Quick and Easy Weeknight Dinner Recipe

Why You’ll Love This Recipe

• Classic, cozy flavors with extra-cheesy pull and golden-brown top.
• Family-friendly and great for gatherings or meal prep.
• Simple techniques and pantry ingredients—no special equipment needed.
• Easy to adapt: add sausage, go meatless, or spice it up.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves, fresh basil
• Dairy: Whole-milk ricotta, shredded low-moisture mozzarella, grated Parmesan, 1 large egg
• Pantry: Dried ziti, marinara sauce, extra-virgin olive oil, dried oregano, red pepper flakes, kosher salt, black pepper, Italian sausage (optional)

Full Ingredients

For the Pasta

• 1 lb (450 g) dried ziti or penne
• 2 tbsp kosher salt (for boiling water)

For the Sauce

• 1 tbsp extra-virgin olive oil
• 1 lb (450 g) Italian sausage, casings removed (mild or hot; optional)
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 3 garlic cloves, minced
• 4 cups (960 ml) marinara sauce
• 1/2 cup (120 ml) water
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Freshly ground black pepper, to taste

For the Cheese Layer

• 1.5 cups (360 g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50 g) grated Parmesan or Pecorino Romano
• 1/2 cup (56 g) shredded low-moisture mozzarella
• 1/4 cup (10 g) fresh basil, chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For Assembly

• 1.5 cups (170 g) shredded low-moisture mozzarella (middle layer)
• 1.5 cups (170 g) shredded low-moisture mozzarella (top)
• 2 tbsp grated Parmesan (top), plus more for serving
• Extra fresh basil, for garnish

Step-by-Step Instructions

Step 1: Preheat and prep the baking dish

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with a little olive oil or nonstick spray to prevent sticking and ensure easy serving later.

Step 2: Cook the pasta to very al dente

Bring a large pot of water (at least 4 quarts) to a rolling boil and season with 2 tablespoons kosher salt. Add the ziti and cook until 2 minutes shy of the package’s al dente time (usually 6–7 minutes). Drain well but do not rinse. Slightly undercooked pasta will finish in the oven without becoming mushy.

Step 3: Make the savory sauce

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausage and onion; cook, breaking up the sausage with a spoon, until sausage is browned and onion is softened, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add marinara, water, oregano, and red pepper flakes. Season with a few grinds of black pepper. Simmer 5 minutes to marry the flavors, then remove from heat.

Step 4: Mix the ricotta layer

In a bowl, combine ricotta, egg, Parmesan, 1/2 cup mozzarella, chopped basil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth and creamy.

Step 5: Toss and layer

Combine the drained pasta with half of the sauce in a large bowl. Spread half of this sauced pasta into the prepared dish. Dollop all of the ricotta mixture evenly over the pasta. Sprinkle 1.5 cups mozzarella (the middle-layer portion) on top. Add the remaining sauced pasta, then pour over the remaining sauce, spreading to the corners.

Step 6: Top and bake

Sprinkle the remaining 1.5 cups mozzarella (top) and 2 tablespoons Parmesan evenly over the surface. Cover the dish tightly with foil, tenting it slightly so the cheese doesn’t stick. Bake covered for 30 minutes, then uncover and bake another 10 minutes until bubbling at the edges. For extra browning, broil 1–2 minutes, watching closely.

Step 7: Rest and serve

Let the baked ziti rest for 10 minutes so it sets and slices cleanly. Garnish with fresh basil and extra Parmesan. Serve warm with a simple salad and crusty bread if you like.

Pro Tips

• Undercook the pasta by 2 minutes so it finishes perfectly tender in the oven.
• Stir 1/2 cup water into the sauce to keep everything saucy after baking.
• Tent the foil so it doesn’t touch the cheese—no sticking, better browning.
• Let it rest 10 minutes before serving for neat squares and melty-but-set cheese.
• Use low-moisture mozzarella for the best melt and golden spots on top.

Variations

• Meatless Mushroom Spinach: Swap sausage for 12 oz sliced cremini mushrooms; sauté with onion, then stir in 3 cups baby spinach until wilted.
• Spicy Arrabbiata: Use spicy Italian sausage and add 1 extra teaspoon red pepper flakes to the sauce.
• Three-Cheese Deluxe: Add 8 oz fresh mozzarella pearls between layers and swap half the shredded mozzarella for provolone.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave until hot, or bake covered at 350°F (175°C) for 15–20 minutes.

To make ahead, assemble the ziti up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge at 375°F (190°C) for 40–45 minutes covered, then 10 minutes uncovered.

Freeze assembled and unbaked for up to 2 months. Thaw overnight in the fridge, then bake as directed. You can also freeze baked leftovers in portions for easy meals.

Nutrition (per serving)

Approx. 650 calories; 32 g protein; 58 g carbohydrates; 30 g fat; 3 g fiber; 1200 mg sodium. Nutrition will vary with sausage choice and sauce brand.