Name: Cheesy Baked Ziti with Herbed Ricotta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb ziti pasta (or penne); 1 tbsp salt (for pasta water); 2 cups whole milk ricotta cheese (room temperature); 1 large egg (lightly beaten); 1/2 cup grated Parmesan cheese (plus more for topping); 1/4 cup chopped fresh basil (or 1 tsp dried); 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 3 cups marinara sauce (homemade or high-quality jarred); 3 cups shredded low-moisture mozzarella cheese (divided); 1/4 cup grated Parmesan cheese (for topping); 2 tbsp chopped fresh basil (or parsley)

Cheesy Baked Ziti with Herbed Ricotta: A Comforting Oven-Baked Pasta Casserole
Why You Will Love This Cheesy Baked Ziti with Herbed Ricotta Recipe
Your Simple Ingredients for the Perfect Cheesy Baked Ziti with Herbed Ricotta
How to Make Perfect Cheesy Baked Ziti with Herbed Ricotta
Pro Tips and Easy Variations for Your Cheesy Baked Ziti with Herbed Ricotta
Serving Suggestions for a Perfect Dinner
Nutrition Information
Storage and Make-Ahead Instructions
Your Cheesy Baked Ziti with Herbed Ricotta Questions Answered
More Incredible Italian-American Recipes to Try
The Story Behind This Recipe
Pin This Recipe for Later

Cheesy Baked Ziti with Herbed Ricotta: A Comforting Oven-Baked Pasta Casserole

This cheesy baked ziti with herbed ricotta recipe is the kind of dinner that wraps your kitchen in the aroma of garlic and melting cheese and makes everyone wander in asking when it will be ready. I first started making it on chilly Sunday afternoons when I wanted something hearty that could feed a crowd but still feel a little special. My secret is a creamy ricotta layer laced with fresh basil and a whisper of garlic powder, tucked between tender ziti and a really good marinara. The first time I brought it to a family potluck, my aunt asked if I had spent all day on it. I smiled, because the truth is this dish comes together in about 50 minutes with mostly pantry ingredients. Sometimes, after a lazy weekend morning making something sweet like fluffy Japanese souffle pancakes, I crave a dinner that is pure, cheesy comfort, and this baked ziti always delivers.

What makes this version different from other baked ziti recipes is the careful way we treat the ricotta. Instead of just dolloping plain ricotta from the tub, we mix it with an egg, Parmesan, basil, and a few seasonings so it bakes into a velvety, almost custard-like layer that holds its shape when you slice into the casserole. The pasta is boiled just shy of al dente so it continues to cook in the oven without turning mushy, and we use a combination of low-moisture mozzarella and Parmesan for a top that gets gorgeously golden without turning into a hard shell. Every step has a reason, and I will walk you through those reasons so you feel confident, whether this is your first baked pasta or your fiftieth.

This is the recipe to reach for when you need a reliable dinner that pleases kids and adults alike. It works beautifully for a weeknight family meal, a casual dinner with friends, or a make-ahead dish you can pop in the oven after a busy day. You can even assemble it the night before and refrigerate it, then simply add a few minutes to the baking time. If you love Italian-American classics that taste like they came from a red-sauce joint but are made with honest, simple ingredients right in your own kitchen, this homemade cheesy baked ziti with herbed ricotta is exactly what you need.

Why You Will Love This Cheesy Baked Ziti with Herbed Ricotta Recipe

Effortless comfort food. The ingredient list is full of familiar staples and the method is straightforward. You will have a bubbling, golden casserole on the table in about 50 minutes with very little active work.
Creamy herbed ricotta layer. The ricotta filling is seasoned with basil and garlic powder, then bound with egg and Parmesan so it sets into soft, flavorful pockets. This small step elevates the whole dish.
Perfectly cooked pasta every time. By parboiling the ziti just until slightly underdone and then finishing it in the oven, you avoid the dreaded mushy casserole texture. The pasta keeps a pleasant bite that holds up to the sauce and cheeses.
That irresistible cheesy top. The combination of low-moisture mozzarella and a sprinkle of Parmesan creates a stretchy, golden crust. A quick broil at the end makes it extra bubbly if that is your style.
Completely make-ahead friendly. Assemble the entire dish, cover it, and refrigerate for up to a day. Bake it straight from the fridge when you are ready. This makes it a lifesaver for busy weeknights or when hosting guests.
Endlessly adaptable. You can add browned sausage or ground beef, swap in different pasta shapes, or use gluten-free pasta. The recipe is a flexible template that welcomes your own twists.

