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Square overhead shot of dump and bake 3 cheese baked ziti.
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4.94 from 16 votes

Dump-and-Bake 3-Cheese Baked Ziti

This creamy, cheesy baked ziti uses a simple dump-and-bake method, so there's no need to boil the pasta first. Cottage cheese, Parmesan, and mozzarella create layers of melty goodness, while the uncooked ziti bakes right in the marinara sauce. It's a cozy, crowd-pleasing dinner with just 10 minutes of hands-on prep.
Course Dinner
Cuisine Italian
Keyword baked ziti pasta, baked ziti recipe, easy baked ziti, easy baked ziti recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 388kcal
Author Blair Lonergan

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.
    Stirring together the cheese layer for an easy baked ziti recipe.
  • In a separate bowl, whisk together the marinara sauce, water, Italian seasoning, and remaining ½ teaspoon of salt. Set aside.
    Whisking together the sauce for baked ziti.
  • Spread about half of the uncooked pasta in the bottom of the prepared dish. Pour about half of the sauce mixture over top.
    Stirring together ingredients for baked ziti in a dish.
  • Dollop the cottage cheese mixture over the pasta.
    Cheese layer for baked ziti.
  • Top with another layer of the remaining uncooked pasta and the remaining sauce mixture.
    Baked ziti before it goes in the oven.
  • 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.
    Baked ziti before adding the cheese.
  • Sprinkle the mozzarella over the top.
    Adding cheese to the top of baked ziti.
  • Bake uncovered until the cheese melts and the pasta is tender, about 5-10 more minutes.
    Horizontal overhead image of a serving spoon in a white pan of baked ziti.

Video

Notes

  • Use a deep dish. Your 9x13-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

Serving: 1/8 of the recipe | Calories: 388kcal | Carbohydrates: 50g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 56mg | Sodium: 1016mg | Potassium: 481mg | Fiber: 3g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 6mg | Calcium: 242mg | Iron: 2mg