5-Ingredient Baked Ziti

Let’s Talk About My Obsession with Baked Ziti

You know those days when you open the fridge, see the remnants of (probably too many) takeout boxes, but you just can’t stomach eating another cold noodle that’s lost all hope? Yeah, that’s usually when I whip up this 5-ingredient baked ziti. It’s honestly become my safety net meal. Like, I’d been making it so often that once my neighbor’s kid even asked if I knew how to cook anything else. (Ouch. But also fair, little dude.)

My first-ever baked ziti was, ironically, not made by me at all but by my college roommate Maddy who basically just threw pasta, red sauce, and absurd amounts of cheese together while loudly insisting it was “art.” She wasn’t wrong. Anyway, whenever I make this—especially on a rainy evening—I’m transported right back to that tiny kitchen, waiting for the cheese to get all bubbly while Maddy queued up some truly questionable 80s music. If that’s not comfort food, I don’t know what is.

Why You’ll Love This—Or, Why My Family Can’t Get Enough

This meal is my magical fix for those truly I-can’t-even kind of nights. You know, when you still want it to look like you tried (but, well, you didn’t?). My family goes crazy for this. The little ones demolish their plates in record time—which honestly sometimes feels like the only applause I get all week. And it’s SO forgiving; like, if you accidentally use the wrong cheese or forget to preheat the oven, odds are high it’ll still work out. (Trust me. I’ve learned this the hard way.)

Oh! I make this when we’ve run out of dinner ideas—and every time, someone says, “Why don’t you make this more often?” Which, frankly, I can’t answer because I’m too busy shoveling cheesy noodles into my face.

What You Need: 5 Simple Ingredients

• Ziti pasta – About 1 pound, but penne or rigatoni works if you’re fresh out. Don’t stress.
• Marinara sauce – 1 big jar (around 24oz). My grandma used to go on and on about Rao’s, but honestly, whatever’s on sale is fine. Or, I’ve even used leftover pizza sauce in a pinch, don’t @ me.
• Ricotta cheese – 1 container (about 15oz). Cottage cheese works okay-ish, but ricotta is the dream. (Actually, I tried cream cheese once—it wasn’t a disaster, but wouldn’t repeat it.)
• Mozzarella cheese – At least 2 cups, more if you’re a cheese gremlin like me. Pre-shredded, fresh, whatever—I’m not judging.
• Parmesan cheese – 1/2 to 1 cup. My friend Mel claims freshly grated is a game-changer. I, uh, usually grab the tub from Aldi.

Optional but not required: dried basil, a little salt and pepper, crushed red pepper flakes, or even a handful of spinach hiding at the back of your crisper drawer.

How I Make My 5-Ingredient Baked Ziti (with Side Commentary)

1. Boil your pasta in a big ol’ pot of salted water until it’s very al dente. (Don’t overcook! It’ll bake more later, and mushy pasta is the bane of my existence.) Drain it, but don’t stress if a bit of water clings on.
2. Mix the ricotta and half your mozzarella together in a large bowl. Salt and pepper if you’re feeling fancy. Sometimes I just mix everything in the now-empty pasta pot because, yes, fewer dishes is a way of life.
3. Add cooked pasta and the marinara sauce into the cheese bowl/pot. Toss until pretty well coated. This is where I sneak a bite (or, fine, three) to check seasoning. Sometimes it looks bizarre at this stage—don’t panic. baked ziti always sorts itself out.
4. Pour everything into a 9×13-inch baking dish. Or, if you don’t have that, I’ve cobbled it together in two smaller pans (or even a well-greased cake tin once and, yeah, that was fun).
5. Sprinkle the rest of the mozzarella and all your parmesan over the top. Honestly, I just cover every inch because why not?
6. Bake at 375°F (190°C) for about 25-30 minutes until everything is bubbling and the top gets those golden cheese bits. Sometimes, I’ll throw it under the broiler for 2 minutes for extra crispiness but keep a close eye unless you like your ziti a little…toasty.

Some Notes—What I Figured Out After Many, Many Tries

• Don’t rinse the pasta, the sauce clings better that way. I always thought my nonna was being dramatic about this, but she had a point.
• You can prep this hours (or even a day) ahead and just bake before dinner. I actually think it tastes better the next day, maybe that’s just me.
• If you have only the tiniest bit of sauce left, splash in some water or milk to stretch it. Not life-changing, but it works.

