Cheesy Baked Ziti Layers (Printable)

Comforting pasta layered with rich cheeses and marinara sauce, perfect for easy, flavorful dinners.

# What You’ll Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Cheeses

02 - 1 1/2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese

→ Sauce

05 - 4 cups marinara sauce

→ Other

06 - 1 large egg
07 - 2 tablespoons chopped fresh basil or 1 tablespoon dried Italian herbs
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with olive oil.
02 - Boil ziti in salted water until just al dente, about 8 minutes. Drain and set aside.
03 - In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, basil or Italian herbs, salt, and black pepper until smooth.
04 - Add the cooked pasta to the cheese mixture and toss until evenly coated.
05 - Spread 1 cup marinara sauce on the bottom of the baking dish. Layer half of the pasta mixture over the sauce.
06 - Pour 1 1/2 cups marinara sauce over the pasta layer and top with half of the remaining mozzarella cheese.
07 - Add the rest of the pasta mixture, then cover with remaining marinara sauce and mozzarella cheese.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese bubbles and browns.
10 - Allow to rest 10 minutes before serving. Garnish with fresh basil if desired.

# Expert Hints:

01 -
  • It feeds a crowd without making you feel like you're standing over a stove for hours.
  • The layers mean every bite has sauce, cheese, and pasta in perfect proportion—no sad bites of just noodles.
  • You can prep it the night before and bake it fresh when guests arrive, which feels like you've done something magical.
02 -
  • Cook your pasta slightly under—it will soften more in the oven and you'll avoid that mushy, overcooked disaster that tastes like baby food.
  • Don't skip the egg in your cheese mixture; it's what keeps it creamy rather than chunky and grainy.
  • Those 10 minutes of resting time actually matter and make plating possible instead of creating a beautiful molten mess.
03 -
  • Use low-moisture mozzarella so your cheese melts into strands instead of separating into pools of grease on top.
  • Taste your marinara sauce before using it—if it seems flat, a teaspoon of sugar and a pinch of salt can bring it alive without anyone knowing your secret.
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