I’m about to share my absolute favorite comfort food dish that’ll make your dinner table the most popular spot in the house. Imagine hot, bubbly cheese stretching into perfect strings as you scoop up a forkful of ziti pasta coated in rich meat sauce. It’s that magical combination of three cheeses, al dente pasta, and savory sauce that makes this baked ziti irresistible. Want to know the secret to getting that perfect crispy-edged, gooey-centered bite every single time?
Why You’ll Love this Baked Ziti with Mozzarella
Comfort food at its finest, this baked ziti with mozzarella is about to become your new weeknight hero. The combination of al dente pasta, rich meat sauce, and three types of cheese creates a dish that’s impossible to resist.
I’m telling you, there’s something magical about that first forkful – gooey strings of mozzarella stretching from plate to mouth. Who doesn’t love that moment?
It’s versatile enough for Sunday dinner with the in-laws or Tuesday night with hungry kids. Make it ahead, freeze portions, or double the recipe.
Perfect for those chaotic days when cooking feels like climbing Everest.
What Ingredients are in Baked Ziti with Mozzarella?
Let’s talk about what goes into this incredible Italian-American comfort dish. Baked ziti with mozzarella is fundamentally a celebration of pasta, cheese, and savory meat sauce all coming together in one bubbling, golden-brown masterpiece.
The ingredient list might look long at first glance, but most of these items are pantry staples that create layers of flavor when combined.
- 1 pound of ziti or mostaccioli pasta
- 1 pound ground beef
- 1 pound Italian sausage
- 1 large onion, diced
- 3 cloves garlic, minced
- 28 ounce can of whole tomatoes
- 2 cans (14.5 ounces each) tomato or marinara sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 15 ounces whole milk ricotta cheese
- 1½ pounds shredded mozzarella, divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons olive oil
- Chopped parsley (optional, for garnish)
When shopping for these ingredients, quality really makes a difference, especially with the cheeses. Whole milk ricotta provides a creamier texture than part-skim varieties, and freshly shredded mozzarella melts much better than the pre-shredded bags (which often contain anti-caking agents).
And don’t skip that egg in the cheese mixture—it helps bind everything together and creates that perfect texture we’re looking for. If you’re sensitive to heat, feel free to reduce or omit the red pepper flakes, but they do add a nice background warmth that complements the rich flavors.
Make Ahead Tips for this Baked Ziti with Mozzarella
Baked ziti is the ultimate make-ahead dish, perfect for busy weeknights, upcoming gatherings, or when you simply want to get ahead on meal prep without sacrificing flavor or quality.
* Assemble and refrigerate: You can fully assemble the ziti up to 24 hours before baking—just prepare everything through the layering step, cover tightly with plastic wrap or foil, and refrigerate.
When you’re ready to eat, remove from the fridge about 30 minutes before baking to take the chill off, then add an extra 10-15 minutes to the baking time since you’re starting with a cold dish.
* Prep components separately: If you prefer more flexibility, prepare the meat sauce and cook the pasta separately up to 2 days ahead.
Store them in separate containers in the refrigerator, then combine with the cheese mixture right before baking. For the pasta, cook it even more al dente than usual (about 2 minutes less) since it will continue to absorb moisture while stored.
* Freeze before baking: This ziti freezes beautifully unbaked.
Assemble the entire dish in a freezer-safe baking container, cover tightly with aluminum foil and plastic wrap (double protection against freezer burn), and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking, or bake straight from frozen by covering with foil for the first 45 minutes, then uncovering and baking for another 30-45 minutes until hot throughout.
* Freeze after baking: Already-baked ziti can also be frozen in individual portions for quick lunches or dinners.
Let the leftovers cool completely, portion into airtight containers, and freeze for up to 2 months.
Reheat individual portions in the microwave for about 2-3 minutes or until heated through, adding a sprinkle of water to prevent drying out.
How to Make this Baked Ziti with Mozzarella
Making this hearty baked ziti is surprisingly straightforward, even for those of us who might feel a bit intimidated by layered pasta dishes. Start by preheating your oven to 375°F and cooking 1 pound of ziti or mostaccioli pasta just shy of al dente—we’re talking about a minute or two less than the package directions suggest, since it’ll continue cooking in the oven.
