Baked Ziti is a simple and delicious baked pasta dish that never fails to please. This easy baked ziti recipe is extra creamy and cheesy thanks to our secret ingredient. Everything bakes together into something so tasty, no one will be able to resist. It will be the new family favorite for weeknight dinners!
What’s in Easy Baked Ziti
This baked pasta is so simple. There’s just a few ingredients (pasta, sauce, cheese, check!) and a few steps between you and a creamy, cheesy dinner!
- Ziti Pasta: Cook the ziti al dente before adding it into the casserole. You can use penne or another tube shaped pasta instead if that’s what you have on hand.
- Marinara Sauce: Use your favorite jar of sauce, or make this homemade marinara sauce.
- Cream Cheese: This is my secret ingredient that adds a deliciously cheesy and creamy texture to the ziti. Let it soften before mixing into the sauce.
- Cheese: A mix of mozzarella and Parmesan is perfect. Freshly shredded and grated cheese will melt best.
- Basil: Fresh basil adds the perfect flavor. You could also mix in thyme, oregano, or any herbs you like.
You might have noticed there’s no ricotta cheese in this baked ziti recipe. In my experience, cream cheese makes a better substitute because it is so creamy!
Can I add meat to this baked ziti recipe?
This is a meatless ziti recipe, but it’s really easy to add meat if you prefer. Follow the recipe as is, and mix in Italian sausage, ground beef, or ground chicken (brown the meat before adding it in).
Or you can use your favorite meat sauce in place of the marinara (try this spaghetti sauce). It’s really easy to cook ground beef to mix in with the marinara, and then mix that into the pasta.
Meat or no meat, this is the best baked ziti and everyone will love it!
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Bake it covered for the first 30 minutes, then finish baking uncovered.
Yes! If you prefer, substitute meat sauce in place of the marinara.
Cooking the pasta al dente means just until it starts to soften, but still firm to the bite. You don’t want it to be too soft since it will cook in the casserole.
It will bake for a total of around 45 minutes.
The layering of pasta, sauce, and cheese will keep the pasta from drying out in the oven. Keeping it covered for the first part of baking helps too!
Yes! If you prefer to use a slow cooker instead of the oven, follow the instructions for this Crockpot Baked Ziti recipe.
How to Make Ahead and Store Ziti
To Make it Ahead of Time: Follow the recipe as is through Step 7; assemble everything in the baking dish, but stop before baking. Instead, cover the ziti in the casserole dish and refrigerate up to 2 days or freeze for 2 months.
When ready to bake, let it sit out while the oven preheats (fully thaw if frozen). Then just follow the rest of the baking instructions. Cover and bake 30 minutes at 375°F, then bake uncovered for another 15-20 minutes.
To Store: Store leftovers in an airtight container, and keep in the refrigerator up to 4 days. Reheat in the oven or microwave.
How to Freeze Baked Pasta
This pasta makes a great freezer meal! Freeze the unbaked casserole as instructed above if you are making it ahead of time. Or freeze leftovers in a freezer-safe container up to 2 months. Thaw before reheating.
What to Serve with Creamy Baked Ziti
This cheesy pasta dish is a family favorite for weeknight meals. It’s best served with some garlic bread or these Olive Garden style breadsticks. You can also start with a Chicken Caesar Salad, or add zucchini au gratin.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Easy Creamy Baked Ziti Recipe
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Ingredients
- 1 pound uncooked ziti
- 1 32 ounce jar Marinara sauce
- 8 ounces cream cheese 1 package softened
- 16 ounces shredded mozzarella
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Heat oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray.
- In a large saucepan, cook the pasta according to package instructions (al dente/no salt), and drain.1 pound uncooked ziti
- In the same large saucepan set over medium heat, cook the marinara sauce and cream cheese together until the cheese melts. Stir often.1 32 ounce jar Marinara sauce, 8 ounces cream cheese
- Add the pasta to the marinara/cheese sauce and mix well.
- Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with half the mozzarella and half the Parmesan cheeses.16 ounces shredded mozzarella, ½ cup grated Parmesan cheese
- Sprinkle the cheeses with 2 tablespoons chopped fresh basil.¼ cup chopped fresh basil
- Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining mozzarella and Parmesan.
- Cover and bake at 375° for 30 minutes.
- Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and cheese is golden.
- Garnish with the remaining chopped basil and serve with toasted baguette.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- To add meat: brown ground beef, Italian sausage, or preferred meat, then mix into the marinara.
Nutrition Information
I’d like to make a double size,do I bake it longer?
Hi Diane, we recommend using two casserole dishes instead of one larger one to ensure everything bakes properly!
I tried this because I didn’t have ricotta. I loved it so much that it’s now my go-to ziti. Easy and it tastes sooo good.
This was good. However, I am partial to baked ziti with ricotta cheese. That said, this was a nice and tasty twist. Thank you for your recipe.
We’re glad you gave it a try! It’s always nice to try new things. Thanks for stopping by!
Definitely always my go to! Soo yummy 😋
Can I split this into two smaller dishes to give half to a friend? What size would you recommend?
You should be able to divide it up between two 1-quart baking dishes!
Excellent! And quick and easy. Loved it and making it again tonight.
So glad to hear you loved this recipe, Rebecca!
This recipe is AMAZING! I love that it’s easy to add in whatever you want and comes out perfect every time!
Thanks so much for your kind words, Tracey!
Baking as I type, the sauce is delicious, can’t wait to eat!
Amazing! I make this recipe at least twice a month and am excited to eat it all day on the days I know I’m making it. Creamy and decadent tasting — even with Neufchâtel cheese. Thank you for this!