Three Cheese Baked Ziti Casserole

Let Me Tell You About This Ziti (Spoiler: It’s Real Cheesy)

Alright, so you know how some days you just want to eat something that’s basically a warm hug in a dish? That’s what this Three Cheese Baked Ziti Casserole is for me. The first time I made it, I accidentally grabbed the wrong baking dish and it sort of overflowed all over the oven. The smell, though? Worth every minute of cleanup—plus you get to do that thing where you scrape the crispy cheesy bits from the pan (the best part if you ask me). My little brother claims he can smell this ziti from three blocks away... he’s probably exaggerating, but still, if you want comfort, cheese, and that cozy, straight-out-of-the-oven feeling—keep reading. Oh, and don’t even get me started on the time I used four cheeses by accident. Wild times.

Why You'll Love This (Or Why I Keep Making It Anyway)

I make this when I want something filling but don’t feel like fussing over the stove for hours (anyone else get hangry waiting on lasagna?). My family goes crazy for it because it’s got that ooey-gooey cheese pull, plus you can basically toss in whatever pasta shape is left in your cupboard—I’ve even thrown in bowties once, and nobody complained. Look, sometimes the sauce splatters or the top gets extra golden (which is code for almost-burnt), but honestly, those bits are my secret treat. It’s the kind of dish that’s forgiving of klutziness—I once knocked the whole cheese bag in, and hey, nobody was mad about it.

Here’s What You’ll Need (With Some Swaps, ‘Cause Life)

• 1 pound (about 450g) ziti or penne (or honestly, any short pasta—rigatoni’s grand, too)
• 2 cups marinara sauce (jarred is fine; my grandma swore by Rao’s, but store-brand works)
• 1 ½ cups ricotta cheese (cottage cheese if you’re in a pinch—no judgment)
• 2 cups shredded mozzarella (I’ve used those pre-shredded bags and survived)
• ½ cup grated Parmesan (sometimes I do Pecorino if I’m feeling fancy)
• 2 cloves garlic, minced (or a lazy sprinkle of garlic powder, if you must)
• 1 egg (I forgot this once, didn’t really miss it, but it’s for creaminess)
• Optional: handful chopped parsley or basil (if you like green flecks)
• Salt and pepper (honestly, just to taste—don’t overthink it)

So, How Do You Make This? (It’s Easier Than You Think)

1. First, put a big pot of salted water on to boil. Once it’s rolling, throw in the ziti and cook until it’s just a bit under al dente—like, if the box says 10 minutes, I do 8. Trust me, it keeps things from turning to mush later.
2. While that’s going, preheat your oven to 375°F (or 190°C for my mates across the pond). Grease a 9x13-inch casserole dish—here’s where I sometimes just use butter smeared in with my fingers. So professional.
3. In a big mixing bowl, dump in the cooked pasta (drain it first, obviously), ricotta, half the mozzarella, half the Parmesan, garlic, egg, a pinch of salt, pepper, and about half the marinara sauce. This is where I usually sneak a taste—just to check seasoning (or because I’m impatient).
4. Spoon half that pasta-cheese mess into your dish, pour over a bit more sauce, then layer the rest of the pasta. Top with the rest of the sauce, and then blanket it with the leftover mozzarella and Parmesan. Don’t worry if it looks like a lot—it melts in.
5. Pop it in the oven, uncovered, for 25–30 minutes. You want bubbling cheese and golden brown spots. If it’s looking pale, I sometimes crank the broiler for a minute…but watch it like a hawk. (Ask me about the one time I got distracted by a cat meme…)
6. Let it cool for 5–10 minutes before serving—though honestly, I never wait that long.

Notes from My Many Attempts

• If you forget the egg, it’s still tasty, just a bit less creamy. Actually, I find it works better if you mix the cheeses before adding the hot pasta—that way nothing gets stringy too soon.
• Sometimes I’ll add a splash of reserved pasta water if things look a bit dry. Or just more sauce, really.
• If you’re out of fresh herbs, a little dried Italian seasoning works (but go easy; it can get bossy).

Things I’ve Tried (Some Good, Some…Not So Much)

• I once swapped in spinach for some of the cheese—pretty good, kids didn’t notice.
• Added leftover roast chicken once—kind of brilliant.
• Tried a vegan cheese version—hmm, let’s just say it wasn’t my finest hour. Maybe I picked the wrong brand?
• Used gluten-free pasta for a friend; it was a little mushier, but not bad with extra sauce.

Don’t Stress About Equipment

If you don’t have a 9x13 dish, just use two smaller pans or even a cake tin (yep, I’ve done it; nobody noticed). Mixing bowl? I’ve used a big soup pot in a pinch. Oh, and for cheese grating, I just use the side of my box grater that looks like it’s seen better days.

How Long Does This Last? (Ha!)

Technically, you can store leftovers in the fridge for up to 4 days, covered well. But in my house, it never lasts more than a day—a couple of hours if my brother’s around. Reheats great in the microwave or oven, though the top loses a bit of that crunch.

What Do You Serve This With?

We’re a garlic bread family—sometimes salad, sometimes just whatever veg is looking a bit wilted in the fridge. My Auntie Liz swears by a big glass of red wine (for the adults obviously). Sometimes I’ll just eat a cold square for breakfast—don’t judge.

Things I’ve Learned the Hard Way (So You Don’t Have To)

• Don’t skip preheating the oven. I once tried to rush and ended up with a weirdly soggy middle.
• Pasta must be just underdone before baking. Overcooked pasta goes all floppy and sad (been there!).
• If you pile on extra cheese (who could blame you?) let it rest before slicing or you'll end up with cheese lava everywhere.

Questions I Actually Get Asked

• Can I freeze this? Sure, but let it cool completely, then wrap tightly. I find it tastes better fresh, but it’s handy for busy nights.
• Does it matter what kind of pasta? Nah, any short pasta works—one time I used shells because that’s all I had. Tastes almost the same.
• Can I add meat? Yep, brown up some sausage or ground beef and layer it in. It’s not traditional, but it’s delicious. Check this Serious Eats version for inspiration.
• What’s the best sauce? Homemade if I have time, but honestly, I just grab a jar of whatever’s on sale. If you want a good homemade option, Smitten Kitchen’s quick marinara is solid.
• Do I have to use three cheeses? Not at all. But it’s called Three Cheese Baked Ziti Casserole for a reason, right?

If you make this, let me know how it goes—unless yours comes out prettier than mine, then maybe keep it to yourself (kidding, mostly). Oh, and if you’ve got a tip or some weird twist you’ve tried, I’m all ears. Happy baking!

★★★★★ 4.50 from 144 ratings

Three Cheese Baked Ziti Casserole

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A hearty and comforting Italian-inspired baked ziti casserole loaded with three kinds of cheese, savory marinara sauce, and perfectly cooked pasta. Ideal for family dinners or gatherings.

🖨️ Print Pin Recipe

Ingredients

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. 2
   Cook the ziti pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain well.
3. 3
   In a large bowl, combine the cooked ziti, marinara sauce, ricotta cheese, half of the mozzarella, half of the Parmesan, basil, oregano, salt, and black pepper. Mix until evenly combined.
4. 4
   Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
5. 5
   Bake uncovered for 30-35 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480 caloriescal

Protein: 22 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 58 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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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