This Baked Ziti with Chicken is an easy, cheesy oven-baked pasta casserole made with ricotta and ground chicken. It is packed with flavor and is a guaranteed crowd-pleaser for a weeknight dinner or potlucks.
If you are looking for more ground chicken and pasta recipes, then try my instant pot ground chicken pasta recipe next!
Why You'll Love This Chicken Baked Ziti
I gave classic baked ziti a lighter twist by swapping the usual beef or sausage for lean ground chicken and using jarred marinara sauce to keep it simple enough for busy weeknights. Ground turkey works beautifully here too!
This cozy pasta bake is layered with tender pasta, creamy ricotta, hearty marinara, and three kinds of cheese that melt together into the ultimate bubbly, cheesy casserole. It tastes like your favorite restaurant pasta dish but is easy to make at home and much more budget-friendly.
It’s the perfect comfort food for family dinners, potlucks, or meal prep. You can even assemble it ahead of time and simply bake when you’re ready—making it a lifesaver on busy nights.
If you love easy pasta dishes, you’ll also want to try my other quick pasta recipes for dinner!
-maria doss
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Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Ziti Pasta - Ziti is the traditional choice for this baked pasta casserole. If you don’t have ziti, penne is an excellent substitute with a similar shape and bite, while other small pasta like farfalle, elbow macaroni, or small shells will also work well.
- Ground Chicken - This recipe uses 1 to 1½ pounds of ground chicken, but ground turkey works just as well as a simple substitute. If you love cooking with ground chicken, I’ve also put together a roundup of my favorite ground chicken recipes you might enjoy!
- Marinara Sauce - For convenience and consistent flavor, I prefer jarred marinara sauce, especially Prego’s Tomato, Basil & Garlic variety, which delivers a rich, flavorful base without the time investment of homemade sauce.
- Ricotta Cheese - A 15-ounce tub of ricotta is just the right amount for this recipe. It blends beautifully with the marinara and mozzarella for that classic cheesy layer that defines baked pasta casseroles.
- Mozzarella & Parmesan - They are the classic cheese for a pasta bake. Together, they bring richness and that irresistible golden topping.
FAQ'S
A dry baked ziti usually comes down to a few simple things. Here’s how to keep it saucy, creamy, and perfectly cheesy every time:
1. Don’t skimp on the sauce. The pasta continues to cook in the oven and absorbs more sauce as it bakes. That’s why it’s important to cook the pasta slightly under al dente and use a little more sauce than you think you need. The ziti will soak it up while baking and still stay tender and flavorful.
2. Avoid overbaking. Baked ziti only needs enough time for the cheese to melt, the flavors to come together, and everything to heat through. Baking it too long can cause the moisture to evaporate, leaving the pasta dry.
3. Layer the cheese throughout. Don’t just pile cheese on top! Mixing creamy ricotta and other cheeses throughout the pasta helps keep every bite moist and flavorful. Ricotta is especially important because it adds richness and moisture to the dish.
4. Cover it while baking. Cover the baking dish loosely with foil for the first part of baking to trap steam and prevent the top from drying out. Then remove the foil for the last 10–15 minutes so the cheese can melt, bubble, and turn beautifully golden.
I love using ground chicken in baked ziti because it makes the dish feel a little lighter while still being incredibly comforting. It has a mild flavor and a tender texture, which means it absorbs all the delicious flavors from the marinara, herbs, garlic, and seasonings.
The key with ground chicken is building layers of flavor. Unlike sausage, it doesn’t naturally bring much salt, fat, or spices to the dish, so I make sure to season it well. Sautéing it with onions and garlic, adding Italian seasoning, and finishing with Parmesan adds that deep, savory flavor (hello, umami!) that makes this chicken baked ziti taste just as satisfying as the classic version.
Yes! Ground turkey works almost exactly the same way as ground chicken in this baked ziti recipe. You can swap it in using the same amount called for in the recipe—no other changes are needed.
The main difference is flavor. Ground turkey has a slightly stronger, more noticeable taste, while ground chicken is milder and takes on the flavors of the sauce and seasonings more easily. Both are delicious options and make a lighter alternative to the traditional beef or sausage version.
Ricotta is what gives baked ziti that classic, cozy, lasagna-like feel. It adds a creamy, rich texture while balancing the acidity of the tomato sauce and making every bite feel more comforting.
I especially love using whole-milk ricotta because it creates soft, velvety pockets of creaminess that balance the stretchy, cheesy texture of melted mozzarella. Its mild, slightly sweet flavor also helps mellow out the bold flavors of the marinara.
Another bonus? Ricotta helps keep baked ziti from drying out. As the pasta continues cooking in the oven, it absorbs moisture from the sauce, and the ricotta acts like a creamy buffer, keeping the casserole tender and flavorful.
That’s why I recommend not fully mixing the ricotta into the pasta. Instead, leave little pockets throughout the dish so you get delicious creamy bites scattered in every serving.
Many baked ziti recipes call for mixing the ricotta completely into the pasta, but I prefer a different approach. Instead of blending it all in, I gently fold it in just a few times, leaving little pockets of creamy ricotta throughout the dish.
This gives you those delicious bursts of creaminess in every serving instead of a uniform sauce-like texture. It also creates a beautiful contrast between the rich red marinara and the white ricotta pockets, making the baked ziti look just as inviting as it tastes.
