White Baked Ziti With Herby Ricotta and Mozzarella
Creamy, cheesy white baked ziti bubbling with fresh herbs and a luscious ricotta-cream sauce. Perfect for cozy gatherings or make-ahead dinners.
White baked ziti is a refreshing, comforting spin on the classic Italian-American casserole, skipping the slow-simmered red sauce for a rich, creamy white base. Packed with ricotta, heavy cream, mozzarella, Parmesan, and a generous medley of fresh herbs, this bubbling bake stands out for its bold flavor and easy weeknight assembly. If you crave a dish that offers the best of cheesy, creamy, and herby flavors with a golden, crisped top, this white baked ziti will fast become a favorite at your table.
Why You’ll Love This White Baked Ziti
- Creamy ricotta whipped with garlic and cream forms a luscious, silky base for the casserole.
- Loads of cheese: mozzarella and Parmesan blend for gooey, savory bites in every forkful.
- Herbaceous freshness: herbs like basil, scallions, dill, chives, and oregano brighten and balance the richness.
- No fussy sauce: skip the lengthy red sauce; this dish comes together quickly.
- Versatile and make-ahead: great for prepping ahead or reinventing leftovers.
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 tablespoon (at room temperature) |
| Kosher salt | 2 teaspoons, plus more for water |
| Ziti (or other short pasta) | 1 pound |
| Ricotta | 2 pounds |
| Garlic cloves | 3, smashed |
| Freshly ground black pepper | 1/2 teaspoon |
| Heavy cream | 1 cup |
| Low-moisture mozzarella | 2 cups shredded, plus more for topping |
| Finely grated Parmesan | 1 cup |
| Basil leaves | 8, chopped or torn |
| Scallions | 4, chopped |
| Fresh dill | 2 tablespoons, chopped |
| Fresh chives | 2 tablespoons, chopped |
| Fresh oregano | 1 tablespoon, chopped |
| Crushed red pepper flakes | 1/2 teaspoon |
White Baked Ziti: Step-by-Step Directions
1. Prepare the Baking Dish and Pasta
- Heat the oven to 375°F (190°C). Coat a 13×9-inch casserole dish with the butter, ensuring the bottom and sides are well greased.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente according to your pasta brand’s directions (usually 8-10 minutes).
- Just before draining, reserve 1/2 cup of the starchy pasta water by dipping in a measuring cup.
- Drain pasta and set aside, allowing it to cool slightly so it won’t continue cooking.
2. Make the Herby Ricotta Cream Sauce
- Add ricotta, garlic, 2 teaspoons salt, and pepper to a food processor.
- Process for about 30 seconds, until the ricotta is fluffy and smooth. Scrape down the sides of the processor as needed.
- Pour in the heavy cream and blend another 30 seconds until fully incorporated. The mixture should be silky and pourable, similar in consistency to a light cheese sauce.
3. Combine Cheeses, Herbs, and Pasta
- Transfer the whipped ricotta mixture to a large mixing bowl.
- Whisk in the reserved, slightly cooled pasta water until smooth and creamy.
- Add the mozzarella, Parmesan, scallions, basil, dill, chives, and oregano. Use a rubber spatula to fold everything together gently. The mixture will look thick and convincingly herby.
- Add the slightly cooled pasta. Toss until the noodles are evenly and generously coated. Every piece should be glossy with cheese and flecks of green.
4. Assemble and Bake
- Spread the mixture evenly in the prepared casserole dish.
- Scatter a handful of extra mozzarella over the top for maximal melt and browning. Sprinkle the crushed red pepper flakes on top.
- Bake uncovered for about 25 minutes, or until the top is golden-brown with deeply colored, toasty cheese spots and the filling is bubbling around the sides.
- Allow to cool for at least 10 minutes before serving; this helps the sauce set and flavors meld.
Tips & Variations
- Herb substitutions: Use any combination of tender fresh herbs (tarragon, parsley, marjoram, or thyme) for different flavor profiles.
