Baked Ziti


Who could deny a delicious baked pasta dish? I don't think my willpower is any match for it. Honestly, any opportunity I have to make a large batch of baked ziti I am GAME. Sure, this actual recipe doesn't include ziti - we're more of rigatoni lovers here - but baked pasta oozing with melted cheese and ricotta is never a bad time.

Let's face it: carbs are always put to shame because of their reputation at being starchy, filled with refined sugar and not the best of nutrients. I am someone who struggled significantly with food, diets, weight-loss for YEARS, especially when I was in my late teens/early 20s. I finally decided to give up binge eating, starving, obsessing, counting, and restricting myself of any food, as it has its own purpose and place. I absolutely love carbs. Breads, pastas, you name it -- why can't we enjoy it from time to time? Making this baked ziti reminds me of how much I love simple, underrated pasta dishes, and reinstates my love of carbs all over again.

Baked Ziti Tips:

  • The more marinara, the better. Baked pasta dishes tend to dry out if it's not well sauced. Make sure to use enough so that the pasta is kept moist.
  • Don't overcomplicate. Simple is key here. Add the spices, ricotta, marinara, and mix. Don't get fancy. This isn't the Met.
  • Broil, or bake on top rack to get that cheese nice a browned, crispy, bubbly, all the adjectives.

WHEN you make this, you have to let me know your thoughts. Comment, share, like and follow me on instagram (links at the bottom of this post). I promise this will be a go-to recipe time and time again for family, friends, and perfect for those busy weeknights.

Baked Ziti

A timeless classic pasta dish as easy as 1, 2, 3. This ultra yummy and satisfying baked ziti is made with the simplest ingredients, no frills, and can be prepped ahead of time and heated before serving. I don't think it gets any better than that. Oh wait, cheeeeeese.



  • 1 container whole milk ricotta
  • 1 box pasta
  • 1 24oz jar marinara sauce
  • 1 bag shredded mozzarella cheese
  • Dried oregano
  • Dried basil
  • Garlic powder
  • Salt
  • Pepper


  1. Preheat the oven to 350º
  2. Bring a large stock pot of water to boil. Once the water boils, add salt and stir in your pasta of choice (we prefer rigatoni!)
  3. Cook the pasta 2 minutes less than the directions suggests, drain and set aside.
  4. Take an oven-safe baking dish and pour a few drops of marinara at the bottom. Pour in the pasta and mix the pasta in with the marinara.
  5. Add more marinara, spices, salt, pepper, and a few dollops of the ricotta cheese. Stir with a wooden spoon, making sure to coat all of the pasta. Pour in a little more sauce and ricotta as desired.
  6. Top the pasta with a layer of mozzarella cheese and bake for 20 minutes.
  7. Once the pasta is finished baking, turn the oven to broil and broil for 2-3 minutes, or until the cheese is golden brown and the pasta is slightly crispy on the sides.

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