Easy Baked Ziti Recipe

That first hiss from the cooker tells you something good is happening. You catch that little valve hiss and your heart kinda jumps because you know things are cooking just right inside. It’s like your kitchen’s telling you a cozy meal’s on the way.

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When that float valve pops up and stays put, you feel kinda proud cuz you set your cooker right. It’s all about that broth depth, too—you gotta have enough for pressure but not too much to drown your pasta. You remember the first time you tried baked ziti in a pressure cooker and thought heck, this actually works real good.

After a quick release, you open the lid and that smell? Oh dang, it’s like a hug from the inside. The cheesy, tomato goodness hits you first, making you ready to dig in. You let it sit a minute because the gooey cheese needs to settle before you scoop out that comfort-loaded plate.

Why Your Cooker Beats Every Other Pot

• You get dinner done way faster than the oven or stove alone.
• Pressure cooking locks in flavors tight, making everything taste richer.
• Broth depth keeps pasta juicy but not soggy—perfect texture every time.
• Valve hiss tells you when things hit pressure so you’re never guessing.
• Quick release saves you more time when you’re hungry ASAP.
• Less dishes, cause you can do sauce and pasta all in one pot.
• Slow release option helps with delicate ingredients if you wanna experiment later.

Everything You Need Lined Up

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• 1 23.5oz jar organic marinara sauce
• 3-½ cups dry ziti or penne pasta
• 1 8-ounce fresh mozzarella ball OR 1-½ cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 1 cup whole milk ricotta cheese
• ¼ cup fresh chopped basil OR 2 tablespoons dried basil
• ½ teaspoon sea salt plus 2 tablespoons for the pasta water
• 2 tablespoons olive oil

You’ll want fresh mozzarella if you wanna get that melty, stringy cheese feel that’s downright addicting. If shredded mozzarella’s what you got, go for it—it all works out in the end. The ricotta brings a creamy layer that kinda makes every bite soft and dreamy. Basil ain’t just for looks either—adds this herb-y pop that ties the tomato and cheese together real nice.

The Full Pressure Cooker Journey

Step one, preheat your oven to 375°F. That’s for the final golden top so keep it ready while you work the cooker.

Step two, bring a big pot of water with 2 tablespoons salt to a boil. Cook your dry ziti or penne pasta until just al dente. You want it firm enough so it doesn’t mush when you pressure cook later. Drain and set aside.

Step three, heat olive oil in a skillet on medium. Pour your marinara sauce in and warm it up for about 5 minutes. Stir it now and then so it doesn’t stick or burn.

Step four, mix cooked pasta, warm sauce, ricotta, half the mozzarella, Parmesan, basil, and ½ teaspoon salt in a big bowl. Get everything evenly coated so you don’t get a cheesy spot or too saucy bites.

Step five, move this pasta mixture to a 9x13 baking dish, spreading it out evenly so you get a nice bake.

Step six, sprinkle that rest of mozzarella on top. This is the part that gets all bubbly and golden in the oven.

Step seven, bake it for 25 to 30 minutes until the cheese bubbles up and you see the edges turn golden. Let it sit 5 minutes after pulling it out to firm up before you dig in.

Easy Tweaks That Make Life Simple

• Swap fresh mozzarella with shredded when you’re in a hurry—it melts almost just as good.
• Use jarred basil or sprinkle dried basil to save chopping time without losing flavor.
• Make the sauce a day ahead and just reheat it in the skillet, saving prep time on busy nights.
• Double the recipe and freeze half for when you want effortless comfort food later.

When You Finally Get to Eat

You scoop up a plate and that melty cheese strings right as you pull the fork away. It’s gooey and comforting in a way that makes you glad you took the time. The ziti’s texture hits just right, neither mushy nor too firm.

The sauce tastes rich and fresh thanks to the basil and the warm marinara simmer. You catch the little salty tang from the Parmesan cutting through the creamy layers. Every bite feels balanced, like a hug from your own kitchen.

The heat keeps your fork dancing in that cheesy wonderland, and the aroma fills the room with inviting tomato and herbs. You remember you gotta slow down here cause this comfort food deserves savoring.

And dang, when you finish that last forkful, you feel all warm and satisfied, knowing you fed your soul as well as your belly.

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Making It Last All Week Long

Store leftover baked ziti in an airtight container in the fridge for up to 4 days. Just pop it in the microwave or oven when you wanna eat. It reheats super well, keeping the sauce juicy and cheese melty.

For longer keeping, freeze portions in meal-sized containers. Wrap tightly so freezer burn stays out. Defrost overnight in fridge and reheat slow and easy.

If you got leftovers fresh from baking, cool it down a bit then refrigerate to avoid sogginess. Using a shallow dish helps it cool faster so you can stash it quick without risking taste.

Your Most Asked Questions Answered

• Can I use another pasta type? Sure thing, penne or rigatoni works just as good as ziti cause they hold sauce well.
• What’s broth depth got to do with a baked pasta? When pressure cooking, you gotta have some liquid so the pressure builds. In this recipe, broth or water inside your cooker helps cook the pasta evenly without drying out.
• How do I know when pressure is ready? Look for the float valve to pop up and hold steady—that’s your signal. Then listen for the valve hiss as pressure seals the pot.
• Should I do quick release or slow release? Quick release works best here to stop pasta from overcooking and keep cheese melt perfect.
• Can I prep this ahead and freeze? Absolutely, freeze before baking and thaw overnight. Bake right from thawed for best results.
• Is it okay to use dried basil? Yep, dried basil works fine. Just use about half the amount since it’s more concentrated.

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Deliciously Easy Homemade Baked Ziti A Cheesy Comfort Food Recipe You’ll Love

This easy homemade baked ziti brings together gooey cheese, rich marinara sauce, and tender pasta for the ultimate comfort food experience — all made simple with your pressure cooker and oven combo.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 1 serving

Calories 520 kcal

Equipment

• 1 Skillet for heating sauce
• 1 Baking dish 9x13 size
• 1 Mixing bowl large

Ingredients

  

Main Ingredients

• 1 23.5oz jar organic marinara sauce
• 3-½ cups dry ziti or penne pasta
• 1 8-ounce fresh mozzarella ball or 1-½ cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 1 cup whole milk ricotta cheese
• ¼ cup fresh chopped basil or 2 tablespoons dried basil
• ½ teaspoon sea salt plus 2 tablespoons for the pasta water
• 2 tablespoons olive oil

Instructions

 

Instructions

• Preheat oven to 375°F for the final golden top.
• Boil 2 tablespoons salt in water. Cook pasta until al dente. Drain and set aside.
• Heat olive oil in a skillet over medium heat. Add marinara sauce and warm for 5 minutes, stirring occasionally.
• In a big bowl, mix cooked pasta, warmed sauce, ricotta, half the mozzarella, Parmesan, basil, and ½ teaspoon sea salt.
• Transfer mixture to 9x13 baking dish and spread evenly.
• Sprinkle remaining mozzarella on top.
• Bake 25–30 minutes until cheese bubbles and edges are golden.
• Let sit for 5 minutes before serving.

Notes

For best texture, let ziti sit for 5 minutes after baking to firm up before serving. Store leftovers in fridge up to 4 days; freeze for longer storage.