5-Ingredient Baked Ziti
Let’s Talk Ziti—Yes, Just 5 Ingredients!
Alright, let me just start by saying: if you’ve ever come home after a long day and thought, “Ugh, what’s for dinner?”—you’re in good company. This 5-Ingredient Baked Ziti (which I’ve made more times than I can count, usually with a podcast going in the background and a cat weaving between my ankles) has gotten me through everything from surprise in-law visits to random cravings on a Tuesday night. One time, I actually forgot it in the oven for, like, way too long; it still turned out great (if a bit extra crispy on top—my brother loved it). So if you want a dinner that’s forgiving, cozy, and, honestly, just plain easy, stick with me for a minute.
Why You’re Gonna Love This Baked Ziti
I make this when my brain feels like jelly and the fridge looks like a barren wasteland (but I always seem to have these five things on hand). My family goes absolutely bonkers for it—especially my youngest, who practically dives into their bowl. I also love that you don’t need to babysit the stove or fuss over a million steps. Even on nights when my sauce-to-pasta ratio is, let’s say, a little off, everyone’s happy (and nobody’s the wiser). Plus, this is seriously the only recipe where I don’t stress if I forget the fancy cheese. Or any cheese, really. It’s just that kind of dish.
What You’ll Need (and a Few Swaps)
- 1 box (about 16 oz) ziti or penne: Sometimes I use whatever pasta’s left in the pantry. Fusilli works too! My grandma, who was very opinionated, always said only ziti counts, but honestly, any tube pasta will do.
- 1 jar (24 oz) marinara sauce: Use your favorite brand. Or homemade, if you’re feeling ambitious (I almost never am, but you do you). Rao’s is fancy, but Aldi’s version is totally fine.
- 2 cups shredded mozzarella cheese: I’ve 100% used cheddar in a pinch, and once even a weird blend of random leftovers. Still good.
- 1 cup ricotta cheese: Sometimes I swap in cottage cheese when I’m out of ricotta. It’s not exactly the same, but it works (don’t tell the purists).
- 1/2 cup grated parmesan: The pre-grated kind in the green can is fine. On second thought, the real deal is nicer, but I’m not judging.
How To Throw It Together
- First, preheat your oven to 375°F (190°C). I usually forget and have to wait around, so maybe start with this step.
- Boil the pasta in a big pot of salted water, but here’s the trick: cook it about one minute less than the box says. It finishes cooking in the oven. Drain it, but don’t rinse—those starchy bits help the sauce stick.
- In the same pot (fewer dishes, right?), stir the pasta with your marinara sauce, half the mozzarella, all the ricotta, and a handful of parmesan. This is where I sneak a taste or three (sometimes more than I should, honestly).
- Spoon the whole lot into a greased baking dish (about 9×13 inches, but I’ve used a weird oval dish, too—works fine). Top with the rest of the mozzarella and a sprinkle of parmesan.
- Bake uncovered for about 25 minutes. The cheese goes all bubbly and slightly golden. If it looks a bit weird and messy, that’s exactly right—it always comes together in the end.
- I usually let it cool for five minutes before serving, but if you’re hungry just dig in! (Just don’t burn your tongue like I did last week. Ouch.)
Things I’ve Learned (The Hard Way)
- If you overcook the pasta, it turns to mush. Undercooked? Chewy. Aim for somewhere in the middle—al dente is your friend.
- Don’t stress about layering. I used to fuss with perfect layers like a lasagna; now I just mix it all together and it’s honestly better that way.
- That fancy fresh mozzarella? Melts weird. I stick to the shredded stuff.
Fun Variations (Some More Successful Than Others)
- Toss in a handful of cooked sausage or ground beef if you want more protein. Kids seem to love it.
- Once, I threw in a bag of frozen spinach. It was… okay. Not my favorite, but maybe yours!
- For spice, a pinch of red pepper flakes is lovely. Or just let people add hot sauce at the table—less risky.