Your Simple Ingredients for the Perfect Cheesy Baked Ziti with Herbed Ricotta

Pasta

1 lb ziti pasta (or penne)
1 tbsp salt (for pasta water)

Ricotta Filling

2 cups whole milk ricotta cheese (room temperature)
1 large egg (lightly beaten)
1/2 cup grated Parmesan cheese (plus more for topping)
1/4 cup chopped fresh basil (or 1 tsp dried)
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Sauce and Cheeses

3 cups marinara sauce (homemade or high-quality jarred)
3 cups shredded low-moisture mozzarella cheese (divided)
1/4 cup grated Parmesan cheese (for topping)

Garnish

2 tbsp chopped fresh basil (or parsley)

Ingredient Notes

Whole milk ricotta cheese. This is the heart of the creamy layer. Whole milk ricotta has a rich, milky flavor and a velvety texture that holds up during baking. Part-skim ricotta often contains more water and can make the filling weepy or grainy. If you must use part-skim, drain it in a fine-mesh sieve for 15 minutes to remove excess moisture. For the smoothest result, bring the ricotta to room temperature before mixing; cold ricotta can clump and make the filling harder to spread evenly.

Low-moisture mozzarella cheese. This type of mozzarella melts into stretchy rivers and browns beautifully without turning greasy. Fresh mozzarella packed in water has too much moisture and will release liquid into the casserole, leading to a soggy texture. Shred the mozzarella yourself from a block if you can; pre-shredded cheese is often coated with anti-caking agents that interfere with melting. If you only have pre-shredded, the recipe will still work, but the melt will be slightly less creamy.

Ziti pasta. Ziti is a smooth, tube-shaped pasta that captures sauce and cheese inside and out. Its sturdiness makes it ideal for baked dishes. Penne is a perfect substitute if that is what you have. Rigatoni works too, though its larger ridges and wider opening will change the texture slightly. Cook the pasta just to al dente minus one minute, because the oven time will continue to soften it. Rinsing the drained pasta with cool water stops the cooking process and washes away some starch, which prevents the casserole from becoming gummy.

Marinara sauce. Since there are only a few components in this dish, the quality of your marinara matters. A simple homemade sauce with crushed tomatoes, garlic, olive oil, and basil is wonderful. If you are using jarred, look for one with a short ingredient list and no added sugar. The sauce should taste balanced on its own because it will flavor every layer. Three cups might seem like a lot, but the pasta absorbs liquid as it bakes, and you want the finished casserole to be saucy, not dry.

Fresh basil. Basil brings a sweet, peppery brightness that cuts through the richness of the cheeses. Fresh is best, but dried works in a pinch, especially if you add a little extra to the ricotta mixture. If using dried, crumble it between your fingers to release the oils before mixing. You can also add a pinch of dried oregano or a small grating of nutmeg to the ricotta for another layer of warmth.

Parmesan cheese. Grated Parmesan adds a salty, nutty depth to both the ricotta filling and the topping. Use a block of real Parmigiano-Reggiano and grate it fresh for the best flavor. The pre-grated kind in a canister will not dissolve the same way and can leave a gritty texture. A microplane grater makes quick work of it. The egg in the ricotta filling binds the Parmesan and ricotta so they bake into a cohesive layer rather than separate.

How to Make Perfect Cheesy Baked Ziti with Herbed Ricotta

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C) and bring a large pot of water to a rolling boil. Once the water is boiling vigorously, add one tablespoon of salt. This is your only chance to season the pasta itself, so be generous. The water should taste like the sea. While the water heats, you can lightly grease a 9×13-inch baking dish or simply have it ready. I like to set the ricotta and egg on the counter earlier so they come to room temperature, which makes mixing smoother. Grab a large bowl for the ricotta filling and another for the shredded mozzarella so everything is at your fingertips.

