OMG you guys, I’m literally obsessed with this creamy cheesy baked ziti recipe! Made it last weekend when my sister came over with her kids and everyone went crazy for it. There’s something about that combo of al dente pasta, three cheeses and that rich tomato sauce that just hits different. This ain’t your regular pasta bake – the cream cheese makes it super velvety and the crispy top layer is just chef’s kiss. Stick around and I’ll show you exactly how to make this comfort food magic happen in your kitchen!
Why You’ll Love This Creamy Cheesy Baked Ziti Recipe
Listen, weeknight dinners can be such a pain, right? Been there! That’s why this creamy cheesy baked ziti recipe is my go-to when I need something that’ll please everyone but won’t have me slaving in the kitchen for hours.
Last month I made this for my son’s baseball team dinner and the dish was literally scraped clean. One mom texted me at midnight asking for the recipe! What’s awesome is you can totally prep it ahead and just pop it in the oven when you’re ready.
You can customize it however you want – add some spicy Italian sausage, throw in extra veggies, or keep it vegetarian. By the end of this post, you’ll have your new favorite pasta dish that’ll become part of your regular rotation!
Ingredients You’ll Need
For this amazing creamy cheesy baked ziti recipe, you’ll need some basics plus a few special ingredients that make all the difference:
For the Sauce:
- 2 tbsp olive oil – nothing fancy, just regular cooking olive oil works
- 1 medium onion, diced small – yellow or white onions work best but red is fine too if that’s all you have
- 4 garlic cloves, minced – fresh is way better than powder here but in a pinch garlic powder works
- 1 lb ground beef – I use 80/20 for more flavor but leaner works if you’re watching calories
- 2 tsp Italian seasoning – store-bought mix is fine or make your own
- 1/2 tsp red pepper flakes – skip if you don’t like heat
- Salt and pepper to taste
- 2 cans (14.5 oz each) crushed tomatoes – San Marzano tomatoes make a difference but use what you’ve got
- 2 tbsp tomato paste – this adds richness and depth
For the Pasta and Cheese Mixture:
- 1 lb ziti pasta – penne works too if you can’t find ziti
- 8 oz cream cheese, softened – full fat gives the creamiest results but light works too
- 1 cup ricotta cheese – whole milk ricotta is best but part-skim is ok
- 2 cups shredded mozzarella, divided – get a block and shred it yourself for better melting
- 1/2 cup grated parmesan – the real stuff, not the powder in the green can
- 2 eggs – helps bind everything together
- 1/4 cup chopped fresh basil, plus more for garnish – dried works in a pinch but fresh is so much better
- 1 tsp garlic powder
- Salt and pepper to taste
The cream cheese is the secret weapon in this recipe – it makes everything super creamy and brings the whole dish together. If you’ve got dietary restrictions, there’s plant-based cream cheese options that work pretty good too.
How to Make The Best Creamy Cheesy Baked Ziti
Making this amazing creamy cheesy baked ziti recipe is pretty straightforward, just follow these steps:
- Prep Work: Preheat your oven to 375°F and grab a 9×13 baking dish. Give it a quick spray with cooking spray. Start boiling a large pot of salted water for the pasta.
- Make the Sauce: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 mins till it gets soft and translucent. Add garlic and cook for another 30 seconds until you can smell it. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 7-8 mins. Drain excess fat if needed. Stir in the Italian seasoning, red pepper flakes, salt, and pepper. Add crushed tomatoes and tomato paste, then bring to a simmer. Let it cook for about 10 mins, stirring occasionally. The sauce should thicken up a bit but still be kinda saucy.
- Cook the Pasta: While the sauce simmers, cook the ziti in the boiling water but undercook it by about 2 mins from what the package says. It’ll finish cooking in the oven and nobody likes mushy pasta! Drain well when done.
- Make the Cheese Mixture: In a large bowl, mix the softened cream cheese and ricotta until smooth. Add 1 cup of mozzarella (save the rest for topping), parmesan, eggs, basil, garlic powder, salt and pepper. Mix until combined.
- Combine Everything: Add the drained pasta to the cheese mixture and stir well to coat every piece. Then fold in about 3/4 of the meat sauce.
- Assemble and Bake: Pour half the pasta mixture into your baking dish. Spoon half of the remaining sauce over it. Add the rest of the pasta mixture then top with the last of the sauce. Sprinkle the remaining cup of mozzarella evenly over the top.
- Bake: Put it in the oven for 25-30 mins until the cheese is bubbly and starting to get those amazing golden-brown spots. If you want an extra crispy top, switch to broil for the last 2-3 mins but watch it closely! It’ll go from perfect to burnt super fast.
- Rest: Let it rest for about 10 mins before serving. This is important! It helps everything set up and makes it easier to serve neat portions. Sprinkle with extra fresh basil if you’re feeling fancy.
When it comes out of the oven, you’ll see the edges get all crispy and the cheese on top turns slightly golden. That’s when you know it’s ready! The pasta should still have a bit of bite to it and the sauce should be thick but not dry.
Tasty Variations of Creamy Cheesy Baked Ziti
Want to switch things up? Here are some awesome ways to customize this creamy cheesy baked ziti recipe:
- Meat Lover’s Ziti: Add 1/2 lb Italian sausage along with the ground beef. Remove the casings and brown with the beef for an extra flavor kick.
