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.
Came out just as good as the local Italian restaurant! I did add some pasta water to insure it was really creamy. It worked out great.
Thanks for sharing, Gigi!
Can you use whipped cream cheese?
Yes!
I’m Celiac/GF and Dairy and was looking for a baked ziti recipe without ricotta or vegan ricotta made from nuts or tofu. I found your recipe, subbed in Daiya DF cream cheese and Oatzarella Italian Shredded cheese, and it still came
out AMAZING! I haven’t had the taste of ziti in YEARS. cant wait to make this recipe again 😊
That’s awesome, thanks for sharing!
This dish is so good! I added burger and mushrooms to mine. My hubby LOVES lasagna and said he might like this even better. Thanks for the recipe ☺️
Started following you on IG. All your recipes look fantastic.
Thanks for stopping by and sharing, Shanna!
I am sorry this didn’t work out for you, Joyce!
This has become my go to recipe for an easy dinner I can pre make for the kids to pop in the oven. I started throwing in some frozen fully cooked meatballs too and it’s been such a hit with the family. Plus one pan lasts us three or four days!
Easy win!
I added shredded chicken and spinach. So so good!
I love the additions!
This is my favorite recipe is the best tasting My made my own Marinara added some zucchini to it to give it a healthy feel! The cream cheese in this is SA BoMB!
Thanks for sharing, Joan!
I was surprised how the addition of cream cheese added such a nice richness to texture and taste!
Thanks for sharing!
This turned out awesome! I added Italian sausage. My family loved it!
Thanks for sharing, Traci!