This dump-and-bake 3-cheese baked ziti is a game-changer for busy weeknights. You don’t even have to boil the pasta! Just layer uncooked ziti with a creamy cottage cheese mixture and marinara, cover, and let the oven do the work. It’s everything you love about classic baked ziti with a fraction of the effort.
If you love easy pasta dinners, you’ll also want to try my baked ziti with sausage or this vegetarian baked ziti that comes together in one skillet. For more no-fuss meals like this one, check out all of my Dump-and-Bake Recipes.
Table of Contents
Before You Get Started
A few tips to make sure your baked ziti turns out perfectly:
- Use a deep baking dish. A standard 9×13-inch pan works, but it needs to be at least 2-3 inches deep to hold all the layers and liquid. A shallow dish may overflow.
- Don’t skimp on the water. The 3 cups of water mixed with the marinara is essential. This liquid is what cooks the pasta in the oven, so measure it out fully.
- Cover tightly with foil. A tight seal traps steam and ensures the pasta cooks evenly. If steam escapes, your pasta may end up undercooked or dry in spots.
- Check the pasta before adding cheese. At the 40-minute mark, the pasta should be al dente (firm but almost done). If it’s still very hard, cover and bake a bit longer before moving to the final step.
How to Make Dump-and-Bake Baked Ziti
This recipe skips the traditional step of boiling pasta on the stovetop. Instead, the uncooked ziti bakes right in the sauce, soaking up all that flavor as it cooks. The result is tender, saucy pasta with a creamy cheese layer running through the middle.
Step 1: Prep the Cheese Mixture
Preheat your oven to 425°F and spray a deep 9 x 13-inch baking dish with nonstick cooking spray.
In a small bowl, stir together the cottage cheese, Parmesan, egg, parsley, garlic powder, pepper, and ¼ teaspoon of salt. This mixture creates a creamy, ricotta-like layer that’s lighter and higher in protein. It melts into pockets of cheesy goodness as the ziti bakes.
** TIP: Small curd cottage cheese works best here. It blends smoothly and distributes evenly throughout the dish.
** Variation: Substitute ricotta cheese for the cottage cheese if you prefer. You’ll need to add a little bit more salt to the cheese mixture since ricotta isn’t as salty as cottage cheese.
Step 2: Mix the Sauce
In a separate bowl, whisk together the marinara sauce, water, Italian seasoning, and the remaining ½ teaspoon of salt.
The water thins the sauce just enough to cook the pasta without drying out.
Step 3: Layer and Bake
Spread about half of the uncooked pasta in the bottom of your prepared dish. Pour half of the sauce mixture over the top, making sure the pasta is mostly covered.
Dollop the cottage cheese mixture evenly over the pasta. You don’t need to spread it perfectly; it will melt and distribute as it bakes.
Add the remaining pasta on top, then pour the rest of the sauce over everything. Give the dish a gentle shake to help the sauce settle between the noodles.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Step 4: Add the Mozzarella
After 40 minutes, carefully remove the foil and check the pasta. It should be al dente, meaning it’s firm but almost fully cooked.
If the pasta is still quite hard, cover and return to the oven for another 5-10 minutes.
Once the pasta is ready, sprinkle the shredded mozzarella evenly over the top.
Return the dish to the oven, uncovered, and bake for 5-10 more minutes until the cheese is melted and bubbly.
** Note: If you want a golden, slightly crispy cheese top, you can broil for 1-2 minutes at the end. Watch it closely so it doesn’t burn.
Let the baked ziti rest for about 5 minutes before serving. This helps it set up and makes it easier to cut clean portions.
Thank you for this recipe! I have five kids and it’s hard to find a meal they all agree on. This is one of them. I’ve made it a few times now and they still love it. I usually use 24oz of cottage since that’s the container I find. I sometimes use meat sauce instead of marinara. That really depends on what I have on hand. They love it either way!
– Christopher
Tips and Variations
This recipe is simple as written, but there are plenty of ways to customize it:
- Swap the cheese. Don’t have mozzarella? Cheddar, provolone, or an Italian blend all work well.
