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.
I made baked ziti a few months back, but this version is even easier! Love your dump-and-bake recipes, Blair! You can’t beat comfort food like this, especially when the weather gets cooler!
I agree — this type of comfort food is THE BEST at this time of year. Love it! 🙂
I love your version of baked ziti! So much quicker to getting the pan in the oven.
Thank you, Joanne! 🙂
Can’t wait to make thos for Christmas dinner. It’s only a few of us but we carry on the traditional Italian dinner for Christmas my mom taught us! And who doesn’t like pasta without boiling the noodles!
Thanks, Cece! I hope that you enjoy it. Merry Christmas!
Oh Blair, this sounds super easy & yummy, so I’ll be making it tonight. I always use whole grain pasta(s) & low fat (2%) dairy products, so I’ll use what I have on hand. That being said, I’m sure that the flavor of this dish will not be compromised in any way. I plan to serve this with a huge tossed green salad. I love easy (yet tasty) recipes on a busy day, and this dish surely fits the bill. Thanks, Blair!
Great, Angelina! Let me know how the whole grain pasta works! Hope you enjoy! 🙂
I’m not Angelina, but I tried this with whole wheat pasta yesterday and it came out great. 🙂
Perfect! So glad to hear that, Elisabeth! Thanks for letting me know! 🙂
Can you use ricotta in place of the cottage cheese? Thanks!
Hi, Marsha! Yes — you can absolutely use an equal amount of ricotta!
Thank you! Trying it tonight!
Great! Enjoy!
That’s what I plan to do!
Perfect. Enjoy, Evelyn!
Followed the recipe to the T.
The ziti took long time to cook about 1 hour and some not cooked and just got hard
Tasted great where everything cooked
Hi, Diana! The recipe time can definitely vary depending on your oven, the type of pan that you use, and on the brand of pasta that you use. I would give it a stir once or twice during the baking process if you don’t like those crispy exposed edges on top. Thanks for your feedback!
This was fantastic. So easy and good. I don’t think I’ll ever make ziti the traditional way again. I might even try adding some cooked ground beef, sausage or chicken the next time. We got 10 servings from the recipe. I’m freezing leftovers in single portion sizes for easy lunches to take to work. Thank you Blair!
Yay! I’m so glad that you liked it, Holly! I agree — I doubt I’ll ever make ziti another way again. And yes — adding some meat would work well, too!
I’ve been making this yummy stuff for a few years. I use ricotta cheese, but that’s not a big difference. One of the things I love about this is that, since it’s to much food for us, I can mix everything but the pasta, divide it, dump half back into the cheese tub and freeze for another day’s super easy dinner.
Perfect, Fred! You’re right — it’s a great meal to assemble in advance, and then just add the pasta at the last minute. 🙂
Can you add 1 lb cooked ground pork/sausage to this recipe. If so where in recipe?
Hi, Betty Anne! Yes! I think that would be a great addition. I would spread the cooked meat in an even layer on top of the cottage cheese mixture (just before adding that second layer of remaining pasta and sauce mixture). Enjoy!
Can I mix this and then bake it tomorrow night? I am taking to a family for dinner and want to mix it tonight but didn’t know if I should bake it tonight and then they would reheat it, or if I can still make it up and then they bake tomorrow night.
Hi, Julie! With these dump-and-bake recipes that use dry pasta, I generally do not recommend mixing the raw ingredients ahead of time. I think it’s OKAY and it can work, but it just might not yield the best texture for the pasta since it will likely absorb some liquid as it sits. Again, not a disaster, just not idea. 🙂 Please let me know if you do give it a try — I’m always curious to hear if the prep-ahead method works! 🙂
I LOVE baked pasta and I can’t wait to try this especially since I don’t have to boil the pasta first!
It’s the easiest way to cook! 🙂 Thanks, Emily!
I made your recipe with brown rice pasta and it came out great !
Awesome! Thanks for letting me know! 🙂
I’ve been simmering the sauce in the crockpot for several hours.
Should I cool that down before dumping into the uncooked pasta?
Thanks! Sounds really good!
Perfect for a cool fall evening ????
Hi, Cheryl! That’s fancy — homemade sauce! 🙂
I wouldn’t worry about cooling down the sauce too much first. Since it’s already hot, you might just need to decrease the baking time by a few minutes. Keep an eye on your pasta towards the end and just pull it out of the oven when it’s tender. Enjoy!
