Baked Ziti with Spinach and Mozzarella

Baked Ziti with Spinach and Mozzarella is a comforting, hearty Italian-American casserole that brings together tender pasta, creamy cheese, savory tomato sauce, and nutritious spinach in perfect harmony. This baked pasta dish is ideal for family dinners, potlucks, or meal prepping—offering rich flavors, satisfying textures, and a golden, bubbly cheese topping that’s impossible to resist. Whether you’re feeding a crowd or enjoying leftovers all week, this recipe delivers warmth and comfort in every bite.

The History of Baked Ziti

Baked ziti traces its roots to Italian-American cuisine, particularly in regions like New York and New Jersey where Italian immigrants adapted traditional pasta dishes to suit local ingredients and tastes. While “ziti” itself refers to long, tube-shaped pasta originating from Southern Italy—especially Campania and Sicily—the concept of baking pasta with cheese and sauce evolved in American homes during the 20th century. It became a staple at Sunday dinners, holiday gatherings, and church suppers within Italian-American communities.

Unlike traditional Italian dishes that emphasize simplicity and fresh ingredients, baked ziti embraces indulgence: layers of pasta, ricotta, mozzarella, and marinara are combined and baked until bubbling and golden. Over time, home cooks began adding vegetables like spinach to boost nutrition and flavor, giving rise to modern variations such as Baked Ziti with Spinach and Mozzarella. Today, it stands as one of the most beloved comfort foods in American households, symbolizing both heritage and culinary evolution.

Ingredients Breakdown

Understanding each ingredient helps elevate your Baked Ziti experience. Here’s a detailed breakdown:

Ziti Pasta: A tubular pasta similar to penne but without ridges, ziti holds sauce well and maintains structure during baking. Its hollow center captures creamy fillings and tomato sauce, ensuring flavor in every bite.
Marinara Sauce: A classic tomato-based sauce made with tomatoes, garlic, onions, herbs (like oregano and basil), and olive oil. Opt for high-quality store-bought or homemade for best results.
Fresh Spinach: Adds color, nutrients, and a mild earthy flavor. Fresh spinach wilts easily when cooked and blends seamlessly into the dish. You can substitute frozen spinach if needed (thawed and drained).
Ricotta Cheese: Provides creaminess and a slightly sweet, milky flavor. Whole-milk ricotta gives the richest texture. Some recipes use cottage cheese as a lighter alternative.
Mozzarella Cheese: Melts beautifully, creating that iconic stretchy, golden layer on top. Fresh mozzarella adds moisture, while shredded low-moisture mozzarella ensures crisp browning.
Parmesan Cheese: Grated Parmigiano-Reggiano adds a salty, nutty depth. It enhances both the cheese mixture and topping.
Egg: Acts as a binder for the ricotta mixture, helping it hold together and prevent separation during baking.
Garlic & Onion: Sautéed aromatics build foundational flavor. Minced garlic and finely diced onion infuse the spinach and sauce with savory complexity.
Olive Oil: Used for sautéing and enriching the overall mouthfeel.
Herbs (Fresh or Dried): Basil, oregano, and parsley add aromatic brightness. Fresh herbs are preferred when available, especially basil stirred into the ricotta.
Salt & Pepper: Essential seasonings that balance and enhance all other components.
Nutmeg (Optional): A pinch complements the ricotta and adds subtle warmth—a classic touch in Italian-style cheese fillings.

Step-by-Step Recipe

Follow these detailed steps to create a perfectly balanced, flavorful Baked Ziti with Spinach and Mozzarella:

Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound of ziti and cook according to package instructions until al dente (usually 9–11 minutes). Drain thoroughly and toss with a little olive oil to prevent sticking. Pre-cooking the pasta ensures it finishes cooking evenly in the oven without becoming mushy.
Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
Sauté the Aromatics and Spinach: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add 1 small diced onion and cook until translucent (about 5 minutes). Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 6 cups of fresh spinach (or 1.5 cups thawed, squeezed frozen spinach) in batches, stirring until wilted and excess liquid evaporates. Remove from heat and set aside.
Prepare the Ricotta Mixture: In a large bowl, combine 15 oz (about 2 cups) whole-milk ricotta, 1 large egg, ½ cup grated Parmesan, ¼ cup chopped fresh basil, ¼ teaspoon nutmeg (optional), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until smooth and well blended.
Combine Spinach with Ricotta: Fold the sautéed spinach mixture into the ricotta. The green flecks will distribute evenly, adding flavor and nutrition.
Mix Pasta with Sauce: In a separate large bowl, stir together the cooked ziti and 3 cups of marinara sauce. Make sure every piece is lightly coated. Reserve 1 cup of sauce for layering later.
Assemble the Casserole: Spread ½ cup of reserved marinara sauce on the bottom of the prepared baking dish. Add half of the sauced ziti. Dollop half of the spinach-ricotta mixture over the pasta and gently spread it out. Sprinkle with 1 cup of shredded mozzarella. Repeat the layers: remaining ziti, remaining ricotta-spinach, another 1 cup mozzarella. Finish with a final thin layer of sauce and top with 1 cup of shredded mozzarella plus ¼ cup grated Parmesan for a golden crust.
Bake: Cover the dish loosely with aluminum foil (tent it so cheese doesn’t stick). Bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until the top is golden brown and bubbling around the edges.
Rest Before Serving: Let the baked ziti rest for 10–15 minutes after removing from the oven. This allows the layers to set, making it easier to cut and serve neatly.
Garnish and Serve: Sprinkle with freshly chopped parsley or extra basil. Serve warm with garlic bread and a side salad.

Tips for Perfect Baked Ziti

Don’t Overcook the Pasta: Since the ziti continues to absorb liquid in the oven, undercooking it slightly (by about 1 minute) prevents a mushy final product.
Squeeze Out Moisture: If using frozen spinach, squeeze out as much water as possible using a clean kitchen towel or paper towels. Excess moisture can make the casserole watery.
Layer Thoughtfully: Proper layering ensures even distribution of flavors. Always start and end with sauce to protect the pasta from drying out.
Cheese Quality Matters: Use real mozzarella and authentic Parmigiano-Reggiano for superior taste and meltability. Avoid pre-grated cheeses with anti-caking agents—they don’t melt as smoothly.
Add More Veggies: Feel free to include mushrooms, roasted red peppers, or zucchini along with the spinach for added texture and nutrition.
Make Ahead Friendly: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to baking time if going straight from fridge to oven.
Freeze for Later: Baked ziti freezes exceptionally well. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tips: Reheat individual portions in the microwave with a splash of water or broth to restore moisture. For larger portions, reheat covered in the oven at 350°F until warmed through.

Variations and Customizations

Baked Ziti is incredibly versatile. Try these popular twists to customize the dish to your taste:

Meat Lovers’ Version: Brown ½ pound of ground Italian sausage, beef, or turkey and mix it into the marinara sauce before combining with pasta.
Creamier Texture: Add ½ cup of mascarpone or cream cheese to the ricotta mixture for extra richness.
Vegetarian Protein Boost: Stir in 1 cup of cooked lentils or plant-based crumbles for added protein.
Spicy Kick: Add crushed red pepper flakes to the sauce or use spicy Italian sausage for heat.
Dairy-Free Option: Substitute vegan ricotta, mozzarella, and Parmesan alternatives. Nutritional yeast can replace Parmesan for a cheesy flavor.
Gluten-Free: Use gluten-free ziti (corn or rice-based) and ensure your sauce is GF-certified.
Pesto Swirl: Replace ½ cup of marinara with basil pesto for a fresh, herbal twist.
Three-Cheese Blend: Mix in provolone or fontina with the mozzarella for deeper flavor.
Individual Servings: Layer ingredients in ramekins or muffin tins for personal-sized baked pastas—great for portion control and serving at parties.

Health Considerations and Nutritional Value

While Baked Ziti is inherently rich and indulgent, thoughtful adjustments can make it more balanced and nutritious:

Spinach Benefits: Packed with iron, vitamin K, folate, and antioxidants, spinach boosts the nutritional profile significantly. One cup provides only 7 calories but contributes to bone health and immune support.
Protein Content: Thanks to cheese, egg, and optional meat, this dish offers around 15–20 grams of protein per serving, making it satisfying and muscle-supportive.
Calcium Source: Mozzarella, ricotta, and Parmesan provide calcium essential for strong bones and teeth.
Refined Carbohydrates: Traditional ziti is made from refined semolina flour. For a healthier option, use whole wheat, legume-based (like chickpea or lentil), or fiber-enriched pasta to increase fiber and lower glycemic impact.
Sodium Awareness: Store-bought sauces and cheeses can be high in sodium. Choose low-sodium marinara and reduce added salt, relying on herbs and garlic for flavor.
Fat Content: Full-fat dairy adds richness but also saturated fat. To lighten the dish, use part-skim ricotta and mozzarella, though this may affect creaminess and melt quality.
Portion Control: This dish is dense and filling. Stick to 1–1.5 cups per serving and pair with a fresh green salad or steamed vegetables to balance the meal.
Calorie Estimate: A typical serving (1/8 of recipe) contains approximately 400–480 calories, depending on ingredients. Modifications can reduce this by 100+ calories.

