Recipe

Homestyle Ziti: Creamy, Cheesy, Comforting

A cozy baked ziti with a creamy tomato sauce, plenty of melty mozzarella, and that golden, bubbling top you “accidentally” pick at before dinner.

By Matt Campbell

•

4.8

Jump to Recipe

When I want dinner to feel like a soft landing, I make baked ziti. It is the kind of homestyle, no-drama comfort food that forgives a loud kitchen, a slightly chaotic cook, and whatever day you just had. This version leans creamy without getting heavy, thanks to a simple tomato sauce finished with a splash of cream. Then we tuck it all into ziti, add a ricotta layer, hit it with mozzarella, and bake until the edges get crisp and the middle stays lush.

It is weeknight friendly, party friendly, freezer friendly, and best of all, it tastes like you tried harder than you did. That is my favorite kind of recipe.

Why It Works

Creamy sauce that actually clings: We simmer the tomato base long enough to mellow, then enrich it with a little cream for that velvety, spoon-coating finish.
Cheese in layers, not just on top: A ricotta layer (plus mozzarella and Parmesan) gives you pockets of melt throughout, while the top gets those golden bubbles.
Perfect texture: Slightly undercooked pasta plus a splash of reserved pasta water keeps the bake saucy instead of dry.
Easy to customize: Make it meatless, add Italian sausage, or fold in spinach without changing the method.

Pairs Well With

Crunchy Caesar Salad
Easy Garlic Bread
Lemony Roasted Broccoli
Classic Iced Tea

Storage Tips

How to Store Leftovers

Refrigerator

Let the ziti cool, then cover the baking dish tightly or transfer to airtight containers. It keeps well for 3 to 4 days.

Freezer

For best texture, freeze in portions. Wrap tightly and freeze up to 2 months. If you are freezing the whole pan, line it with foil first so you can lift the frozen slab out and wrap it like a gift you actually want.

Reheating

Microwave: Add a splash of water or marinara, cover loosely, and heat until hot.
Oven: Cover with foil and bake at 350°F until warmed through, about 20 to 30 minutes. Uncover for the last few minutes to re-crisp the top.

Quick rescue tip: If it looks a little dry after chilling, stir in a spoonful of warm marinara or a splash of milk before reheating. Creamy again, no fuss.

Common Questions

FAQ

Can I make this baked ziti ahead of time?

Yes. Assemble it fully, cover, and refrigerate up to 24 hours. When you are ready, bake covered for 20 minutes, then uncover and bake until bubbly and browned. Add 5 to 10 extra minutes since it starts cold.

What is the difference between baked ziti and lasagna?

Same cozy energy, different structure. Lasagna is layered sheets with defined strata. Baked ziti is tossed pasta baked in a casserole, so it is faster to assemble and harder to mess up.

Do I have to use ziti?

Nope. Penne, rigatoni, or mezzi rigatoni all work great. Pick something with ridges or tubes so the sauce has places to hang out.

Why did my baked ziti come out dry?

Most common causes are overcooking the pasta before baking or not using enough sauce. Cook pasta just shy of al dente, and save a little pasta water to loosen the mixture if needed.

Can I make it without meat?

Absolutely. This is delicious meatless. If you want extra savory depth, add a pinch of extra salt, a bit more Parmesan, or a teaspoon of balsamic vinegar to the sauce.

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 boiling pasta
Colander
Large skillet or Dutch oven for sauce
9x13-inch baking dish (or similar 3-quart casserole)
Mixing bowl (helpful for the ricotta mixture)
Wooden spoon or spatula
Measuring cups and spoons

Baked ziti is my go-to when I want the kitchen to feel like a team sport. Everyone can help: one person stirs sauce, someone else grates cheese, somebody is on “taste the ricotta mix and report back” duty. The first time I made a truly creamy version, it was a total “I wonder if…” moment with a splash of cream and a little pasta water. It came out glossy, cozy, and way more restaurant-level than it had any right to be. Now it is the casserole I make when I want people to feel taken care of, including me.

Homestyle Ziti: Creamy, Cheesy, Comforting

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 servings

Ingredients

1 pound ziti (or penne)
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 teaspoons kosher salt, plus more for pasta water
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream (or half-and-half)
1 cup whole-milk ricotta
1 large egg (helps the ricotta layer set, optional but recommended)
1 1/2 cups grated Parmesan, divided
4 cups shredded mozzarella, divided
2 tablespoons chopped fresh basil or parsley (optional)
1/2 cup reserved pasta water (as needed)

Optional add-ins

1 pound Italian sausage (sweet or hot), browned and drained
3 to 4 cups baby spinach, stirred into the sauce until wilted
8 ounces sautéed mushrooms

Instructions

Heat the oven. Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Boil the pasta. Bring a large pot of well-salted water to a boil. Cook ziti 2 minutes shy of the package directions. Reserve 1/2 cup pasta water, then drain.
Build the sauce. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5 to 7 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using) and cook 30 seconds.
Toast the tomato paste. Stir in tomato paste and cook for 1 to 2 minutes until it darkens slightly. This is a small step that makes the sauce taste like it has been simmering all day.
Simmer. Add crushed tomatoes, salt, and pepper. Simmer 8 to 10 minutes, stirring occasionally. Turn heat to low and stir in the cream.
Mix the ricotta layer. In a bowl, stir together ricotta, 1 cup Parmesan, and 1 cup mozzarella. Season with a pinch of salt and pepper. Taste and adjust the seasoning. Then beat in the egg (if using) until fully combined.
Combine. Add drained pasta to the sauce and toss. If it looks thick, add a splash of reserved pasta water until everything is glossy and well-coated.
Assemble. Spoon half the saucy pasta into the baking dish. Dollop and gently spread the ricotta mixture over the top. Add the remaining pasta.
Top with cheese. Sprinkle on remaining 3 cups mozzarella and remaining 1/2 cup Parmesan.
Bake. Bake uncovered for 20 to 25 minutes until bubbling and browned in spots. For extra crisp edges, broil 1 to 2 minutes at the end, watching closely.
Rest, then serve. Let it sit 10 minutes before cutting. Finish with basil or parsley if you have it.

Nutrition information is estimated.

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