This baked creamy ziti with spinach and mozzarella is the kind of cozy, reliable dinner you can count on: tender pasta, a silky cream sauce, plenty of melty cheese, and a pop of green that makes it feel a little fresher. It’s easy enough for weeknights, but totally worthy of serving to guests.
Why You’ll Love This Baked Ziti
- Ultra creamy: A rich, smooth sauce coats every piece of pasta.
- Cheesy in all the right ways: Mozzarella for the melt, Parmesan for the savory finish.
- Spinach for balance: Adds color and a mild veggie bite without changing the comfort-food vibe.
- Make-ahead friendly: Assemble earlier and bake when you’re ready.
Ingredients You’ll Need
- Ziti: Or substitute penne or rigatoni.
- Olive oil + butter: For flavor and a silky sauce base.
- Garlic: Fresh minced is best.
- All-purpose flour: Thickens the sauce.
- Milk + heavy cream: The creamy backbone of the dish.
- Italian seasoning: Quick way to add classic flavor.
- Salt + black pepper: Season in layers.
- Fresh baby spinach: Wilts right into the pasta.
- Mozzarella: Use low-moisture shredded for best melt and less water.
- Parmesan: Adds nutty, salty depth.
- Optional: Crushed red pepper, chopped basil or parsley, lemon zest for brightness.
How to Make Baked Creamy Ziti (Step-by-Step)
1) Cook the pasta. Boil ziti in well-salted water until just shy of al dente (it will finish cooking in the oven). Drain.
2) Make the creamy sauce. In a saucepan, warm olive oil and butter, then sauté garlic briefly. Whisk in flour and cook for about a minute. Slowly whisk in milk and cream until smooth, then simmer until thickened. Season with Italian seasoning, salt, and pepper.
3) Add spinach. Stir spinach into the hot sauce until wilted.
4) Combine. Toss pasta with the sauce, then fold in part of the mozzarella and Parmesan.
5) Bake. Spread into a baking dish, top with remaining mozzarella and Parmesan, and bake until bubbly and golden at the edges.
Tips for the Creamiest, Cheesiest Results
- Don’t overcook the pasta: Stop 1–2 minutes early so it doesn’t get soft after baking.
- Use low-moisture mozzarella: Fresh mozzarella can release water and make the top weepy.
- Season the sauce: A creamy sauce needs enough salt to taste vibrant.
- Let it rest: Rest 10 minutes after baking for cleaner slices and better texture.
Easy Variations
- Add protein: Stir in shredded rotisserie chicken, browned Italian sausage, or cooked ground turkey.
- More veggies: Sautéed mushrooms, roasted red peppers, or broccoli florets work well.
- Extra tang: Add a spoonful of cream cheese or a splash of lemon juice at the end of the sauce simmer.
- Spicy: Add crushed red pepper or a pinch of cayenne.
Make-Ahead, Storage, and Reheating
- Make-ahead: Assemble fully, cover, and refrigerate up to 24 hours. Bake covered at first, then uncover to brown the top.
- Freeze: Freeze unbaked (wrapped well) up to 2 months. Thaw overnight in the fridge before baking for best texture.
- Reheat: Cover and warm in a 350°F oven until hot, or microwave individual portions with a splash of milk to loosen the sauce.
What to Serve with Baked Ziti
- Garlic bread or warm baguette
- A crisp green salad with vinaigrette
- Roasted broccoli or asparagus
- Simple tomato-cucumber salad for freshness
Baked Creamy Ziti with Spinach and Mozzarella (Recipe)
Yield: 6–8 servings
Prep time: 15 minutes
Cook time: 30–35 minutes
Oven: 375°F
Ingredients
- 1 lb ziti
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 tsp Italian seasoning
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 5 oz baby spinach
- 3 cups shredded low-moisture mozzarella, divided
- 3/4 cup grated Parmesan, divided
- Optional: crushed red pepper, chopped basil or parsley
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook ziti 1–2 minutes less than package directions. Drain.
- In a saucepan over medium heat, warm olive oil and melt butter. Add garlic and cook 30 seconds.
- Whisk in flour and cook 1 minute, whisking constantly.
- Slowly whisk in milk, then cream. Simmer 3–5 minutes, whisking, until thick enough to coat a spoon.
- Stir in Italian seasoning, salt, pepper, and spinach. Cook 1–2 minutes until spinach is wilted.
- In a large bowl, combine pasta and sauce. Stir in 2 cups mozzarella and 1/2 cup Parmesan.
- Transfer to baking dish. Top with remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.
- Bake 20–25 minutes until bubbling. Broil 1–2 minutes for extra browning (watch closely).
- Rest 10 minutes before serving. Top with herbs or a pinch of red pepper if you like.
Notes
- Sauce thickness: If the sauce thickens too much before mixing, whisk in a splash of milk.
- Cheese swaps: A little provolone or fontina is great with mozzarella.
- For a crispier top: Add 1/3 cup seasoned breadcrumbs mixed with 1 tbsp melted butter over the cheese before baking.