Variations I’ve Tried (and, Admittedly, One That Flopped)

• Sometimes I add browned Italian sausage or cooked ground beef, but then it’s 6 ingredients (unless you slyly count sausage as “pantry staple”…I won’t tell).
• I’ve swapped the red sauce for a creamy Alfredo once; it was a little too rich, but if you’re into that—go for it.
• I once attempted a gluten-free version with chickpea pasta; honestly, it didn’t hold together, but the flavor was still alright! Live and learn.

If You Don’t Have the Right Pan or Tool (No Panic Needed)

Don’t own a 9×13? I’ve doubled up pie plates, used a Dutch oven, heck, once I tried a loaf pan—bit awkward to serve, but it worked. And if you haven’t got a cheese grater, just use a knife and hack away at that cheese block; it’s rustic, right?

How to Store (Though, Realistically…)

Store leftovers (if you have them, big ‘if’ at my house) in a sealed container in the fridge—it’ll keep for up to 4 days. This actually does freeze alright, but I find the cheese sometimes gets a tad grainy after reheating. Still, not the end of the world. Not that it ever makes it to freezer status here; it’s usually gone by lunchtime the next day!

When It’s Time to Serve (Cheesy Ziti Summit Time)

I always bring the whole baking dish to the table (less fancy, more family-style), but sometimes I’ll sprinkle on extra parm and a bit of chopped parsley. My aunt insists on a green salad “to cut through the richness,” but I usually just grab some garlic bread, because carbs on carbs makes the world go ‘round. Here’s a link to my favorite garlic bread recipe.

Pro Tips I Totally Learned the Hard Way

• I once tried rushing the bake by cranking up the oven temp. Did not end well—cheese burnt, pasta was sad. Just be patient; it’s worth it.
• Don’t overload with sauce or it gets soupy. I’ve accidentally made “ziti soup” more than once.
• If you’re using fresh mozzarella, blot it a little so the top doesn’t get watery. Learned that from Deb’s advice here.

Answering Some Real-Life Ziti Questions I Get

• Can I use gluten-free pasta? — Yep! Just watch the noodles; they like to go soft quicker.
• Can I make this vegetarian? — It already is, unless you sneak in sausage. (Which, sometimes I do!)
• Is it OK to freeze? — Yeah you can, though the texture’s a little off after thawing. But for meal-prep, it’s still better than most freezer dinners.
• What if I don’t have ricotta? — You can totally use cottage cheese, or even skip it and just double up the other cheeses. It’ll still be great, promise.
• Wait, can I bake it in something besides a 9×13? — Absolutely. As I said, pie plates work, or even a big oven-safe skillet. Use what you’ve got!

Oh, and since I brought up my college roommate earlier: yes, Maddy, if you’re reading this, I still can’t listen to Simple Minds without craving a plate of gooey baked ziti. People say food is memory—I say, memory is more like baked ziti. Sometimes a little messy, but always makes you feel right at home.

P.S. You could check out Budget Bytes if you like step-by-step photos, but, honestly, this version is just as easy. Happy baking!

★★★★★ 4.80 from 120 ratings

5-Ingredient Baked Ziti

yield: 4 servings

prep: 10 mins

cook: 35 mins

total: 45 mins

A quick and easy Italian classic, this 5-Ingredient Baked Ziti is cheesy, comforting, and perfect for busy weeknights. You only need a handful of ingredients to create this family favorite dinner.

🖨️ Print Pin Recipe

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
• 1 tbsp olive oil
• 1/2 tsp dried Italian herbs
• Salt and pepper to taste

Instructions

1. 1
   Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. 2
   Cook ziti pasta according to package instructions until al dente. Drain and return to the pot.
3. 3
   Add marinara sauce, ricotta cheese, half of the mozzarella cheese, Italian herbs, salt, and pepper to the cooked pasta. Stir until well combined.
4. 4
   Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with remaining mozzarella and Parmesan cheese.
5. 5
   Bake for 30-35 minutes, or until the cheese is bubbly and golden. Let cool for 5 minutes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 450cal

Protein: 22 gg

Fat: 17 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 53 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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.

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