Step 2: Boil Pasta

Add the ziti to the boiling water and cook it for about 7 to 8 minutes, which is usually one minute less than the package directions for al dente. Stir once or twice to keep the pasta from sticking. The ziti should be tender on the outside but still have a slight firmness at the very center. Drain it immediately, then rinse briefly with cool water to stop the cooking and wash away excess starch. Rinsing might seem counterintuitive, but it prevents the pasta from gluing together into a dense mass as it sits. Give the colander a gentle shake to remove excess water, then set the pasta aside while you build the filling. A little bit of moisture clinging to the pasta is fine, it will help the sauce coat each tube.

Step 3: Make Ricotta Filling

In a medium bowl, combine the whole milk ricotta, one lightly beaten egg, half a cup of grated Parmesan, the chopped basil, garlic powder, salt, and black pepper. Stir with a fork or a small whisk until the mixture is completely smooth and uniform. You want no streaks of egg visible because they would cook into solid bits. The filling should be thick but spreadable. Taste the mixture and adjust the salt if needed, remembering that the Parmesan also brings saltiness. Some days I add a tiny pinch of freshly grated nutmeg or a teaspoon of lemon zest, either one adds a subtle brightness that plays beautifully against the rich cheese. This herbed ricotta filling is what gives the casserole its signature creamy pockets, and if you love ricotta, you might also enjoy my blueberry lemon ricotta pancakes for a sweet breakfast twist on the same ingredient.

Step 4: Assemble Layers

Spread one cup of marinara sauce over the bottom of your baking dish. This prevents the pasta from sticking and starts the casserole off with plenty of moisture. Add half of the parboiled ziti in an even layer. Now, dollop all of the ricotta mixture in small spoonfuls over the pasta, then use the back of the spoon or an offset spatula to gently spread it into a mostly even layer. Do not worry if the ricotta does not cover every inch, those little gaps will fill with sauce and cheese as it bakes. Sprinkle one and a half cups of shredded mozzarella over the ricotta, then spread one cup of marinara on top of the cheese. Add the remaining ziti, then the last cup of marinara. Finish by scattering the final one and a half cups of mozzarella and the quarter cup of Parmesan evenly over the top. The layers should look generous and slightly mounded, because the casserole will settle as it bakes.

Step 5: Bake

Cover the dish tightly with aluminum foil. You want a good seal to trap steam and help everything heat through without drying out. Place the dish on the center rack of your preheated oven and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 to 15 minutes. You will know it is ready when the edges are bubbling, the top is golden and melted, and a thermometer inserted into the center reads at least 160°F (71°C). If you prefer a deeply browned, crusty top, switch to the broiler for the last minute or two, but watch it closely so the cheese does not burn. The sound of it bubbling when you pull it out is pure dinner music. Let the casserole rest on the counter for a full 10 minutes before you even think about cutting into it. This rest time lets the cheese and the ricotta layer set slightly, so you get neat, scoopable portions instead of a molten landslide.

Step 6: Garnish and Serve

Sprinkle the chopped fresh basil or parsley over the top just before serving. The little flecks of green look beautiful against the golden cheese and add a final pop of freshness. Use a wide spatula or a large spoon to serve, making sure to scoop all the way down to the bottom layer so everyone gets a bit of saucy pasta, creamy ricotta, and stretchy mozzarella in every bite. Pass extra grated Parmesan at the table for anyone who wants a little more. This dish feeds six generously, and I have never seen leftovers last long.

