Gluten-Free Baked Ziti with Ricotta and Marinara

Why You’ll Love This Recipe

• Classic comfort, 100% gluten-free, with all the cheesy, saucy goodness you crave.
• Smart layering gives ribbons of creamy ricotta and gooey mozzarella in every bite.
• Great for weeknights or company; assemble ahead and bake when ready.
• Crowd-pleaser that reheats beautifully for easy leftovers.

Grocery List

• Produce: Garlic, fresh basil
• Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan, 1 egg
• Pantry: Gluten-free ziti or penne, gluten-free marinara sauce, extra-virgin olive oil, dried oregano, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

Pasta and Sauce

• 1 lb gluten-free ziti or penne rigate
• 4 cups gluten-free marinara sauce, divided
• 1/2 cup reserved pasta cooking water (as needed)
• 2 tbsp kosher salt (for the pasta water)

Ricotta and Cheeses

• 15 oz whole-milk ricotta, drained if watery
• 1 large egg
• 1 cup finely grated Parmesan, divided (3/4 cup for ricotta mixture; 1/4 cup for topping)
• 16 oz low-moisture mozzarella, shredded (about 4 cups), divided
• 2 garlic cloves, minced
• 2 tbsp finely chopped fresh basil (or flat-leaf parsley)
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

For the Pan and Garnish

• 1 tbsp extra-virgin olive oil (for greasing the dish; plus a light drizzle at the end, optional)
• Fresh basil leaves, torn, for serving

Step-by-Step Instructions

Step 1: Preheat and prep the dish

Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish with about 1 teaspoon of the olive oil. Set out 4 cups of gluten-free marinara sauce and mentally divide it: 1/2 cup for the bottom of the dish, 2 1/2 cups to toss with the pasta, 1/2 cup for the middle layer, and 1/2 cup for the top.

Step 2: Cook the gluten-free pasta

Bring a large pot (at least 5 quarts) of water to a rolling boil and season with 2 tablespoons kosher salt. Add the gluten-free ziti and cook 2 minutes less than the package indicates for al dente. Before draining, reserve 1/2 cup cooking water. Drain well and return the pasta to the pot to stop residual cooking.

Step 3: Make the ricotta mixture

In a medium bowl, stir together the ricotta, egg, 3/4 cup Parmesan, garlic, basil, oregano, salt, pepper, and red pepper flakes (if using) until creamy and well combined. If your ricotta is very wet, drain it briefly in a fine-mesh sieve first.

Step 4: Sauce the pasta

Pour 2 1/2 cups of the marinara over the drained pasta. Add a splash of the reserved cooking water (start with 1/4 cup and add more as needed) and toss until every piece is well coated. The sauce should cling but still look a touch loose.

Step 5: Layer it up

Spread 1/2 cup marinara over the bottom of the prepared baking dish. Add half of the sauced pasta in an even layer. Spoon half of the ricotta mixture over the pasta in generous dollops. Sprinkle with half of the mozzarella. Spoon 1/2 cup marinara over top. Repeat with remaining pasta and ricotta, then finish with the remaining 1/2 cup marinara, the remaining mozzarella, and the final 1/4 cup Parmesan.

Step 6: Bake until bubbly and golden

Cover the dish loosely with foil (tent it so it does not touch the cheese) and bake for 20 minutes. Uncover and bake 10–12 minutes more, until the edges are bubbling and the cheese is melted. For a spotty golden top, broil 2–3 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the baked ziti rest for 10 minutes to set the layers. Garnish with torn fresh basil and a light drizzle of olive oil, if desired. Slice and serve warm.

Pro Tips

• Cook gluten-free pasta 2 minutes shy of al dente; it will finish in the oven and hold its shape better.
• Use low-moisture mozzarella and drain wet ricotta to avoid a watery bake.
• Reserve pasta water and use it to loosen thick marinara so it evenly coats the pasta.
• Tent foil for the first 20 minutes to keep moisture in, then remove to brown the top.
• If you are highly sensitive to gluten, verify that your marinara, cheeses, spices, and pasta are labeled gluten-free to avoid cross-contact.

Variations

• Meaty: Brown 12 oz gluten-free Italian sausage in a skillet and stir it into the marinara before assembling.
• Spinach-Mushroom: Sauté 8 oz sliced mushrooms and 5 oz baby spinach in olive oil with a pinch of salt; fold into the sauced pasta.
• Extra Cheesy: Swap 1 cup of the mozzarella with provolone or fontina for a richer, meltier top.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions until hot. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the covered bake time. To freeze unbaked, wrap tightly and freeze up to 2 months; bake from frozen at 375°F covered for 55–65 minutes, then uncover 10 minutes to brown, or thaw in the fridge overnight and bake as directed.

Nutrition (per serving)

Approximate: 570 calories; 31 g protein; 56 g carbohydrates; 25 g fat; 3 g fiber; 980 mg sodium. Values vary by brand of pasta, cheese, and sauce.