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.
This easy baked ziti with ricotta and chicken is the ultimate cozy, comforting dinner—perfect for family meals or potlucks. It’s baked until the cheese is melted and bubbly, with layers of tender pasta, creamy ricotta, and hearty marinara sauce. Instead of the usual ground beef or sausage, this pasta bake uses ground chicken for a lighter twist (though ground turkey works just as well). Using jarred marinara keeps things quick and convenient without sacrificing flavor.
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❤️ Reasons to love
- Shockingly easy to make – No complicated steps, just simple, satisfying layers of flavor.
- Time-saving shortcut – Uses jarred marinara sauce, so you skip the hassle of making sauce from scratch.
- Loaded with cheese – Three types of cheese melt together for the ultimate comforting cheesy baked pasta casserole.
- Better than takeout – Tastes like your favorite restaurant pasta dish, but for a fraction of the cost.
- Perfect for prepping ahead – Make it in advance and simply bake when ready—great for busy nights or for potlucks.
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 calls for 1 to 1½ pounds of ground chicken. Ground turkey will make a great substitute.
- 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.
How to prevent baked ziti from drying out?
To keep the pasta moist, cover it with foil during the first half of baking. This traps steam and prevents the top from drying out. Then, uncover it for the final 10–15 minutes to let the cheese melt fully and develop a golden, slightly crispy top. This two-step method ensures a creamy interior and perfectly browned finish.
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 ounce ricotta cheese
- ½ cup chopped fresh basil
- 2 to 3 cups shredded mozzarella cheese
- ½ to ¾ cup grated parmesan cheese
Instructions
- Cook ziti for the recommended cooking time on the packet minus 2 minutes. Drain.
- Add olive oil into a large saute pan and place over high heat. When hot, stir in ground chicken, onion and garlic.
- Saute, breaking up the ground chicken with a spatula, until chicken is no longer pink, about 5 minutes.
- Stir in marinara sauce, salt, Italian seasoning, red pepper flakes, black pepper and sugar. Reduce heat to medium, cook for about 4 to 5 minutes, until the sauce has thickened slightly. Remove pan from heat.
- Stir in cooked pasta, until evenly combined.
- Spoon in the ricotta and basil leaves, gently stirring just 2 to 3 times. Avoid fully mixing in the ricotta; we want it to remain distinct.
Assemble & Bake
- Preheat oven to 350°F.
- Spread half the pasta mixture into a 9 x 13 inch baking pan, sprinkle half the mozzarella and parmesan cheese. Add the remaining pasta, followed by remaining mozzarella and parmesan.
- Cover the pan loosely with foil. Bake 20 minutes. Remove the foil, bake for an additional 10 to 15 minutes until cheese is bubbly and golden. Sprinkle fresh basil leaves and serve 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.
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 a richer texture, stir in a splash of heavy cream or half-and-half into the marinara before assembling.
- Add some greens – Toss in a handful of chopped fresh spinach and stir until wilted for a boost of color and nutrients.
- Include extra veggies – Layer in blanched broccoli, sautéed zucchini, or roasted eggplant for added texture and flavor.
- 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.
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.
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.
Recipe tips
- 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.
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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.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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