Pro Tips and Easy Variations for Your Cheesy Baked Ziti with Herbed Ricotta

Pro Tips

Use whole milk ricotta and low-moisture mozzarella. These two choices have the biggest impact on texture. Whole milk ricotta is creamy and stable, while low-moisture mozzarella melts into that coveted stretch without releasing puddles of water. Part-skim or fresh mozzarella can lead to a watery, less satisfying casserole.
Slightly undercook the pasta. Parboiling the ziti to just before al dente gives you a buffer against overcooking. The oven’s heat will finish the job, leaving the pasta tender but still with a pleasant chew. This is the single most important step for avoiding a mushy baked pasta.
Bring ricotta to room temperature. Cold ricotta straight from the fridge is stiff and hard to mix smoothly. Leave it on the counter for about 30 minutes before you start. This small effort yields a silkier filling that spreads easily and incorporates the egg without overmixing.
Layer strategically. Start with sauce on the bottom, then pasta, then ricotta, then mozzarella, then sauce again. This sequence ensures every layer stays moist and the ricotta does not dry out against the hot pan. Spreading the ricotta in small dollops rather than one big blob makes it much easier to cover the pasta evenly.
Cover and uncover at the right times. Baking covered for the first 20 minutes allows the casserole to heat through gently and melt the cheese without toughening the top. Uncovering for the final stretch lets moisture evaporate and creates that golden, bubbly surface. A brief broil at the end is optional but absolutely worth it if you love crispy edges.
Rest before serving. I know it is tempting to dig in immediately, but giving the baked ziti 10 minutes to settle will reward you with slices that hold their shape. The ricotta layer firms up slightly and the sauce thickens just enough to cling to the pasta instead of pooling on the plate.

Delicious Variations

Meaty baked ziti. Brown one pound of Italian sausage or lean ground beef with a diced onion and a pinch of red pepper flakes. Drain the fat, then layer the cooked meat between the pasta and the ricotta filling. This turns the dish into a one-pan feast that even heartier appetites will love.
Pesto ricotta twist. Replace the basil in the ricotta filling with two tablespoons of prepared basil pesto. The pesto adds a punch of garlic and pine nuts that pairs wonderfully with the marinara. You can also swirl a few extra spoonfuls of pesto on top before baking for a marbled effect.
Four cheese baked ziti. Swap half of the mozzarella for a mix of provolone, fontina, or smoked mozzarella. Each cheese brings a different melt and flavor profile. Provolone adds a mild tang, while fontina contributes a buttery richness that takes the gooey factor to another level.
Spinach and artichoke version. Fold a cup of thawed and squeezed frozen spinach and a half cup of chopped marinated artichoke hearts into the ricotta mixture. This variation tastes like a cross between baked ziti and hot spinach artichoke dip, and it is a clever way to add vegetables.
Pasta shape swap. While ziti is traditional, rigatoni, penne, or even medium shells work beautifully. Gluten-free pasta holds up well here too; just be extra careful to undercook it slightly and rinse thoroughly to prevent it from getting too soft during baking. This same careful parboiling technique is what makes so many pasta dishes shine, including when I make a warming meal like a Moroccan chicken tagine served over couscous, where the texture of the grain matters just as much.

Serving Suggestions for a Perfect Dinner

This cheesy baked ziti is a complete meal in one dish, but a few sides turn it into a real feast. A crisp Caesar salad with homemade croutons and a lemony dressing cuts through the richness beautifully. Garlic bread or warm, crusty Italian bread is essential for sopping up every last bit of sauce. For vegetables, simple roasted broccoli or a bright green bean salad dressed with lemon and olive oil adds color and crunch. To drink, a medium-bodied red wine like Chianti or a Sangiovese works wonderfully, or for a family-friendly table, sparkling water with a squeeze of lemon keeps things fresh.

This is the kind of meal I serve when I want to gather people around the table without spending the whole evening in the kitchen. It works for busy weeknights, casual Sunday suppers, potlucks, and even holiday buffets. To scale for a crowd, simply double the recipe and bake it in a larger dish or two side by side, adding about 10 extra minutes to the covered baking time. If you are serving a mixed group with different dietary needs, you can easily set aside a portion before adding the meat layer or use gluten-free pasta for those who need it. Leftovers reheat like a dream, so do not be shy about making a little extra. The whole process feels like a warm hug, much like the feeling I get when I pull a tray of golden fluffy Japanese souffle pancakes from the oven on a slow morning. Both recipes, in their own way, are about simple joy on a plate.

Nutrition Information

(Approximate per serving, 6 servings total) Calories: 520, Fat: 22g, Carbohydrates: 48g, Protein: 28g

Chloe