Creamy Baked Ziti Recipe with Ricotta – Easy Cheesy Dinner

Introduction

Let me tell you, the aroma of bubbling cheese and tomato sauce wafting out of my oven on a chilly Sunday evening is pure magic. There’s something about that first whiff—rich, creamy ricotta mingling with garlic and herbs—that makes your stomach rumble and your heart do a happy little dance. The top layer turns golden and crisp, begging you to crack through with your fork and discover the melty, saucy treasure beneath.

The first time I baked this creamy baked ziti with ricotta, I was just trying to recreate the comfort food my grandma used to make when I was knee-high to a grasshopper. She’d call it “company casserole” and it was always the star of our family potlucks. Honestly, I didn’t realize how much I’d miss that taste until years later—when I found myself on a rainy weekend, craving something cozy and easy but just a bit special. I took a leap, blended up the ricotta with a splash of cream, and layered it with heaps of gooey mozzarella. The result? The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). Even the pickiest eaters went back for seconds and thirds. Friends ask for the recipe every time I bring it to a gathering—it’s become a staple for family birthdays, gifting neighbors, and even those “just because” weeknight dinners. Honestly, it’s dangerously easy and provides pure, nostalgic comfort. This creamy baked ziti recipe with ricotta is perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest board with a shot of cheesy goodness. I’ve tested it more times than I care to admit—in the name of research, of course—and each time, it feels like a warm hug. You’re going to want to bookmark this one for every season!

Why You’ll Love This Creamy Baked Ziti Recipe

When I say this creamy baked ziti with ricotta is a game changer, I mean it. Years in the kitchen—plus a few memorable fails—have taught me what works and what doesn’t. This dish is tried, true, and totally irresistible. Let’s face it, there’s a reason it’s requested so often!

• Quick & Easy: Comes together in about 15 minutes of hands-on prep and bakes up in under an hour. Perfect for those nights when everyone’s hungry and you need dinner, pronto.
• Simple Ingredients: No fancy grocery store runs needed. Most of the ingredients are pantry staples or items you probably already have in your fridge.
• Perfect for Any Occasion: Whether it’s a cozy weeknight, a festive holiday dinner, or a casual brunch, this creamy baked ziti fits right in.
• Crowd-Pleaser: Both kids and adults go wild for it. I’ve yet to meet someone who doesn’t sneak back for seconds.
• Unbelievably Delicious: The creamy ricotta melds perfectly with tangy tomato sauce and a golden cheese crust. It’s next-level comfort food, you know?

What truly sets this baked ziti apart is the whipped ricotta layer. Mixing ricotta with a splash of cream (and a pinch of nutmeg, if you dare) gives it a silky, not grainy, texture. The cheese crust isn’t just tossed on top—it’s layered for even browning and flavor, thanks to a blend of mozzarella and parmesan. Trust me, I’ve tried every method, and this is the one that delivers that blissful, cheesy pull with every bite.

This isn’t just another baked pasta—it’s my best version. It’s comfort food reimagined: healthier, faster, with the same soul-soothing satisfaction. Whether you want to impress guests without breaking a sweat, or simply crave a meal that makes you close your eyes and sigh after the first bite, this creamy baked ziti recipe with ricotta is the one to try.

Ingredients You Will Need

This creamy baked ziti recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, gooey texture without the fuss. Most of these are pantry staples, and the rest are easy to find at any grocery store. Plus, there’s plenty of room for swaps if your fridge is running low!