Hi there! Looks delicious. Is there a way to make this dairy free? Any substitutes you know of?
Hi, Hilary! Since the primary ingredient (cheese) is not dairy-free, I’m not sure that this is a good candidate for a dairy-free version. You can certainly try using dairy-free cheeses, but I’ve honestly never thought they tasted very good or melted very well. 🙂
Hi Blair!
This looks great. I should give my son some protein so was wondering if you ever add Italian sausage links in with the sauce to cook with everything?
Also, ever cooked a dump dish lower and slower?
Thanks…cannot wait to make!
Hi, Cynthia! I haven’t tried adding the Italian sausage. If I was going to use sausage, I would brown it in a skillet first, and then add it to the baked ziti. Otherwise you won’t be able to drain the oil drippings from the meat as it cooks, which could leave your Ziti greasy.
I haven’t tested this recipe in a slow cooker, so I can’t give you a specific cooking time. It would probably work just fine, so long as you can keep an eye on it to make sure that the pasta doesn’t get overcooked and mushy.
Thanks for the tips! I couldn’t wait to make it since I had the ingredients and was super busy. I added a bit more cheese as this was no meat and used ricotta, which I had. It was fantastic!! It is gone…whole casserole dish worth! This Dump & Bake recipe is a genuine keeper!. ???? Can’t wait to read more of your recipes.
Thank you!
Awesome! So glad that you enjoyed it, Cynthia! Let me know if you try it with the sausage! 🙂
Very delicious and so easy to make. A little trick I like to do in recipes like this that call for both pasta sauce and some water (so you can cook the noodles), I like to add the water to the pasta sauce jar, put the lid on and shake it to get ALL of that pasta sauce. Then add it to the recipe. This dish comes together quickly and easily. The oven does all the work and I love it! These recipes are perfect when you’re just too tired to cook dinner and a heck of a lot better than turning to fast food. Better for you, and tastes better. I served it with a simple green salad to round out the meal. So yummy! Thank you again Blair, for yet another wonderful meal! PS. For whatever reason, it won’t let me click on the stars for rating, but know that I give it a million stars!
Thanks so much, Christine! I love the tip to shake the sauce and water together in the jar!
I was interested in making 1/2 the baked ziti recipe, but how do you do 1/2 of an egg? Will a whole egg be too much for half the recipe?
Hey, Carly! I’ve done the exact same thing. Just cut all of the ingredients in half but use 1 whole egg. It works great! 🙂
Can I make this without the egg?
Hi, Jessica! The egg helps the cottage cheese (or ricotta if you use that instead) set up so that it’s not runny in the casserole. You can definitely make the dish without the egg, but it will have a different texture.
Thank you!
Hi throwing this together for my family while I am at work this evening, I don’t trust them to uncover and stir. How do I alter this if I cook the noodles first?
Hey, April! I would try just omitting the water called for in the recipe. If you’re using pre-cooked pasta, it will not absorb the water like the dry pasta does. Hope that helps!
Substituted cottage cheese for pesto alfredo sauce. It took about 15 minutes more to thicken and cook completely, but it turned out AMAZING! This is my ne go to pasta recipe!! Love love love
Thanks, Melanie! Great tip!
This was amazing! Love the little chunks of cheese that the cottage cheese gives. I needed about 15 minutes longer for my ziti to bake, but I had the time, so it was no biggy
I didn’t have ziti so I tried with penne. Yummy, but my noodles were a bit overdone so next time I will shorten baking time if I use the same noodles. For reference, my penne recommended 6-8 min of booking, I believe. Yummy and I liked how I could clean up and make a salad while it baked.
Thanks, Hailey!
Thanks so much for an awesome and easy recipe! My entire family loved it! I assembled it and refrigerated it so it would be ready to be baked for the next night’s dinner and hadn’t read the comments about you advising against that until afterwards and it was still amazing! I think it may have been a little bit “soupier” that yours appear in your photos, but everyone raved about it! I didn’t have Parmesan, so I subbed grated cheddar and I used gluten free rice pasta, so that may have caused it to be a little “soupier” too. I wanted to let you know that this is definitely a keeper and to let you and your readers know that it still worked to prepare it ahead of time. Thanks again! 🙂
That’s wonderful, Andrea! Thank you so much for letting me know. I appreciate it!!