Think of all the cozy, comforting goodness of a classic baked ziti, but we’re giving it a hearty, protein-packed upgrade with tender chicken. This isn’t your average pasta bake. Instead of the usual ground beef or sausage, we’re using lean, shredded chicken breast. It’s a one-dish wonder that brings together al dente ziti pasta, a rich and savory marinara sauce, creamy ricotta, and plenty of melted, gooey mozzarella cheese, all baked until it’s bubbling and gloriously golden brown on top. It’s the ultimate family-friendly casserole that feels indulgent but is made with smarter ingredients.
Why You’ll Love This Baked Ziti Recipe
You’re going to adore this recipe because it solves the eternal ‘what’s for dinner?’ question with minimal fuss and maximum flavor. It’s a complete meal all by itself, packed with protein to keep everyone full and satisfied. It’s also incredibly forgiving. A little short on time? Use a store-bought rotisserie chicken. Need to sneak in some veggies? Spinach blends right in. Plus, it makes for fantastic leftovers—some dishes are even better the next day, and this is one of them. Honestly, the way the flavors meld together after a night in the fridge is just magic. So good.
Ingredients
- 1 lb ziti or penne pasta: The sturdy tube shape holds the sauce perfectly.
- 2 cups cooked chicken breast, shredded: Provides a lean, high-protein base. A rotisserie chicken is a great shortcut!
- 1 tbsp olive oil: For sautéing our aromatics.
- 1 yellow onion, finely diced: Adds a sweet, savory foundation.
- 3 cloves garlic, minced: For that essential aromatic punch.
- 1 (24 oz) jar of your favorite marinara sauce: The flavorful backbone of the dish.
- 1 (15 oz) container whole milk ricotta cheese: Creates a creamy, luxurious layer.
- 1 large egg: Binds the ricotta layer for a perfect slice.
- 1/4 cup fresh parsley, chopped: Brings a fresh, herbal note.
- 2 cups shredded mozzarella cheese, divided: For that iconic, stretchy, cheesy top.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth.
- 1 tsp dried oregano: A classic Italian seasoning.
- Salt and black pepper to taste: To season every layer.
Step by Step Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Bring a large pot of generously salted water to a boil. Cook the ziti according to package directions until just al dente, usually about 8-9 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the drained pasta, the onion and garlic mixture, the shredded chicken, and the entire jar of marinara sauce. Stir until everything is evenly coated. Pour half of this mixture into your prepared baking dish.
- In a separate medium bowl, mix together the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan, parsley, oregano, and a good pinch of salt and pepper.
- Dollop the ricotta mixture over the pasta layer in the baking dish and carefully spread it into an even layer.
- Top with the remaining pasta mixture, then sprinkle the final 1 cup of mozzarella cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and the edges are bubbly.
- Let it rest for 5-10 minutes before serving. This helps it set up so you get clean slices.
Equipment Needed for Baked Ziti
You likely have everything you need already! A large pot for boiling the pasta, a colander for draining, a large skillet for sautéing, a 9×13 inch baking dish (this is key!), a few mixing bowls, and some measuring cups and spoons. That’s it! No fancy gadgets required for this comforting classic.
Flavor Twists for Baked Ziti
This recipe is a wonderful canvas for your own creativity. Love spice? Add a pinch of red pepper flakes to the sauce. Want to sneak in more vegetables? Stir a couple of handfuls of fresh baby spinach into the hot pasta mixture—it will wilt perfectly. You could swap the chicken for ground turkey for a healthy turkey baked ziti. For a richer, meatier flavor, try using a combo of ricotta and a little cottage cheese, blended until smooth. And if you’re a mushroom fan, sauté some sliced cremini mushrooms with the onions. The possibilities are nearly endless!
Storage Tips for Leftover Ziti
Let the baked ziti cool completely before storing. Cover the baking dish tightly with foil or plastic wrap, or transfer portions to airtight containers. It will keep in the refrigerator for up to 4 days. To freeze, wrap individual portions or the entire dish (if you didn’t bake it in a glass dish) tightly in a double layer of plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Ideas & Pairings
This baked pasta casserole is a meal all on its own, but a simple, crisp side salad with a tangy vinaigrette is the perfect partner to cut through the richness. Garlic bread is never a wrong answer for soaking up any extra sauce. For a lighter option, some quickly sautéed green beans or roasted broccoli would be lovely. And if you’re serving a crowd? Just double the recipe and use two baking dishes—it’s a guaranteed hit at potlucks.
Doneness Test for Baked Ziti
The best way to know your baked ziti with ricotta is done is to look for those bubbly, beautiful edges. The sauce should be bubbling actively around the sides of the pan, not just in the center. The cheese on top should be fully melted and have those gorgeous golden-brown spots. If you insert a knife into the center, it should come out hot to the touch. If the top is browning too quickly but the center is still cold, just tent it loosely with foil and continue baking.
FAQs About Baked Ziti
- Can I make this baked ziti ahead of time? Absolutely! Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time since it will be going into the oven cold.
- Can I use a different pasta? You sure can. Penne is the closest substitute, but any short, sturdy pasta like rigatoni or cavatappi will work great in this ricotta pasta bake.
- My ricotta layer is runny. What happened? The egg is there to help bind the ricotta and prevent this. Make sure you’re using whole milk ricotta, which is thicker and less watery than part-skim. Also, letting the dish rest after baking is crucial for it to set up properly.
- Is this a high protein baked ziti recipe? Yes! Between the lean chicken breast and the ricotta and mozzarella cheeses, this dish is packed with protein, making it a filling and satisfying meal.