Oh, let me tell you about my absolute favorite weeknight dinner, this creamy baked ziti with mozzarella that’ll make you feel like you’re getting the biggest, cheesiest hug! I’ve been making this recipe for years, tweaking it here and there until it became the go-to comfort food in our house. When my kids smell that garlic and tomatoes simmering, they come running to the kitchen before I can even call them for dinner.
What I love most about this baked ziti is how easy it comes together, just some simple ingredients you probably already have, one pot for the sauce, and a baking dish to create that gorgeous golden cheese crust we all crave. The heavy cream makes it luxuriously rich without being heavy, and that perfect balance of tomatoes and herbs? Chef’s kiss! It’s the kind of meal that makes everyone at the table go quiet because they’re too busy enjoying every bite.
Why You’ll Love This Creamy Baked Ziti with Mozzarella
Listen, I know there are a million pasta recipes out there, but this one? It’s special. Here’s why you’re going to fall head over heels for it:
- That cheese pull! The combination of melty mozzarella and nutty Parmesan creates the most satisfying, stretchy cheese situation you’ve ever seen.
- Weeknight magic: From pot to table in under an hour, perfect for when you need something comforting fast.
- Creamy dreamy sauce: The heavy cream makes it luxuriously smooth without being too heavy, while the tomatoes keep it balanced.
- Leftovers heaven: Tastes even better the next day (if you’re lucky enough to have any left!).
- Crowd pleaser: Kids, adults, picky eaters, nobody can resist that golden, bubbly cheese crust.
Trust me, this is the kind of recipe you’ll find yourself making on repeat, it’s that good!
Creamy Baked Ziti with Mozzarella
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add crushed tomatoes, heavy cream, basil, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Add the cooked ziti to the sauce and mix well. Transfer half of the pasta to a baking dish, then sprinkle with half the mozzarella and Parmesan. Repeat with the remaining pasta and cheese.
- Bake for 20 minutes until the cheese is bubbly and golden. Let it rest for 5 minutes before serving.
Notes
Ingredients for Creamy Baked Ziti with Mozzarella
Okay, let’s talk ingredients! The magic of this dish comes from simple, quality items. Here’s everything you’ll need, grouped by their role in creating that perfect cheesy masterpiece:
For the Pasta
- 1 lb ziti pasta, The star of the show! Those little tubes hold onto the sauce so well. You could use penne in a pinch, but ziti’s the real MVP here.
For the Sauce
- 2 tbsp olive oil, For sautéing our garlic to fragrant perfection
- 3 cloves garlic, minced, Fresh is best! None of that jarred stuff for this recipe
- 1 can (28 oz) crushed tomatoes, Look for the good stuff without added seasonings
- 1 cup heavy cream, This is what makes it luxuriously creamy
- 1 tsp dried basil + 1 tsp dried oregano, My Italian grandma would insist on fresh, but dried works great here
- Salt and pepper to taste, Season as you go!
For the Cheese
- 2 cups shredded mozzarella, That stretchy, melty goodness we all crave
- 1 cup grated Parmesan, For that nutty, salty kick that takes it over the top
See? Nothing fancy, just good ingredients that come together to create something magical. Now let’s get cooking!
Equipment You’ll Need
You won’t need fancy gadgets for this one! Just grab:
- A large pot – For cooking the pasta and simmering that luscious sauce
- 9×13 baking dish – Where the magic happens (that golden cheese crust, oh my!)
That’s it! Maybe a wooden spoon for stirring and a colander for draining the pasta, but honestly, you’ve probably got everything already.
How to Make Creamy Baked Ziti with Mozzarella
Alright, let’s get cooking! This creamy baked ziti comes together so easily, just follow these simple steps for cheesy perfection:
1. Preheat & Cook: First things first, crank that oven to 375°F (190°C). While it’s heating up, cook your ziti in salted boiling water until it’s just al dente (about 1 minute less than package says). Trust me, you want that slight bite because it’ll keep cooking in the oven!
2. Sauté the Good Stuff: In your large pot, heat the olive oil over medium. Add the minced garlic and let it sizzle for about 1 minute until it smells amazing, don’t let it brown! This is where all that flavor starts.
