Easy Baked Ziti Recipe
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This easy baked ziti recipe is extra creamy thanks to smooth and tangy cream cheese. It comes together quickly and makes great leftovers. Add your favorite protein to make it more of a complete meal, or use my homemade meat sauce to really make it something special!
This Baked Ziti Recipe is my favorite!
Picture any one of these scenarios:
1) you are in dire need of something “new” on your dinner menu this week.
2) your neighbor is having surgery and his family could use an easy meal to throw in the oven.
3) your friend is having a baby and you’d love to take the burden of figuring out a meal for a couple nights (because the leftovers are awesome).
4) you’re entertaining and want an easy main or side dish you can prepare ahead of time and chill or freeze until you need it.
This is my favorite baked ziti recipe for all of those things. In fact, a girlfriend of mine jokes every time someone I know has a baby that it’s time for a baked ziti. And she’s right! This recipe is super easy, it (usually) leaves leftovers, it reheats beautifully, AND it’s freezable. It’s just… Well, my favorite!
WHAT IS ZITI?
Baked ziti is an Italian-American casserole made from tender ziti noodles baked in a red sauce and topped with shredded mozzarella cheese. While it’s called “baked ziti,” you can actually use any tube-shaped pasta you like for this dish.
I have used penne pasta, rigatoni pasta, and rotini pasta. You can use whatever pasta shape you prefer, have on hand, or is on sale. Another reason I love this recipe is that the cost of ingredients is quite low. It’s an awesome budget-friendly option!
Easy Baked Ziti Recipe Ingredients
My favorite recipes are ones that have some flexibility with ingredient selection, and this baked ziti with cream cheese fits that criteria well. Here’s what you’ll need:
DRY PASTA: again, any tube-shaped pastas work well here. I suggest avoiding any pasta shape that’s too tiny like macaroni or long and thin like spaghetti. Larger individual tube pastas are your best choice.
CREAM CHEESE: you’ll need block cream cheese here, and preferably a low to full fat version. I have made this ziti with fat-free cream cheese and it’s just not nearly as creamy or as delicious. Casserole at your own risk, but you have been warned!
TOMATO SAUCE: I typically reach for a classic marinara sauce or one with Italian seasoning. There are so many jars of pasta sauce to choose from, but I find the best results with one that doesn’t have any tomato chunks or too many flavors going on.
DICED TOMATOES: I much prefer petite diced tomatoes for this recipe as the tomato chunks are smaller. Be sure you aren’t choosing diced tomatoes that have been salted, and be sure not to grab the one seasoned for Mexican food!
SHREDDED CHEESE: so many kinds of cheese to choose from! I typically lean into basic mozzarella cheese, but have often grabbed the bag with an Italian cheese mixture that includes Parmesan cheese and Romano cheese. If you want to shred your cheese fresh, that’s perfectly fine. But remember– this recipe is meant to be incredibly easy and low maintenance.
BASIL: this is totally optional and mostly there for color and a pop of flavor. Don’t go out of your way to purchase a special ingredient.
How to make Baked Ziti
Another thing that makes this the best baked ziti is that aside from cooking the pasta, you’re essentially just opening cans and containers and dumping ingredients together. It’s so quick!
STEP #1
Start by cooking the pasta in a large pot of salted water according to the directions on the box. I prefer to cook my pasta al dente since it will cook a bit more in the liquid in the casserole dish. Drain the pasta and set it aside.
STEP #2
While the large saucepan is still hot, add the cubed cream cheese and stir it with a spatula or wooden spoon until mostly melted.
STEP #3
Add the hot pasta, spaghetti sauce, and diced tomatoes (remember not to drain the tomatoes). Stir the mixture until the pasta is well-coated, then stir in half of the shredded cheese.
STEP #4
Pour the pasta mixture into a 2 quart casserole (I have also used a 9″ × 13″ baking dish or disposable casserole container), then sprinkle the remaining shredded cheese evenly over the top and bake for 25-30 minutes or until cheese bubbles.
How long to cook your Ziti
This casserole only needs to bake for 25-30 minutes, unless you make it ahead of time, then I usually add about 5 minutes to the base baking time.
