Baked Ziti Without Ricotta

Creamy from a quick béchamel instead of ricotta

Editorial demo · awaiting kitchen verification

A baked ziti for anyone who dislikes ricotta's grainy texture: a silky béchamel and plenty of mozzarella deliver creaminess without it.

Editorial demo. This recipe documents a standard method but has not yet been cooked and tasted by our kitchen. It is not presented as tested, carries no ratings, and is excluded from search indexing until a real test round is logged. See our testing policy.

Baked ziti without ricotta — tube pasta in marbled béchamel and marinara with a golden cheese top — Illustrative photography of baked pasta — original photography pending

How it layers, top to bottom

Photography to come

Browned mozzarellaUncovered, until it blisters
Ziti + sauceUndercooked by two minutes
Ricotta, egg, ParmigianoSet, so it slices clean
Ziti + sauceGenerous — it drinks liquid
Sauce, on the baseSo nothing catches

Bake at 375°F (190°C) until the centre reaches 165°F (74°C).

Prep

20 min

Cook

40 min

Total

70 min

Yield

One 9×13-inch pan

Jump to recipe

Not everyone loves ricotta. This version swaps it for a simple béchamel (a quick milk-and-flour sauce), giving a smoother, more uniform creaminess. It is a materially different method and result — a legitimate standalone recipe, not just an omission.

Ingredients

Servings

Pasta & sauce

1 lb ziti
24 oz marinara
2 1/2 cups shredded mozzarella (divided)

Equipment

9×13-inch baking dish
Saucepan
Whisk
Large pot

Directions

1
Heat oven to 375°F (190°C) and boil salted water.
2
Melt butter, whisk in flour, and cook 1 minute. Gradually whisk in warm milk and cook until thickened; stir in Parmesan and season with salt, pepper, and nutmeg.
⏲ Make béchamel: ~8 min
Look for: Sauce coats the back of a spoon and leaves a clear line when you draw a finger through it.
3
Boil ziti 2 minutes short of al dente; drain.
⏲ Undercook pasta: ~8 min
Look for: Firm with a chalky center.
4
Toss pasta with the marinara and half the béchamel.
5
Spread in a greased dish, pour the remaining béchamel over, and top with mozzarella.
6
Bake covered 20 minutes, then uncovered 15–20 minutes until golden and bubbling.
⏲ Bake: ~40 min
Look for: Top is golden; center steaming hot.
Food safety: Reheat leftovers to 165°F (74°C).
7
Rest 10 minutes before serving.
⏲ Rest: ~10 min

Troubleshooting & common mistakes

Adding cold milk too fast — whisk in warm milk gradually to avoid lumps.
Letting the béchamel boil hard, which can make it grainy.

Make-ahead, storage & reheating

Make ahead: Assemble ahead and refrigerate up to 24 hours; béchamel thickens when cold, so add a splash of milk before baking.
Storage: Refrigerate up to 4 days.
Freezer: Freezes acceptably, though béchamel can separate slightly; stir after reheating to 165°F (74°C).
Reheating: Reheat covered at 350°F (175°C) with a splash of milk.

Recipe notes

A little garlic in the butter deepens the béchamel's flavor.

FAQ

What can I use instead of ricotta in baked ziti?: A béchamel (this recipe) or drained cottage cheese both replace ricotta well. See our ricotta-substitutes guide for ratios.

Nutrition (estimate)

Per 1 of 10 servings: ~450 kcal, 19 g protein, 48 g carbs, 20 g fat.

Estimated from listed quantities via a standard USDA-based database; approximate, not lab-verified.

Pantry · shelf-stable

Stock the pantry

Shelf-stable staples for this recipe. Fresh cheese, produce, and meat are best bought locally. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.