• Ziti pasta: 16 oz (450g), dried – classic shape for baked ziti. Penne or rigatoni work too (if you’re in a pinch).
• Ricotta cheese: 15 oz (425g), whole milk preferred for creaminess (I love Galbani or Polly-O brands for best texture).
• Eggs: 2 large – binds the ricotta filling and adds richness.
• Heavy cream or half-and-half: 1/4 cup (60ml) – makes the ricotta extra silky.
• Mozzarella cheese: 2 cups (200g), shredded – for that gooey, stretchy cheese layer.
• Parmesan cheese: 1/2 cup (50g), grated – adds savory depth and helps brown the top.
• Marinara sauce: 3 cups (700ml) – homemade or store-bought (try Rao’s or Barilla brands if you want something reliable).
• Garlic: 2 cloves, minced – for a touch of warmth and flavor.
• Fresh basil: 1/4 cup (10g), chopped – optional, but it adds freshness and color.
• Salt and black pepper: To taste (I usually go with about 1 teaspoon salt and 1/2 teaspoon pepper).
• Nutmeg: A pinch (optional, but it’s grandma’s trick for extra warmth in the ricotta layer).

Ingredient notes & substitutions:

• If you need a gluten-free version, swap the regular ziti for your favorite gluten-free pasta (Barilla’s GF penne is my go-to).
• Dairy-free friends: sub in Kite Hill almond ricotta and Violife mozzarella.
• No fresh basil? Dried Italian seasoning works great in a pinch.
• Want extra veggies? Stir in 2 cups of sautéed spinach or mushrooms with the marinara.
• If you prefer a lower-fat dish, use part-skim ricotta and mozzarella. The texture will be a little less creamy, but still delicious.

These ingredients come together for a creamy, saucy, and deeply satisfying dinner. Don’t be afraid to experiment—you might just stumble on your own family classic!

Equipment Needed

Here’s what you’ll need to whip up this creamy baked ziti with ricotta. I’m all about simplicity, but a few trusty tools make things easier (and less messy!).

• Large pot: For boiling the pasta. If you only have a medium-sized one, just stir a little more often to keep things from sticking.
• Colander: To drain the ziti. A mesh strainer works in a pinch.
• Mixing bowls: One medium for ricotta mixture, one large for combining pasta and sauce.
• Whisk or fork: For blending ricotta and eggs until super smooth.
• 9×13-inch (23x33cm) baking dish: The classic size for even layers and easy serving. You can use two smaller dishes if needed.
• Spatula or large spoon: For spreading layers. I prefer a silicone spatula—it gets every last bit of cheese out!
• Aluminum foil: To cover the dish for the first half of baking (keeps the cheese from browning too soon).

If you have a stand mixer, blending the ricotta filling is a breeze. Otherwise, a hand whisk works just fine (with a little elbow grease). For easy cleanup, grab a nonstick baking dish. Glass pans give a nice crispy edge, but metal pans brown the cheese a bit faster. My grandma swore by her battered Pyrex—still going strong after decades!

Budget tip: Most of these items are probably in your kitchen already. If you’re just starting out, thrift stores are gold mines for sturdy bakeware and basic utensils.

Preparation Method

Ready to get cooking? Here’s how I make my creamy baked ziti with ricotta—step by step, with all the little tricks and troubleshooting I wish someone had told me years ago.

1. Preheat your oven: Set to 375°F (190°C). Position rack in the center. Gives an even bake and a golden cheese crust.
2. Cook the ziti: Bring a large pot of salted water to a boil. Add 16 oz (450g) dried ziti. Cook until just al dente (about 8 minutes). Don’t overcook—it’ll soften more in the oven. Drain and set aside.
   
   Tip: Toss the drained pasta with a teaspoon of olive oil to prevent sticking.
3. Make the ricotta filling: In a medium bowl, combine 15 oz (425g) ricotta, 2 eggs, 1/4 cup (60ml) heavy cream, salt, pepper, and a pinch of nutmeg. Whisk until smooth and creamy. (It should be pale, fluffy, and slightly thick.)
   
   Warning: Don’t skip the eggs—they help everything hold together!
4. Mix the pasta and sauce: In a large bowl, combine cooked ziti, 3 cups (700ml) marinara sauce, 2 cloves garlic (minced), and half of the chopped basil. Stir gently until all the pasta is coated.
   
