You know those evenings when you roll in hungry, stare at your fridge, and sigh because the only thing you want is something cheesy, saucy, and, well, low-effort? That’s me, every Wednesday. I’ve probably made this 5-Ingredient Baked Ziti at least twenty times (or, honestly, more—don’t judge). I remember the first time I threw it together, half-thinking, “This’ll either be dinner or one strange pasta casserole.” Spoiler: Everybody went back for seconds, and my brother claimed the leftovers for breakfast. It’s got a magic combo of less-steps, more-comfort, and pure, unadulterated cheese pull—plus, very few dishes (which, let’s be real, is 90% of why I make it). Oh, and if you want to know what happens when you forget to pre-boil the pasta… you get crunchy casserole. Don’t do that.
Why I Keep Making This Ziti
I make this when all I want is a cozy, hands-off pasta, but I don’t have the bandwidth (read: patience) for more than a handful of ingredients. My family goes a bit wild for this because it’s hearty, no finicky steps, and, uh, the whole “baked cheese blanket” thing. I also break it out for potlucks when I want to impress people but can’t be faffed with, like, béchamel or anything overly complicated (once accidentally doubled the cheese and, honestly, the crowd preferred it). There’s that little part when you dump everything in the pan and part of you worries it’ll be bland—but then, nope, it tastes like a hug. (Except that one time I bought the weirdly sweet tomato sauce. Never again.)
The Ingredients (With My Rambly Substitutions)
- 1 box ziti pasta (Or penne. Or, you know, whatever short pasta shape is haunting your pantry. Elbows in a pinch. My granny swears by Barilla, but I just grab what’s on sale.)
- 24 oz jarred marinara sauce (If you’ve got homemade sauce—amazing, you win! But most of the time, it’s good ol’ store stuff. Occasionally I use arrabbiata if I’m feeling spicy.)
- 2 cups shredded mozzarella cheese (Sometimes I toss in a mix, or even slices of whatever’s left over. Pre-shredded is fine; block cheese melts better but who’s got the time?)
- 1 cup ricotta cheese (Or cottage cheese, if you like a softer texture. Once, I tried skipping this, and… it was just pasta with red sauce.)
- 1/2 cup grated parmesan cheese (Whatever kind. Yes, the green can works too. My cousin once used nutritional yeast—interesting?)
How I Actually Throw It Together
- Set your oven to 375°F (190°C), unless you’re like me and forget until halfway through. The world doesn’t end—just more wait time.
- Boil the pasta in a big ol’ pot of salted water. Under-cook it a smidge (like, 2 minutes less than the package says). It’ll finish cooking while it bakes. But don’t, uh, over-boil or you’ll get pasta splodge.
- Drain that pasta. This is where I usually sneak a noodle or two (for science). Mix the pasta with about 2/3 of the marinara and half the mozzarella. If the bowl looks suspiciously dry, drizzle in more sauce. Don’t worry if some bits stick together; it sorts itself out in the oven.
- Spoon half the pasta mix into a 9×13-inch baking dish (or whatever oven-safe pan you’ve got; one time I used a big cast iron skillet and it was grand). Dollop the ricotta across the top—think clouds, not carpeting. Spread the rest of the pasta over that. Pour remaining sauce on top, using a spoon to poke it down into the pasta caves (that’s a technical term, honest).
- Top with remaining mozzarella and all the parmesan (I may or may not sprinkle a bit extra). If you’re feeling fancy, a little cracked pepper is nice here.
- Bake uncovered for about 25 minutes, or until it’s bubbly and the cheese is properly molten. If you like the cheese extra toasty, switch on the broiler for 2-3 minutes at the end—but keep an eye on it or you’ll get cheese charcoal (ask me how I know).
- Let it cool for, eh, 10 minutes if you can stand it; otherwise you’ll burn your tongue and probably say a few spicy words.
A Few Notes from the School of Hard Knocks
- If you forget to undercook the pasta, don’t worry too much—the sauce soaks in, but your ziti might be a bit softer. Still tasty!
