Baked Ziti Casserole Recipe
Baked Ziti Casserole Recipe photo by Taste of Home

Baked Ziti Casserole Recipe

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With its rich Italian flavor and generous combination of cheeses, it's hard to believe this pasta entree is light. Paula Zsiray of Logan, Utah shared the recipe for her simple six-ingredient specialty. It's sure to become a favorite with your family.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12 servings


  • 1 package (16 ounces) ziti or small tube pasta
  • 1 egg, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 jar (28 ounces) meatless spaghetti sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

One serving equals 284 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 508 mg sodium, 36 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat 1 vegetable


  1. Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.
  2. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese.
  3. Cover and bake at 375° for 45-50 minutes or until heated through. Yield: 12 servings.
Originally published as Baked Ziti Casserole in Light & Tasty February/March 2004, p61

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Sep. 20, 2015

"I followed the recipe exactly, but my family didn't like it at all. I wound up throwing it out."

Reviewed Apr. 26, 2015

"So easy and good too. After I read some reviews that said it was a little dry I used a 12 oz box of pasta instead of the 16 oz so the sauce would go farther. I also added an 8 oz can of tomato sauce to make a little more sauce. Since I made less pasta I used an 8 x 11 pan, it was just the right size. I think this would make six generous servings using the 12 oz pasta, maybe would serve a couple more."

Reviewed Sep. 26, 2014

"Delicious and a double recipe makes two 13x9s pans full - great for a crowd!"

Reviewed Jan. 4, 2014

"We enjoyed the recipe, but would probably add more cheese amongst the layers for next time. We like when it sticks together. I agree with the comment that the high quality sauces make a difference too."

Reviewed May. 17, 2013

"my husband and son liked this. Next time I make it I will double the sauce, it seemed dry to me."

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