Whiskable Kitchen
← All recipesMore dinners
Dinner · 30 minutes

30-Minute Baked Ziti creamy, cheesy and weeknight-fast

Ziti tossed in a quick garlicky tomato cream sauce, layered with ricotta, then blanketed in mozzarella and sharp cheddar and baked until bubbly and golden. Dinner is on the table in half an hour.

  • Serves8
  • Bake10–12 min at 425°F
  • Total30 minutes
Jump to recipe Tips & swaps
Baked ziti in a glass dish with melted, golden mozzarella and cheddar and a sprinkle of Italian seasoning
Fresh from our ovenTwo cheeses, browned in spots under the broiler.
From the Whiskable Kitchen

Big-batch comfort, no long simmer

Classic baked ziti can take an hour or more. This version gets there in 30 minutes by building the sauce while the pasta boils, so everything is ready to layer at the same time. Then the oven only has to melt and brown the cheese.

A splash of cream and a handful of Parmesan turn jarred marinara into a rich, rosy sauce that coats every noodle. Mozzarella brings the stretch and cheddar adds a sharp, golden top.

The 30-minute trick: undercook the ziti by 2 minutes. It finishes in the oven, soaking up sauce without turning soft.
The recipe

30-Minute Baked Ziti

Ziti in a creamy tomato sauce with ricotta, mozzarella and cheddar.

Batch size
Serves8 servings
Prep10 min
Cook20 min
Oven425°F

Ingredients

Pasta

Sauce

Layers & topping

Method

Get started

  1. Heat the oven to 425°F and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil, covered so it heats faster.

  2. Cook the ziti 2 minutes less than the package says, about 8 minutes. Save ½ cup of the pasta water, then drain.

Make the sauce while the pasta cooks

  1. Warm the olive oil in a large skillet over medium heat. Add the garlic and cook 30–60 seconds, until fragrant.

  2. Stir in the marinara, Italian seasoning and red pepper flakes. Simmer 5 minutes.

  3. Lower the heat, then stir in the cream and Parmesan until smooth. Season with salt and pepper.

Layer and bake

  1. Toss the drained ziti with the sauce, adding a splash of pasta water if it looks thick.

  2. Spread half the pasta in the dish, dot with spoonfuls of ricotta, then add the rest of the pasta.

  3. Cover with the mozzarella and cheddar and sprinkle with a little more Italian seasoning and pepper flakes.

  4. Bake 10–12 minutes, until bubbly. Broil 1–2 minutes for golden spots, watching closely. Rest a few minutes before serving.

Tips & swaps

Make it your way

Can I add meat?

Yes. Brown 1 lb of Italian sausage or ground beef in the skillet first, drain the fat, then add the garlic and carry on. It adds about 8 minutes, so start the meat as soon as the water goes on.

Can I skip the ricotta?

Sure. The cream and Parmesan keep it rich without it. Add an extra ½ cup of mozzarella between the layers instead.

Can I make it ahead?

Assemble it, cover and refrigerate for up to 2 days. Bake cold from the fridge, covered with foil, at 375°F for 25 minutes, then uncover and bake 10–15 minutes more until bubbly.

What pasta can I use instead of ziti?

Penne or rigatoni work the same way. Use any short tube shape that holds sauce.

How do I store leftovers?

Refrigerate covered for up to 4 days. Reheat single portions in the microwave, or warm the dish in a 350°F oven with a splash of water, covered, for about 20 minutes.