This easy baked ziti recipe is packed with gooey cheese, layered with tangy tomato sauce, and baked until golden brown. It’s a decadent dinner that will leave the whole family asking for seconds.
The best thing about pasta dishes is that they are so warm, comforting, and loved by everyone. Some of my go-to recipes are creamy lemon chicken pasta, pasta carbonara, and stuffed shells with ricotta.
This baked ziti is no exception to my love for cheesy pasta. It is full of flavor – from the blend of cheeses and acidity of the marinara, to the fresh touches of basil, spinach, and lemon zest. Serve it with a simple side salad with homemade ranch dressing and warm sourdough garlic bread for a delicious restaurant quality meal right at home.
Why You’ll Love This Recipe
Perfect weeknight meal – I love this meal for busy weeknights because it comes together under an hour. It is a staple in my collection of easy dinner recipes.
Cheesy – The variety of cheese included truly makes this the best baked ziti recipe. There’s just something about the blend of creamy ricotta, fresh parmesan, and melty mozzarella cheese that work together so beautifully.
Gourmet taste – Besides the classic tomato and cheese flavor, there are a couple of extra elements that set this baked ziti apart. Lemon zest adds a subtle brightness that cuts through the richness of the dish, and sun-dried tomatoes add small pops of concentrated sweetness throughout.
Ingredients
Ricotta cheese – This recipe would be perfect for using up homemade ricotta cheese.
Marinara – Jarred marinara works perfectly for this recipe, or you can elevate it by using homemade marinara.
Low moisture mozzarella – Be sure to use low moisture mozzarella and not fresh mozzarella packed in brine.
Parmesan cheese – Freshly grated parmesan melts the best into this dish and elevates the overall flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Baked Ziti
Step 1: Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil. Salt it well. Cook the ziti according to package instructions until al dente. Drain and set aside.
Step 2: In a medium bowl, combine the ricotta, garlic, lemon zest, Italian seasoning, chopped sun-dried tomatoes, salt, and pepper. Stir well and set aside.
Step 3: Heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing and cook, breaking it up with a spoon, until browned and cooked through. Transfer to a plate and set aside.
Step 4: Using the same large pot you cooked the pasta in, add the fresh spinach over medium heat and cook just until wilted. Remove from the heat and let cool slightly. Transfer the spinach to a clean tea towel and squeeze out as much moisture as possible, then roughly chop and set aside.
Step 5: Return the cooked pasta to the pot. Add the marinara sauce and cooked sausage and stir until the pasta is evenly coated.
Step 6: To assemble, spread half of the pasta mixture into a greased casserole dish. Dollop the ricotta mixture evenly over the pasta and scatter about ¾ of the chopped spinach on top.
Step 7: Add the rest of the pasta mixture, followed by the remaining spinach. Sprinkle generously with the mozzarella and parmesan.
Step 8: Bake uncovered for 25 minutes, or until bubbly and the cheese is melted and lightly golden. Remove from the oven, garnish with fresh basil if using, and serve warm.
Tips
- Salt the pasta water well. This is your only chance to season the pasta itself and it makes a noticeable difference in the finished dish.
- When cooking the pasta for the ziti, undercook it by a couple minutes just shy of al dente to prevent the ziti from becoming overcooked and mushy in the oven. It will continue to soften as it bakes.
- Let the baked ziti set for 10 minutes or so to allow the baked ziti to set up for easier serving.
- Add a pinch of red pepper flakes.
Recipe FAQs
The combination of ricotta, mozzarella, and parmesan in this dish adds a big punch of cheesy flavor to this pasta bake.
One of the biggest mistakes you can make when making the ziti noodles is overcooking the pasta too close to al dente. Don’t overcook the noodles in the pot so they can finish in the oven, and avoid a mushy final dish.
Yes, in this recipe the noodles are cooked before being assembled into the baked ziti dish.
Store leftovers in an airtight container for up to four days. Store it in the freezer up to three months in a freezer safe pan covered tightly with aluminum foil. You can also freeze leftovers in individual portions in small containers to make reheating easier and more convenient. Extra sauce may be needed when reheating leftovers to prevent dryness.
More Dinner Recipes from the Farmhouse
- Crockpot Chicken Tacos
- Easy Beef Gyros With Homemade Tzatziki Sauce
- Pumpkin Gnocchi With Sage Butter Sauce
- Burger Bowls Recipe With Homemade Special Sauce
- Savory Sweet Potato Hash
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Easy Baked Ziti Recipe
Equipment
Ingredients
- 1 pound ziti pasta
- 1 1/2 cups ricotta
- 1 garlic clove, minced
- ¼ cup chopped sundried tomatoes
- 1 teaspoon Italian seasoning
- 1/2 tablespoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound Italian sausage, ground
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 4 cups marinara sauce
- 2 cups shredded low moisture mozzarella
- ½ cup freshly grated parmesan
- fresh basil, optional garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Bring a large pot of water to a boil salt it well. Cook the ziti according to package instructions until al dente. Drain and set aside.
- In a medium bowl, combine the ricotta, garlic, lemon zest, Italian seasoning, chopped sun-dried tomatoes, salt, and pepper. Stir well and set aside.
- Heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing and cook, breaking it up with a spoon, until browned and cooked through. Transfer to a plate and set aside.
- Using the same large pot you cooked the pasta in, add the fresh spinach over medium heat and cook just until wilted. Remove from the heat and let cool slightly. Transfer the spinach to a clean tea towel and squeeze out as much moisture as possible, then roughly chop and set aside.
- Return the cooked pasta to the pot. Add the marinara sauce and cooked sausage and stir until the pasta is evenly coated.
- To assemble, spread half of the pasta mixture into a greased casserole dish. Dollop the ricotta mixture evenly over the pasta and scatter about ¾ of the chopped spinach on top. Add the rest of the pasta mixture, followed by the remaining spinach. Sprinkle generously with the mozzarella and parmesan.
- Bake uncovered for 25 minutes, or until bubbly and the cheese is melted and lightly golden. Remove from the oven, garnish with fresh basil if using, and serve warm.
Notes
- Salt the pasta water well. This is your only chance to season the pasta itself and it makes a noticeable difference in the finished dish.
- When cooking the pasta for the ziti, undercook it by a couple minutes just shy of al dente to prevent the ziti from becoming overcooked and mushy in the oven. It will continue to soften as it bakes.
- Let the baked ziti set for 10 minutes or so to allow the baked ziti to set up for easier serving.
- Add a pinch of red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this at the weekend for the first but certainly not the last time. It is so tasty and delicious, absolutely perfect for Saturday dinner.
If I use frozen spinach, should I still squeeze out the liquid or just ad as is?
Yes, squeeze out the liquid. That will help.
This recipe is absolutely amazing! The lemon really adds a lot of flavor. I used hot Italian sausage instead of normal and the little bit of heat was perfect. Love this recipe and will be making it very often!
It was great! All three kids gobbled it up, which is a win in my book.