Pour jarred sun-dried tomato alfredo sauce and these 4 ingredients over dry ziti into a baking dish for a meal that brings everyone back to the table

This creamy sun-dried tomato ziti is the kind of weeknight dinner I lean on when I walk in the door at 5:45, everyone’s hungry, and my brain is officially clocked out. You literally pour jarred sun-dried tomato Alfredo sauce and four simple ingredients over dry ziti in a baking dish, cover it, and let the oven do the rest. No boiling pasta, no separate pans, and almost no dishes. It’s cozy, cheesy, and feels like a special pasta bake, but it’s built entirely from pantry and fridge staples—perfect for busy nights when you still want everyone to gather around the table for a real meal.

Serve this creamy sun-dried tomato ziti straight from the baking dish with a big green salad (bagged salad kits totally count) and some warm garlic bread or a sliced baguette. A simple side of roasted vegetables like broccoli or green beans works well if you already have the oven on. For drinks, pair it with sparkling water and lemon for the kids, and a light red wine or a crisp white for the adults. Leftovers reheat nicely for lunch the next day with a handful of fresh spinach stirred in for a quick veggie boost.

Servings: 6

12 ounces dry ziti pasta (uncooked)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with a little oil or nonstick spray so the pasta doesn’t stick.

Pour the dry ziti pasta evenly into the bottom of the baking dish, spreading it out so it’s in a mostly even layer. This helps everything cook through at the same rate.

In a large bowl or measuring pitcher, whisk together the jarred sun-dried tomato Alfredo sauce and the chicken broth until smooth and pourable. It should be a little thinner than regular pasta sauce—this extra liquid is what cooks the dry pasta in the oven.

Pour the sun-dried tomato Alfredo mixture evenly over the dry ziti in the baking dish, making sure all of the pasta is moistened. Use a spoon to gently press down and stir just enough so no dry pieces are poking up.

Sprinkle the shredded mozzarella cheese evenly over the top of the sauced pasta, then sprinkle the grated Parmesan cheese over the mozzarella to create a cheesy top layer.

Cover the baking dish tightly with aluminum foil, making sure the edges are well sealed so the steam stays in and cooks the pasta.

Bake, covered, for 30 minutes. Carefully remove the foil (watch for hot steam), then return the dish to the oven and bake uncovered for another 10–15 minutes, or until the pasta is tender when pierced with a fork and the cheese on top is melted and lightly golden around the edges.

Let the baked ziti rest for 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop clean portions. Serve warm straight from the baking dish.

To make this vegetarian, swap the chicken broth for vegetable broth. If you like extra creaminess, stir in 1/4–1/2 cup of heavy cream or half-and-half with the sauce and broth before pouring over the pasta. For a little protein boost, add 1–2 cups of cooked, diced chicken or browned Italian sausage on top of the dry pasta before adding the sauce mixture (just keep in mind this adds ingredients beyond the core five). You can also sneak in veggies by scattering a couple of handfuls of baby spinach or a cup of frozen peas over the dry pasta before pouring on the sauce; they’ll cook right along with everything else. For a crispier top, broil the dish for 1–2 minutes at the end, watching closely so the cheese doesn’t burn. If your oven runs hot, start checking the pasta for doneness at the 25-minute mark during the covered bake time. Food safety tips: If you add any meat, make sure it is fully cooked before it goes into the baking dish, and reheat leftovers to at least 165°F (74°C). Cool leftovers within 2 hours and store them in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave with a splash of broth or water to keep the pasta from drying out.