My neighbor brought this to our church potluck last Easter and everyone asked for the recipe. I couldn't believe it only takes 4 ingredients to make!

This oven baked 4-ingredient baked ziti casserole is my go-to “I promised I’d bring something to the potluck and totally forgot” recipe. My neighbor actually brought this to our church potluck last Easter, and people were literally hovering over the dish, scraping the corners of the pan. When she told me it was only four ingredients, I didn’t believe her until she wrote it down on the back of a bulletin. It’s cozy, cheesy, and bubbly with golden brown edges and that classic Midwest church-basement comfort vibe—perfect for busy weeknights, family dinners, or any time you need a crowd-pleasing pasta without a lot of fuss.

Serve this baked ziti with a simple green salad tossed in Italian dressing and a loaf of garlic bread or warm dinner rolls to soak up the extra sauce. It pairs really well with roasted vegetables like broccoli or green beans if you want to round things out. For potlucks or game days, I’ll usually set it out with a bowl of mixed olives and a quick store-bought antipasto tray so people can snack while the casserole cools slightly. A light red wine, sparkling water with lemon, or iced tea all work nicely alongside this rich, cheesy pasta.

Servings: 8

1 pound (16 oz) uncooked ziti pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the pasta doesn’t stick and you get those nice browned edges.

Bring a large pot of salted water to a boil. Add the ziti pasta and cook for 2–3 minutes less than the package directions for al dente (the pasta will finish cooking in the oven). Drain well and return the pasta to the pot.

Pour the jar of marinara or pasta sauce over the drained ziti in the pot. Add the ricotta cheese and 1 cup of the shredded mozzarella. Stir gently until the pasta is evenly coated and the cheeses are roughly mixed in. It doesn’t have to be perfectly smooth—little pockets of ricotta are delicious.

Transfer the saucy pasta mixture to the prepared 9x13-inch glass baking dish, spreading it out into an even layer so it bakes uniformly and the sauce bubbles up around the edges.

Sprinkle the remaining 1 cup shredded mozzarella evenly over the top of the pasta, covering as much of the surface as you can. This is what gives you that golden, bubbly top layer.

Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes. This helps the pasta finish cooking and the cheeses melt without drying out.

Remove the foil and continue baking for another 10–15 minutes, or until the cheese on top is fully melted, lightly golden, and you can see the tomato sauce bubbling up around the edges of the glass dish.

Carefully remove the casserole from the oven and let it rest for at least 10 minutes before serving. This helps it set up a bit so it scoops more neatly and you get those picture-perfect cheesy, saucy squares.

Scoop into bowls or onto plates and serve warm. If you’re taking it to a potluck, you can cover it loosely with foil and a clean kitchen towel to keep it warm on the way there.

To keep this true to the “only four ingredients” magic, I like to treat any add-ins as optional extras you can sprinkle on top at the table. If you want a little more flavor without complicating the recipe, choose a marinara that’s already seasoned with garlic and herbs so you don’t have to add anything else. For a meatier version, you can serve it with sliced Italian sausage or meatballs on the side so the base recipe still stays four ingredients. If you’re cooking ahead for a busy week, assemble the casserole completely, cover tightly, and refrigerate up to 24 hours; add 5–10 extra minutes of covered bake time if going straight from the fridge. This also freezes well: assemble in a freezer-safe dish, wrap well, and freeze up to 2 months; thaw overnight in the fridge before baking. For a slightly lighter feel, use part-skim ricotta and a lighter mozzarella, and serve with extra veggies on the side. If your family loves a crispier top, broil the casserole for 1–2 minutes at the end of baking, watching closely so the cheese gets golden and spotty but doesn’t burn.