Baked Ziti Recipe

A spoonful of baked ziti over a large white baking pan.

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I'm here to convince you that you need an Easy Baked Ziti Recipe you can turn to on lazy nights! We've shared over 10 one-pan pasta recipes on Borrowed Bites, but this one might be the easiest yet! It's truly dump-and-bake: No chopping, no boiling, and less than 10 minutes of hands on time. The ingredients are super affordable to keep on hand (meat is optional) and it's flexible enough to be the perfect SOS comfort-food dinner.

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Main Course

Cuisine: Italian

Servings: -8

Calories: 601kcal

Author: Misty

Equipment

9x13 pan

Ingredients

3 cups chicken stock
1 cup heavy cream
1 (22-24 ounce) jar marinara sauce about 3 cups
1 tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon sugar
1 lb ziti pasta noodles not cooked
8 ounces ricotta cheese optional
6 ounces (about 1½ cups) mozzarella cheese shredded

Instructions

Preheat the oven to 425ºF. Spray a 9x13 pan (ceramic, glass, or metal) with cooking spray or a light layer of oil. You'll also want to have a piece of aluminum foil ready for the top of the pan.
Combine the chicken stock, heavy cream, marinara sauce, garlic, salt, oregano, and sugar in a large microwave-safe bowl or liquid measuring cup. Microwave the mixture until very hot, about 5 minutes, pausing to stir occasionally.
3 cups chicken stock, 1 cup heavy cream, 1 (22-24 ounce) jar marinara sauce, 1 tablespoon minced garlic, 1 teaspoon kosher salt, 1 teaspoon dried oregano, ½ teaspoon sugar
While the liquids are warming, pour the ziti noodles into the prepared pan. Pour the hot liquids directly on top, covering evenly.
1 lb ziti pasta noodles
Add dollops of ricotta cheese across the top of the noodles, if using. Then cover tightly with aluminum foil being sure to crimp the edges. Bake for 35-40 minutes, or until the noodles are just about al dente.
8 ounces ricotta cheese
Remove the tinfoil from the top of the pan and sprinkle the mozzarella cheese across the top evenly. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and the edges are hot and bubbly.
6 ounces (about 1½ cups) mozzarella cheese

Notes

Tips & Tricks

Make sure the liquids are truly hot, or the pasta won't cook in time.
Have all of your ingredients prepped and ready to go before you start so that you can move quickly with the hot liquids.

How to make this with meat: Use one pound of ground Italian sausage, ground beef, or ground chicken. Cook the meat in a large skillet over medium-high heat, breaking it up into small pieces as it cooks. Once it is completely cooked through and no pink remains, remove it from the heat and drain the excess liquids. Add it with the noodles to the pan before pouring in the liquids.

Storage: Store leftovers in the fridge in an airtight container for 3-5 days. Reheat in the microwave, stirring occasionally to help it heat evenly.

Nutrition