Pasta
$0.87per plate
Prep
15 min
Pasta · Baked Ziti
Baked Ziti
Baked ziti is the ultimate cheap crowd-pleaser: tubes of ziti tossed in marinara, folded with a creamy ricotta mixture, and baked under a blanket of melted mozzarella until bubbly and golden. This is the classic meatless version, and it feeds six for well under two dollars a plate, which is why it is a potluck and weeknight staple. It is saucy and cheesy without being greasy, and it holds and reheats beautifully, so it is a great make-ahead dinner. It is a different dish from our stovetop penne pasta bake, built on ricotta-and-mozzarella layering rather than a quick cheese sauce, and it is heartier than our vegetarian pasta. It joins the rest of our cheap pasta recipes, price up front. It joins our budget-friendly casseroles too, none of which need a can of condensed soup.
$1.62per plate
Estimated recipe total
$9.73 · serves 6
Cook
35 min
Total
1 hr
Serves
6
Recipe from Budget Plates · https://www.budgetplates.com/baked-ziti-recipe
Equipment
- Large pot
- Skillet
- 9x13 baking dish
Variations
- Brown a half pound of ground beef or Italian sausage with the onion for a meaty version.
- Stir in chopped spinach or sauteed mushrooms with the pasta for extra vegetables.
- Swap in cottage cheese for the ricotta for a similar result at a lower cost.
1 How to make it
1
Boil the ziti short of al dente
Cook the ziti in well-salted water two to three minutes less than the box says, so it is still quite firm and a little underdone. It finishes cooking in the oven and soaks up sauce as it bakes, so pasta boiled all the way to al dente now turns soft and mushy in the casserole. Drain it and toss with a spoonful of the sauce so it does not clump while you work.
2
Make a quick sauce
Heat the olive oil in a skillet over medium and cook the diced onion for 4 to 5 minutes until soft, then add the garlic for 30 seconds. Stir in the marinara and Italian seasoning and simmer for about 5 minutes. Warming and lightly reducing the sauce first is what keeps the finished bake from turning watery, since raw jarred sauce sheds liquid as it heats.
3
Mix the ricotta
In a bowl, stir together the ricotta, egg, half the Parmesan, and a pinch of salt and pepper. The egg is important: it sets the ricotta into creamy pockets as it bakes instead of staying loose and running watery through the dish.
4
Combine, reserving sauce for the top
Set aside about 1 cup of the sauce for the top. Toss the rest of the sauce with the drained ziti until every tube is coated, then gently fold in the ricotta mixture so it is distributed in creamy pockets all through the pasta, not left in one thick layer. Folding it through is how you get ricotta in every bite.
5
Layer and top
Spread the ziti in a greased 9x13 baking dish. Spoon the reserved cup of sauce over the top, then scatter on the mozzarella and the remaining Parmesan. Keeping a little sauce over the top stops the exposed pasta from drying out and gives the cheese something to melt into.
6
Bake covered, then uncovered
Cover the dish with foil and bake at 375 F for 20 minutes so it heats through without the cheese over-browning. Uncover and bake another 15 minutes until the sauce is bubbling at the edges and the mozzarella is melted and lightly golden.
7
Rest before serving
Let the baked ziti rest for 10 minutes before cutting in. Resting lets the sauce and cheese set so it holds together in neat, saucy squares; served straight from the oven it runs loose and soupy on the plate.
2 Cheaper ingredient swaps
- Add ground beef or Italian sausage (figured separately). Brown a half pound of ground beef or Italian sausage with the onion for a meaty version. This is an add-in figured separately and not in the base cost.
- Cottage cheese for ricotta. Small-curd cottage cheese is cheaper and works in place of ricotta with a very similar result; drain off any excess liquid first so the bake does not get watery.
- Penne for ziti. No ziti? Penne, rigatoni, or any short tubular pasta bakes up the same way. Match the shape's cook time and still pull it early.
- Stir in spinach or mushrooms (figured separately). A couple of handfuls of chopped spinach or sauteed mushrooms folded in with the pasta add vegetables. These are add-ins figured separately.
3 Budget tips
- The meatless version is the cheapest and most classic; a jar of marinara and a tub of ricotta carry the whole dish.
- Buy a block of mozzarella and shred it yourself; it is cheaper per ounce than pre-shredded and melts smoother.
- Cottage cheese in place of ricotta shaves off a bit more and tastes nearly identical once baked.
- This makes a big 9x13 that stretches to six hearty plates or eight lighter ones, and it reheats and freezes well, so it is easy to double for two meals.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. Baked ziti holds its shape well once chilled and is easy to portion.
Freezer
Baked ziti freezes very well for up to 3 months, either assembled and unbaked or fully baked and cooled. Wrap it tightly; thaw overnight in the fridge before baking or reheating.
Reheating
Reheat covered with foil at 350 F, or in the microwave under a damp cover, with a spoonful of sauce or a splash of water added. Covering and adding a little moisture is what keeps reheated ziti from drying out.
5 Nutrition (per serving)
Calories
520
Protein
24g
Fat
20g
Carbs
60g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Can I make baked ziti ahead of time?
Yes, it is a great make-ahead dinner. Assemble it fully, cover, and refrigerate for up to 2 days unbaked, then bake straight from the fridge, adding 10 to 15 minutes since it starts cold. It also freezes well assembled or baked.
Do I need to add meat?
No. This classic version is meatless and is a full dinner on its own, which also keeps it cheapest. If you want a meaty version, brown a half pound of ground beef or Italian sausage with the onion; that is figured separately.
Why did my baked ziti turn out watery, and how do I prevent it?
Watery ziti usually comes from raw sauce and loose ricotta. Simmer the sauce first so it thickens, bind the ricotta with an egg, boil the pasta short so it absorbs liquid as it bakes, and let the dish rest 10 minutes so everything sets before you cut in.
How is $1.62 a plate figured?
About $9.73 for the whole 9x13, six servings, so roughly $1.62 each. The ricotta, mozzarella, and marinara are the biggest costs. Optional beef or sausage would add to that and are figured separately.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
Feeding a crowd tonight? This one is also part of our Easy Family Dinner Recipes collection.
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