One-Pot Baked Ziti with Ricotta – an easy, cheesy vegetarian pasta casserole made in a single pot in about 30 minutes.
Italian baked ziti (or a similar tubular pasta) is classic comfort food: hearty, cheesy, and reminiscent of lasagna without the layers and fuss. To simplify and lighten the process, this one-pot version uses ricotta for protein instead of meat, keeping the dish vegetarian while still rich, creamy, and satisfying.
Everything cooks in the same pot: the sauce and the pasta come together, which reduces both prep time and cleanup. For even faster results, you can soak the pasta in salted water while you prepare the sauce; this shortens the time the pasta needs to cook in the sauce.
You can assemble the dish ahead of time and refrigerate it, then bake when you’re ready to serve. Leftovers keep well in the fridge and can also be frozen for later. This one-pot baked ziti is perfect for weeknight dinners, potlucks, or any time you want a comforting, crowd-pleasing meal with minimal effort.
TIP: Soaking pasta briefly in salted water while you make the sauce will reduce the simmering time required in the pot.
More recipes in a similar style include Tortellini al Forno and other simple baked pastas, if you enjoy one-pan, low-fuss meals.
One-Pot Baked Ziti with Ricotta is a quick vegetarian pasta casserole that combines tender pasta, tomato sauce, and a creamy ricotta-cheese mixture. It bakes briefly to melt and lightly brown the top for a comforting finish.
Main Course
Italian
one pot baked ziti
- 230 g (8 oz) ziti, penne, or similar pasta
- 1–2 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups crushed tomatoes with juice
- 1/2 tsp Italian seasoning (oregano, basil, thyme)
- 1–2 tsp sugar, to taste
- 1 Tbsp red wine (optional)
- 2 cups water
- salt and black pepper, to taste
- 1 cup (230 g) ricotta cheese
- 1/2 cup (60 g) mozzarella, cut into small cubes
- 1/4 cup Parmesan cheese, grated
- 1 small egg
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Optional: Soak the pasta in salted water while you prepare the sauce to reduce the final cooking time.
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In a wide, oven-safe pot or deep skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until softened, about 4–5 minutes. Add garlic and cook briefly until fragrant.
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Stir in the crushed tomatoes, red wine (if using), sugar, and Italian seasoning. Season with salt and black pepper. Simmer for 5–10 minutes to develop flavor.
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If you soaked the pasta, drain it. Add the pasta to the tomato sauce along with 2 cups of water. Bring to a boil, then reduce the heat to a low simmer. Cover and cook, stirring occasionally, until the pasta is tender, about 10–15 minutes depending on pasta type.
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While the pasta cooks, combine the ricotta, cubed mozzarella, grated Parmesan, and the egg in a bowl. Season the mixture lightly with salt.
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When the pasta is al dente and most of the liquid is absorbed, stir half of the cheese mixture into the pasta. Dollop the remaining mixture on top and spread gently.
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Preheat your oven to 500°F (260°C). Transfer the pot (or move contents to an oven-safe dish) to the oven and bake until the cheeses melt and begin to brown, about 5 minutes. Watch closely to avoid burning.
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Remove from the oven and let rest a few minutes before serving. Garnish with extra grated Parmesan or fresh basil if desired.
Recipe Video
There is a short recipe video available demonstrating the one-pot method and final bake.
This one-pot baked ziti recipe is flexible: swap in different cheeses, add roasted vegetables for variety, or stir in fresh herbs after baking for brightness. It’s designed to be simple, quick, and forgiving—perfect when you want a comforting, cheesy meal with minimal cleanup.