Baked Ziti without Ricotta

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Baked ziti without ricotta is a tasty twist on the classic Italian dish. This recipe uses cream cheese instead, giving it a rich and creamy texture. You can make this delicious meal with just six ingredients: ziti pasta, marinara sauce, cream cheese, mozzarella, Parmesan, and fresh basil.

The dish comes together quickly and easily. You’ll layer the pasta and cheese mixture in a baking dish, then pop it in the oven. In about 45 minutes, you’ll have a bubbly, golden casserole perfect for family dinners or potlucks. The fresh basil adds a nice touch of color and flavor to finish it off.

Exact Ingredients List

Here’s what you’ll need to make this tasty baked ziti without ricotta:

• 1 pound (1 box) dry ziti pasta
• 32 ounces (1 jar) marinara sauce
• 8 ounces (1 brick) cream cheese, room temperature
• 16 ounces freshly shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil

You’ll split the mozzarella, Parmesan, and basil into two parts for layering. Make sure to have your oven preheated to 375°F and an 11×9-inch casserole dish ready.

This recipe is super easy to put together. You’ll cook the pasta, mix it with a creamy sauce, and layer it with cheese. Then just pop it in the oven and let it bake!

The cream cheese gives this dish a rich, creamy texture without using ricotta. It’s a great twist on the classic recipe that your family will love.

Instructions

Preheat your oven to 375°F. Spray a 11×9-inch casserole dish with cooking spray.

Boil the ziti pasta in a large pot until al dente. Drain the pasta when done.

In the same pot, mix marinara sauce and cream cheese over medium heat. Stir until the cheese melts.

Add the cooked pasta to the sauce mixture. Stir well to coat the pasta.

Pour half of the pasta and sauce into your baking dish. Top with half the mozzarella and Parmesan cheeses.

Sprinkle 2 tablespoons of chopped basil over the cheese layer.

Add the rest of the pasta mixture on top. Sprinkle the remaining cheeses over it.

Cover the dish and bake for 30 minutes. Then uncover and bake for 15-20 more minutes.

Your ziti is ready when it’s bubbly and the cheese is golden. Top with the leftover basil before serving.

Possible Substitutes List & Recipe Variations

Want to mix up your baked ziti? Try these easy swaps and tweaks:

Pasta: Use penne, rigatoni, or rotini instead of ziti.

Sauce: Swap marinara for vodka sauce or arrabbiata for a kick.

Cheese: Try these cream cheese alternatives:

• Cottage cheese (blended smooth)
• Greek yogurt
• Mascarpone

Add-ins: Boost flavor and nutrition with:

• Cooked ground beef or Italian sausage
• Sautéed veggies like spinach, zucchini, or bell peppers
• Red pepper flakes for heat

Make it gluten-free by using gluten-free pasta. For a vegetarian version, add plant-based meat crumbles.

You can prep this dish ahead and refrigerate before baking. Just add 10-15 minutes to the baking time if it’s cold from the fridge.

Try topping with seasoned breadcrumbs for extra crunch. Mix 1/2 cup breadcrumbs with 2 tablespoons melted butter and sprinkle on top before baking.

Tips, Tricks & Storing

To make your baked ziti even better, try these tips:

• Use high-quality pasta sauce for the best flavor.
• Shred your own cheese – it melts better than pre-shredded.
• Don’t overcook the pasta. Keep it slightly firm for the perfect texture.

Make it your own by adding:

• Cooked ground beef or Italian sausage
• Sautéed veggies like bell peppers and onions
• Extra garlic or red pepper flakes for a kick

Storing is easy:

1. Let the ziti cool completely
2. Cover tightly with foil or transfer to an airtight container
3. Refrigerate for up to 3-4 days
4. Freeze for up to 3 months

To reheat, thaw overnight if frozen. Warm in a 350°F oven until heated through. Add a splash of water or extra sauce if it seems dry.

You can also prep this dish ahead. Assemble everything but don’t bake it. Cover and refrigerate for up to 24 hours, then bake as directed when you’re ready to eat.