It was a chaotic, cozy December evening in my kitchen when this dish truly found its home. I was craving something deeply comforting, something that felt like a hug in a baking dish, but I needed it to be simple enough to make while also wrapping gifts and untangling a truly impressive knot of Christmas lights. The moment the aroma of garlicky pasta sauce and bubbling, golden mozzarella filled the air, cutting through the scent of pine from the tree, I knew I had my winner. This Christmas Cheesy Easy Baked Ziti is my edible security blanket for the holidays—a festive, fuss-free centerpiece that lets me spend less time stressing and more time savoring the season with the people I love. My kitchen smelled like joy, pure and simple.
Why You’ll Love This Recipe
You will adore this recipe because it delivers that show-stopping, crowd-feeding holiday comfort with a fraction of the effort you’d expect. It’s the ultimate solution for when you want to impress but need to prioritize presence over perfection. From my experience, it pleases absolutely everyone at the table, from picky kids to hungry grandparents, and it frees you up to actually enjoy your own party. Trust me, this is the warm, cheesy, satisfying anchor your festive meal needs.
Ingredients
- 1 pound ziti noodles
- 24 ounces pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 1 (15-ounce) container whole milk ricotta cheese
- 1 large egg
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil or parsley, for garnish (optional)
Now, let’s talk about these simple ingredients because they are the foundation of flavor. For the ziti, penne works perfectly as a substitute if that’s what you have, but I’m loyal to ziti for those wonderfully tube-shaped sauce catchers. The pasta sauce is where you can truly make this your own. I’ve tested this with a robust, garlic-and-herb jarred sauce and my own simmered-for-hours homemade version—both are fantastic, so don’t stress. Just pick a sauce you genuinely love to eat on its own; it makes a huge difference. And for the cheeses, I implore you: do not use pre-shredded mozzarella if you can help it. The anti-caking agents can make the melt less creamy. The extra two minutes it takes to shred a block of whole-milk mozzarella is a step I’ve learned never to skip. The ricotta mixture, with the egg and seasonings, is my secret for a richer, more layered dish—it adds a creamy heart to every bite.(See the next page below to continue…)