Easy Meatless Baked Ziti Recipe

A comforting, cheesy baked ziti that's simple to assemble and perfect for weeknights or feeding a crowd.

Prep Time 15

Cook Time 20

Total Time 35

Servings 8 servings

1 pound ziti pasta
2 eggs
16 ounces ricotta cheese
2 cups mozzarella cheese diced or shredded, divided (1 cup for filling, 1 cup for topping)
1 cup parmesan cheese shredded and divided (1/2 cup for filling, 1/2 cup for topping)
1 tablespoon Italian seasoning
1 tablespoon parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic minced
32 ounces marinara sauce about 4 cups total, divided (about 2 cups for bottom of dish and 2 cups for top)

Preheat the oven to 375°F (190°C). Fill a large pot with salted water and bring it to a boil.
Cook the ziti in the boiling water according to package directions until al dente (about 9–11 minutes). Drain and set aside.
In a large bowl, crack the eggs and beat lightly. Add ricotta and stir until smooth.
Add 1 cup mozzarella, 1/2 cup grated Parmesan, Italian seasoning, parsley, salt, pepper, and minced garlic to the ricotta mixture; mix until combined.
Toss the drained ziti with the ricotta-cheese mixture until the pasta is evenly coated.
Lightly oil or spray a 9×13-inch baking dish. Spread about 2 cups (half) of the marinara sauce on the bottom of the dish.
Transfer the cheesy pasta to the baking dish and spread evenly. Spoon the remaining 2 cups marinara sauce over the top.
Top with the remaining 1 cup mozzarella and remaining 1/2 cup Parmesan.
Cover the dish with aluminum foil and bake for 20–25 minutes, until sauce is bubbling and cheese is melted. If desired, remove the foil and bake 3–5 minutes more to brown the top.
Let the baked ziti rest for 5 minutes before serving. Sprinkle with additional parsley, basil, or red pepper flakes if desired.

Any short pasta shape (rigatoni, penne, fusilli, or bowties) can be substituted.
Replace fresh garlic with 1/2 teaspoon garlic powder if desired.