This post may contain affiliate links.
This easy baked ziti with ricotta is a classic Italian-American pasta casserole made with tender ziti tossed in a rich tomato sauce, layered with creamy ricotta, and finished with melted mozzarella, then baked until bubbly and comforting. Everything comes together in one 9×13 pan that goes straight into the oven, making it an easy, low-stress dinner.
When I think of comfort food, baked ziti with ricotta cheese is always at the top of my list, right alongside cozy baked pasta dishes like my Italian sausage pasta bake and slow cooker lasagna.
There’s something about a big pan of baked pasta coming out of the oven that feels cozy and generous, whether you’re serving it for a casual weeknight dinner or dropping it off for someone who could use an easy meal!
Why You’ll Love Baked Ziti with Ricotta
When I think of comfort food, baked ziti with ricotta cheese is at the top of my list. There’s something about a big pan of baked pasta coming out of the oven that feels cozy and generous, whether you’re serving it for a casual weeknight dinner or dropping it off for someone who could use an easy meal.
This recipe is ideal for busy families, meal trains, and anyone who wants a dependable make-ahead pasta dinner that doesn’t require last-minute prep. You can keep it classic with ground beef, swap in sausage or turkey, or leave the meat out altogether for a vegetarian version.
Ingredients You’ll Need
What really sets this baked ziti recipe apart is the combination of ricotta and cottage cheese. While ricotta adds richness, the cottage cheese melts into the sauce as it bakes, adding moisture and helping prevent the pasta from drying out. Even if you’re unsure about cottage cheese, you won’t notice it in the finished dish. It works behind the scenes to create a creamy, lasagna-like texture.
For exact ingredient amounts and instructions, see the full recipe card below.
- Ziti pasta: The classic choice for baked ziti, with ridges that hold onto the sauce. Penne or rigatoni work just as well if you don’t have ziti on hand.
- Ground beef: Adds richness and protein to the sauce. You can swap in ground turkey, chicken, or Italian sausage, or leave it out for a vegetarian version.
- Tomato sauce: Forms the backbone of the dish and keeps the pasta saucy as it bakes. A good-quality jarred sauce works well, or you can use homemade sauce, like my slow cooker spaghetti sauce, if preferred.
- Italian seasoning: Adds classic Italian-inspired flavor without needing multiple dried herbs.
- Cottage cheese: Melts into the sauce as the ziti bakes, adding moisture and helping prevent the dish from drying out.
- Ricotta cheese: Creates a rich, creamy texture and gives the baked ziti its signature lasagna-like feel.
- Mozzarella cheese: Melts beautifully and forms that bubbly, cheesy topping everyone loves.
- Parmesan cheese: Adds a salty, nutty finish that deepens the overall flavor of the dish.
How to Make Baked Ziti with Ricotta
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain, drizzle lightly with olive oil to prevent sticking, and set aside.
- Heat olive oil in a large skillet and brown the ground beef. Drain excess fat, then add garlic, tomato sauce, Italian seasoning, salt, and pepper. Let the sauce simmer briefly to bring the flavors together.
- Add the cooked pasta to the sauce and stir until everything is well coated.
- In a separate bowl, mix together the ricotta cheese, cottage cheese, and half of the mozzarella.
- Spread a thin layer of sauce in a 9×13 baking dish. Add the pasta mixture, then spoon the ricotta mixture evenly throughout the dish.
- Top with the remaining mozzarella and Parmesan. Bake until the cheese is melted and bubbly, then finish with fresh herbs before serving.
Common mistake to avoid: Overcooking the pasta before baking. Slightly undercooked pasta absorbs sauce in the oven and keeps the finished dish from becoming mushy or dry.
Storage, Freezer, and Make-Ahead Tips
- Storage: This baked ziti with ricotta stores well in the fridge for up to four days. Reheat gently in the oven or microwave until warmed through.
- To Freeze: It also makes an excellent freezer meal. Let the dish cool completely, then freeze in a tightly sealed container for up to one month. Thaw overnight in the refrigerator before reheating at 350°F until hot and bubbly.
- Make-Ahead: I often make this dish ahead of time when bringing a meal to a new mom. You can cook the pasta, sauce, and meat in advance, let everything cool, then assemble and keep it in the fridge. Before baking, let the dish sit at room temperature for about 20 minutes.
Recipe Tip: To keep baked ziti from drying out, use a generous amount of sauce, cook the pasta just until al dente, and rely on the ricotta and cottage cheese mixture to retain moisture as it bakes. This balance is what keeps the casserole creamy even after reheating.