- Veggie Packed Ziti: Mix in 2 cups of chopped veggies like bell peppers, zucchini, mushrooms, or spinach. Sauté them with the onions before adding the meat for a boost of nutrients.
- Spicy Ziti: Double the red pepper flakes and add 1/2 cup of chopped hot peppers or a few tablespoons of hot sauce to the meat sauce for some serious heat.
- Chicken Alfredo Ziti: Swap the tomato sauce for a jar of alfredo sauce and use shredded rotisserie chicken instead of beef for a white version that’s equally delicious.
- Fall Harvest Ziti: Add 1 cup of diced butternut squash and some fresh sage to the sauce for a seasonal twist that’s perfect for autumn dinners.
- Mediterranean Ziti: Mix in some chopped sun-dried tomatoes, kalamata olives, and crumbled feta cheese for a Greek-inspired variation.
Creamy Cheesy Baked Ziti Recipe
Equipment
- 9×13-inch baking dish
- Large skillet
- Large Pot
- Mixing bowls
- Cooking spray
- Wooden spoon or spatula
Ingredients
For the Sauce:
- 2 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 lb ground beef
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- 2 cans 14.5 oz each crushed tomatoes
- 2 tbsp tomato paste
For the Pasta and Cheese Mixture:
- 1 lb ziti pasta or penne
- 8 oz cream cheese softened
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1/4 cup fresh basil chopped (plus more for garnish)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray. Boil a large pot of salted water.
- Make the Sauce: Heat olive oil in a skillet. Sauté onion until soft (5 mins), then add garlic for 30 seconds. Add beef and cook through (7–8 mins). Drain fat if needed. Stir in seasoning, crushed tomatoes, and tomato paste. Simmer 10 mins.
- Cook Pasta: Boil pasta 2 mins less than package instructions. Drain well.
- Mix Cheese: In a bowl, combine cream cheese, ricotta, 1 cup mozzarella, parmesan, eggs, basil, garlic powder, salt, and pepper.
- Combine: Stir pasta into the cheese mixture. Fold in 3/4 of the sauce.
- Assemble: Layer half the pasta mixture into the baking dish, top with half of remaining sauce. Repeat. Sprinkle with remaining 1 cup mozzarella.
- Bake: Bake uncovered for 25–30 mins until bubbly and golden. Broil last 2–3 mins for extra crisp top.
- Rest: Let rest 10 mins before serving. Garnish with fresh basil if desired.
Notes
Nutrition
Frequently Asked Questions
Can you put cream cheese in ziti?
Yes! Cream cheese is amazing in ziti! It adds this incredible creaminess and richness that takes regular baked ziti to a whole new level. It melts perfectly into the sauce and between the pasta, creating pockets of creamy goodness throughout the dish. It’s actually my secret ingredient that makes this creamy cheesy baked ziti recipe stand out from others.
Can you substitute cream cheese for ricotta in baked ziti?
Totally can substitute cream cheese for ricotta in baked ziti, but I actually prefer using both! The combo gives you the best texture – ricotta adds that classic slight graininess while cream cheese brings the smooth, creamy element. If you’re out of ricotta, just use all cream cheese, but you might want to use a little less since it’s richer. The dish will be creamier but still delicious!
Can you put cream cheese in pasta bake?
Yes, adding cream cheese to any pasta bake is a game-changer! It creates this velvety sauce that coats every piece of pasta and prevents the dish from drying out during baking. For this creamy cheesy baked ziti recipe, the cream cheese melts between the pasta layers and combines with the tomato sauce for the perfect balance of creamy and tangy.
What cheese do you use for ziti?
For the best creamy cheesy baked ziti recipe, I use a combo of three cheeses: mozzarella for that stretchy, gooey factor when you pull your fork away, ricotta for authentic Italian flavor and texture, and parmesan for sharp, salty notes that enhance everything else. And of course, the cream cheese that makes it extra creamy! Each cheese plays an important role – don’t skip any if possible!
Should I cover ziti when baking?
For this creamy cheesy baked ziti recipe, I don’t cover it during baking because I love getting those crispy, browned cheese spots on top! However, if you notice the top browning too quickly before the middle is hot, you can loosely cover with foil for part of the baking time. Just make sure to remove the foil for the last 10 minutes to get that perfect golden top.
How do I store leftover baked ziti?
Leftover creamy cheesy baked ziti can be stored in an airtight container in the fridge for 3-4 days. To reheat, add a splash of milk or water before microwaving to keep it creamy. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
Can I make this creamy cheesy baked ziti ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours ahead and keep it covered in the fridge. Just add about 10-15 minutes to the baking time since it’ll be cold. You can also freeze the assembled but unbaked ziti for up to 3 months – thaw in the fridge overnight before baking.
Time to Enjoy Your Creamy Cheesy Baked Ziti!
There’s nothing quite like watching someone take that first bite of this creamy cheesy baked ziti recipe and seeing their eyes light up. It reminds me of Sunday dinners at my grandma’s – that perfect balance of familiar comfort food with a modern twist that makes it special.
This recipe has gotten me through countless family gatherings, potlucks and those nights when only comfort food will do. Make it your own by trying some of the variations or sticking with the classic version.
If you liked this recipe, you might also enjoy my Cheesy Beef Noodle Casserole or Creamy Smothered Chicken and Rice for more comforting dinner ideas!
Now go grab that baking dish and get cooking – your family’s about to have a new favorite dinner!