inch baking dish. Sprinkle on half the mozzarella and half the Parmesan. Add the rest of the pasta, then top with the remaining cheese. Basically: pasta, cheese, pasta, more cheese. Boom.
- Bake uncovered at 375°F (not one degree more) for 25-30 minutes, till things are melted and bubbling at the edges. If you like your cheese a bit browned, broil it for a few minutes, but watch it like a hawk (I’ve scorched the top more times than I care to admit).
- Let it sit for at least 10 minutes before digging in – I know, torture. It helps everything set up, but if you sneak a forkful early, I won’t tell.
Stuff I’ve Learned the Wobbly Way
- The cheese layer isn’t just for looks – it keeps the pasta from drying out. Delicious and functional, who knew?
- If you use whole-grain pasta, add extra sauce or things get...weird and dry. Live and learn.
- And, for the love of everything, let it rest after baking, or you’ll scoop out pasta lava.
How I Sometimes Mix It Up
- I once added spinach straight from the bag. Kind of soggy, but edible. Sautéed is better.
- Leftover roast chicken? Toss that in. Tastes almost like you planned it.
- Swapped in goat cheese for the ricotta one time because I ran out. Tangy, a bit odd, but if you’re a goat cheese person, maybe try it?
- One time I scattered black olives on top—didn’t win any prizes from my olive-averse spouse, but more for me!
The Stuff You (Might) Need
Baking dish (9x13 is pretty much perfect), a big pot, and a mixing bowl. If you only have a small dish, just squish it; the edges will be crispier (and honestly that's sometimes all I want). No mixing bowl? Use the (clean) pasta pot; no one’s keeping score here.
Sneaky Storage Advice
Technically, you can keep this in the fridge for up to 3 days in an airtight container or covered foil. But honestly, at my place, it’s a rare miracle if there’s anything left come lunchtime. If you somehow have leftovers, it microwaves surprisingly well (just splash a bit of water or sauce on so it doesn’t dry out). I don’t mess with freezing it – it gets mushy when thawed, at least for me.
What to Serve With It? Here’s What I Usually Do
Some folks go all-out with garlic bread or a fancy salad. Me, I love a side of steamed broccoli (sometimes tossed with lemon and chili flakes). My partner insists it’s not ziti night unless we’ve got a bowl of olives and pickles on the table. Feels a bit random but, you know, makes it a whole meal. And don’t forget: a glass of cheapish red wine is perfectly appropriate!
Learned a Few Things (The Hard Way)
- I once tried rushing the oven time because dinner was running late – big mistake. The cheese was paste-like and the pasta still crunchy. Not good. Let it bake, even if everyone's hungry.
- Oh, and if you use pre-shredded cheese, sometimes it doesn’t melt smoothly (something about the powder?), but honestly it's not the end of the world.
- Don’t forget to oil or butter your baking dish even if it looks nonstick. Ziti sticks like glue otherwise.
Answers to Real-Life Questions I've Actually Heard
- Can I make this ahead? – Yes! I’ll assemble it in the morning sometimes, keep it in the fridge, then bake when we’re ready (maybe add 5 minutes extra bake time if it’s cold).
- What’s the best marinara? – Ooof. This one’s personal. I sometimes use Rao’s (a bit pricey, worth it for guests). Trader Joe’s is good in a pinch. Or make your own if you’ve got time: try this classic recipe from Smitten Kitchen.
- Is it really OK to use cottage cheese? – Honestly, yes. Texture’s lighter, and it's easier to find in some groceries. Just drain it a bit first or your ziti gets watery.
- Ziti or penne or what? – I use whatever short pasta I have – even fusilli on one frazzled evening. Ziti looks classic, but no one complains.
- How do you get that golden cheese top? – Broiler, but don’t walk away for even a second. Or, use extra cheese. I read some tips on Serious Eats that give you that pizzeria vibe.
- Can I double it? – Yes, but use two pans; it can get awkward to mix otherwise. Ask me how I know.
Randomly, did you know ziti actually means "bride" in Sicilian wedding slang? Or maybe it was just something my neighbor Irene once claimed over coffee. Either way, this dish is a crowd-pleaser, wedding or Wednesday night.
Ingredients
- 12 oz ziti pasta
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ¾ cup grated Parmesan cheese
- ½ teaspoon dried basil (optional)
- ½ teaspoon dried oregano (optional)
- Salt and pepper to taste
Instructions
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1Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2Cook the ziti pasta in salted boiling water until al dente, about 8 minutes. Drain well.
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3In a large bowl, mix the cooked ziti, marinara sauce, and ricotta cheese. Season with salt, pepper, basil, and oregano if desired.
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4Transfer half of the pasta mixture to the prepared baking dish. Sprinkle half of the mozzarella and Parmesan over the pasta. Add the remaining pasta, then top with the rest of the cheeses.
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5Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
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6Remove from oven and let it cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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