Why You’ll Love This Recipe

Creamy Cheesy Baked Ziti is the ultimate comfort food—layered with rich tomato sauce, smooth béchamel, plenty of melted cheese, and tender pasta. It’s a hearty, satisfying dish that’s perfect for family dinners, potlucks, or make-ahead meals. With its creamy texture and golden, bubbly top, this baked ziti will have everyone coming back for seconds.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ziti pastaolive oilgarlic (minced)onion (diced)ground beef or Italian sausagetomato sauce (or marinara)saltblack pepperItalian seasoningcrushed red pepper flakes (optional)ricotta cheesemozzarella cheese (shredded)parmesan cheese (grated)egg (optional, for ricotta mixture)heavy cream (or milk for lighter option)butterall-purpose flour

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Boil the ziti pasta until just al dente, then drain and set aside.

In a skillet, heat olive oil over medium heat and sauté the diced onion and garlic until fragrant.

Add ground beef or sausage and cook until browned. Drain excess fat if needed.

Stir in tomato sauce, Italian seasoning, salt, pepper, and red pepper flakes. Simmer for 10 minutes.

In a bowl, mix ricotta cheese with an egg (optional), a portion of shredded mozzarella, and a bit of parmesan.

For the béchamel: melt butter in a saucepan, whisk in flour to make a roux, then gradually add cream, whisking until smooth and thickened. Season with salt and a pinch of nutmeg if desired.

Add a portion of the béchamel sauce to the cooked ziti and stir to coat.

In the prepared baking dish, layer half of the ziti, then spread the ricotta mixture, followed by meat sauce. Repeat layers.

Top with remaining béchamel and sprinkle generously with mozzarella and parmesan.

Bake uncovered for 25–30 minutes, or until golden and bubbly.

Let rest for 10 minutes before serving.

Servings and timing

This recipe serves 8–10 people.Preparation time: 25 minutesCooking time: 30 minutesResting time: 10 minutesTotal time: 1 hour 5 minutes

Variations

Use cottage cheese instead of ricotta for a lighter texture.

Add spinach or sautéed mushrooms to the layers for extra veggies.

Substitute penne or rigatoni if you don’t have ziti.

Swap beef for ground turkey or a plant-based alternative.

Add fresh basil or parsley on top for a burst of freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or bake at 350°F until heated through.Freeze baked ziti (before or after baking) for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this dish ahead of time?

Yes, assemble and refrigerate up to 24 hours in advance. Bake when ready to serve.

Do I have to use béchamel?

No, but it adds a rich, creamy texture. You can skip or replace with extra ricotta or cream cheese.

Can I use jarred sauce?

Absolutely—just choose a good quality marinara or tomato basil sauce.

What cheeses work best?

Mozzarella, ricotta, and parmesan are classic, but you can also try provolone or fontina.

Can I make this vegetarian?

Yes, skip the meat or use plant-based crumbles and bulk up with veggies.

Can I freeze individual portions?

Yes, slice and wrap portions tightly, then freeze for quick meals.

Is this dish spicy?

Only if you add red pepper flakes—feel free to omit for a milder version.

Can I use gluten-free pasta?

Yes, just follow the same process and check package directions for cook time.

Do I need to cover while baking?

No, baking uncovered gives you that golden, bubbly top layer.

Can I double the recipe?

Yes, just use a larger pan or divide between two dishes.

Conclusion

Creamy Cheesy Baked Ziti is everything you want in a pasta bake—creamy, saucy, cheesy, and full of flavor. It’s a comforting, crowd-pleasing dish that’s as easy to make as it is to love. Whether you’re feeding a big family or prepping for the week, this recipe delivers satisfying, Italian-inspired goodness every time.