Warm, cheesy, and perfectly comforting, baked ziti is the ultimate crowd-pleaser that’s easy to make for any occasion. This recipes blends creamy cottage cheese, gooey mozzarella, and savory Parmesan, creating layers of flavor in every bite. Whether you’re cooking for a family dinner or meal-prepping for the week, this baked ziti is sure to become a new favorite.
Why You’ll Love This Recipe
If I’ve learned one thing cooking for my husband and kids over the years, it’s that I can’t go wrong with a hearty pasta dish loaded with cheese and a classic marinara sauce. This Ultimate Baked Ziti is the perfect example.
I tried this tonight and it was a huge hit! It was so creamy and yummy. Everyone is already asking when we’re going to have it again!
Julie
This is a slightly adapted version of the America’s Test Kitchen recipe for baked ziti. So yes, it’s a bit more work than mixing up some pasta with jarred sauce (which, as a busy mother I am not beyond doing), but if I’ve got some extra time, this is definitely the way to make baked ziti.
I’m not a cottage cheese fan, so I was skeptical of using it in place of ricotta. But truth be told, I’m not a huge fan of ricotta either. It’s the texture I don’t like, especially when it’s cooked.
Still, I was surprised that I liked the cottage cheese more. It stayed creamy during baking, just like the folks at America’s Test Kitchen said it would.
And as long as I don’t tell my kids there’s cottage cheese in their pasta, the devour this pasta dish every time I serve it! Of course, if you really do prefer to use ricotta, that works well too.
One of the many things that sets this baked ziti apart is that the recipe calls for cubed mozzarella cheese rather than shredded. You can see how that results in pockets of gooey, cheesy goodness.
And the pasta is coated in a creamy tomato sauce, then topped with a classic marinara, for a totally amazing combination of flavors.
This does make a lot, so unless you are feeding an army, I would suggest cutting the recipe in half, or freezing some for later. One thing is for sure, this Ultimate Baked Ziti is destined to become a family favorite!
I made this last night and it was so good! My boyfriend, a vegetarian, said it was the “best thing I’ve ever made” for him.
Sara
Ingredients
- Cottage cheese: Cottage cheese is a bit of a twist on the classic ricotta, but it works great in this recipe. It has a slight tang that balances out the richness of the sauce and cheese. If you prefer ricotta, that works well too.
- Eggs: Adding an egg to the cheese mixture binds everything together. It also helps the cheese filling set up nicely in the oven.
- Parmesan cheese: For the best flavor, grate it fresh if you can. Pre-grated works in a pinch, but fresh Parmesan adds an extra depth you’ll love!
- Spices: A blend of basil, oregano, rosemary, and thyme, Italian seasoning brings out those classic Italian flavors we all love. Dividing it between the filling and sauce adds flavor to every bite.
- Heavy cream: The heavy cream adds a luxurious, creamy texture to the cheese mixture, making it smooth and rich without being overly dense. It also compliments the tomato sauce and balances out the acidity of the tomatoes.
- Ziti: Ziti is the traditional pasta for this recipe. Its tubular shape catches all the sauce and cheese, making each bite super flavorful. However, other tube pasta like penne or rigatoni work well if you don’t have ziti on hand.
- Olive Oil and Garlic: This combination infuses the sauce with a rich, aromatic base. Fresh garlic is best, but if you’re in a pinch, garlic powder can work too. I recommend starting with 1/2 teaspoon and adjusting to taste.
- Fresh Basil: Fresh basil brings a fresh, vibrant note to the sauce. Adding the basil after simmering helps retain its fresh flavor—don’t skip it if you can!
- Crushed Tomatoes and Tomato Sauce: Using both crushed tomatoes and tomato sauce gives the sauce great texture and flavor. The crushed tomatoes provide a bit of chunkiness, while the sauce keeps everything smooth.
- Sugar: A bit sugar balances out the acidity in the tomatoes, especially if you’re using store-bought sauce. It’s optional but I definitely recommend it if you find the sauce a bit tangy.
- Mozzarella cheese: Cubed mozzarella melts beautifully into gooey pockets throughout the pasta, while the shredded mozzarella on top creates that golden finish we all love. If you like things extra cheesy, feel free to add a bit more mozzarella on top.
What Should I Serve With Baked Ziti?
While this baked ziti is hearty enough to be a meal on it’s own, if you’re feeding hungry boys like I am, I recommend a side salad and some bread to round out the meal.
Here are some of our favorite sides to enjoy with this delicious baked ziti.
Recipe Tips
- Cook your ziti just until it’s al dente—it should still have a bit of bite. Since the pasta will continue to cook in the oven, slightly undercooking it prevents it from getting soft and mushy during baking.
- Let the tomato sauce to simmer for at least 10 minutes. If you have a few extra minutes, an even longer simmer will make it richer and more flavorful.
- After baking, let the ziti sit for about 10 minutes. This helps it firm up slightly, making it easier to serve and allowing the flavors to blend. It’s hard to wait, but the results are worth it!
Be sure to save this recipe to your favorite Pinterest board for later.
FAQs
Can I make this baked ziti ahead of time? Yes. This dish can be assembled, covered and refrigerated up to two days ahead of time.
Can I freeze this dish?Yes. Wrap the assembled ziti tightly with foil and freeze for 1-3 months. Thaw in the refrigerator before baking as directed in the recipe instructions.
