I’ve always believed there’s something magical about a bubbling dish of baked ziti fresh from the oven. The way the cheese stretches into perfect, gooey strands, the rich tomato sauce mingling with perfectly cooked pasta. It’s comfort food that speaks directly to the soul, don’t you think?
This classic Italian-American casserole seems fancy, but it’s one of the most forgiving, adaptable dishes in my recipe collection. And once you master the basics, you’ll discover why generations have treasured this family favorite.
Why You’ll Love This Baked Ziti
- Ultimate Comfort Food Experience – This baked ziti delivers that perfect combination of gooey melted cheese, tender pasta, and rich savory sauce that creates pure comfort magic on every plate.
- Family-Friendly and Forgiving – The recipe is incredibly flexible with timing and ingredients, making it ideal for busy weeknights when you’re juggling multiple responsibilities and need something reliable.
- Gets Better with Time – Not only does it reheat beautifully for easy leftovers, but many find it tastes even more delicious the next day as all the flavors meld together.
- Budget-Friendly Family Meal – One dish feeds the whole family without breaking the bank, using affordable staple ingredients that most home cooks already have on hand.
- Versatile and Customizable – Easy to adapt with whatever ingredients you have available, from different cheeses to vegetables or proteins, while maintaining those beloved crispy edges and creamy center.
What Ingredients are in Baked Ziti?
Creating this comforting baked ziti starts with gathering a handful of quality ingredients that blend beautifully together. As a Wisconsin culinary professional, I’m drawn to using locally-sourced ingredients whenever possible—it just makes everything taste better.
The combination of pasta, rich sauce, and multiple cheeses creates that perfect comfort food experience that my three daughters repeatedly request. And honestly, who can blame them?
- 1 pound ziti pasta (or penne if that’s what you have in the pantry)
- 24 ounces of marinara sauce (I prefer locally-made Wisconsin tomato sauce when available)
- 1 pound ricotta cheese (Wisconsin-made, of course)
- 2 cups shredded mozzarella cheese (locally produced for that perfect melt)
- 1/2 cup grated Wisconsin parmesan cheese
- 1 pound ground beef or Italian sausage (optional, from local farms)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (from the garden when in season)
The beauty of baked ziti lies in its flexibility. Need to accommodate picky eaters? My 5-year-old prefers her pasta with minimal sauce, while my older girls love extra cheese—this recipe can be easily modified for everyone’s preferences.
During summer months, I might incorporate fresh vegetables from our farmer’s market, like zucchini or bell peppers. And for those busy nights when you’re shuttling kids between activities? The components can be prepped ahead of time, making this dish a true lifesaver for parents trying to put a wholesome meal on the table without losing their minds in the process.
How to Make This Baked Ziti
First things first, preheat your oven to 375°F and bring a large pot of salted water to a boil. Cook 1 pound of ziti pasta until it’s al dente—about 2 minutes shy of the package directions. Trust me on this one; nobody wants mushy pasta in their baked ziti.
While the pasta works its magic, heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the diced onion until translucent. Add 3 cloves of minced garlic and cook for a minute until fragrant. If you’re including meat, this is when you’ll add 1 pound of ground beef or Italian sausage, breaking it up with a wooden spoon and cooking until no longer pink.
Now for the fun part—assembly. In a large mixing bowl, combine the cooked pasta with about two-thirds of your 24 ounces of marinara sauce. Gently fold in the 1 pound of ricotta cheese, 1 cup of the shredded mozzarella, and 1/4 cup of the grated parmesan. The cheese creates little pockets of creaminess throughout the dish that my kids go crazy for.
Season with 1 teaspoon each of dried oregano and basil, plus salt and pepper to taste. Transfer this mixture to a 9×13 baking dish, then pour the remaining sauce over the top. Sprinkle with the remaining 1 cup of mozzarella and 1/4 cup of parmesan cheese, creating a perfect cheesy blanket that will get golden and bubbly.
Pop the dish into your preheated oven and bake for about 25-30 minutes, or until the cheese is melted and beginning to brown at the edges. Those crispy corner pieces? They’re the first to disappear in my household.
Let the baked ziti rest for about 10 minutes before serving—this helps the layers set up and makes serving much neater. Garnish with some fresh parsley for a touch of color and brightness.
When I serve this to my girls after their busy days of school and activities, the kitchen falls silent except for the sound of forks scraping plates. That’s how I know dinner’s a hit.
Baked Ziti Substitutions and Variations
The beauty of this baked ziti recipe lies in its flexibility—you can easily customize it to suit your family’s preferences or whatever ingredients you have on hand.
As a Wisconsin chef, I’m all about those local substitutions. Swap the ziti for penne, rigatoni, or even our local egg noodles in a pinch. No ricotta? Try cottage cheese with a touch of sour cream.
My daughters go wild for variations with different Wisconsin cheeses—smoked gouda or aged cheddar add unexpected depth.
For protein, Italian sausage can replace ground beef, or add roasted vegetables for a meatless Monday option. The possibilities? Nearly endless.
Using a premium food processor makes prep work incredibly efficient, especially when grating cheese or chopping vegetables for variations.
What to Serve with Baked Ziti
What accompaniments truly elevate a steaming dish of homemade baked ziti? I always reach for a simple arugula salad with Wisconsin parmesan and a light lemon vinaigrette—the peppery greens cut through the rich pasta perfectly.
Garlic bread, of course. Non-negotiable. My girls call it “cheese toast,” and it’s essential for sauce-mopping duties.
For a Wisconsin twist, I’ll add locally-made Italian sausage on the side or a platter of roasted seasonal vegetables. Brussels sprouts, when in season, develop this gorgeous caramelization that complements the tomato sauce brilliantly.
Light, bright, acidic—that’s the secret to balancing this hearty dish.
For the perfect Wisconsin pairing, try a Spotted Cow ale from New Glarus Brewing—its smooth, farmhouse character won’t compete with the rich pasta.
Or serve alongside aged Wisconsin white cheddar on a small cheese board for guests who want an extra indulgent bite.
Final Thoughts
Creating this baked ziti brings me joy beyond just the eating—it’s about gathering my daughters around our Wisconsin kitchen table, passing dishes family-style, and watching their faces light up with that first cheesy bite.
The magic of this classic dish lies in its simplicity and adaptability.
Don’t feel constrained by tradition—swap in local Wisconsin cheese curds, incorporate seasonal vegetables from your farmers’ market, or add that secret spice blend you’ve been perfecting.
