This week, my pantry was looking a little bare, so I needed a minimalist recipe. I developed this baked ziti without ricotta to use up what I had leftover from last week’s shop. This is a simple dish made with just 6 ingredients, and it comes together in just over an hour (although most of that time is hands-off!). It’s rich, creamy, and extra cheesy thanks to my secret ingredient– cream cheese! Cream cheese is something I always have on hand, and it tastes even better than ricotta in this easy baked ziti recipe!
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I almost never keep ricotta cheese on hand unless I have a specific recipe in mind. I designed this baked ziti without ricotta so I didn’t have to get any special ingredients to make it. Instead, I made this dish with pantry staples like dried pasta and jarred marinara sauce, plus cream cheese (which I always have in the fridge or freezer). It’s super simple to put together and it tastes so good!
What’s in This Baked Ziti Recipe?
- Pasta: The classic choice for this dish is ziti, but any tube shaped pasta will work.
- Marinara Sauce: I use store-bought when I’m in a hurry or make my own when I have extra time.
- Cream Cheese: This is my secret ingredient that adds a deliciously cheesy and creamy texture to the ziti. Let it soften before mixing into the sauce.
- Cheese: A mix of mozzarella and Parmesan is perfect. Freshly shredded and grated cheese will melt best.
- Basil: Fresh basil adds the perfect flavor. You could also mix in thyme, oregano, or any herbs you like.
Tips for Success
- You might have noticed this baked ziti is made without ricotta cheese. In my experience, cream cheese makes a better substitute because it is so creamy!
- To make ahead of time, follow the recipe as is through Step 7. Assemble everything in the baking dish, but stop before baking. Instead, cover the ziti in the casserole dish and refrigerate for up to 2 days or freeze for 2 months. When ready to bake, let it sit out while the oven preheats (fully thaw if frozen). Then just follow the rest of the baking instructions. Cover and bake for 30 minutes at 375°F, then bake uncovered for another 15-20 minutes.
- Layering the pasta and cheese and covering the dish helps to keep it moist in the oven, so don’t skip these steps.
- To make this dish in the crockpot, follow the instructions for my Crockpot Baked Ziti recipe.
How to Store and Reheat
Store leftover baked ziti without ricotta in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F covered with foil for 30-45. minutes.
Serving Suggestions
This baked ziti without ricotta is one of my favorite lazy weeknight meals. I like to serve it with some garlic bread or these Olive Garden style breadsticks. You can also start with a Chicken Caesar Salad, or add zucchini au gratin.
5-Star Review
“I tried this because I didn’t have ricotta. I loved it so much that it’s now my go-to ziti. Easy and it tastes sooo good.” -Jessica
Baked Ziti Recipe without Ricotta
Ingredients
- 1 pound dry ziti pasta (1 box)
- 32 ounces marinara sauce (1 jar)
- 8 ounces cream cheese room temperature (1 brick)
- 16 ounces freshly shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese divided
- ¼ cup chopped fresh basil divided
Instructions
- Preheat oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray.
- In a large saucepan, boil the pasta according to package instructions (al dente/no salt), and drain.1 pound dry ziti pasta
- In the same large saucepan set over medium heat, cook the marinara sauce and cream cheese together until the cheese melts. Stir often.32 ounces marinara sauce, 8 ounces cream cheese
- Add the pasta to the marinara/cheese sauce and mix well.
- Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with half the mozzarella and half the Parmesan cheeses.16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Sprinkle the cheeses with 2 tablespoons chopped fresh basil.¼ cup chopped fresh basil
- Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining mozzarella and Parmesan.
- Cover and bake at 375°F for 30 minutes.
- Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and cheese is golden.
- Garnish with the remaining chopped basil.
Video
Becky’s Tips
- To add meat: brown ground beef, Italian sausage, or preferred meat, then mix into the marinara.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Ziti without Ricotta Step by Step
Boil the Pasta: Preheat your oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray. In a large saucepan, boil 1 pound of ziti according to package instructions (al dente/no salt), and drain.
Heat the Sauce: In the same large saucepan set over medium heat, cook 32 ounces (1 jar) of marinara sauce and 8 ounces (1 brick) of cream cheese together until the cheese melts. Stir often.
Coat the Pasta: Add the pasta to the marinara/cheese sauce and mix well.
Layer the Pasta and Cheeses: Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with 8 ounces of mozzarella and ¼ cup of Parmesan cheese.
Sprinkle with Basil: Sprinkle the cheeses with 2 tablespoons of chopped fresh basil.
Repeat the Layers: Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining 8 ounces of mozzarella and ¼ cup of Parmesan.
Bake the Ziti: Cover and bake at 375°F for 30 minutes. Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and the cheese is golden. Garnish with the remaining 2 tablespoons of chopped basil.
Made this tonight and it was the best! Cream cheese gives it a smooth, creamy flavor. I added cooked, lean ground beef and homemade marinara. Halved the recipe and will freeze some. Thank you for the recipe which I passed along!
I’d like to make a double size,do I bake it longer?
Hi Diane, we recommend using two casserole dishes instead of one larger one to ensure everything bakes properly!
I tried this because I didn’t have ricotta. I loved it so much that it’s now my go-to ziti. Easy and it tastes sooo good.
This was good. However, I am partial to baked ziti with ricotta cheese. That said, this was a nice and tasty twist. Thank you for your recipe.
We’re glad you gave it a try! It’s always nice to try new things. Thanks for stopping by!
Definitely always my go to! Soo yummy 😋
Can I split this into two smaller dishes to give half to a friend? What size would you recommend?
You should be able to divide it up between two 1-quart baking dishes!
Excellent! And quick and easy. Loved it and making it again tonight.
So glad to hear you loved this recipe, Rebecca!
This recipe is AMAZING! I love that it’s easy to add in whatever you want and comes out perfect every time!
Thanks so much for your kind words, Tracey!
Baking as I type, the sauce is delicious, can’t wait to eat!
Amazing! I make this recipe at least twice a month and am excited to eat it all day on the days I know I’m making it. Creamy and decadent tasting — even with Neufchâtel cheese. Thank you for this!