Baked Ziti with Fresh Herbs: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Herby Baked Ziti for Cozy Night Suppers
A simple, saucy bake that’s at once easy weeknight cooking and the kind of dish people nudge toward the center of the table—melty, bright, and perfectly shareable.
This is the baked ziti that solves the weeknight vs. comfort-food problem: it comes together quickly, but when it hits the oven it turns into something indulgent and homey. The trick is to undercook the ziti by a couple of minutes so the pasta finishes in the oven, absorbing sauce and staying toothsome instead of mushy. A quick skillet of sautéed onion and garlic builds a savory base, and a gentle simmer with marinara, oregano and a pinch of red pepper flakes pulls the flavors together without fuss.
A ricotta mixture—lightened and held together by one egg, plus a generous handful of grated Parmesan—keeps the interior creamy while shredded mozzarella melts into those glorious, cheesy pockets. Fresh basil and parsley are added at the end so their bright green flavor cuts through the richness; they feel like a sunny counterpoint to the bubbling cheese and browned edges. The top browns until it’s blistered in spots, and those crisped corners are the best reason to save room for seconds.
Practicality is baked in: you can assemble the ziti, cover, and refrigerate for several hours (or freeze before baking) and pop it into a hot oven when you’re ready. It also reheats beautifully for leftovers, tasting nearly as good the next day—perfect for feeding a small crowd or stretching dinner into lunches. Serve with a simple salad and crusty bread, and you’ve got a Sunday-style supper any night of the week.
Ingredients
How to Make Baked Ziti with Fresh Herbs
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray.
- Bring a large pot of salted water to a rolling boil and cook the ziti 2 minutes less than package directions (about 8–9 minutes) so it’s very slightly undercooked; drain and set aside.
- While the pasta cooks, heat olive oil in a 10-inch skillet over medium heat and add the diced onion; sauté until translucent, about 4–5 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Stir the marinara, dried oregano, and red pepper flakes into the skillet with the onion and garlic; simmer gently 4–5 minutes to warm and let flavors meld, then remove from heat and season with 1/4 tsp salt and a pinch of black pepper.
- In a medium bowl, combine ricotta cheese, beaten egg, 3/4 of the chopped basil, 3/4 of the chopped parsley, 1/4 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper; mix until smooth and set aside.
- In a large mixing bowl, toss the drained ziti with about two-thirds of the skillet marinara so the pasta is well coated; fold in the ricotta mixture until evenly distributed.
- Spoon half the sauced ziti into the prepared baking dish, sprinkle half the shredded mozzarella over it, add the remaining ziti, then top with the remaining mozzarella and the remaining 1/4 cup Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake an additional 10–12 minutes until cheese is melted and bubbly and edges are lightly browned; if you want extra browning, broil 1–2 minutes while watching closely.
- Let the baked ziti rest 8–10 minutes before serving so it sets. Garnish with remaining fresh basil and parsley and an extra sprinkle of Parmesan if desired.
Recipe Card
Baked Ziti with Fresh Herbs
Baked Ziti with Fresh Herbs: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray.
- Bring a large pot of salted water to a rolling boil and cook the ziti 2 minutes less than package directions (about 8–9 minutes) so it’s very slightly undercooked; drain and set aside.
- While the pasta cooks, heat olive oil in a 10-inch skillet over medium heat and add the diced onion; sauté until translucent, about 4–5 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Stir the marinara, dried oregano, and red pepper flakes into the skillet with the onion and garlic; simmer gently 4–5 minutes to warm and let flavors meld, then remove from heat and season with 1/4 tsp salt and a pinch of black pepper.
- In a medium bowl, combine ricotta cheese, beaten egg, 3/4 of the chopped basil, 3/4 of the chopped parsley, 1/4 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper; mix until smooth and set aside.
- In a large mixing bowl, toss the drained ziti with about two-thirds of the skillet marinara so the pasta is well coated; fold in the ricotta mixture until evenly distributed.
- Spoon half the sauced ziti into the prepared baking dish, sprinkle half the shredded mozzarella over it, add the remaining ziti, then top with the remaining mozzarella and the remaining 1/4 cup Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake an additional 10–12 minutes until cheese is melted and bubbly and edges are lightly browned; if you want extra browning, broil 1–2 minutes while watching closely.
- Let the baked ziti rest 8–10 minutes before serving so it sets. Garnish with remaining fresh basil and parsley and an extra sprinkle of Parmesan if desired.
Nutrition
- Carbohydrates
- 71
- Saturated Fat
- 13
- Sodium
- 930
- Fiber
- 3.5
- Unsaturated Fat
- 12
- Protein
- 30
- Fat
- 26
- Cholesterol
- 113
- Trans Fat
- 0.1
- Calories
- 615
- Sugar
- 7