Savory Baked Ziti with Cream Cheese

There’s something so comforting about a big pan of baked ziti. In our house, it’s the dinner that everyone agrees on, and adding cream cheese makes it even better. When I’m looking for a no-fuss meal that’ll make everyone happy, this is my go-to recipe. I started making it this way after a friend suggested adding cream cheese to my usual ziti, and I’ve never looked back.

What I really like about this dish is how easy it is to put together. You can prep it ahead of time when you have a few minutes, pop it in the fridge, and bake it when you’re ready. It’s perfect for busy weeknights or when you’re having friends over. Plus, the leftovers taste just as good the next day – maybe even better!

What Kind of Cream Cheese Should I Use?

Regular block cream cheese is your best bet for this baked ziti, though you’ve got options when it comes to fat content. Full-fat cream cheese will give you the richest, creamiest result, but if you’re looking to cut calories, reduced-fat (Neufchâtel) works well too. Just steer clear of fat-free cream cheese, as it doesn’t melt as smoothly and can give your sauce a grainy texture. Make sure your cream cheese is properly softened before mixing – leaving it out on the counter for about an hour does the trick. If you’re in a hurry, you can cut it into smaller cubes to speed up the softening process.

Options for Substitutions

This easy baked pasta dish is pretty forgiving when it comes to swaps. Here’s what you can change up:

• Ziti pasta: Don’t worry if you can’t find ziti – penne, rigatoni, or even regular macaroni work just fine here. Just make sure to use a pasta shape that can hold the sauce well.
• Cream cheese: While cream cheese gives this dish its signature creamy texture, you can use mascarpone cheese or ricotta (though ricotta will make it slightly less creamy). If using ricotta, add 2 tablespoons of heavy cream to maintain creaminess.
• Shredded cheese: The recipe works with most melting cheeses – try mozzarella, provolone, Italian cheese blend, or even cheddar. Just avoid hard cheeses like parmesan as your main cheese.
• Pasta sauce: Any jarred marinara or tomato-based pasta sauce will work. You can also use plain crushed tomatoes mixed with 1 teaspoon each of dried basil and oregano.
• Petite diced tomatoes: Regular diced tomatoes work just as well. You can also use crushed tomatoes or even fresh diced tomatoes if you have them on hand.
• Fresh basil: Since it’s optional, you can skip it or use dried basil (about 1 teaspoon). Fresh parsley or oregano make good alternatives too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making baked ziti is overcooking the pasta before it goes into the oven – aim to cook it 2-3 minutes less than the package directions suggest, as it will continue cooking while baking and absorb sauce in the process.

Getting clumpy cream cheese can ruin the smooth texture of your dish, so make sure it’s properly softened at room temperature for at least an hour before mixing, and cut it into small pieces to help it melt evenly into the sauce.

Another common error is adding all the cheese at once – instead, reserve half of the shredded cheese for the top layer and add it in the last 10-15 minutes of baking to achieve that perfect golden-brown crust without burning.

For the best sauce consistency, don’t drain the canned tomatoes, as their liquid helps create the right texture and prevents the pasta from becoming too dry during baking.

What to Serve With Baked Ziti?

This rich and cheesy baked ziti calls for some simple sides that can balance out all that pasta goodness! A fresh green salad with a light vinaigrette dressing helps cut through the richness of the cream cheese and melted cheese – I like to toss together some crisp romaine, cherry tomatoes, and cucumber. Garlic bread is always welcome at the table, though you might want to go easy since the pasta dish is already pretty filling. For a veggie option that isn’t salad, try some roasted broccoli or sautéed green beans, which are great for soaking up any extra sauce on your plate.

Storage Instructions

Keep Fresh: This baked ziti stays good in the fridge for up to 4 days when stored in an airtight container. The pasta might absorb some of the sauce as it sits, but that just means the flavors get even better! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: You can freeze baked ziti for up to 3 months! Let it cool completely, then wrap it tightly in foil and place in a freezer-safe container. I like to divide it into smaller portions before freezing – it makes reheating much easier when you just want a single serving.

Reheat: To warm up your ziti, pop it in the oven at 350°F (175°C) covered with foil for about 20-25 minutes, or until heated through. If it seems a bit dry, splash in a little extra pasta sauce. For single servings, the microwave works great too – just heat in 1-minute intervals, stirring between each.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-80 g
• Fat: 100-120 g
• Carbohydrates: 200-220 g

Ingredients

• 1 can petite diced tomatoes
• 1 jar pasta sauce (I like Rao’s Homemade Marinara)
• 226g shredded cheese, divided (sharp cheddar or mozzarella work well)
• 225g cream cheese (softened to room temperature)
• 1 package ziti pasta (cook according to package directions)
• fresh basil (finely chopped for garnish)

Step 1: Preheat and Cook the Pasta

Start by preheating your oven to 350ºF (177ºC).

Next, in a large pot of salted water, cook the pasta according to the directions on the box.

For best results, aim for al dente pasta, as it will continue to cook while it’s in the casserole.

Once done, drain the pasta and set it aside.

Step 2: Melt Cream Cheese in the Hot Pot

While the large pot is still warm from cooking the pasta, add the cubed cream cheese.

Stir with a spatula or wooden spoon until the cream cheese is mostly melted, making sure it’s smooth and creamy.

Step 3: Combine Pasta with Sauce and Cheese

Return the hot pasta to the pot.

Add the pasta sauce and diced tomatoes, stirring until the pasta is well-coated.

Mix in about half of the shredded cheese (roughly one big handful should suffice) so that it’s distributed evenly throughout the pasta for a cheesy flavor.

Step 4: Assemble and Bake the Casserole

Transfer the pasta mixture into a 2-quart casserole dish, or use a 9×13″ baking dish or a disposable casserole container.

Evenly sprinkle the remaining shredded cheese over the top.

Bake the assembled casserole in the preheated oven for 25-30 minutes, or until the cheese bubbles and turns golden brown.

Step 5: Cool and Serve

Once baked, remove the casserole from the oven and allow it to cool for about 15 minutes before serving.

This resting period helps the casserole set, making it easier to serve.

Step 6: Storage and Reheating

Store leftovers in the refrigerator, covered or wrapped tightly, for up to 1 week.

For longer storage, the baked casserole can be frozen for up to 2 months.

To thaw, place it in the refrigerator overnight.

Reheat individual servings in the microwave or cover with foil and bake in a 300ºF (148ºC) oven for 20 minutes.

Step 7: Make Ahead Option

If planning ahead, this casserole can be assembled the day before and refrigerated for up to 1 day.

Add an extra 5 minutes to the baking time when you’re ready to cook it.