Recipe

Cheesy Baked Ziti Casserole

A weeknight-friendly baked ziti with a creamy ricotta layer, plenty of mozzarella, and a bubbly Parmesan top. Cozy, reliable, and suspiciously impressive for how easy it is.

By Matt Campbell

•

4.8

A golden, bubbly cheesy baked ziti casserole in a white baking dish with browned mozzarella on top and a serving spoon scooping out a portion

Jump to Recipe

Baked ziti is what I make when I want dinner to feel like a warm hug. I also want to keep my stress levels in the “found my favorite spoon” zone. This version leans into what we actually want from a pasta casserole: saucy noodles, a creamy ricotta layer, stretchy mozzarella pulls, and those crisp, browned edges that make you hover near the pan “just to taste” three times.

It’s also wildly flexible. Use Italian sausage or keep it meatless. Make it ahead, bake it tomorrow. Freeze it for Future You. And yes, it is only about 20 minutes of prep, so no one has to know it started as a regular weeknight.

Why It Works

Big flavor without fussy steps: the sauce gets a quick simmer with garlic and Italian seasoning so it tastes like you tried harder than you did.
Creamy, not dry: ricotta mixed with egg and Parmesan sets into a tender layer that stays silky after baking.
Perfect texture contrast: saucy pasta underneath, bubbly browned cheese on top, and those crispy corner bites everyone “accidentally” claims.
Make-ahead friendly: assemble now, bake later, and still get that fresh-from-the-oven vibe.

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then cover the dish or transfer portions to airtight containers. Store up to 4 days.

Freeze: Wrap tightly (a layer of plastic wrap plus foil works well) and freeze up to 3 months for best quality.

Freeze it baked or unbaked: Baked is great for easy portions. Unbaked is great for a future fresh-from-the-oven moment. Thaw overnight in the fridge for best texture, then bake as directed (you may need to add 10 to 15 minutes since it is starting cold).

Reheating Tips

Oven: Cover with foil and bake at 350°F until steaming hot throughout, usually 20 to 30 minutes (longer for a full cold casserole). For an extra-clear cue, aim for 165°F in the center (optional). Uncover for the last 5 minutes to re-crisp the top.
Microwave: Add a splash of water or marinara to keep it saucy, cover loosely, and heat in 60-second bursts until hot throughout.
Pro move: For a revived crunchy top on a single portion, microwave to warm through, then broil for 1 to 2 minutes.

Common Questions

Do I have to use ziti?

Nope. Penne, rigatoni, or even rotini work great. Choose a sturdy shape with ridges or tubes that grab sauce.

How do I keep baked ziti from drying out?

Two things: slightly undercook the pasta (about 2 minutes shy of al dente) and make sure the mixture looks very saucy before it goes in the oven. Pasta drinks sauce as it bakes like it’s paid to do it.

Can I make it ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. Because it starts cold, it needs a little longer than the standard bake time: bake covered at 375°F for 25 to 30 minutes, then uncover and bake 15 to 25 minutes more until bubbling and browned.

What can I use instead of ricotta?

Cottage cheese works well, especially if you blitz it briefly for a smoother texture. You can also use mascarpone for extra richness, or a mix of cream cheese and a splash of milk in a pinch.

Can I make it vegetarian?

Absolutely. Skip the meat and add sautéed mushrooms, zucchini, spinach, or roasted red peppers. Just cook off excess moisture so the casserole stays thick and cozy.

How do I know it’s done?

You want bubbling edges, a golden top, and the center should feel hot. If you have a thermometer (optional but reassuring), aim for about 165°F in the middle.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Colander
Large skillet or saucepan
Mixing bowl
9x13-inch baking dish (glass, ceramic, or metal all work)
Wooden spoon or spatula
Foil (for covered baking)
Instant-read thermometer (optional, for doneness checks)

I started making baked ziti as a “clean out the fridge” dinner, which is a polite way of saying I had half a jar of marinara, some ricotta looking nervous, and a bag of mozzarella that needed a purpose. I tossed everything into a dish, baked it, and suddenly it tasted like I had hosted a small Italian miracle. Now it’s my go-to when I want something that feeds everyone, reheats like a dream, and makes the kitchen smell like good decisions.