- Add some heat. A pinch of red pepper flakes in the sauce adds a nice kick.
- Make it heartier. Stir in cooked Italian sausage, ground beef, shredded chicken, or crumbled bacon for a meatier dish.
- Boost the herbs. Fresh basil or parsley stirred in at the end or sprinkled on top adds a pop of color and freshness.
- Cooking for two? Cut all the ingredients in half and bake in an 8-inch square pan. The cooking time stays the same.
What to Serve with Baked Ziti
This hearty pasta pairs well with something fresh and simple on the side. Here are a few favorites:
Storage and Reheating
To store: Let leftovers cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
To reheat: Place a portion in a microwave-safe dish and add a splash of water or marinara to keep it from drying out. Microwave in 1-minute intervals until heated through. You can also reheat in a 350°F oven, covered with foil, for about 15-20 minutes.
To freeze: This baked ziti freezes well. Wrap the cooled dish tightly with plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use penne instead of ziti?
Yes! Penne and ziti are very similar in size and shape, so penne works perfectly here. Other tubular pastas like rigatoni will also work, though cooking times may vary slightly.
Why does this recipe use cottage cheese instead of ricotta?
Cottage cheese is more affordable, higher in protein, and less caloric. When mixed with egg and seasonings, it creates a similar creamy texture to ricotta. Small curd cottage cheese blends the smoothest, but large curd will work too. Feel free to sub with ricotta, though, if you prefer!
Can I make this ahead of time?
You can assemble the dish up to 24 hours in advance. Keep it covered in the refrigerator, then bake as directed. You may need to add 5-10 extra minutes to the covered baking time since it’s starting cold.
What if my pasta is still hard after 40 minutes?
Ovens vary, pasta brands vary, and deeper dishes may need a bit more time. If the pasta is still quite firm, cover the dish and continue baking in 5-minute increments until it reaches al dente. Then proceed with adding the cheese.
More Easy Pasta Dinners
- Baked Rigatoni (Meatless)
- Ravioli Lasagna (with Ricotta and Spinach)
- Vegetable Lasagna (Quick and Easy!)
- Meatball Casserole (Dump-and-Bake Recipe)
- Easy Baked Spaghetti
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dump-and-Bake 3-Cheese Baked Ziti
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 16 ounces small curd cottage cheese
- 2 tablespoons grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried parsley flakes
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 (16 ounce) package uncooked ziti pasta
- 1 (24 ounce) jar marinara sauce
- 3 cups water
- 1 tablespoon Italian seasoning
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F (220°C). Spray a deep 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- In a small bowl, stir together the cottage cheese, Parmesan cheese, egg, parsley, ¼ teaspoon of salt, garlic powder, and pepper. Set aside.
- In a separate bowl, whisk together the marinara sauce, water, Italian seasoning, and remaining ½ teaspoon of salt. Set aside.
- Spread about half of the uncooked pasta in the bottom of the prepared dish. Pour about half of the sauce mixture over top.
- Dollop the cottage cheese mixture over the pasta.
- Top with another layer of the remaining uncooked pasta and the remaining sauce mixture.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Uncover. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking; it doesn't need to be completely done yet). If it’s still really hard, cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
- Sprinkle the mozzarella over the top.
- Bake uncovered until the cheese melts and the pasta is tender, about 5-10 more minutes.
Notes
- Use a deep dish. Your 9×13-inch pan should be at least 2-3 inches deep to hold all the ingredients.
- Don’t reduce the water. The 3 cups of water is necessary for cooking the pasta in the oven. Reducing it may result in undercooked noodles.
- Cover tightly. A good foil seal traps steam and cooks the pasta evenly.
- Pasta swap: Penne or rigatoni work well in place of ziti.
- Cheese swap: Cheddar, provolone, or Italian blend can replace mozzarella.
- Add protein: Stir in cooked Italian sausage, ground beef, or shredded chicken for a heartier meal.
- Cooking for two: Halve all ingredients and bake in an 8-inch square pan. Cooking time stays the same.
