By Becky Hardin
Published Aug 23, 2024
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!
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
Ingredients1x2x3x
- ▢ 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
Video
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.
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.
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.
More Pasta Dishes to Try!
Homemade Alfredo Sauce
Italian Stuffed Shells
Baked Spaghetti
Alfredo Sauce without Heavy Cream
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 11x9-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
Notes
- To add meat: brown ground beef, Italian sausage, or preferred meat, then mix into the marinara.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
