5-Ingredient Baked Ziti
Can I Tell You About My Go-To Easy Pasta Comfort Food?
You know those days when it’s cold out and you just want comfort food, but the fridge is basically empty except for some limp cheese and maybe an onion that’s seen better days? That’s when I reach for this 5-Ingredient Baked Ziti recipe. Actually, my little secret: I first made this in college because I accidentally bought a weirdly huge box of ziti noodles (long story involving a coupon mishap). But I got hooked and years later, it’s what I pull out when I want to feed my hungry crew without spending forever in the kitchen. Plus, there were times I’ve burned the garlic bread, but, who’s counting?
Why You’ll Love Making This (Even If You Forget the Garlic Bread)
I make this 5-Ingredient Baked Ziti when I’ve completely run out of patience (or clean pots). My family goes nuts for it because it’s almost embarrassing how cheesy it is. And if you ever have one of those “oh no, what do I do with leftover pasta sauce” moments—this is the fix. Just toss it all in. Honestly, the best part? There’s hardly any chopping except for maybe opening the box with kitchen scissors (yes, I’ve done it, judge away).
Here’s What You’ll Need (Substitutes Welcome!)
- Ziti pasta – I usually use about 400g (a standard box), but penne or rigatoni are fine if that’s what you’ve got lurking at the back of the cupboard. One time I even whipped this up with elbow macaroni, and it actually sorta worked.
- Marinara sauce – One 24 oz jar. My grandmother swore by Rao’s, but honestly, whatever is on sale usually does the trick. I’ve even used that Aldi sauce and nobody noticed, really.
- Ricotta cheese – 1 standard container (about 15 oz). Cottage cheese works too if you’re feeling rebellious. Or spreadable cream cheese in a true pinch… but that was a bit odd, though edible.
- Mozzarella cheese – 2 cups, shredded. Sometimes I’ll just rip up a ball of fresh mozzarella if I’m feeling fancy (or if it’s about to expire, let’s be honest).
- Parmesan cheese – About 1/2 cup, but I just sprinkle until my heart says “Enough!” I used to think pre-grated stuff was bad, but on a busy Tuesday, it’s a lifesaver.
Optional: a shake of Italian seasoning, black pepper, or those fancy red pepper flakes if you’re into a little kick. Completely up to you!
Here’s How I Throw It Together
- Crank the oven to 375°F (190°C). This is non-negotiable (but hey, if your oven runs hot, you might want to check in at 20 mins rather than 25, just sayin’).
- Boil the pasta. Big pot of salted water, medium-high heat. Cook till just barely al dente—like, bite into one, and if it still has a tiny chew, that’s perfect. Drain it and try not to eat half out of the pot (I often fail at this bit).
- Mix it up. Return the pasta to the pot—add all except about a cup of the marinara sauce, all the ricotta, a handful of mozzarella, and about two thirds of the Parmesan. Stir it up. Don’t worry if it looks weird or slightly lumpy here—always does. I usually sneak a bite right now. On second thought… maybe two.
- Layer in your baking dish (9×13 works for me). Half the pasta mixture goes in, then sprinkle most of the remaining mozzarella. Add the rest of the pasta mixture, then spoon over the leftover marinara. Top with all the remaining cheese. If you want to scatter on some fresh basil or a little pepper, go wild.
- Bake uncovered. About 25-30 minutes or till you see big, happy bubbles and melty cheese crusting up. If the top’s not browned enough, I stick it under the broiler for a minute, but watch it close—I’ve incinerated more than a few ziti tops…
- Let it cool like, 10 minutes, even though it’ll be hard to resist. Or don’t, just be careful you don’t burn your tongue (learned this trick the hard way!)
Random Notes from Somebody Who’s Messed Up Ziti
- I once forgot to salt the pasta water and, wow, big mistake. Don’t skip it.
- If your ricotta seems watery, just tip off the extra liquid. Or don’t—it still works, just a bit softer.
- This freezes, sort of. You’ll want to reheat covered so the cheese doesn’t get weird. But honestly, baking it fresh is just better.
The Times I’ve Tweaked (or Ruined) This Recipe
- Added cooked sausage—delicious, but doubled the washing up. Still worth it sometimes.
- Used vegan cheese. My cousin appreciated it. My family… less so.
- Once, in a moment of madness, I put broccoli in. Not my best idea; it got soggy. Wouldn’t recommend unless you absolutely have to.
Do You Really Need That Fancy Baking Dish?
I usually use a 9×13 glass pyrex or my battered metal tray (seriously, it’s got dents form dropping it). But I’ve made this in a foil pan at a friend’s place once. You could probably do it in a Dutch oven, too—whatever you have, just mind the volume. No ziti volcanoes, please!
How Do You Keep the Leftovers (If There ARE Any)?
In a lidded container, it’ll keep for about 3 days in the fridge. I do like it reheated the next day—maybe even better, somehow. But, honestly, it rarely makes it past day one in our house (it disappears frighteningly fast, like the cookies you’ve hidden behind the rice).
With What Do You Serve Your Ziti?
Honestly? Garlic bread, salad, or both if I’m feeling ambitious. My mum always served it with a side of steamed green beans, though I’m still not fully convinced that’s a requirement. Sometimes I just eat it straight out of the pan (don’t tell anyone). Oh, these garlic knots from Sally’s Baking Addiction are ridiculous with it.
Things I Learned the (Sorta) Hard Way
- Don’t try to rush the bake with a too-hot oven—burnt cheese is just sad. I did this, once… or twice. Slow and steady, folks.
- Big baking dish = better crust. Small, crowded dish? Kind of soupy. Live and learn, right?
- If you use too much sauce, you’ll end up with pasta soup. Tasty, but not quite what we’re after.
FAQ (for Real, People Have Asked Me These Things)
- Can I use a different cheese? Yep! I’ve thrown in cheddar, provolone, or whatever I’ve found on markdown at the store. It all melts. Might taste slightly different, but in a good way.
- Does it freeze well? Uhm, sort of. The cheese goes a little odd if you microwave from frozen, but if you reheat it gently in the oven (covered), it bounces back pretty well. Just wrap it tight. Or see The Kitchn’s freezer tips if you want specifics.
- Can you make this ahead? Sure. Assemble, cover, and refrigerate 24 hours; then bake when ready (may take an extra 10 mins from cold).
- Does it have to be ziti? Nope. Penne, rigatoni, or even those spiral noodles if that’s all you’ve got. Just don’t use spaghetti, that just turns into a pasta pancake (ask me how I know…)
- What size pan again? 9×13 is perfect, but anything close will do; even two smaller pans if you’re splitting it for freezer meals.
Anyway, there you go. Make it, mess with it, and figure out your own family traditions. And for what it’s worth—leftover ziti for breakfast with a runny fried egg on top? Surprisingly not bad.
Ingredients
- 12 oz ziti pasta
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
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2Cook the ziti pasta in a large pot of salted boiling water until al dente, about 8 minutes. Drain well.
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3In a large bowl, combine the cooked pasta, marinara sauce, ricotta cheese, half of the mozzarella, Italian herbs, and salt. Mix until evenly coated.
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4Transfer the pasta mixture to the prepared baking dish. Top evenly with the remaining mozzarella and the grated Parmesan cheese.
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5Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let stand 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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