- Alternate pastas: Penne, rigatoni, or cavatappi work equally well if you’re out of ziti.
- Add-ins: Stir in blanched spinach, peas, or sautéed mushrooms for added nutrition and color.
- Make-ahead: Assemble the casserole up to 24 hours ahead, refrigerate, and allow to come to room temperature before baking.
- Leftovers: For best texture, reheat covered in a 350°F oven with a splash of cream or milk to restore creaminess.
What Makes White Baked Ziti Unique?
Unlike classic red-sauced baked pasta, white baked ziti skips the tomatoes entirely, instead relying on a whipped mixture of ricotta and heavy cream for a luxurious consistency. The addition of plenty of fresh herbs keeps the dish bright and aromatic, while mozzarella and Parmesan ensure satisfying, rich flavor. The technique of whipping ricotta with cream is a game-changing tip, preventing the cheese from turning grainy in the oven and preserving its luscious quality in every spoonful.
Pro Tips for Silky Ricotta in Baked Pasta
- Always blend ricotta with cream: This technique ensures a rich, smooth sauce that doesn’t separate or dry out during baking.
- Choose great ricotta: High-quality, full-fat ricotta will make a marked difference in flavor and texture. If you’re up for it, try making your own.
- Use slightly cooled pasta water: The starch helps make the sauce cling to every noodle, enhancing creaminess.
- Don’t overbake: Pull the casserole when it’s just set and browned for the best texture.
Serving Suggestions
- Serve with a peppery arugula salad and bright vinaigrette to offset the richness.
- Pair with crusty bread for soaking up extra sauce, or garlic knots for a crowd-pleasing carb pairing.
- For a complete meal, add roasted vegetables or a simple green side.
Storing & Reheating White Baked Ziti
- Storage: Cool completely before covering tightly. Refrigerate for up to 3 days.
- Reheating: Place portions in an oven-safe dish, add a splash of cream, cover with foil, and bake at 350°F until warmed through (about 15 minutes). The added cream helps prevent drying and keeps the sauce as luscious as freshly baked.
- Quick fix: Leftovers can be eaten cold, straight from the dish – intensely flavored and surprisingly delicious.
Make-Ahead & Meal Prep Tips
- Assemble ahead: Follow the recipe up to the baking step, then tightly cover and refrigerate for up to one day. Let the dish stand at room temperature about 30-45 minutes before baking as normal.
- Freeze for later: Assemble, cover well, and freeze unbaked for up to one month. Thaw fully in the fridge before bringing to room temperature, then bake as directed.
Frequently Asked Questions (FAQs)
Q: Can I use different types of pasta for white baked ziti?
A: Yes, any short pasta shape such as penne, rigatoni, or cavatappi will work well if ziti is unavailable.
Q: Is it possible to make this recipe vegetarian?
A: This recipe is already vegetarian, relying solely on cheese and herbs for flavor. Ensure your Parmesan is made without animal rennet for a truly vegetarian dish.
Q: How can I make the dish ahead?
A: Assemble the casserole up to 24 hours ahead and refrigerate. Bring it to room temperature before baking. You can also freeze the unbaked casserole, thaw overnight in the fridge, and bake as directed.
Q: What is the best way to reheat leftovers?
A: To keep leftovers moist, put servings in a baking dish, add a small splash of cream, and heat covered at 350°F for about 15 minutes.
Q: Why whip ricotta with cream?
A: Blending ricotta with cream stops it from becoming grainy and dry during baking. The result is a smooth, luscious sauce that coats every noodle evenly.
Final Thoughts
White baked ziti with herby ricotta and mozzarella offers a welcome alternative to classic red sauce pasta bakes. Unapologetically creamy and thoroughly savory, balanced by a burst of fresh herbs, it’s both comforting and elegant—well-suited for weeknight family meals or as the star at a potluck. With its clever use of whipped ricotta and cream, plus tips for easy make-ahead prep and stellar leftovers, this casserole proves just how versatile and crowd-pleasing baked ziti can be—no tomato required.