   Note: If you’re adding veggies, stir them in here.
5. Layer the ingredients: Spread half the sauced ziti into the bottom of your 9×13-inch (23x33cm) baking dish. Dollop and spread half the ricotta mixture over the pasta. Sprinkle with 1 cup (100g) mozzarella and 1/4 cup (25g) parmesan. Repeat layers: rest of the ziti, ricotta, mozzarella, and parmesan.
   
   Tip: For extra browning, reserve a little parmesan to sprinkle on at the end.
6. Cover and bake: Cover tightly with aluminum foil. Bake for 30 minutes. This keeps the cheese moist and melty.
7. Uncover and finish baking: Remove foil and bake another 15-20 minutes, until cheese is bubbling and golden brown on top. Watch closely—cheese can go from golden to burnt quickly!
   
   Sensory cue: The top should be crisp and the edges gently bubbling.
8. Let it rest: Remove from oven and let sit for 10 minutes. This helps everything set up so the slices hold together.
   
   Tip: Don’t rush—this is when the flavors really meld.
9. Garnish and serve: Sprinkle with remaining fresh basil. Slice and serve while hot and gooey!

If your cheese crust isn’t browning, pop the dish under the broiler for 2-3 minutes (but don’t walk away—cheese burns fast!). If you see excess liquid at the bottom, it’s usually because the pasta was overcooked or the sauce was too thin. Next time, reduce sauce a bit before layering.

For efficiency, I prep the ricotta while the pasta cooks and measure out cheeses in advance. That way, layering goes super quick. The result? Creamy, cheesy perfection every time!

Cooking Tips & Techniques

After more than a dozen attempts (and a few not-so-pretty pans), I’ve picked up some tricks that really make this creamy baked ziti with ricotta shine. Here’s what works, what doesn’t, and a few secrets from my family kitchen.

• Don’t overcook the pasta: It should be just al dente. Too soft, and you end up with mush after baking. I always set my timer a minute early and taste test a piece.
• Blend ricotta mixture thoroughly: Lumps in the filling mean uneven texture. A hand whisk or even a fork works, but keep going until it’s smooth and creamy. (I used to skip this—big mistake!)
• Layer cheese strategically: Mix mozzarella and parmesan both in the filling and sprinkled on top. This gives a gooey middle and crispy, golden crust. Too much cheese on top will burn before the inside is hot.
• Cover with foil for moistness: The first half of baking under foil is key. It traps moisture, melts the cheese, and prevents dryness. I once skipped it—learned my lesson!
• Let it rest after baking: This is honestly non-negotiable. Hot pasta straight from the oven falls apart. Give it 10 minutes to firm up—it’ll slice beautifully.
• Multi-task prep: While the pasta boils, blend the ricotta, mince garlic, and chop basil. Keeps things moving and cuts down on kitchen chaos.
• Consistency is key: Use the same brands for cheese and sauce if you want repeatable results. Every brand melts a little differently (I found that out the hard way with a watery pan once!).

Don’t worry if your first batch isn’t perfect—honestly, even the “fails” taste amazing. If you see excess liquid, just let it rest a little longer. If the top isn’t brown enough, broil for a minute (but watch closely). These little tweaks make a big difference!

Variations & Adaptations

The best part about creamy baked ziti with ricotta? It’s endlessly flexible! I’ve tinkered with this recipe for years, adapting it for friends, dietary needs, and whatever’s in my fridge. Here are some of my favorite variations:

• Vegetarian loaded: Add 2 cups sautéed mushrooms, bell peppers, or spinach to the sauce layer for a veggie-packed version. Makes the dish colorful and adds extra flavor.
• Meaty twist: Brown 1 lb (450g) Italian sausage or ground beef and stir into the marinara before layering. My uncle swears by this for “man-sized” portions.
• Gluten-free: Swap regular ziti for gluten-free pasta and make sure your marinara is certified gluten-free. No one will know the difference!
• Low-carb: Use cooked spaghetti squash or zucchini noodles in place of pasta. You’ll still get all the creamy, cheesy goodness.
• Dairy-free: Try almond ricotta and plant-based cheeses. It’s surprisingly delicious and perfect for lactose-intolerant family members.

