This 5-ingredient baked ziti earns a permanent spot in my weekly rotation because it tastes like a Sunday project but comes together on a Tuesday, with a short shopping list you probably already have.
The trick is letting the jarred sauce do the heavy lifting while the ricotta and mozzarella layer themselves into something creamy and golden. No browning meat, no long simmer, no specialty pan.
If you can boil noodles and stir a bowl, you can make this, and it feeds six people generously with leftovers that reheat beautifully.
Why You'll Love This Recipe
About the Ingredients
1 pound (450g) ziti or penne pasta
Any short tube pasta works, so use rigatoni or penne if that is what is in the pantry. Buy a brand with a ridged surface, since the ridges hold the sauce better.
1 jar (24 ounces/680g) marinara sauce
Use your favorite jarred marinara, or swap in a homemade sauce or a tomato basil variety for a fresher flavor. Look for one with no added sugar if you like a brighter taste.
15 ounces (425g) whole-milk ricotta cheese
Whole-milk ricotta gives the creamiest center, but part-skim works fine and lightens the dish. If the ricotta looks watery, drain it in a strainer for ten minutes first.
2 cups (225g) shredded mozzarella cheese, divided
Freshly shredded low-moisture mozzarella melts best; pre-shredded is convenient but can turn grainy. For extra flavor, swap half of it for shredded provolone.
1/2 cup (45g) grated Parmesan cheese, divided
Parmigiano-Reggiano is the gold standard, but any good grating cheese will do. Buy a wedge and grate it yourself, since it melts more smoothly than the shaker kind.
1 teaspoon salt, plus more for the pasta water
Salt the water generously, about one tablespoon per gallon, so the pasta itself carries flavor. Skip the salt in the cheese mixture if your ricotta is already salty.
1/2 teaspoon black pepper
Freshly cracked pepper adds a little warmth, and a pinch of red pepper flakes is a nice swap if you want heat.
Tips & Tricks
Do not overcook the pasta
boil it two minutes shy of the package time so it finishes in the oven without turning mushy.
Drain the ricotta
a watery ricotta makes a soupy casserole, so let it sit in a strainer while the pasta boils.
Reserve pasta water
a splash of starchy water loosens a thick sauce so it coats every noodle instead of clumping.
Let it rest
ten minutes out of the oven sets the layers so servings hold their shape on the plate.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and boil water
Preheat the oven to 375°F (190°C) and bring a large pot of well-salted water to a boil. While the water heats, set the ricotta in a fine-mesh strainer over the sink to drain.
2. Cook the pasta short
Boil the ziti for 2 minutes less than the package directions, about 8 minutes for most brands, until it is tender but still firm at the center. Scoop out 1/2 cup of pasta water, then drain.
3. Mix the cheese filling
In a medium bowl, stir together the drained ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the salt, and the pepper until smooth. Taste it and adjust the salt if needed.
4. Toss pasta with sauce
Return the drained pasta to the pot and stir in the marinara and a splash of the reserved pasta water until every noodle is coated. The sauce should look glossy, not dry.
5. Layer the casserole
Spread half the pasta in a 9×13-inch baking dish, dollop half the ricotta mixture over it, then repeat with the remaining pasta and ricotta. Do not stir; the layers create creamy pockets.
6. Top with cheese
Scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top. Cover with foil and bake at 375°F (190°C) for 25 minutes, until the edges bubble.
7. Uncover and brown
Remove the foil and bake another 10 minutes, until the cheese is melted and golden brown in spots and the center reads 165°F (74°C) on an instant-read thermometer.
8. Rest and serve
Let the dish rest for 10 minutes so the layers set, then cut into squares and serve. If it goes wrong and the top browns too fast, tent it loosely with foil and lower the oven to 350°F (175°C).
Delicious Variations
Meat Lover's
Stir 1 pound of cooked crumbled Italian sausage into the sauce before layering for a heartier bake.
