Hi! My name is Danielle, a dietetic intern at Central Washington University and I have the honor of spending my last rotation with Marissa at REVV health. When Marissa asked me if I’d be willing to write a blog, I jumped at the chance to share what I love most, food! 

Choosing a recipe was harder than expected. I have so many favorite go-to’s that narrowing it down felt impossible. But in the end, I kept coming back to my all-time favorite, comforting, delicious dish: this easy baked ziti recipe.

I’ve always believed the best meals are the ones that bring people together, and this baked ziti has been that meal for me for as long as I can remember. Growing up, my two older brothers, my mom, and I would crowd into the kitchen to help. My brothers and I would even bicker tasks (every single time), but by the end of the night, we’d be sitting around the table together, eating, laughing and catching each other up on our days. 

Now that we’re older and living our own lives, meals continue to bring us together. Whatever stage of life you’re in, my hope is that by the end of this post, you’ll have a comforting, nourishing dish that brings your own people around the table, the way it has for me, time and time again.

Why you’ll love this easy baked ziti recipe

Beyond the memories tied to it, there are a few practical reasons this easy baked ziti recipe has stayed in my rotation for so long: 

• Minimal preparation. This baked ziti truly lives up to its name. From pot to table in 35 – 40 minutes, it’s a lifesaver for busy weeknights. This easy baked ziti recipe also has no complicated steps – no layering, just boil, mix, and bake. Truly one pan; the pasta cooks right in the sauce, so there’s nothing to drain.
• Simple ingredients, easy cleanup. Everything you need is easy to find at any grocery store, won’t break the budget, and nourishing. And because it comes together in one pan, this recipe is bound to become a staple in your household. 
• Leftovers that actually taste good. This baked ziti reheats just as well as it tastes fresh out of the oven, making it a great go-to meal prep option you won’t get tired of eating. 

The ultimate weeknight comfort meal

This dish has been my go-to meal for as long as I can remember. It is the kind of meal you end up craving and can’t get enough of. It’s become a staple in our household, and somewhere along the way my mom started calling it, “Danielle’s pasta.” The name just stuck. 

When I was in college, trying to cook nourishing meals with a lack of time and space in my tiny apartment kitchen, this meal was my favorite. It reminded me of home (the best part about it) and it was a practical choice for the tools and resources I had. 

Flexibility is key

You can follow this easy baked ziti recipe written, or let your creative freedom fly. It’s great for beginner cooks, fun for getting kids involved in the kitchen, and easy to adapt around allergies, intolerances or picky eaters. Here are some of my favorite ways to switch it up:

• Change up the protein. Chicken, steak, ground beef, sausage, tofu, all work beautifully. Especially if you have leftover protein from the night before, just toss it in!
• Swap the pasta. Gluten-free, high-protein, or a different shape entirely, this recipe is forgiving, and the flavor holds up no matter what you choose.
• Add veggies. Not only will it add a bright, colorful addition, mushrooms, zucchini or spinach is an easy way to increase vegetable intake. 
• Store bought or homemade sauce. Both are easy, nutritious, and delicious. In the summer months, my mom keeps a massive garden full of tomato plants. At the end of the season, she roasts them with garlic, herbs, and red onion, blends it up, lets it cool, then freezes it into batches for the next time this dish is on the menu. 

What to serve with this easy baked ziti recipe

You can mix and match sides to round out this easy baked ziti recipe and make it even more satiating and nutritious. My go-to pairing is a Caesar salad, any simple side salad works beautifully to balance the richness of the pasta. Garlic bread is another crowd-pleaser that everyone in your family will enjoy. Lastly, if you choose not to put veggies in the dish, a side of roasted vegetables, as crispy as you like, adds a great pop of texture and color to the meal. 

How to store and re-heat leftovers

Before storing this amazing dish, you will want to allow it to cool for at least 30 minutes before putting it in an airtight container, and placing it in the fridge. Stored properly, leftovers will keep for 3-4 days. The best way to reheat is in the oven: place the ziti in an oven safe dish, cover it in foil to prevent burning and add a splash of water so it doesn’t dry out. The microwave works just as well: add a splash of water, cover it with a microwave safe cover, and stir it halfway to allow for even heating. 

Ingredients you’ll need

(This is just a snapshot, scroll to the end for the full recipe card!)

• Olive oil
• Garlic cloves (or pre-minced garlic)
• Red pepper flakes (optional)
• Crushed tomatoes (canned)
  • Alternatives: Homemade sauce, 1 (28 oz) jar marinara sauce.
• Chicken broth (or water)
• Ziti noodles
• Heavy cream
• Shredded mozzarella 
• Shredded parmesan
• Fresh or dried basil

Tools you’ll need

• Non-stick, 12” oven proof pan with lid, minimum 5 quart (Suggestion – Chantal SLIN29-280 Induction 21 Steel Sauteuse with Glass Tempered Lid, 5-Quart).
• Garlic press (optional – could mince garlic with knife, or buy already minced garlic)
• Can opener (if using canned tomatoes)
• Spatula
• Measuring spoons
• Measuring cups

How to make this easy baked ziti recipe

Step 1: Preheat oven to 400℉, heat the pan on stove.

Start with a good pan (one with deep sides, our pan will get full quick) and place it over medium – high heat. Again, regardless of the brand of pan, make sure it’s oven-safe. The pan I use is this – Chantal SLIN29-280 Induction 21 Steel Sauteuse with Glass Tempered Lid, 5-Quart).

Step 2: Add olive oil, minced garlic, and red pepper flakes to the pan. Sauté for 1 minute to blend the flavors and toast the red pepper.

Red pepper flakes are optional and easy to adjust. Add a pinch for a little warmth, more if your family loves heat, you can add as much or as little red pepper flakes to your dish. Adding the red pepper flakes blends the flavors together to make this a savory dish. You can also add more garlic if preferred. 

Step 3: Add 1 can of crushed tomato (or homemade sauce), 3 cups of water or chicken broth (preferred), and 16 oz (1 package) uncooked ziti + ½ tsp salt. Cover with lid and bring to a boil, stirring occasionally to keep from sticking, until al dente (about 8-10 minutes). 

Chicken broth is my preferred choice here, as it will enhance the dish by allowing the pasta to absorb more flavor, and helps create a better sauce consistency. It will also prevent the dish from drying out during baking. If you’re using canned tomatoes, I recommend a good quality such as SMT crushed tomatoes. 

Step 4: Add ½ cup heavy cream, ½ cup shredded parmesan, and fresh or dried basil to taste until evenly blended. 

This is also a great time to add any other other spices/herbs you love, such as Italian seasoning, oregano, a little black pepper, or whatever your family enjoys.

Step 5: Sprinkle a package of shredded mozzarella over the top, and transfer to the oven for 10 minutes (uncovered).

This is the best part, where you get a nice layer of cheese on top that gets melted, and slightly browned to add flavor. Once it’s out of the oven, you’re ready to serve!