What to Serve with Baked Ziti
- Whenever I serve this baked ziti with ricotta recipe, I like to round out the meal with something fresh and green. A simple salad like this kale salad, lemon arugula salad or a shaved brussels sprout salad balances the richness of the pasta nicely.
- If you want to add veggies on the side try my Balsamic Mushrooms, Roasted Broccoli or Mediterranean Vegetables.
Recipe FAQs
Spoonfuls of ricotta layered throughout the pasta create pockets of creaminess without overpowering the sauce.
No. This recipe stays creamy without eggs thanks to the ricotta and cottage cheese combination.
Yes, it’s perfect for assembling in advance and baking later!
Yes. Freeze after cooling, then thaw overnight in the refrigerator before reheating.
More Pasta Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Baked Ziti with Ricotta (Creamy & Classic)
Ingredients
- 1 pound of ziti pasta {you can sub penne or rigatoni}
- 1 pound ground beef {or sausage or turkey}
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 – 32 ounce jar of tomato sauce or make your own {see instructions to make your own}
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup of cottage cheese
- 1 – 16 ounce tub of ricotta cheese, park-skim
- 2 cups of mozzarella cheese, shredded, divided
- 1/2 cup of Parmesan cheese
- Fresh parsley and basil for garnish, chopped
Instructions
- Preheat oven to 350 degrees.
- Fill a large pot with water and bring to a boil. Add 2 teaspoons of salt. Add the pasta to the water and boil until the pasta is al dente. Drain, drizzle olive oil the pasta so it doesn’t stick together and set aside in a large bowl.
- In a large skillet heat the 2 Tablespoons olive oil. Add the ground beef and cook until browned. Drain the fat and return the beef to the skillet. Add the garlic to the skillet along with the tomato sauce, Italian seasoning, salt and pepper and simmer for 10 minutes.
- In the bowl with the pasta pour the sauce and mix well.
- In another medium bowl mix together the ricotta cheese, cottage cheese and 1 cup of mozzarella cheese.
- In a 9×13 baking dish spread a thin layer of the sauce on the bottom. Pour the pasta with sauce in the dish. Take spoonsfuls of the ricotta mixture and place throughout the pasta until it is all used up.
- Sprinkle the leftover mozzarella cheese and Parmesan cheese over top of the pasta. Bake for 20 minutes or until cheese is melted and bubbly. Garnish with the fresh parsley and basil.
Notes
- Make-Ahead: I made this meal the night before to give to a friend after she had a baby. This dish works great if you cook the three parts (meat, sauce and pasta) and let each part cool. Then assemble the dish and once completely cool put in the refrigerator until the next day. When you deliver it to your friend tell them to let it sit out for 20 minutes to bring it to room temperature before baking and they can pop it in the oven and have a hot, delicious meal waiting (with leftovers of course).
- To Freeze: This is a great freezer meal! Cool the dish completely and then freeze for up to a month in a sealed container. Pull it out and thaw it in the refrigerator a day before you want to cook it. Heat in the oven at 350 degrees F for about 15 to 20 minutes or until the cheese is melted and the pasta is heated through. You can add extra fresh cheese if you like. You can also heat the leftovers in the microwave for 3-4 minutes.
- Recipe Tip: To keep baked ziti from drying out, use a generous amount of sauce, cook the pasta just until al dente, and rely on the ricotta and cottage cheese mixture to retain moisture as it bakes. This balance is what keeps the casserole creamy even after reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it ok to do the make ahead part and freeze without baking or should it be baked before freezing?
As long as you cook the noodles and mix everything you can freezer it before bake it. Then when you are ready to defrost it you can bake it when defrosted. Hope you enjoy!
This is the perfect comfort food!
Hi Julia: did you ever make this ziti w/ turkey or meatless? what do you think?
I made the macaroni and cheese and it makes about a zilliion meals in my house! delicious.
I like it with turkey actually and yes I have made it meatless. I suggest adding more veggies for meatless–maybe carrots and zucchini or something like that!
Oh man, I am soooo not ready for that first month. I have a ton of soups stocked up but I need to get some of these kind of dishes stockpiled in my freezer!
I need to start doing it too! Frozen soups are a great idea. I actually just got a deep freezer so I am pretty excited to start stocking up!
Nice recipe. Thank you.
Love a good baked pasta and you are right, it’s the perfect meal for a busy new mom!
Thanks Jess! 🙂