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A hearty, cheesy pasta bake loaded with tender chicken, rich marinara, creamy ricotta, and plenty of melted mozzarella. Perfect for family dinners or gatherings, this dish delivers comfort food at its finest.

Ingredients

1 lb. ziti pasta, cooked (reserve ½ cup pasta water)
2 lb. boneless, skinless chicken breasts, cubed
2 Tbsp. olive oil
1 tsp. Italian seasoning
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes (optional)
32 oz. marinara sauce
1½ cups ricotta cheese
3 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 bunch fresh basil, thinly sliced (chiffonade)

Instructions

Preheat oven: Set oven to 400°F (200°C). Lightly grease a large baking dish (about 10×15 inches or 4.8 quart).
Cook pasta: Bring a large pot of salted water to boil. Cook ziti according to package directions until al dente. Reserve ½ cup of pasta water before draining.
Cook chicken: In a large skillet, heat olive oil over medium heat. Add cubed chicken, Italian seasoning, salt, pepper, and red pepper flakes. Cook until chicken is no longer pink. If excess liquid forms, drain it.
Make sauce mixture: Stir in marinara sauce and reserved pasta water. Simmer for 2–3 minutes, then transfer the chicken and sauce mixture into the prepared baking dish.
Assemble casserole: Add the cooked ziti, ricotta, and basil to the baking dish. Mix well to combine.
Add cheese topping: Sprinkle mozzarella and Parmesan evenly over the top. Cover with foil (spray the foil with cooking spray to prevent sticking).
Bake: Bake covered for 20 minutes. Remove foil and broil for 3–4 minutes, until cheese is golden and bubbly.
Serve: Garnish with extra basil and serve warm with extra marinara sauce, if desired.

Why You’ll Love This Recipe

Packed with flavor and comfort in every bite.
Feeds a crowd—perfect for family dinners or potlucks.
Easy to make ahead and bake when ready.
Melty, cheesy, and satisfying for pasta lovers.

Tips

Cook pasta just until al dente so it doesn’t get mushy in the oven.
Use freshly grated Parmesan for the best flavor.
Spray foil with nonstick spray so cheese doesn’t stick.
Let the casserole rest 5 minutes before serving for easier scooping.

Variations and Substitutions

Protein: Swap chicken for ground turkey, beef, or Italian sausage.
Cheese: Try cottage cheese instead of ricotta, or use provolone in place of mozzarella.
Veggies: Add sautéed spinach, zucchini, or mushrooms to boost nutrition.
Sauce: Use a spicy arrabbiata or a creamy Alfredo for a twist.

FAQs

Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add an extra 10 minutes to baking time.

Can I freeze baked ziti?
Absolutely. Cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F.

What pasta can I use instead of ziti?
Penne, rigatoni, or any short tubular pasta works well.

Serving Suggestions

Serve with a side of garlic bread or focaccia.
Pair with a fresh green salad or roasted vegetables.
Add a glass of red wine (like Chianti or Merlot) for a complete Italian-inspired meal.