Veggie Loaded
Fold a cup of sautéed spinach or sliced zucchini into the ricotta mixture for extra color and nutrition.
Spicy Vodka Style
Swap the marinara for vodka sauce and add a pinch of red pepper flakes to the cheese filling.
How to Store 5-Ingredient Baked Ziti
Refrigerator
Cover tightly and refrigerate for up to 4 days; reheat single portions in the microwave with a splash of water.
Freezer
Assemble unbaked, wrap tightly, and freeze for up to 3 months; thaw overnight in the fridge before baking and add 10 minutes to the covered bake time.
Reheating
Reheat covered at 350°F (175°C) for 20 minutes, or microwave individual squares for 2 minutes until steaming hot.
Frequently Asked Questions
Q: Can I make 5-ingredient baked ziti ahead of time?
Yes, you can assemble it up to 24 hours ahead and keep it covered in the fridge. Add about 10 minutes to the covered baking time since it starts cold.
Q: Do I have to boil the ziti before baking?
Yes, boil it first, but stop 2 minutes short of the package time so it finishes cooking in the oven. Skipping the boil leaves the pasta hard and thirsty for sauce.
Q: What can I use instead of ricotta?
Cottage cheese is the easiest swap, blended smooth so it mimics ricotta's texture. You can also use mascarpone for a richer, creamier filling.
Q: How do I keep baked ziti from getting dry?
Toss the hot pasta with plenty of sauce and a splash of reserved pasta water before baking. Covering the dish with foil for the first 25 minutes also traps steam and keeps it moist.
Q: Can I freeze baked ziti?
Yes, it freezes well either baked or unbaked for up to 3 months. Wrap it tightly, thaw overnight in the fridge, and reheat covered so it does not dry out.
Give this 5-ingredient baked ziti a try on your next busy night and watch how fast the pan empties. Cook it your way, and tell me how it went.
5-Ingredient Baked Ziti
This 5-ingredient baked ziti is creamy, cheesy comfort food made with pantry staples and zero fuss, ready in 50 minutes for a family dinner.
🧂 Ingredients
- 1 pound (450g) ziti or penne pasta
- 1 jar (24 ounces/680g) marinara sauce
- 15 ounces (425g) whole-milk ricotta cheese
- 2 cups (225g) shredded mozzarella cheese, divided
- 1/2 cup (45g) grated Parmesan cheese, divided
- 1 teaspoon salt, plus more for the pasta water
- 1/2 teaspoon black pepper
📋 Instructions
- 1Heat the oven and boil water — Preheat the oven to 375°F (190°C) and bring a large pot of well-salted water to a boil. While the water heats, set the ricotta in a fine-mesh strainer over the sink to drain.
- 2Cook the pasta short — Boil the ziti for 2 minutes less than the package directions, about 8 minutes for most brands, until it is tender but still firm at the center. Scoop out 1/2 cup of pasta water, then drain.
- 3Mix the cheese filling — In a medium bowl, stir together the drained ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the salt, and the pepper until smooth. Taste it and adjust the salt if needed.
- 4Toss pasta with sauce — Return the drained pasta to the pot and stir in the marinara and a splash of the reserved pasta water until every noodle is coated. The sauce should look glossy, not dry.
- 5Layer the casserole — Spread half the pasta in a 9×13-inch baking dish, dollop half the ricotta mixture over it, then repeat with the remaining pasta and ricotta. Do not stir; the layers create creamy pockets.
- 6Top with cheese — Scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top. Cover with foil and bake at 375°F (190°C) for 25 minutes, until the edges bubble.
- 7Uncover and brown — Remove the foil and bake another 10 minutes, until the cheese is melted and golden brown in spots and the center reads 165°F (74°C) on an instant-read thermometer.
- 8Rest and serve — Let the dish rest for 10 minutes so the layers set, then cut into squares and serve. If it goes wrong and the top browns too fast, tent it loosely with foil and lower the oven to 350°F (175°C).
Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.