- I tried a vegan version with cashew cheese once. The result? Well, let’s just say I admire the effort more than the taste.
Equipment—And a Little Improvisation
- Big pot for boiling pasta. If you’ve only got a medium one, just stir carefully so nothing sloshes over the edge. (Cleaning up pasta water from the stove is not fun.)
- 9×13-inch baking dish. Any dish that holds everything will do; I once used my oven-safe skillet and it was fine (and looked a bit fancy, actually).
- Wooden spoon or spatula. Or honestly, a clean hand if you’re feeling rustic. Just kidding. Kind of.
Storing Leftovers
Just pop leftovers in a sealed container in the fridge—should last up to 3 days. Though, honestly, in my house it never lasts more than a day! I think it tastes better the next day, but that’s probably just me. Freezes pretty well, too (wrap tight to avoid freezer burn).
How I Serve This (And You Could, Too)
Usually with a big leafy salad and some garlic bread (store-bought is fine—don’t let anyone tell you otherwise). Sometimes we add a bowl of olives on the side because my partner is obsessed with them. For gatherings, I just plonk the dish down in the middle of the table and let everyone help themselves. No frills.
Real-Life Pro Tips (AKA, Lessons Learned the Hard Way)
- Don’t rush the oven time. I once tried to pull it out five minutes early because everyone was starving—cheese was still pale and the middle was lukewarm. Big mistake. Let it get that golden top!
- If you try to mix everything in a small bowl, you will regret it. Just trust me here. Use the big pot.
- Let it rest a few minutes before serving. Otherwise, you get cheese lava. (Tastes good, but you won’t taste much for the rest of the night.)
Wait, You Have Questions?
- Can I use gluten-free pasta?
- Yep, and I have! Just check the package—some brands cook up a bit mushy, so maybe shave off a minute or two of boiling.
- What if I don’t have ricotta?
- Honestly, cottage cheese is a fine swap. I’ve even used a mix of cream cheese and plain yogurt once when the fridge was truly bare (actually works!).
- Is it okay to make this ahead?
- For sure. I often assemble it in the morning and stick it in the fridge. Just add five minutes to the baking time if it’s cold from the fridge.
- Can I double the recipe?
- I’ve done it for potlucks—just use a bigger pan and maybe rotate it halfway through baking.
- Do you recommend a specific sauce?
- I like Rao’s, but it’s pricey. Sometimes I make my own using this quick tomato sauce recipe from Serious Eats (only if I’m feeling fancy). For budget-friendly options, Aldi’s works great.
- What if I don’t have an oven?
- Okay, so this is a stretch, but once I made it on the stovetop—cooked everything in a big pot, covered it till the cheese melted. Not exactly baked ziti, but close enough in a pinch!
- Where can I find good, affordable pans?
- I actually snagged my favorite baking dish at Target. Any oven-safe dish will do, honestly.
Oh, and quick aside: if you ever find yourself halfway through making this and realize you forgot to buy bread, a tortilla brushed with olive oil and garlic salt, baked till crispy, makes a surprisingly good side (don’t ask how I know, but it works!).
So, there you go. My slightly scattered, occasionally contradictory, but always beloved 5-Ingredient Baked Ziti. Hope you love it as much as we do—messy cheese pulls and all.
Ingredients
- 12 oz (340 g) ziti pasta
- 3 cups (720 ml) marinara sauce
- 2 cups (225 g) shredded mozzarella cheese
- 1 cup (250 g) ricotta cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
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2Cook the ziti pasta in a large pot of salted boiling water according to package instructions until al dente. Drain well.
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3In a large bowl, combine the cooked ziti, marinara sauce, ricotta cheese, half of the mozzarella cheese, Italian seasoning, salt, and pepper. Mix until well combined.
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4Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese evenly over the top.
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5Bake uncovered for 30-35 minutes, or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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