Three Cheese Kosher Baked Ziti Recipe

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There’s something deeply satisfying about a pan of baked ziti fresh from the oven, all golden and bubbling at the edges. This isn’t just any baked ziti though. I’ve loaded it with three different cheeses that each bring their own personality to the dish. The ricotta keeps everything creamy, the mozzarella gives you those satisfying cheese pulls, and a generous sprinkle of Parmesan adds that nutty, sharp finish.

Why Three Cheeses Make All the Difference

I started making this version after realizing that most baked ziti recipes rely too heavily on just one or two cheeses. Don’t get me wrong, they’re fine, but why settle for fine when you can have extraordinary? The key is getting the ratios right. Too much ricotta and it becomes soupy. Not enough mozzarella and you miss out on that stretchy cheese moment everyone loves. And the Parmesan? Well, that’s what transforms this from good to absolutely worth making again and again.

The Secret to Perfect Baked Ziti Texture

The technique here matters more than you might think. I always cook my ziti just shy of al dente because it continues cooking in the oven. Nobody wants mushy pasta. I also let my sauce simmer longer than most people have patience for, which concentrates the flavors and prevents a watery final result. These little details make all the difference between a decent weeknight dinner and something your family will request for special occasions.

This feeds a crowd easily, making it perfect for Shabbat dinners or when you’re hosting. I like to serve it alongside a simple green salad with lemon vinaigrette and some garlic bread if I’m feeling ambitious. The leftovers (if there are any) actually taste even better the next day after all the flavors have had time to meld together.

Three Cheese Kosher Baked Ziti Recipe - Italian-American recipe
There's something deeply satisfying about a pan of baked ziti fresh from the oven, all golden and bubbling at the edges. This isn't just any baked ziti though. I've loaded it with three different cheeses that each bring their own personality to the dish. The ricotta keeps everything creamy, the mozzarella gives you those satisfying cheese pulls, and a generous sprinkle of Parmesan adds that nutty, sharp finish. I started making this version after realizing that most baked ziti recipes rely too heavily on just one or two cheeses. Don't get me wrong, they're fine, but why settle for fine when you can have extraordinary? The key is getting the ratios right. Too much ricotta and it becomes soupy. Not enough mozzarella and you miss out on that stretchy cheese moment everyone loves. And the Parmesan? Well, that's what transforms this from good to absolutely worth making again and again. The technique here matters more than you might think. I always cook my ziti just shy of al dente because it continues cooking in the oven. Nobody wants mushy pasta. I also let my sauce simmer longer than most people have patience for, which concentrates the flavors and prevents a watery final result. These little details make all the difference between a decent weeknight dinner and something your family will request for special occasions. This feeds a crowd easily, making it perfect for Shabbat dinners or when you're hosting. I like to serve it alongside a simple green salad with lemon vinaigrette and some garlic bread if I'm feeling ambitious. The leftovers (if there are any) actually taste even better the next day after all the flavors have had time to meld together.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound ziti pasta
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 jar (28 oz) marinara sauce good quality
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 15 ounces ricotta cheese whole milk
  • 1 large egg lightly beaten
  • 1/4 cup fresh parsley chopped
  • 2 cups mozzarella cheese shredded, divided
  • 1 cup Parmesan cheese grated, divided

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
  2. Bring a large pot of salted water to boil. Cook ziti according to package directions minus 1-2 minutes (it should be slightly firm). Drain and set aside.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  4. Add marinara sauce, drained diced tomatoes, basil, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Simmer for 10-12 minutes, stirring occasionally, until sauce thickens slightly.
  5. In a large bowl, combine ricotta cheese, beaten egg, chopped parsley, 1 cup of the mozzarella, and 1/2 cup of the Parmesan. Mix well.
  6. Add the cooked ziti to the ricotta mixture and toss gently to coat. Pour in about 2/3 of the tomato sauce and mix until pasta is evenly coated.
  7. Transfer pasta mixture to the prepared baking dish. Pour remaining sauce over the top, then sprinkle with remaining 1 cup mozzarella and 1/2 cup Parmesan.
  8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until cheese is golden and bubbly.
  9. Let rest for 10 minutes before serving to allow the cheese to set slightly.

Notes

This baked ziti can be assembled up to 24 hours ahead and refrigerated before baking. Add an extra 10-15 minutes to the covered baking time if cooking from cold. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months. For extra richness, substitute half-and-half for some of the marinara sauce.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 26g 52%
*Percent Daily Values are based on a 2,000 calorie diet.
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