Easy Baked Ziti Casserole
If there’s one dish that never fails to please, it’s my baked ziti casserole recipe. This is comfort food at its absolute finest—warm, cheesy, bursting with flavor. Mmhmmm. Whether I’m cooking for a crowd or whipping up a cozy weeknight meal for my husband and me, this easy pasta recipe is always a hit.
What do I love the most about baked ziti? It has all the flavors of lasagna without the fuss of layering! Plus, it’s easy to customize—you can toss in some ground beef or sausage, or keep it vegetarian if you like. It’s make-ahead and freezer friendly, which means you can have a delicious homemade meal on hand whenever you need one. Let’s get to it!
Let’s start with the basics: what is ziti pasta?
Ziti is a type of tube-shaped pasta that’s slightly smaller and smoother than rigatoni, but larger than penne. It’s perfect for baked dishes because the sauce fills up the hollow center, so every bite is full of cheesy, saucy goodness.
Do you have to use ziti for this recipe?
Not at all! Ziti is my first choice for this baked pasta recipe, but you can use any tube-shaped pasta that holds sauce well. Some great alternatives are penne, rigatoni, and mostaccioli. Penne and mostaccioli are both a little smaller than ziti, but will give you very similar results. Rigatoni, on the other hand, is a little larger and has ridges—so rigatoni gives you a bite with a little more texture. I personally love using whole grain ziti for added fiber, but feel free to use whatever you have on hand!
Can you add meat to baked ziti casserole?
Baked ziti casserole is super customizable. I’ll often make mine vegetarian, but you can easily add your favorite protein for a heartier meal. Italian sausage is always a great choice for pastas—it adds a savory, slightly spicy kick. Ground beef is a classic savory option, while ground turkey is great if you want a leaner protein. To add meat to your casserole, just brown the meat, drain any excess fat, and mix it into the marinara sauce before adding it to your casserole.
Can you make baked ziti ahead of time?
Yes! This is one of those magical recipes that tastes even better when you make it the next day. You can assemble it in advance and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil and store it in the fridge overnight. Remove the covering and pop it in the oven when you’re ready. If you’re baking it straight from the fridge, add an extra 5 minutes to the cooking time.
How to Freeze Baked Ziti
Want to have a homemade meal ready to go for a busy night? Freezing baked ziti is a game-changer! Here’s how:
Step 1: Freezing the Ziti Casserole
First, let your unbaked casserole cool completely (it will be warm at first since you added cooked ingredients). After it’s cool, cover the pan with aluminum foil. Pro tip: Use a piece of tape to label and date it! Freeze for up to 3 months.
Step 2: How to Bake From Frozen
Thaw your frozen casserole overnight in the fridge. The next day, preheat your oven to 375 degrees. Bake your casserole, without removing the foil, for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese is browned and bubbly. Here’s another little tip: Make two smaller casseroles instead of one big one if you like! You can bake one now and save one for later. Yum!
More Easy and Delicious Pasta Recipes to Share
This Easy Baked Ziti Casserole is one of those dishes that belongs in every home cook’s back pocket. It’s simple, delicious, and adaptable. Whether you make it veg or load it up with sausage, bake it fresh or freeze it for later, it’s always a winner. Still hungry for more? Make sure to check out some of my other yummy pasta recipes too!
Easy Baked Ziti Casserole Recipe
My Easy Baked Ziti Casserole recipe has all the flavors of lasagna without the hassle! Cheesy, comforting, and perfect for family dinners or make-ahead meals. You’re going to love this one, I’m sure of it!
Ingredients
Instructions
- Bring a large pot of water to a boil. When the water is boiling, add the ½ teaspoon salt. Add the dried pasta and cook to al dente according to directions on the box.
- While the pasta is cooking, prepare the ricotta cheese mixture. In a mixing bowl, combine the ricotta cheese, garlic, lemon zest, red pepper flakes, black pepper, salt, oregano, and fresh basil. Mix to combine. Set aside.
- After it reaches al dente, drain the pasta. Place the pot back on the stove. Drizzle a small amount of olive oil in the bottom of the pot. Add all of the spinach and sauté on medium heat, using tongs to move the spinach around, until the spinach is just wilted (about 2 minutes). Remove the spinach and place it on a cutting board. Using a chef’s knife, coarsely chop the spinach.
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Place the pasta back into the same pot used for the spinach. Add all the marinara sauce and half of the chopped spinach. Mix to combine.
- Transfer half of the pasta mixture into the prepared pan. Place the remaining spinach over the pasta then top with dollops of the ricotta mixture. Top with the remaining pasta mixture.
- Evenly sprinkle the mozzarella over the casserole, followed by the Parmesan cheese.
- If you’re not planning to cook it right away, you can now refrigerate the casserole or freeze it for later use—check out my blog article above to learn how.
- To bake, preheat your oven to 375 degrees. I like to place the casserole on a baking sheet just in case some of the sauce boils over during baking. Bake until heated through and the cheese is lightly browned, about 25 to 30 minutes.
- Garnish the casserole with the torn or chopped basil and serve.