Can I add meat to this baked ziti?Definitely! I recommend Italian sausage, but ground beef–or a combination of both–works great too.
More Pasta Bake Recipes to Try
- Three Cheese Stuffed Shells
- Baked Pesto Pasta with Tomatoes
- Easy Baked Mac and Cheese
- Meatball Stroganoff Bake
- Easy Tuscan Chicken Pasta Bake
Ultimate Baked Ziti
Ingredients
- 16 ounces cottage cheese
- 1 egg
- 1 cup Parmesan cheese divided
- 2 teaspoons Italian seasoning divided
- 1/2 cup heavy cream
- Salt and pepper to taste
- 16 ounces ziti or other tube pasta
- 1 tablespoon olive oil
- 2-3 cloves garlic minced
- 1 28 oz. can crushed tomatoes
- 1 14.5 oz. can tomato sauce
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 2-3 tablespoons chopped fresh basil
- 8 ounces mozzarella cheese cut into 1/4 inch cubes
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray.
- In a medium bowl, whisk together the 16 ounces cottage cheese, 1 egg, 1/2 cup of the Parmesan cheese, 1 teaspoon of Italian seasoning, and 1/2 cup heavy cream. Season with salt and pepper to taste. Set aside.
- Cook 16 ounces ziti or other tube pasta in a large pot of boiling, salted water until barely tender, about 5 minutes. Drain return to pot. Set aside.
- While pasta cooks, heat the 1 tablespoon olive oil and 2-3 cloves garlic in a large skillet over medium heat until garlic is fragrant, about 2 minutes. Stir in 1 28 oz. can crushed tomatoes, 1 14.5 oz. can tomato sauce, 1/2 teaspoon dried oregano, and additional teaspoon of Italian seasoning. Simmer until thickened, about 10 minutes. Remove from heat and stir in 1 tablespoon sugar and 2-3 tablespoons chopped fresh basil. Season to taste with salt and pepper.
- Add cottage cheese mixture and 1 cup of the tomato sauce to the pasta and mix well. Stir in half of the 8 ounces mozzarella cheese. Transfer the pasta mixture to the prepared baking dish and spread remaining tomato sauce evenly over the top. Sprinkle remaining mozzarella and Parmesan over the pasta, then cover tightly with foil and bake for 30 minutes.
- Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, 25-30 more minutes. Let stand for 10 minutes before serving.
Video
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16 comments
Danelle
My family loved this!
Sara
I made this last night and it was so good! My boyfriend, a vegetarian, said it was the “best thing I’ve ever made” for him. I was like, have I been busting my bum making you good food for the last 4 years for nothing? lol.
Small comment… you forget to mention when to put the sugar in the mixture in the directions. I remembered RIGHT before I poured the mixture into the glass pan so I was able to quickly sprinkle some in, but you should include what step to add it for others!
Thanks – I’ll be making this again!
Julie
I tried this tonight and it was a huge hit! I did make a substitution as we don’t like chunky tomatoes in our sauce. Instead of the diced tomatoes, I added 1.5 pounds of browned ground beef to make it a little more hearty. It was so creamy and yummy. Everyone is already asking when we’re going to have it again!
Burke
This is super good and super forgiving. Added Sausage, i bought the wrong the size of the tomatoes and sauce (inverted the amounts), added half the cream, doubled the basil and oregano, forgot to add the eggs (oops), and it was still FANTASTIC. Thanks for posting!!!
Meredith
Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
I’ve recently launched my own blog, I’d love for you to check it out and let me know what you think 🙂 http://www.prettygoodfood.com
Thanks, and Happy Cooking!!!
danasfoodforthought
Yum! I love all things pasta… baked ziti is certainly a favorite! Thanks for sharing this version 🙂
Debbi Does Dinner Healthy
This sounds great! What I like about it, is that you don’t SEE the white cheese. When I make lasagna, I use cottage cheese or cream cheese and my son can SEE it and he doesn’t like it. If he were blind, he would love it. This is a much better alternative to him going blind. 🙂
mydanishkitchen.com
Truth be told, I’m not really a ricotta fan either. I’ll have to try cottage cheese. Your Zita looks delicious.
Avril Miller
There is definitely no lack of cheese or rich creaminess in this recipe – it looks very yummy indeed! It’s fun to step up a recipe that is usually just thrown quickly together. 🙂
S at Buttered Up
This looks really rich and yummy. Love this stuff.
21st Century Housewife©
This looks wonderful, and I love the fresh and healthy ingredients. (Okay I know there is cream in it, I figure if ninety percent of the ingredients are good for you it counts as healthy!! 🙂 Thank you for sharing such a delicious dish.
oneordinaryday
This looks delicious and perfect for dinner now that the weather’s changing. I’ll have to try using cottage cheese in place of ricotta next time I make ziti or lasagna. It’s gotta be healthier for you too.
scrambledhenfruit
Yum! If I put it in two small pans I could serve one and freeze the other. Love the cottage cheese!
Susi
Looks delicious! This meal would go over very well in our home!
steph
this looks great. I always use cottage cheese in my lasagna – it is nice and light in the pasta.
Kacey
Wow, I often forget to use cottage cheese as a substitute for heavier things. This looks wonderful!