Easy Baked Chicken Ziti Recipe

There’s just something about baked ziti that takes me right back to those cozy Sunday afternoons at my grandma’s house. The air filled with the smell of bubbling cheese, rich tomato sauce, and perfectly baked pasta – it’s like a warm hug on a plate. I’ve tried a lot of pasta bakes over the years, but none come close to the simple magic of baked ziti for me. It’s the kind of recipe I always do when I want to feed a crowd without fuss, and my kids inevitably ask for seconds (and sometimes thirds). If you love a hearty, cheesy casserole that’s both comfort food and a crowd-pleaser, this baked ziti is going to feel like an old friend welcoming you home.

What is baked ziti?

Think of baked ziti as Italy’s answer to ultimate comfort food – even though it’s actually more Italian-American than something you’ll find on an Italian trattoria menu. Essentially, it’s ziti pasta mixed with a luscious tomato sauce, creamy ricotta cheese, and a blanket of melted mozzarella baked until golden and bubbly. The term “baked” tells you right away that this isn’t just pasta tossed with sauce – it’s a cozy, oven-cooked casserole that brings everything together perfectly. It’s like lasagna’s simpler, friendlier cousin – no fussing over layered sheets, and no rolling needed. Just crowd-pleasing, stick-to-your-ribs goodness that’s easy enough to whip up on a weeknight but special enough for Sunday dinners.

Why you’ll love this recipe?

What I love most about this baked ziti is how it balances serious flavor with incredible ease. The sauce – a bright, garlicky tomato base – coats every piece of pasta lovingly, while the ricotta adds a creamy surprise inside, and the mozzarella on top melts into that irresistible cheesy crust. It’s like a comforting blanket of flavors that everyone in my family devours without hesitation.

Simplicity is another huge win here. You don’t have to be a pasta whiz; boil the ziti, stir together your sauce and cheeses, layer it in a dish, and let the oven do the magic. Plus, it’s cost-friendly – nothing fancy or exotic, mostly pantry staples that give you big satisfaction. It’s also wildly versatile; I sometimes sneak in some sautéed spinach or swap out the beef for ground turkey, depending on what’s in the fridge. This one’s a lifesaver on busy weeknights, and my crew feels like they’re eating a feast.

If you enjoy meals like lasagna or stuffed shells, baked ziti is a great step to try next. It delivers similar warm, cozy vibes but with half the effort. Trust me, once you’ve got this baked ziti in your routine, it’ll slip right into your recipe rotation like a tried-and-true favorite.

How do I make Baked Ziti?

Quick Overview

Baking ziti is the kind of recipe where you get maximum comfort with minimal fuss. First, cook your ziti until it’s just shy of al dente because it’ll keep cooking in the oven. Meanwhile, prepare a rich tomato sauce, mix the cheesy filling, and then combine everything in a casserole dish. The real magic? A generous layer of mozzarella that melts into golden, bubbling perfection. The best part is that the whole process feels like a warm kitchen hug, and you’ll have dinner ready before you know it.

Ingredients

For the Pasta:

• 1 pound dried ziti pasta (you can substitute penne or rigatoni in a pinch)
• Generous salted water for boiling

For the Sauce:

• 2 tablespoons olive oil – a good quality one really shines here
• 3 cloves garlic, minced (because garlic is everything)
• 1 small onion, finely chopped
• 1 (28-ounce) can crushed tomatoes – I prefer San Marzano for their sweetness
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, but I love a little kick)
• Salt and pepper to taste
• 1 teaspoon sugar (trust me, it brightens the acidity)

For the Cheese Mixture:

• 1 (15-ounce) container whole-milk ricotta cheese (full fat for creaminess)
• 1 large egg (helps bind the cheese filling)
• 1/2 cup freshly grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• Fresh parsley or basil, chopped (optional, for freshness and color)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil or nonstick spray. This prevents sticking and helps the delicious crust form evenly. If you want, you can sprinkle a little breadcrumbs on the bottom for an extra crunchy surprise, but that’s totally optional.

Step 2: Cook the Pasta

Boil your ziti in plenty of salted water until it’s just tender but still firm to the bite – about 1-2 minutes less than the package directs. Don’t overcook or you’ll end up with mush after baking. Drain and set aside, tossing with a drizzle of olive oil so it doesn’t clump up.

Step 3: Make the Sauce

Heat olive oil in a skillet over medium heat, then add the onion and garlic. Sauté until translucent and fragrant, about 3-5 minutes. Stir in the crushed tomatoes, basil, red pepper flakes, sugar, and salt and pepper. Let it simmer gently, uncovered, for about 15 minutes to deepen the flavor. The smell at this point? Absolutely addictive.

Step 4: Mix the Cheese Filling

In a medium bowl, combine ricotta, egg, Parmesan, 1 cup of the mozzarella, and herbs (if using). Mix until smooth – the egg helps everything stick together once baked, and the meloniness of the ricotta makes it extra rich.

