Baked Ziti Recipe without Ricotta

4.58 from 560 votes

This baked ziti without ricotta is made with just 6 ingredients. It's rich, creamy, and extra cheesy thanks to my secret ingredient!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings:

Preheat oven to 375°F and spray an 11x9-inch casserole dish with nonstick cooking spray.
In a large saucepan, boil the pasta according to package instructions (al dente/no salt), and drain.
1 pound dry ziti pasta
In the same large saucepan set over medium heat, cook the marinara sauce and cream cheese together until the cheese melts. Stir often.
32 ounces marinara sauce, 8 ounces cream cheese
Add the pasta to the marinara/cheese sauce and mix well.
Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with half the mozzarella and half the Parmesan cheeses.
16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
Sprinkle the cheeses with 2 tablespoons chopped fresh basil.
¼ cup chopped fresh basil
Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining mozzarella and Parmesan.
Cover and bake at 375°F for 30 minutes.
Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and cheese is golden.
Garnish with the remaining chopped basil.

To add meat: brown ground beef, Italian sausage, or preferred meat, then mix into the marinara.

Storage: Store baked ziti without ricotta in an airtight container in the refrigerator for 4 days, or the freezer for 2 months.