Creamy Easy Baked Ziti

Ingredients

• 1 boxuncooked ziti pasta
• 225 g (8 oz)block cream cheese, softened to room temperature and cut into 8 cubes; any fat content
• 1 jar, 680 g (24 oz)pasta sauce
• 1 can, 411 g (14 oz)petite diced tomatoes, undrained
• 226 g (2 cups), dividedshredded cheese
• To tastefresh basil, finely chopped (optional)

Instructions

1. 1

   Cook the pasta

   Heat the oven to 177°C (350°F). Bring a large pot of salted water to the boil and cook the ziti according to the packet directions, stopping at al dente so it can finish cooking in the casserole. Drain and set aside.

2. 2

   Melt the cream cheese

   With the pot still hot, add the cubed cream cheese. Stir with a spatula or wooden spoon until it is mostly melted.

3. 3

   Mix the pasta

   Add the hot pasta, pasta sauce and diced tomatoes to the pot, then stir until the pasta is coated. Mix in about half of the shredded cheese until evenly distributed.

4. 4

   Bake the ziti

   Transfer the mixture to a 1.9-litre (2-quart) casserole dish, a 23 × 33 cm (9 × 13-inch) baking dish or a disposable casserole container. Scatter the remaining cheese over the top and bake for 25–30 minutes, until the cheese bubbles. Leave to cool for 15 minutes before serving. Store leftovers covered in the fridge for up to 1 week, or freeze the baked casserole for up to 2 months. Thaw overnight in the fridge, then reheat individual portions in the microwave or cover with foil and bake at 148°C (300°F) for 20 minutes.

5. 5

   Make it ahead

   Assemble the casserole and refrigerate it for up to 1 day before baking. Add 5 minutes to the baking time.

What is baked ziti?

Baked ziti is a pasta casserole associated with Italian-American cooking: tubular pasta is coated in sauce, topped with cheese and baked until bubbling. This version keeps the familiar tomato-and-cheese combination but uses cream cheese for a smooth, tangy coating.

It suits a family meal or a make-ahead supper because the pasta and sauce can be combined before baking, and the casserole can be refrigerated in advance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 14g protein, 36g carbs, 6g fat.

The ziti and tomato sauce supply most of the carbohydrates, while cream cheese and shredded cheese contribute much of the fat. The cheese also provides protein, alongside a smaller amount from the pasta. Pair a serving with vegetables or salad for a more balanced plate.

Why cream cheese works

Cream cheese: adding it to the still-hot pot lets it soften and melt without needing a separate sauce. Stir until mostly melted, then mix it through the pasta and tomato sauce.

Shredded cheese: some is stirred into the pasta, while the rest forms the bubbling top. Dividing it this way gives the casserole cheese throughout as well as on the surface.

Cook the pasta just shy of done

Al dente ziti: follow the packet timing but check the pasta near the end. It should still have a little firmness, as it will cook further in the oven.

Drain well: excess water can loosen the sauce. Have the cream cheese ready so you can use the residual heat in the pot while it is still hot.

Mix for an even coating

Tomatoes and sauce: add both with the hot pasta and stir until the ziti is coated. The diced tomatoes go in undrained, so mix thoroughly to distribute their juices.

Cheese inside: stir in about half the shredded cheese until it is spread through the pasta. This helps each portion have a little cheese in the filling, not just on top.

Look for bubbling cheese

Oven cue: bake at 177°C for 25–30 minutes, until the cheese on top is bubbling. If it has not bubbled yet, give it a little longer and check again.

Resting time: leave the dish to cool for 15 minutes before serving. This gives the hot casserole time to settle for easier portions.

What to serve with baked ziti

Fresh basil: finely chop and scatter it over the dish if you want a fresh, aromatic finish. It is optional and is not needed for the casserole to work.

On the side: a crisp green salad or simply cooked vegetables complement the rich, creamy pasta. Serve straight from the casserole while warm.

Recipe notes & tips

• Soften the cream cheese to room temperature and cut it into cubes so it is easier to stir into the hot pot.
• Cook the ziti only to al dente, as it will continue cooking in the casserole.
• Stir the sauce and tomatoes through until the pasta is coated before adding the cheese.
• Use a casserole dish large enough to hold the pasta mixture without filling it to the brim.
• Let the baked ziti rest for the full 15 minutes before serving.
• Add the optional basil after baking for a fresh finishing note.

Variations

• Use another pasta shape: Choose a similar short pasta that holds sauce well.
• Change the cheese: Use a different shredded cheese in the same amount.
• Add basil: Scatter finely chopped fresh basil over the finished casserole.
• Make it ahead: Assemble the dish, refrigerate for up to 1 day and add 5 minutes to the bake.
• Freeze portions: Freeze the baked casserole for up to 2 months and thaw overnight in the fridge.

Common mistakes to avoid

• Overcooking the pasta: Cook it al dente so it does not become too soft in the oven.
• Draining the tomatoes: Add the diced tomatoes with their liquid, as directed.
• Adding cold cream cheese: Soften it first and stir it into the hot pot for easier melting.
• Uneven cheese topping: Spread the reserved shredded cheese across the surface before baking.
• Serving straight from the oven: Rest the casserole for 15 minutes so it settles before portioning.

How to store

Keep leftovers covered or tightly wrapped in the fridge for up to 1 week, or freeze the baked casserole for up to 2 months. Thaw frozen casserole overnight in the fridge; reheat individual portions in the microwave or cover with foil and bake at 148°C (300°F) for 20 minutes.

Frequently asked questions