Step 5: Combine Pasta & Sauce

Fold the cooked ziti gently into the sauce, making sure every noodle gets coated. This keeps every bite saucy and flavorful. You want it moist but not soupy.

Step 6: Layer the Dish

Spread half of the pasta-sauce mixture into your prepared baking dish. Dollop half of the ricotta mixture over the pasta and gently swirl with a spoon or spatula – this swirl is what makes the dish look so inviting. Repeat with the remaining pasta and cheese mixture. Top with the remaining mozzarella.

Step 7: Bake

Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and just starting to brown on top. The smell will pull everyone into the kitchen faster than you can say “dinner’s ready.”

Step 8: Cool Before Serving

Let the baked ziti rest for about 10 minutes before slicing. This helps it set and makes serving a breeze without everything sliding apart. Plus, it gives you a moment to sneak a little taste (or two!).

Step 9: Serve

Scoop out generous portions and serve warm. I love sprinkling a bit more fresh basil or parsley on top for color and a pop of freshness. Pair it with some crusty garlic bread – you’ll feel like you’re dining at a little trattoria right in your own home.

What to Serve It With

For Breakfast: Okay, this might sound unusual but warmed baked ziti with a fried egg on top and a strong cup of black coffee is a game-changer. Sweet, cheesy leftovers that feel indulgent first thing but also keep you going through a busy morning.

For Brunch: Plate your baked ziti alongside a crisp arugula salad drizzled with lemon vinaigrette and a refreshing mimosa. The bright salad cuts through the richness perfectly, and the bubbly drink makes it feel like a celebration.

As Dessert: While not traditionally sweet, a small slice of baked ziti paired with a scoop of vanilla gelato was a delicious surprise at a friend’s dinner once – the contrast of warm savory and cold sweetness was oddly satisfying.

For Cozy Snacks: Leftovers reheated make the perfect midday pick-me-up, especially with a steaming mug of tomato bisque or a simple green salad on the side. It’s the kind of comfort food that soothes and energizes on a chilly afternoon.

This baked ziti has been the cornerstone of many family gatherings and quiet nights alike, and every time it comes with stories and smiles around the table. It’s a versatile dish that feels personal and warm, no matter how you serve it.

Top Tips for Perfecting Your Baked Ziti

Pasta Prep: Always salt your water like the sea and resist the urge to overcook the pasta. I’ve learned the hard way that mushy ziti ruins the whole texture. A quick toss with olive oil right after draining stops clumping.

Mixing the Cheese: Don’t skimp on the ricotta quality – whole milk varieties make your filling creamier and richer. Adding the egg helps everything hold together nicely after baking without making it dense.

Swirl Technique: When layering, use the back of a spoon to gently create natural ripples rather than trying to swirl perfectly. It gives a homemade, rustic vibe that’s so inviting.

Ingredient Swaps: Tried this with part cottage cheese instead of ricotta – it added a tanginess that my family actually loved. For a meatier version, browned Italian sausage folded into the sauce is divine. I once replaced mozzarella with fontina for a super melty, slightly nutty twist.

Baking Tips: Place your baking dish on the middle rack for even cooking, and if your top is browning too fast, loosely cover with aluminum foil after 20 minutes. You want bubbling, not burnt!

Glaze and Extras: While traditional baked ziti doesn’t have a “glaze,” I often sprinkle a bit of fresh Parmesan and breadcrumbs mixed with melted butter on top before baking for a crunchy finish. Another time, I drizzled a little basil-infused olive oil right before serving – trust me, it’s amazing.

Storing and Reheating Tips

Room Temperature: If you’re planning to eat your baked ziti soon after baking, it holds well for about two hours. Covering lightly with foil or a clean kitchen towel keeps it from drying out.

Refrigerator Storage: Leftovers keep beautifully in an airtight container for 3-4 days. Reheat in the oven covered with foil at 350°F to keep the pasta moist without burning the cheese.

Freezer Instructions: This dish freezes like a dream. Wrap tightly with plastic wrap and then foil to prevent freezer burn, and freeze for up to 3 months. Thaw overnight in the fridge before baking again at 350°F until warmed through. A little extra cheese on top freshens it up nicely.

Glaze Timing Advice: If you’re adding that buttery breadcrumb topping or extra Parmesan, wait until just before baking. For leftover portions, sprinkle missing toppings after reheating for freshness.

Frequently Asked Questions

Final Thoughts

This baked ziti has earned a permanent spot in my kitchen because it’s always a crowd-pleaser, washes down the day’s stresses, and brings people together. There’s a comfort in those layers of tender pasta, tangy sauce, and creamy cheese that feels like a little edible story on a plate. If you’re new to baked ziti or just looking for a way to bring warmth to your table effortlessly, this recipe’s your new best friend. Try it with a side salad or crusty bread, and don’t forget to save some for the next day – leftovers might just be better. I can’t wait to hear how yours turns out – please come back and share your variations and stories. Happy baking, friend!