3. Build the Sauce: Pour in the crushed tomatoes, heavy cream, basil, oregano, salt, and pepper. Give it a good stir and let it simmer gently for 10 minutes, you’ll see it thicken slightly and the flavors will marry beautifully.
4. Combine & Layer: Drain your pasta and toss it right into the sauce pot, mixing until every piece is coated. Now the fun part, spoon half into your baking dish, sprinkle with half the cheeses, then repeat with remaining pasta and cheeses. This layering means cheesy goodness in every bite! If you are looking for other easy pasta ideas, check out this one pot garlic butter pasta recipe.
5. Bake to Perfection: Pop it in the oven for 20 minutes until the top is golden and bubbly. Here’s my secret, let it rest for 5 minutes before serving. This helps the sauce set so it’s creamy, not runny.
Tips for Perfect Creamy Baked Ziti with Mozzarella
After making this dozens of times, I’ve picked up some tricks:
- Undercook the pasta, It’ll soak up sauce and finish cooking in the oven
- Taste as you go, Adjust seasoning after adding the cream
- Freshly grate your mozzarella, Pre-shredded has anti-caking agents that don’t melt as smoothly
- Let it rest, Those 5 minutes make all the difference for perfect slices
Variations for Creamy Baked Ziti with Mozzarella
Want to mix it up? Try these easy swaps:
- Use half-and-half instead of heavy cream for a lighter version
- Add turkey bacon bits for smoky flavor
- Throw in some sautéed mushrooms or spinach for extra veggies
- Swap Parmesan for Romano cheese if you want something sharper
Serving Suggestions for Creamy Baked Ziti with Mozzarella
Oh, let me tell you how I love to serve this beauty! A crisp green salad with tangy vinaigrette cuts through the richness perfectly. And garlic bread? Non-negotiable in my house, those crispy edges are made for scooping up every last bit of sauce. For weeknights, I’ll often just steam some broccoli right on the side, easy peasy!
Storage and Reheating Instructions
Now, let’s talk leftovers, though I can’t promise there will be any! If you’re lucky enough to have some, transfer cooled ziti to an airtight container and pop it in the fridge for up to 4 days. When reheating, my favorite method is in a 350°F oven for about 15 minutes to get that cheese melty again. In a pinch, the microwave works too, just cover with a damp paper towel and heat in 30-second bursts, stirring between. Pro tip: add a splash of milk before reheating to keep it creamy!
Nutritional Information
Here’s the scoop on what you’re getting in each comforting serving (based on 6 servings): about 520 calories, 22g fat (12g saturated), 58g carbs, 4g fiber, 22g protein. But listen, these numbers can vary depending on your exact ingredients. More cheese? Different pasta brand? It’ll change things slightly, but who’s counting when it tastes this good? For more recipe ideas, visit recipesloop.com.
Frequently Asked Questions
I get asked about this creamy baked ziti all the time, here are the answers to the most common questions that pop up:
Can I use a different pasta shape?
Absolutely! Penne works great if you don’t have ziti. Just stick with tube-shaped pastas that can hold onto that luscious sauce. Avoid long noodles like spaghetti, they don’t bake as well in this dish.
How long does baked ziti last in the fridge?
It keeps beautifully for about 4 days stored in an airtight container. Funny enough, I think it tastes even better the next day as the flavors really meld together! If you enjoy creamy pasta dishes, you might also like this boursin tomato pasta bake recipe.
Can I freeze baked ziti?
You bet! Assemble it but don’t bake it first. Wrap tightly and freeze for up to 3 months. When ready, bake straight from frozen (just add 15-20 minutes to the cooking time). Perfect for meal prep!
Why does my baked ziti come out dry?
Usually means the pasta was overcooked or the sauce wasn’t simmered long enough. Remember, al dente pasta and let that sauce thicken properly before baking. And don’t skip that heavy cream, it’s the key to creaminess!
Can I make this ahead?
My favorite trick! Assemble everything the night before (even layer it in the baking dish), refrigerate, then just pop it in the oven when needed. Might need an extra 5-10 minutes baking time since it’s cold. For more comfort food inspiration, check out our main main meals section.
Did you make this creamy baked ziti? I’d love to hear how it turned out! Leave a comment below or snap a photo of that gorgeous cheese pull, it makes my day seeing your creations. You can also explore other kid friendly options on our site.
