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Cheesy baked ziti with tomato sauce

Budget Dinners

Budget Baked Ziti That Feeds a Crowd

Saucy, cheesy, freezer-friendly baked pasta with a smart ricotta shortcut and no fragile layers to fuss over.

Developed for DishGal · Updated 2026-08-17

Prep15 min
Cook35 min
Total50 min
Cost$1.85

Directions

  1. Boil the pasta

    Heat oven to 400°F. Boil pasta in salted water 2 minutes less than package directions, then drain.

  2. Mix the filling

    Stir ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, spinach, salt, and pepper.

  3. Sauce

    Combine marinara, crushed tomatoes, and Italian seasoning. Toss pasta with two-thirds of the sauce.

  4. Assemble

    Spread half the pasta in a 9-by-13-inch dish. Dollop ricotta mixture over it, add remaining pasta and sauce, then top with remaining mozzarella and Parmesan.

  5. Bake

    Cover and bake 20 minutes. Uncover and bake 12 to 15 minutes until bubbling and browned. Rest 10 minutes before serving.

Why this works

Why it worksUndercooking pasta prevents mushiness after baking.
Why it worksCrushed tomatoes stretch jarred sauce without diluting flavor.
Why it worksRicotta is dolloped rather than carefully layered, saving time while keeping creamy pockets.

Swaps & notes

Easy swaps

  • Use cottage cheese instead of ricotta.
  • Add cooked Italian sausage or ground beef.
  • Use gluten-free pasta and shorten the initial boil by an extra minute.

Cook notes

  • Squeeze spinach completely dry to prevent watery filling.
  • A 10-minute rest helps slices hold together.

Storage

Refrigerate 4 days. Freeze assembled and unbaked up to 3 months; thaw overnight and add 15 minutes to the covered bake.

Questions

Can I assemble it the day before?

Yes. Cover and refrigerate, then add about 10 minutes to the covered bake.

Why is my baked ziti dry?

The pasta was likely fully cooked before baking or the dish lacked enough sauce. Keep the pasta very al dente.

Can I halve it?

Yes. Use an 8-inch square dish and begin checking after 25 minutes total.

Budget Baked Ziti That Feeds a Crowd
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1. Boil the pastaHeat oven to 400°F. Boil pasta in salted water 2 minutes less than package directions, then drain.
2. Mix the fillingStir ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, spinach, salt, and pepper.
3. SauceCombine marinara, crushed tomatoes, and Italian seasoning. Toss pasta with two-thirds of the sauce.
4. AssembleSpread half the pasta in a 9-by-13-inch dish. Dollop ricotta mixture over it, add remaining pasta and sauce, then top with remaining mozzarella and Parmesan.
5. BakeCover and bake 20 minutes. Uncover and bake 12 to 15 minutes until bubbling and browned. Rest 10 minutes before serving.