With mindful choices, Baked Ziti with Spinach and Mozzarella can be both delicious and part of a balanced diet.

Ingredients

1 pound (450g) ziti pasta
2 tablespoons olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
6 cups fresh baby spinach (or 1.5 cups frozen, thawed and squeezed)
15 oz (2 cups) whole-milk ricotta cheese
1 large egg
1 cup shredded mozzarella cheese, divided (plus extra for topping)
½ cup grated Parmesan cheese, divided
¼ cup fresh basil, chopped (or 1 tsp dried)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional)
4 cups marinara sauce, divided
Non-stick cooking spray or butter (for greasing)
Fresh parsley or extra basil (for garnish)

Directions

Bring a large pot of salted water to a boil. Cook ziti according to package directions until al dente. Drain, rinse briefly with cool water, and toss with a drizzle of olive oil. Set aside.
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
In a large skillet over medium heat, warm olive oil. Add diced onion and sauté until soft and translucent (5–6 minutes). Stir in garlic and cook for 30 seconds until fragrant.
Add spinach in batches, stirring constantly until wilted and any excess liquid has evaporated. Remove from heat and let cool slightly.
In a mixing bowl, combine ricotta, egg, ½ cup mozzarella, ¼ cup Parmesan, chopped basil, salt, pepper, and nutmeg. Mix until smooth.
Fold the spinach mixture into the ricotta. Stir well to combine.
In another large bowl, mix the cooked ziti with 3 cups of marinara sauce. Reserve 1 cup for layering.
Spread ½ cup of sauce on the bottom of the baking dish.
Add half of the sauced ziti, followed by half of the ricotta-spinach mixture. Spread gently. Top with ½ cup mozzarella.
Repeat layers: remaining ziti, ricotta mixture, and ½ cup mozzarella.
Pour remaining ½ cup sauce over the top, then sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan.
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake for 15–20 more minutes, until top is golden and bubbling.
Let stand for 10–15 minutes before serving. Garnish with fresh parsley or basil.
Serve warm and enjoy!

FAQ

Can I use frozen spinach instead of fresh?
Yes, absolutely. Use 10 oz frozen chopped spinach, thawed completely, and squeeze out all excess moisture using a clean cloth or paper towels. This prevents a watery casserole.

How long does baked ziti last in the fridge?
Properly stored in an airtight container, baked ziti will last 4–5 days in the refrigerator.

Can I freeze baked ziti?
Yes! Cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F until heated through (about 30–40 minutes).

Why is my baked ziti dry?
This usually happens if too much sauce was absorbed or the pasta was overcooked. Ensure you use enough sauce and slightly undercook the pasta. Adding a splash of water or extra sauce before reheating can help.

Can I make this ahead of time?
Yes! Assemble the dish up to 24 hours in advance and refrigerate. Add 10–15 minutes to baking time if starting cold.

What can I serve with baked ziti?
Classic pairings include garlic bread, Caesar salad, roasted vegetables, or a simple arugula salad with lemon vinaigrette.

Is there a lighter version?
Yes—use whole wheat pasta, part-skim cheeses, lean protein, and increase the spinach or add other veggies. Reduce cheese slightly and boost herbs for flavor without extra calories.

Can I use cottage cheese instead of ricotta?
Yes, though the texture and flavor will differ. Blending cottage cheese until smooth helps mimic ricotta’s creaminess.

How do I reheat leftovers?
In the oven: Cover with foil and bake at 350°F for 20–25 minutes. In the microwave: Heat individual portions in 1-minute intervals, stirring and adding a spoonful of water as needed.

Can I add meat?
Definitely. Cooked ground beef, Italian sausage, chicken, or plant-based crumbles can be mixed into the sauce for a heartier dish.

Summary

Baked Ziti with Spinach and Mozzarella is a creamy, cheesy, and nutritious comfort dish that combines al dente pasta with savory tomato sauce, garlicky wilted spinach, and a rich ricotta-cheese filling. Golden on top and bursting with flavor, it’s perfect for weeknight dinners, entertaining, or freezing for future meals—offering warmth, satisfaction, and a touch of Italian-American soul in every bite.

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Baked Ziti with Spinach and Mozzarella