This baked ziti is tender tube pasta tossed in a garlicky beef marinara, layered with creamy pockets of ricotta and blanketed with melted mozzarella and Parmesan. It is sized for two in an 8-inch square dish, so you get a bubbling, golden pan of comfort food without a giant tray of leftovers taking over the fridge. The trick is to undercook the pasta slightly and give it plenty of sauce, so it finishes cooking in the oven and stays saucy instead of drying out. I designed it as the kind of easy, cozy dinner that feels like Sunday supper on any night of the week.
Why you’ll like this baked ziti
- Made for two: 4 ounces of ziti fills a small dish with two hearty servings.
- No eggs or cream: ricotta dollops and marinara make it rich without extra steps.
- Simple ingredients: pasta, ground beef, a jar of marinara and three cheeses.
- About an hour, mostly hands off: the sauce simmers while the pasta boils, then the oven does the rest.
- Make-ahead friendly: assemble it earlier in the day and bake when you are ready.
What makes this baked ziti work
A small dish for a small batch. Most baked ziti recipes use a full pound of pasta in a 13×9 pan. A quarter of that spread across a big pan would be thin and dry. An 8-inch square dish keeps the pasta about two layers deep, so the sauce surrounds it and the cheese melts into every bite.
Pasta cooked 2 minutes short. The ziti keeps absorbing sauce and softening in the oven. Pulling it from the water a little early means it ends up tender, not mushy.
Generous sauce. For two servings, there is a full 1 1/2 cups of marinara. Small batches dry out faster, and the extra sauce keeps the ziti juicy all the way through baking.
Ricotta in dollops, not mixed in. Spooning the ricotta between the layers leaves creamy pockets throughout the dish, and because it is not stirred into the sauce, it does not need an egg to set.
Covered, then uncovered. Foil for the first 15 minutes heats everything through without drying the top. The last 10 minutes uncovered melt and brown the cheese.
Ingredients for baked ziti
The exact amounts are in the recipe card below. A few notes on choosing them:
- Ziti: classic ziti is a smooth or ridged tube. Penne or rigatoni work the same way if that is what you have.
- Ground beef: 90/10 beef browns nicely without leaving much grease in the pan. If you use a fattier blend, spoon off the extra fat before adding the sauce.
- Garlic and seasoning: one fresh garlic clove, dried Italian seasoning and a pinch of red pepper flakes give the sauce a homemade flavor even with jarred marinara.
- Marinara: pick a jarred sauce you like the taste of on its own, since it is the main flavor of the dish.
- Ricotta: whole milk ricotta is creamier and holds its shape in dollops better than part-skim.
- Mozzarella and Parmesan: shredded low-moisture mozzarella melts smoothly, and Parmesan adds a salty, nutty finish.
- Fresh herbs: a little basil or parsley at the end adds color and freshness.
How to make baked ziti
- Heat the oven to 375°F and boil the ziti for 2 minutes less than al dente.
- Brown the beef with garlic and seasoning for 5 to 7 minutes, to 160°F.
- Stir in the marinara, simmer for 5 minutes and toss with the pasta.
- Layer half the pasta, ricotta dollops and half the cheeses, then the rest of the pasta and cheese.
- Bake covered for 15 minutes, then uncovered for 10 minutes.
- Rest for 5 minutes and sprinkle with basil.
How to tell each step is ready
The pasta: taste a piece when the timer goes off. It should still be firm in the center with a little bite. That firmness disappears in the oven.
The beef: break it into small crumbles with a spoon as it cooks. It is done when it is browned all over with no pink left, which is 160°F for ground beef. Leaving a few slightly larger pieces gives the sauce a hearty texture.
The sauce: after 5 minutes of simmering with the beef, the marinara should be hot and slightly thickened. Toss the pasta in the skillet until every tube is coated.
Layering: drop the ricotta in small spoonfuls across the first layer of pasta rather than spreading it. You want pockets of creamy cheese, not a solid layer.
Baking: after the uncovered time, the sauce should be bubbling around the edges and the mozzarella melted with a few golden spots. Resting for 5 minutes lets it settle so it scoops out neatly.
Tips for the best baked ziti
- Salt the pasta water well. Seasoned water flavors the ziti from the inside, which matters in a dish where pasta is the star.
