I still remember, years ago, my wife and I had a little difference of opinion about this recipe. She felt that baked ziti should have ricotta cheese in it and I disagreed. So we went straight to the source and called my father. His answer? He doesn’t normally include ricotta, but when it is added, the dish is called Baked Ziti Sorrentino. So there you have it, if you’d like a creamier version, add the optional ricotta and make it Sorrentino style.

Notes:

• Make it Sorrentino: Add 1 pound of ricotta cheese to the pasta mixture in step 3 for a creamier, richer dish. When ricotta is included, the dish is traditionally called Baked Ziti Sorrentino.
• Make ahead: Assemble the dish through step 4, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking from cold.
• Pasta tip: Undercooking the pasta is essential as it will absorb liquid from the sauce and continue cooking in the oven.
• Use quality marinara: Since the sauce is a main component, use a good homemade marinara.

Baked Ziti

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Phil Torre
• Total Time: 40 minutes
• Yield: Serves 4-6 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 pound ziti pasta
• 4 cups marinara sauce
• 8 ounces  fresh mozzarella (half cubed , half sliced thin)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
• Fresh basil for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of liberally salted water to a boil. Add the ziti and cook until almost al dente (about 1-2 minutes less than package directions). The pasta should be slightly undercooked as it will continue cooking in the oven. Drain and set aside.
2. Preheat oven to 375°F.
3. Transfer the pasta to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, the cubed mozzarella, and 1/4 cup of Parmigiano-Reggiano cheese. Toss until well combined.
4. Top with the remaining 2 cups of marinara sauce and arrange the sliced mozzarella evenly over the top.
5. Cover the baking dish tightly with aluminum foil. Bake for 15-20 minutes.
6. Remove the foil, sprinkle the remaining 1/4 cup of Parmigiano-Reggiano over the top, and continue baking uncovered until the cheese is browned and bubbly, about 10-15 minutes more.

• Prep Time: 10
• Cook Time: 30