You can also experiment with different cheeses—fontina or provolone work well for a smoky twist. My personal favorite? Adding a layer of roasted butternut squash for sweet, creamy depth. Don’t be afraid to play around—the basic method is forgiving and you might just create your own signature baked ziti!

Serving & Storage Suggestions

Creamy baked ziti with ricotta is best served hot and bubbly, straight from the oven. I love to slice generous squares and plate them with a sprinkle of fresh basil and a grind of black pepper. For a full meal, pair with a crisp green salad and garlic bread—honestly, it’s pasta night perfection.

As for drinks, a light red wine or sparkling water with lemon fits the bill. You can also make this baked ziti ahead—prep and assemble, then refrigerate overnight. Bake as directed when ready to serve.

Leftovers keep beautifully in the fridge for up to 4 days. Store in an airtight container. To reheat, place slices in a baking dish, cover with foil, and warm at 350°F (175°C) for 20 minutes. Microwave works if you’re in a hurry, but the oven keeps the crust crisp.

This creamy baked ziti also freezes well. Slice into portions, wrap tightly in foil, and freeze up to 3 months. Thaw overnight in the fridge, then reheat as above. The flavors deepen over time—sometimes I think leftovers taste even better!

Nutritional Information & Benefits

Each serving of creamy baked ziti with ricotta (about 1/8 of the pan) delivers approximately:

• Calories: 420
• Protein: 18g
• Carbohydrates: 46g
• Fat: 18g
• Fiber: 3g

Ricotta provides calcium and protein, while marinara brings lycopene and antioxidants. If you use whole grain pasta, you’ll get a fiber boost too. For gluten-free or low-carb adaptations, the nutrition will shift accordingly. Potential allergens include wheat, dairy, and eggs—so substitute as needed for dietary restrictions.

From a wellness perspective, I love that this dish satisfies without feeling heavy or greasy. It’s comfort food, but balanced enough for a weeknight meal. If you’re watching sodium, use a low-salt marinara and unsalted cheeses. Honestly, eating well never tasted so good!

Conclusion

This creamy baked ziti recipe with ricotta is the kind of dish that brings people together. It’s easy, cheesy, and loaded with nostalgic comfort—honestly, every bite feels like home. Whether you’re hosting a crowd or just want a cozy family dinner, this baked ziti is always a winner.

Don’t be afraid to make it your own: swap in veggies, add sausage, or tweak the cheeses to match your mood. I love it most for how forgiving it is—you can experiment, and it’ll still taste amazing.

So give it a try! Let me know how you make it (or how your family tweaks it). Leave a comment, share your photos, or tag me on your Pinterest board. Here’s to many happy, cheesy meals—and a little more joy around your table!

Frequently Asked Questions

Can I make creamy baked ziti with ricotta ahead of time?

Absolutely! Assemble the dish, cover, and refrigerate up to 24 hours. Bake as directed when ready. Perfect for meal prep or busy nights.

What’s the best pasta for baked ziti?

Ziti is traditional, but penne, rigatoni, or even elbow macaroni work well. Just aim for a sturdy shape that holds up during baking.

How do I keep baked ziti from being too dry?

Make sure to cover with foil for the first half of baking and use enough sauce. Adding a splash of cream or extra ricotta also helps keep everything moist.

Can I freeze creamy baked ziti?

Yes! Slice into portions, wrap tightly, and freeze up to 3 months. Thaw overnight and reheat in the oven for best texture.

What’s a good substitute for ricotta cheese?

Cottage cheese (blended smooth) or mascarpone work well. For dairy-free, use almond ricotta or any plant-based alternative you like.

Print