- Make ahead: Assemble up to 24 hours in advance and refrigerate. Add 5-10 extra minutes to the covered bake time.
- Storage: Refrigerate leftovers for up to 4 days. Freeze for up to 3 months.
Nutrition
Originally published in September, 2017, this post was updated in January, 2026.
Loved the ziti. My first attempt turned out the best I’ve ever ate. Simple to make. I did add half a pound of Italian sausage (cooked and drained) in the sauce and pasta
Thanks, Sandra! I’m so glad that it worked well for you. The Italian sausage is a perfect addition!
Very good but a couple of suggestions –
– Use ricotta instead of cottage cheese
– Use a second jar of sauce instead of water, for more flavor
– No need to mix the uncooked ziti with the sauce/water. Easier to add the ziti and pour half the sauce over them.
– Mix half the mozzarella with the ricotta/cottage cheese mixture
I am going to try the recipe Sunday. Since I am an WW I always have fat free shredded cheeses on hand for cauliflower pizza. Is it ok to use that or should I pick up full fat? My cottage cheese and ricotta are FF too
Hi, Barbara! If you don’t mind the taste/texture of the fat-free versions, they will work fine in this dish. Enjoy!
It’s in the oven now! I personalized it a bit adding some cooked ground venison, onion, pesto, and other seasonings to the jarred sauce. I also substituted chopped spinach for the parsley in the cheese mixture. I already know it’s going to be fabulous.
Thank you for a tasty, laborless recipe! I like Italian dishes to be very tomatoy so I added a generous tablespoon of tomato paste to the water. I also added an envelope of dry onion soup to the water. Otherwise, cooked as directed and it was fantastic! Thanks again for your yummy and quick recipes. I tend to put off cooking until I am starving, then just make a sandwich or something. With your “dump” recipes I will quickly put them together and let the oven do the rest. You are a cooking phenom!
Wonderful! I’m so happy to hear that you’ve found the easy recipes helpful and tasty. Thanks for taking the time to leave such a nice note, Doris!
This had nice flavor and was super easy to prepare. Followed recipe using whole wheat pasta and added some vegetarian crumbles to the sauce. Mine came out a bit on the dry side – easily remedied with ladling sauce over each serving; but, I would definitely add more sauce or water to the original mix next time.
Are there any adjustments I need to make if I double this recipe? Need to cook for about 15 people. Thank you!
Hi, Sierra! No, you shouldn’t need to adjust anything. Just double all of the ingredients and bake in two separate dishes or one HUGE dish. If you bake it all in one huge dish, you might need to increase the baking time slightly, but I’d just check it and see. Enjoy!
I only had spaghetti so I broke it in three pieces. Didn’t quite have the body but was not dry. I added one shallot and it was delicious
Thanks, Linda! I’m glad that it worked okay with the spaghetti, too!
We’re sorry this didn’t turn out well for you, Sidney. We recommend using small curd cottage cheese, if you didn’t and measuring very carefully. We hope you give this or another one of our dump-and-bake recipes a shot.
Thank you for this recipe! I have five kids and it’s hard to find a meal they all agree on. This is one of them. I’ve made it a few times now and they still love it. I usually use 24oz of cottage since that’s the container I find. I sometimes use meat sauce instead of marinara. That really depends on what I have on hand. They love it either way!
That’s wonderful, Christopher. I’m so glad that the kids approve! 🙂
You are brilliant in creating tasty, nutritious meals with very little time and steps. Thank you sooo much. And please keep posting.
Thank you for such kind words, Renee! We’re so glad you enjoy the recipes and appreciate you taking the time to leave a review.
can this be frozen and looked at a later date?
Hi Heather!
We don’t recommend freezing this recipe, but it will stay fresh in the refrigerator for a few days.
The ziti, If I divide it in separate disposable foil; pans should I cook it before freezing?
Delicious
Thanks, Darlene!
Tasted great and used it or Meatless Monday meal. 😉 Thanks
Yay! Thanks, Rosa. So glad that you enjoyed it!