Substitutions & Variations
This baked pasta with chicken is easily customizable to suit your preferences or what you have on hand. Here are a few simple ways to switch things up:
- Try a different pasta shape – No ziti? No problem. Penne, rigatoni, or any short pasta will work just as well.
- Make it creamy – For an extra creamy, richer sauce, stir a splash of heavy cream or half-and-half into the marinara before assembling. I use the same trick in my baked ravioli recipe, and it makes the sauce so creamy and delicious!
- Add some greens – Add a handful of chopped fresh spinach and stir until wilted for a boost of color and nutrients. You can also swap in chopped kale, as I do in my kale pasta recipe, for a heartier veggie addition.
- Include extra veggies – Add extra veggies for more texture and flavor! Blanched broccoli, sautéed zucchini, or roasted eggplant all work beautifully in this baked ziti. If using broccoli, add it during the last couple of minutes of cooking the pasta so it stays tender but not mushy, just like I do in my chicken and broccoli Alfredo baked casserole.
- Use leftover chicken – Short on time? Swap the ground chicken for shredded rotisserie chicken and mix it in with the cooked pasta before baking.
- Swap in turkey – Ground turkey is a great alternative to chicken and works just as well in this recipe.
- No ricotta - You can substitute ricotta with mascarpone for extra richness, cream cheese mixed with a little parmesan for a savory creamy texture, or cottage cheese for a higher-protein option.
How to make baked ziti with ricotta and chicken?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Bake for 25 to 30 minutes at 350 degrees F, until cheese has melted and pale golden.
Freezing & Reheating
To Freeze (Before Baking):
Assemble the ziti in a freezer-safe or disposable pan, cover tightly with foil or a lid, and freeze for up to 2 months. When ready to cook, thaw in the fridge overnight, then bake as directed. Perfect for make-ahead oven meals or busy weeks!
To Bake from Frozen:
Remove any plastic wrap, cover with foil, and let the chicken ricotta pasta sit at room temperature while the oven preheats to 350°F (175°C). Bake covered for 1 hour, then uncover and bake 10–15 minutes more, until hot and bubbly in the center.
Tips for Success
- Opt for a different pasta shape such as penne or rigatoni as an alternative to ziti pasta.
- I found that using 1 and ½ pounds of ground chicken yields the perfect balance. Nevertheless, using one or two pounds also produces excellent results.
- Cook the pasta al dente since it will further cook while baking.
More Easy Chicken Pasta Dishes
Baked Ziti with Chicken
Ingredients
- 1 pound ziti pasta
- 2 tablespoons olive oil
- 1 ½ pounds ground chicken
- 1 cup chopped onion
- 2 garlic cloves chopped
- 5 cups marinara sauce I used Prego, tomato basil & garlic
- 1 teaspoon Italian seasoning
- ¾ to 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon sugar
- 15 ounces ricotta cheese
- ½ cup chopped fresh basil
- 2 to 3 cups shredded mozzarella cheese
- ½ to ¾ cup grated parmesan cheese
Instructions
- Cook pasta. Cook the ziti according to the package directions, but reduce the cooking time by 2 minutes. It will continue cooking in the oven, so slightly undercooking it now helps keep the pasta perfectly tender. Drain well.
- Cook chicken. Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, onion, and garlic, and cook, breaking up the chicken with a spatula, until it's no longer pink and the onions have softened, about 5 minutes.
- Cook sauce. Stir in the marinara sauce, salt, Italian seasoning, red pepper flakes, black pepper, and sugar. Reduce the heat to medium and let the sauce simmer for 4 to 5 minutes, stirring occasionally, until it thickens slightly.
- Finish sauce. Remove the pan from the heat and stir in the cooked pasta until it's evenly coated with the sauce. Add the ricotta and basil, then gently fold everything together just 2 to 3 times. Don't fully mix in the ricotta—you want little pockets of creamy cheese throughout the baked ziti.
- Assemble. Preheat the oven to 350°F. Spread half of the pasta mixture into a 9x13-inch baking dish, then sprinkle with half of the mozzarella and Parmesan. Top with the remaining pasta, followed by the rest of the mozzarella and Parmesan, making sure the cheese is evenly distributed over the top.
- Bake. Loosely cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden. Sprinkle with fresh basil just before serving and enjoy while it's hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
More Chicken and Pasta Dishes to Try
If you're loving the cozy, satisfying combo of chicken and pasta, here are a few more easy, flavor-packed recipes you’ll want to add to your weeknight rotation:
- For a hands-off, one-pot dinner, try this Instant Pot Ground Chicken Pasta—it’s a 30-minute lifesaver.
- Craving bold flavors? This Spicy Chicken Pasta Recipe delivers just that with tender chicken and your favorite noodles tossed in a creamy, chili-kissed tomato sauce that tastes like something you'd order at your favorite Italian spot.
- Need a quick yet elevated dish? This Chicken Vodka Pasta is rich, creamy, and comes together fast, thanks to a splash of heavy cream and marinara.
- Looking for a make-ahead or picnic-friendly option? This Rotisserie Chicken Pesto Pasta Salad is a flavor-packed dish with texture and color that works both warm and chilled.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
