Pour dry ziti pasta into a casserole with sauce and simple add-ins for a hands-off winter dinner.

Baked ziti casserole is one of those cozy, crowd-pleasing dishes that feels like a warm hug at the end of a long day. It’s a classic Italian-American comfort food—tender pasta baked in a rich tomato sauce with plenty of cheese bubbling on top. This is the kind of meal I love to slide into the oven on a busy weeknight or when we have family over on Sunday. It’s simple, budget-friendly, and easy to make ahead. Plus, it has that ‘special occasion’ feel without requiring fancy ingredients or hours in the kitchen, which makes it perfect for potlucks, game days, or just a quiet night at home around the table.

This baked ziti casserole pairs wonderfully with a simple green salad—think crisp romaine or mixed greens with a light vinaigrette to balance the richness of the pasta. Garlic bread or warm dinner rolls are always a hit for soaking up any extra sauce on the plate. If you’d like to add more veggies, roasted broccoli, green beans, or a medley of zucchini and bell peppers work nicely on the side. For a family-style meal, I like to set everything out on the table—salad, bread, and a big pan of baked ziti—so everyone can help themselves and go back for seconds if they’d like.

Servings: 6–8 servings

1 pound (16 oz) dry ziti pasta

1 (24–26 oz) jar marinara or pasta sauce (about 3 cups)

1/4 teaspoon black pepper

Fresh parsley or basil, chopped (optional, for garnish)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil or cooking spray and set aside.

Bring a large pot of salted water to a boil. Add the dry ziti pasta and cook according to package directions, but stop 1–2 minutes before it’s fully tender (it will finish cooking in the oven). Drain the pasta, toss with 1 tablespoon olive oil to prevent sticking, and set aside.

While the pasta cooks, make the meat sauce. In a large skillet over medium heat, cook the ground beef or Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat if needed.

Add the chopped onion to the skillet and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Pour in the marinara (or pasta sauce) and the canned tomato sauce. Stir in the Italian seasoning, dried basil (if using), salt, black pepper, and red pepper flakes. Let the sauce simmer on low for about 5–10 minutes while you prepare the cheese mixture, stirring occasionally.

In a medium bowl, stir together the ricotta cheese, egg, and 1/4 cup of the grated Parmesan cheese until smooth. Add a small pinch of salt and pepper if you’d like. Set aside.

In a very large bowl (or the pot you cooked the pasta in), combine the drained ziti with about 2 cups of the meat sauce and 1 cup of the shredded mozzarella. Gently stir to coat the pasta so every piece has some sauce and cheese.

Spoon half of the sauced ziti mixture into the prepared baking dish and spread it out evenly. Dollop half of the ricotta mixture in small spoonfuls over the pasta, then gently spread or swirl it a bit so it’s fairly evenly distributed.

Pour about half of the remaining meat sauce over this layer, spreading it out lightly. Top with 1/2 cup of shredded mozzarella.

Add the rest of the ziti mixture on top, then dollop and spread the remaining ricotta mixture. Spoon the rest of the meat sauce over everything. Sprinkle the remaining mozzarella cheese (about 1/2 cup) and the remaining 1/4 cup Parmesan evenly over the top.

Cover the baking dish loosely with foil (you can lightly spray the underside of the foil with cooking spray so the cheese doesn’t stick). Bake in the preheated oven for 20 minutes.

Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges. If you like a browner top, you can broil it for 1–2 minutes at the end—just watch closely.

Let the baked ziti rest for about 10 minutes before serving. This helps it set up a bit so it cuts more neatly and keeps little mouths from getting burned. Sprinkle with chopped fresh parsley or basil if you have it, then scoop into generous portions and enjoy.

For picky eaters, you can leave out the onions and use a very smooth marinara sauce so there are fewer visible chunks. If your family prefers a milder flavor, skip the red pepper flakes and use mild Italian sausage or just ground beef. To sneak in some veggies, finely grate carrots or zucchini and cook them along with the meat and onions; they’ll blend right into the sauce. For a vegetarian version, simply omit the meat and add sautéed mushrooms, spinach, or a mix of bell peppers and zucchini. If someone in your home doesn’t like ricotta, you can replace it with cottage cheese (drained slightly) or use just mozzarella and Parmesan for a simpler, extra-cheesy bake. To make this ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking; you may need to add an extra 10–15 minutes to the covered baking time. Leftovers reheat well in the oven or microwave, and you can even portion them into individual containers for easy grab-and-go lunches during the week.