While the pasta boils, heat 2 tablespoons of olive oil in a large skillet and brown 1 pound of ground beef and 1 pound of Italian sausage with a diced large onion and 3 minced garlic cloves. This meaty foundation gets seasoned with salt and pepper to taste, creating that rich savory base we all crave.
Once the meat is nicely browned, drain any excess fat (nobody wants a greasy ziti), then transform it into a proper sauce by adding a 28-ounce can of whole tomatoes, two 14.5-ounce cans of tomato or marinara sauce, 2 teaspoons of Italian seasoning, and 1/2 teaspoon of red pepper flakes. Let this mixture simmer briefly while you prepare the cheese mixture—a glorious combination of 15 ounces of whole milk ricotta, 1 1/2 cups of shredded mozzarella (from your total 1 1/2 pounds), 1/2 cup of grated Parmesan, and 1 egg to bind it all together.
Now comes the magic moment: combine your cooked pasta with the meat sauce and cheese mixture, then transfer everything to a baking dish and crown it with the remaining mozzarella cheese.
The final step is simply letting your oven work its transformative powers for 20-25 minutes until the dish becomes bubbly and golden brown on top. For consistent results every time, consider investing in professional kitchen cookware that distributes heat evenly throughout your baked dishes. Remember, patience pays off—allow the baked ziti to rest for 5-10 minutes before serving, which helps the layers set for cleaner slicing.
You can sprinkle some chopped parsley on top for a touch of color and freshness, but honestly, this dish is a showstopper even without the garnish. And don’t worry about the spice level; you can always adjust the red pepper flakes up or down depending on whether you’re feeding spice-lovers or those with more sensitive palates.
Baked Ziti with Mozzarella Substitutions and Variations
While our classic recipe creates a family-favorite baked ziti, the beauty of this dish lies in its flexibility.
I’m all about making recipes work with what you have on hand.
No ricotta? Cottage cheese works beautifully. Vegetarian? Skip the meat and add sautéed mushrooms, zucchini, or spinach instead. Not a fan of beef? Turkey or plant-based crumbles make great substitutes.
You can even play with the cheese blend – provolone adds a smoky note, while fontina melts like a dream.
And pasta shapes? Penne, rigatoni, or even farfalle will work when ziti isn’t available.
What to Serve with Baked Ziti with Mozzarella
So you’ve got a bubbling tray of cheesy baked ziti ready to go, but what should accompany this Italian-American comfort food classic?
I always pair mine with a crisp green salad dressed in tangy vinaigrette to cut through the richness.
Garlic bread, the buttery, herb-flecked kind that crunches just right, makes the perfect vehicle for scooping up extra sauce.
For a more substantial spread, consider roasted vegetables like broccoli or zucchini.
Need something rejuvenating? A simple cucumber and tomato salad works wonders.
Leftovers and Storage for this Baked Ziti with Mozzarella
The beauty of baked ziti doesn’t end after your meal wraps up. This cheesy pasta dish actually tastes even better the next day when all those flavors have had time to meld together.
Store your leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat portions in the microwave for 2-3 minutes, or pop a larger amount in a 350°F oven for about 20 minutes.
For longer storage, you can freeze portions for up to 3 months. I recommend thawing overnight in the fridge before reheating for best results.
Final Thoughts
After spending time with this cheesy, comforting baked ziti recipe, I’m convinced it deserves a permanent spot in your dinner rotation.
It’s that perfect blend of simplicity and satisfaction—not too fussy, but definitely impressive when it hits the table.
What I love most? The way those crispy edges contrast with the gooey, melty center. Divine.
And honestly, who can resist that golden brown mozzarella top?
The recipe adapts beautifully to your preferences.
Want it spicier? Add more red pepper flakes. Craving more veggies? Toss them in.
It’s your kitchen, your rules.
If you’re feeling adventurous, try the three-step breading process used in classic Chicken Parmesan for an extra crispy topping variation.