Description
This creamy baked ziti without ricotta uses cream cheese and heavy cream for a silky, smooth sauce that never turns grainy or dry. Ready in 30 minutes with simple pantry ingredients, it’s a family-approved comfort dinner that’s faster, creamier, and more satisfying than the original.
Ingredients
Scale
- 1 pound (450g) ziti pasta
- 2 tablespoons (28g) unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 4 ounces (113g) cream cheese, softened
- 2 cups (480ml) marinara sauce
- 2 cups (200g) shredded low-moisture mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- ½ cup (120ml) reserved pasta water
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil (about 1 tablespoon salt per gallon).
- Cook the ziti according to package directions, but stop 1-2 minutes before al dente. Reserve ½ cup of pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, in a large skillet or Dutch oven over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the heavy cream and softened cream cheese. Whisk continuously until the cream cheese has completely melted and the mixture is smooth, about 2-3 minutes.
- Pour in the marinara sauce and half of the Parmesan. Stir until well combined. Let it simmer gently for 2-3 minutes.
- Add the reserved pasta water and stir. Season with salt and pepper to taste.
- Add the cooked ziti to the sauce. Gently fold until every piece is coated.
- Transfer the pasta mixture to a greased 9×13-inch baking dish and spread into an even layer.
- Top with shredded mozzarella and the remaining Parmesan.
- Bake for 15-20 minutes until bubbly and golden. For extra color, broil for the last 2 minutes.
- Let it rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.
Notes
For best results, use block mozzarella and shred it yourself. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Let the baked ziti rest for 5 minutes before serving to allow the sauce to set. If making ahead, assemble up to step 10, cover with foil, and refrigerate for up to 24 hours; add 10-15 minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8
- Sodium: 680
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 48
- Fiber: 3
- Protein: 18
Keywords: baked ziti, no ricotta, creamy pasta, 30 minute dinner, comfort food, easy pasta bake, weeknight dinner