This 3-ingredient oven retro ziti bake is my kind of spring comfort food: pantry-friendly, ridiculously simple, and just nostalgic enough to feel like something your aunt might have pulled from the oven in 1987 when neighbors dropped by. It leans into the old-school baked ziti formula—short pasta, tomato sauce, and a generous blanket of cheese—then streamlines it so you can slide it into the oven the minute someone texts, “We’re in the neighborhood.” The result is a bubbling casserole with caramelized, golden cheese on top and little pools of sauce peeking through, perfect for last-minute company or an easy Sunday dinner.
Serve this bake piping hot with a big green salad dressed simply with olive oil, lemon, and plenty of black pepper to balance the richness. A loaf of crusty bread or garlic toast is ideal for swiping through the saucy corners of the pan. If you enjoy wine, a light to medium-bodied red like Chianti or a juicy Beaujolais pairs nicely with the tomato and cheese. For a non-alcoholic option, try sparkling water with a squeeze of citrus to cut through the cheesy comfort.
3-Ingredient Retro Ziti BakeServings: 4–6
Ingredients
12 ounces dried ziti (or other short tube pasta)
3 cups jarred marinara or tomato pasta sauce
3 cups shredded low-moisture mozzarella cheese (about 12 ounces)
Directions
Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch (or similar) baking dish with a thin film of oil or nonstick spray if you have it; if not, the sauce will still keep things from sticking too badly.
Bring a large pot of well-salted water to a boil. Add the ziti and cook 2 minutes less than the package directions for al dente; the pasta should still have a firm bite, since it will continue cooking in the oven.
While the pasta cooks, pour 2 1/2 cups of the marinara sauce into a large bowl. Reserve the remaining 1/2 cup of sauce for the top of the casserole.
Drain the ziti well, shaking off excess water, then immediately add it to the bowl with the 2 1/2 cups of sauce. Toss until every piece of pasta is coated; this helps the casserole stay saucy instead of dry.
Transfer the sauced ziti to the prepared baking dish, spreading it into an even layer. Gently press down with a spoon to eliminate big air pockets while keeping some texture on top for crispy edges.
Spoon the remaining 1/2 cup of sauce over the surface in rough streaks and small pools, leaving some pasta exposed. These exposed spots will crisp and caramelize in the oven, giving that vintage casserole look with amber sauce peeking through.
Sprinkle the shredded mozzarella evenly over the top, going all the way to the edges of the pan. For extra golden, bubbly coverage, mound a bit more cheese down the center if you like.
Place the baking dish on a rimmed sheet pan (to catch any drips) and bake on the center rack for 20–25 minutes, until the cheese is fully melted, bubbling vigorously around the edges, and turning deep golden in spots.
For an extra caramelized crust, move the pan to the upper third of the oven and bake 3–5 minutes longer, or briefly broil, watching closely so the cheese browns but does not burn. You’re aiming for a dappled, golden top with some crisp, lacy edges.
Remove from the oven and let the ziti bake rest for 8–10 minutes before serving. This short rest helps the casserole set up so the pieces hold together, and it keeps anyone from burning their mouth on molten cheese and sauce. Scoop into bowls or cut into squares and serve warm.
Variations & Tips
To keep this true to its 3-ingredient spirit, think of add-ins as optional, not required. If you want a bit more character without increasing complexity, choose just one enhancement and keep the rest of the recipe the same. For a slightly richer bake, stir a handful of extra cheese directly into the sauced pasta before it goes into the dish, then top with the remaining cheese as directed. You can also use a blend of mozzarella and another melty cheese—provolone, fontina, or Monterey Jack—for a more complex golden crust. If you prefer a saucier casserole, increase the marinara to 3 1/2–4 cups; just be sure the pasta is well coated but not swimming. To lean into the retro vibe, use a classic, slightly sweet jarred tomato-basil sauce; for something brighter and more modern, choose a sauce with roasted garlic or fire-roasted tomatoes. If you don’t have ziti, any short, ridged pasta like rigatoni, penne, or mostaccioli will behave similarly in the oven. For make-ahead prep, you can assemble the casserole up to the point of topping with cheese, cover, and refrigerate for up to 24 hours; add 5–10 minutes to the baking time and ensure it is heated through and bubbling before serving. Food safety tips: Always cook the pasta in clean, fresh water and avoid leaving cooked pasta or assembled casserole at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). If you cool and refrigerate leftovers, do so within 2 hours of baking, and reheat portions until the center is steaming hot before eating. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely, often with an even more pronounced golden crust on the second bake.
