No-Boil Baked Ziti
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Want to make a tasty pasta dish without all the fuss? No-boil baked ziti is the answer! You can create a delicious meal with just a few simple steps and ingredients. This recipe cuts out the pasta boiling step, saving you time and effort.
You’ll need ziti pasta, sauce, cheese, and some herbs to get started. The magic happens when you soak the pasta instead of boiling it. Then you mix everything together, pop it in the oven, and wait for cheesy goodness. It’s that easy!

Exact Ingredients List
Here’s what you’ll need to make no-boil baked ziti:
- 1 pound ziti or penne pasta
- 4 cups marinara sauce
- 12 ounces whole-milk ricotta cheese
- 3 ounces grated Parmigiano-Reggiano
- 2 large eggs
- 1 cup heavy cream
You’ll also want to grab:
- 3 tablespoons fresh parsley, minced
- 3 tablespoons fresh basil, minced
- Salt and pepper to taste
- 1 pound whole-milk mozzarella, cubed
- Cooking spray
Don’t forget to have an oven-safe 9×13-inch baking dish on hand. This recipe is pretty flexible, so feel free to adjust the amounts to your liking.
If you can’t find ziti, penne works great too. For the best flavor, pick a high-quality store-bought marinara sauce or make your own.
Instructions
Preheat your oven to 400°F (200°C). Grab a 9×13-inch baking dish and set it aside.
Soak the ziti in hot salted water for 30 minutes. Stir after 5 minutes to prevent sticking. Drain when done.
Mix 3 cups of red sauce, ricotta, half the Parmesan, eggs, cream, and half the herbs in a big pot. Add salt and pepper to taste.
Stir in the soaked ziti and half the mozzarella cubes. Pour this mix into your baking dish.
Top with the remaining 1 cup of red sauce and mozzarella. Cover tightly with greased foil.
Bake for 45 minutes. Remove foil and bake for 15 more minutes until cheese browns.
Take it out and sprinkle the rest of the Parmesan on top. Let it cool for 10 minutes.
Add the remaining herbs before serving. Enjoy your no-boil baked ziti!
Possible Substitutes List & Recipe Variations
You can easily change up this no-boil baked ziti recipe to suit your tastes. Try these swaps and variations:
Pasta:
- Penne
- Rigatoni
- Fusilli
Cheese options:
- Cottage cheese instead of ricotta
- Provolone in place of mozzarella
- Pecorino Romano for Parmigiano-Reggiano
Sauce variations:
- Use vodka sauce for a creamy twist
- Mix in pesto for extra flavor
- Add meat sauce for a heartier dish
Want to make it veggie-packed? Toss in some:
- Spinach
- Zucchini
- Mushrooms
For a protein boost, include:
- Ground beef or turkey
- Italian sausage
- Shredded chicken
Spice it up with:
- Red pepper flakes
- Fresh garlic
- Italian seasoning
Remember, you can always adjust the herbs to your liking. Try oregano or thyme for a different flavor profile.
Tips, Tricks & Storing
Here are some handy tips for making the best no-boil baked ziti:
- Use a high-quality pasta sauce for the best flavor.
- Don’t skimp on the cheese – it adds richness and creaminess.
- Cover the dish tightly with foil to trap steam and cook the pasta.
For extra flavor, try these tricks:
- Add some red pepper flakes for a spicy kick
- Mix in cooked Italian sausage or ground beef
- Stir in sautéed mushrooms or spinach
To store leftovers:
- Let the ziti cool completely
- Cover tightly with foil or transfer to an airtight container
- Refrigerate for up to 3-4 days
- Reheat individual portions in the microwave
You can also freeze baked ziti for up to 3 months. Thaw overnight in the fridge before reheating. For best results, let it come to room temperature before baking to reheat.