MAKE THIS BAKED ZITI AHEAD OF TIME
I love making this dish ahead of time, especially if I’m bringing it to someone’s house. That way, they can bake it right away or pop it in the freezer to make it another time.
To make this baked ziti ahead of time: follow the recipe as written through putting everything into a baking dish, then cover the ziti and store in the refrigerator for up to 1 day. Bake casserole cold from the fridge.
To freeze unbaked ziti: this ziti freezes well, up to 2 months. Thaw in the refrigerator overnight, if possible. Cut up and heat individual servings in the microwave or cover with foil and bake in a 300ºF (148ºC) oven for 20 minutes.
Consider swapping out the pasta sauce in the recipe for my beloved homemade meat sauce instead.
What to serve with this Ziti Recipe
While this ziti is perfectly perfect as a standalone dish, serve it with a salad, garlic bread or dinner rolls, and/or a protein to make it a heartier meal.
How to store leftover Baked Ziti
This baked ziti stores keeps very well in the refrigerator when covered tightly to insure it does not dry out.
One of my favorite things about it is how it lasts for several days. A lot of times, pasta bakes get dry and the pasta gets gross after a couple days. Not this baked ziti! There is so much moisture going on in this dish that you might think it’s too wet when it goes into the casserole. But it’s not. I promise.
You’ll be thankful for that liquid later!
Baked Ziti Recipe FAQs
Creamy Easy Baked Ziti
Ingredients
- 1 box uncooked ziti1
- 8 ounces (225g) block cream cheese softened to room temperature and cut into 8 cubes; any fat content2
- 1-24 ounce jar (680g) pasta sauce3
- 1-14 ounce can (411g) petite diced tomatoes4 undrained
- 2 cups (226g) shredded cheese5 divided
- fresh basil finely chopped; optional
Instructions
- Preheat the oven to 350ºF (177ºC). In a large pot of salted water, cook the pasta according to the directions on the box. I prefer to cook my pasta al dente since it will cook a bit more in the liquid in the casserole dish. Drain the pasta and set it aside.1 box uncooked ziti1
- While the large pot is still hot, add the cubed cream cheese and stir with a spatula or wooden spoon until mostly melted.8 ounces (225g) block cream cheese
- Add the hot pasta, pasta sauce, and diced tomatoes. Stir until pasta is well-coated. Stir in about half (I usually just do one big handful) of the shredded cheese until evenly dispersed.1-24 ounce jar (680g) pasta sauce3, 1-14 ounce can (411g) petite diced tomatoes4, 2 cups (226g) shredded cheese5
- Pour the pasta into a 2 quart casserole (I have also used a 9×13" baking dish or disposable casserole container). Sprinkle remaining shredded cheese evenly over the top and bake for 25-30 minutes or until cheese bubbles. Remove from oven and allow to cool 15 minutes before serving. Leftovers can be stored in the refrigerator, covered or wrapped tightly, up to 1 week. Baked casserole freezes well– up to 2 months. Thaw in refrigerator overnight. Cut up and heat individual servings in the microwave or cover with foil and bake in a 300ºF (148ºC) oven for 20 minutes.fresh basil
- Make ahead: this casserole can be assembled and refrigerated for up to 1 day. Add an extra 5 minutes to the baking time.
Notes
- Pasta: I have made this recipe with ziti, penne, and rigatoni. You can really use any type of tube-shaped pasta or any short noodle. Box amounts vary– aim for a 13-16 ounce box.
- Cream cheese: I prefer full-fat or low-fat cream cheese. I do not love this recipe with fat free cream cheese. Be sure to use the block cream cheese and not tub or whipped cream cheese.
- Pasta sauce: I typically use an Italian-spiced sauce and one without chunks. You can also use a meat sauce.
- Petite diced tomatoes: I have used diced tomatoes but much prefer the size of bites with petite diced tomatoes.
- Shredded cheese: I usually use mozzarella or an Italian blend shredded cheese. You can shred it yourself, but this recipe works great with pre-shredded cheese.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Did I read that recipe correctly? I get to eat pasta AND cream cheese! Umm hello best recipe ever! Gorgeous girl!
RIGHT?! Love that combo!