- I once layered the sauce on top and forgot to mix it in, so… the bottom was bland while the top was a flavor bomb. Now I mix. Lesson learned.
- If you only have a smaller baking dish, split into two—just watch the bake time. It could be a little shorter.
Things I’ve Tried (Good and Not-So-Good)
- Meat Lover’s: Sometimes I fry up half a pound of Italian sausage and add it to the mix. Pretty delicious, just makes the dish heavier.
- Veggie Boost: I’ve slipped in sautéed spinach or mushrooms—it works! But skip raw zucchini; it turns sulky and mushy (not my favorite mistake).
- Sneaky Garlic: Stirring in minced garlic with the sauce does amp up the flavor if you have a moment. Or just be lazy and add garlic powder; I do.
Need Equipment? Maybe You Don’t!
You’ll need a big pot, a colander, and a baking dish (about 9×13″ if you’ve got it). Don’t have one that size? I once used two loaf pans side-by-side—not elegant, but it worked. And an oven, of course. If you’re without a cheese grater, just slice chunks of mozzarella and layer them in. No one complained (ha, they barely noticed!).
How I Store It (If It Survives That Long)
Technically, you can pop leftovers in an airtight container and refrigerate for 3-4 days. But, like—truthfully, in my house, it rarely makes it to the second day. If you want to freeze it, I wrap slices in foil and stash in a zip-top bag. Thaw overnight, reheat in the oven, and it actually tastes almost better? Maybe it’s just the anticipation.
How We Like to Serve It at My Place
Okay, I’ll fess up: I love it with a pile of garlicky green beans or a lazy Caesar salad from a kit (don’t judge). My aunt always insists on toasted Italian bread for sopping up the saucy bits—wise woman. Sometimes I throw a sprinkle of chili flakes over mine, too. My cousin dunks her fork in extra marinara. We are a sauce-loving family, I guess.
What I’ve Learned the Hard Way (aka Pro Tips)
- I rushed the bake once and pulled it out too soon—cheese looked melty but underneath, cold pasta. Oops. Give it the full time, even if you’re hangry.
- Once tried to skip the resting step to shave off minutes. Bad move: It oozed everywhere and was basically pasta lava.
- Actually, stirring in a smidgen of extra sauce never hurts. Nobody complains about more sauce. Ever.
For the Curious: Real Questions I’ve Been Asked
Can I use gluten-free pasta? Yup! Just watch the cooking time, as some gluten-free kinds like to go mushy if you blink wrong—but it’s doable.
Does this work with vegan cheese? It mostly does! The texture’s a little different, but if you layer on enough, it still gives you that gooey top. And if you find a good ricotta substitute, let me know; I’m still searching for my favorite. This vegan ricotta recipe looked legit, but I haven’t tried it yet.
Is homemade sauce worth it? Sometimes! If it’s Sunday and you have the time, I love this simple tomato sauce—but the jar stuff doesn’t let you down in a crunch.
If I split this in two pans, do I need to bake both at once? I do, unless the oven is already crowded (read: pizza day). They cook just fine together; just switch positions halfway if your oven has hot spots.
What sides go well? I mean, whatever salad is lurking in your fridge drawer, plus bread, bread, and more bread. Or, sometimes, we just have it solo and call it a day!
(If you want to get into the baked pasta rabbit-hole, check out the Serious Eats guide—lots of ideas there. Mine’s just the shortcut, weeknight-friendly version!)
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
- 2 tbsp olive oil (for greasing and optional drizzling)
- Salt and black pepper to taste
Instructions
-
1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
-
2Cook ziti pasta according to package instructions until al dente. Drain well.
-
3In a large bowl, combine cooked pasta, marinara sauce, ricotta cheese, half of the mozzarella cheese, and salt and pepper. Stir until well mixed.
-
4Transfer mixture to the prepared baking dish. Sprinkle remaining mozzarella and all of the Parmesan cheese on top.
-
5Bake uncovered for 25-30 minutes, until cheese is melted and bubbly. Let cool slightly 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.
Did you make this recipe?
Please consider Pinning it!!