- Drain the beef if needed. A spoonful of fat is fine, but a pool of grease can make the dish oily.
- Taste the sauce before baking. Jarred marinaras vary in salt and sweetness, so adjust with a pinch of salt or more red pepper flakes.
- Seal the foil tightly. A loose cover lets steam escape and the top dry out.
- Let it rest. Five minutes out of the oven makes it easier to serve and keeps you from burning your tongue on molten cheese.
Swaps and variations
- Different pasta: penne or rigatoni use the same cooking time adjustment.
- Meatless baked ziti: skip the beef and warm the garlic and seasoning in the oil for a minute before adding the marinara.
- Make ahead: assemble the dish, cover and refrigerate it for up to a day, then bake it a few minutes longer while covered since it starts cold.
- More heat: add a larger pinch of red pepper flakes to the sauce.
What to serve with baked ziti
Baked ziti is rich and hearty, so something fresh and crisp on the side balances it nicely. A simple green salad with Italian dressing, roasted broccoli or zucchini, or steamed green beans with lemon all work well. Garlic bread is a classic partner for scooping up extra sauce. Pour a couple of glasses of something sparkling, and dinner for two feels like a night out at your favorite neighborhood Italian place.
Storing and reheating leftovers
Refrigerate leftover baked ziti in a covered container within two hours of baking and eat it within 3 days.
Reheat it covered in a 375°F oven or in the microwave until it is hot in the center and reaches 165°F. A spoonful of marinara over the top before reheating keeps the pasta from drying out.
Saucy, cheesy and just the right size, this baked ziti is an easy way to bring a little Italian comfort to the table for two. Grab a small baking dish and make it tonight.
Frequently asked questions
What is the difference between baked ziti and lasagna?
Baked ziti uses short tube pasta tossed with sauce and layered loosely with cheese, while lasagna stacks flat noodle sheets in neat layers. Baked ziti is quicker to assemble and easier to make in a small batch.
Can I use penne instead of ziti?
Yes. Penne and rigatoni are both tube shapes that hold sauce well; cook them 2 minutes short of al dente just like ziti.
Why is my baked ziti dry?
Usually there is not enough sauce for the pasta or the dish is too large. Use the full amount of marinara, bake it in a small dish and keep it covered for the first part of baking.
Print
Baked Ziti for Two
- Total Time: 1 hour
- Yield: 2 servings
Description
Ziti tossed in a garlicky beef marinara, layered with ricotta, mozzarella and Parmesan and baked in a small dish until bubbly, for two.
Ingredients
- 4 ounces ziti pasta
- 1 teaspoon olive oil
- 6 ounces ground beef (90/10)
- 1 garlic clove, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 1/2 cups marinara sauce
- 1/2 cup whole milk ricotta cheese
- 3/4 cup shredded mozzarella cheese, divided
- 3 tablespoons grated Parmesan cheese, divided
- 1 tablespoon chopped fresh basil or parsley
Instructions
- Heat the oven to 375°F. Cook the ziti in a large pot of salted boiling water for 2 minutes less than the package says for al dente, then drain.
- While the pasta cooks, heat the oil in a 10-inch skillet over medium-high heat. Add the beef, garlic, Italian seasoning, salt, pepper and red pepper flakes, and cook for 5 to 7 minutes, breaking up the meat, until browned and no longer pink (160°F).
- Stir the marinara into the beef and simmer for 5 minutes. Add the drained ziti and stir to coat.
- Spread half of the pasta in an 8-inch square baking dish. Dot with spoonfuls of the ricotta, then sprinkle with half of the mozzarella and half of the Parmesan. Top with the remaining pasta and the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 15 minutes. Uncover and bake for 10 minutes more, until bubbling and the cheese is melted and golden in spots.
- Let it rest for 5 minutes, sprinkle with basil and serve.
Notes
Equipment: 8-inch square baking dish, large pot, colander, 10-inch skillet, aluminum foil, instant-read thermometer
- Penne or rigatoni can replace the ziti with the same timing.
- For a meatless version, skip the beef and simmer the garlic and seasoning in the oil before adding the marinara.
- To make ahead, assemble, cover and refrigerate up to a day, then bake a few minutes longer while covered.
- Refrigerate leftover baked ziti covered for up to 3 days.
- Reheat covered in a 375°F oven or in the microwave until hot in the center, to 165°F.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