SO MUCH YES!!!! This looks SO delish – I’m going to have to make this for Anthony’s family. I made his parents some baked ziti freezer meals when his mom got her knee replaced a few months ago, which they loved, but your recipe looks about a million times better. They (and we, obvi) will be over the moon for this!!!! So fun e-partying with you, girlfriend. Can’t wait to party in person, soon 🙂
Haha, well I hope you give it a try and it gets the Monica approval! See you Saturday!!
Oh wow!!! I love Italian food, but would you believe that I’ve NEVER had baked ziti? I know. Crazy. I actually got pretty excited when you said both you and your husband are Italian. I know this is kind of a random question (and probably a weird one at that) but can either of you speak the language? I’m studying Italian…
NEVER?! Oh, Aria– you must!! It’s so easy and so tasty! We do NOT speak Italian, but I know a handful of phrases from growing up with my grandmother and her siblings. Not enough to get by, though! How cool you’re studying it though!!
Well it looks really good! Who doesn’t love cream cheese and pasta? YUM!! I’m totally making this, I promise! That’s pretty cool! Y’all must have a really interesting heritage. Italian is such a beautiful language, and I love it.
Ooohhhhh baked pasta is definitely a treat in our house too, and this one is super duper comfort food! I love that this can be frozen too, what a wonderfully kind idea to give it to people who have just had babies, or need a little extra love in their life at the moment.
This would be such a great dinner party idea, and along with a big fresh salad 😉 it would be an indulgent treat for when friends are coming to dinner for a special occasion! So great feasting with you online, I can’t wait for our next real life feast 🙂
I totally agree with you, Amy! I think we put together a nice little party– kudos!
This looks sooo delish, Lynn! I should try this sometime! 🙂
It’s SO good, and super easy!
This is a perfect holiday dinner!! It looks so cheesy and delicious. Also – I totally noticed that you used penne, hahaha! But I actually was like I love that, b/c I always have penne in the house but rarely have ziti!! Hooray for our fun holiday party!!
Hahaha, I love that about you, Cate!!
I LOVE this recipe. It is so easy, filling, and delicious. I’ve also shared the recipe with other family members who love to make it as well. It is so easy to add whatever protein you want or you can keep it as a vegetarian dish. Either way, you’re in for a fabulous meal!
Thanks so much, Sarah! A personal fav in our house, too!
This has become one of my favorite recipes to make for new moms. Comfort food at its finest ♥️. The cream cheese makes it so good! (I too, have RARELY used ziti – I never have it! But has worked well with a variety of other noodles)
I agree– the cream cheese is the kicker!
The best. Easy to make. My kids devour it every time. Leftovers are incredible. Yes, yes, yes!
Love love love this. Thanks, B! xoxo
This recipe is great! It’s simple, doesn’t require too much measuring (recipe is pretty true to available items on the grocery shelves), and is perfect for a small meal for two with leftovers, but is large enough to feed a family of four.
The cream cheese provides a different tangy sweetness to the dish – but because there’s no specific sauce listed, a person can really make this dinner to their own specific tastes – marinara, spicy Italian, tomato & basil. We’re excited to test out a different sauce for the next time we bake it.
Perfecto!!
Thanks so much, Leigh! This is a total fav in our house. I’m so glad you enjoyed it so much 🙂
This will be my go-to ziti from now on!
Thanks, Emily! It’s one of my favorites, too!
Making this tomorrow night as my first dinner with the families joined together after our wedding. Thanks for the recipe Lynn!
That’s awesome, Sara! Congratulations and enjoy 🙂
I did not like the taste with the cream cheese. Will not make again.
Hi, Kat– bummer to hear that! Thanks for giving it a try, though, and not leaving a rude comment (truly– not being sarcastic here)!
Thank you! I have celiac disease and was looking for a simple dish that my daughter and I could make together and this was perfect with gluten free pasta and ground beef!
You’re so welcome, Terri!
I notice in the recipe pasta sauce is mentioned twice. Could you please tell me what is right?
Hi! I’ve read the recipe twice now and I’m not sure where you’re seeing pasta sauce mentioned twice. Could you clarify what you’re having trouble with?
Sorry. My stupidity. I was looking at ingredients as well has instructions. Sorry.