San Giorgio Baked Ziti Recipe on Box: Box-Inspired Cheesy Layers

There’s something nostalgic about recreating a classic box recipe with a homemade touch. This baked ziti delivers the same comforting cheesiness you remember, with a few thoughtful enhancements.

The original box instructions provide a solid foundation, but I’ve refined the technique for better texture and flavor. Layered with rich marinara, creamy ricotta, and melted mozzarella, it bakes into a bubbling, golden dish that’s hard to resist.

What makes this version special is the balance—tender pasta, bold tomato sauce, and just the right amount of cheese. The result is a dish that’s both familiar and elevated, perfect for feeding a crowd.

Ready in under an hour, this baked ziti proves that sometimes the simplest recipes are the most satisfying. Here’s how to make it.

Ingredients for San Giorgio Baked Ziti Recipe on Box

Classic boxed pasta meets elevated homemade layers with quality cheeses and bold seasonings.

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The ziti itself matters—San Giorgio has that perfect al dente bite even after baking. For the cheeses, whole milk ricotta creates the creamiest layer, while low-moisture mozzarella prevents a soggy finish. Splurge on a Parmigiano-Reggiano wedge at Whole Foods or Trader Joe’s for grating—pre-shredded just doesn’t melt the same. The marinara should be thick; Rao’s or Victoria brands work beautifully without reduction.

No ricotta on hand? Cottage cheese blended smooth works in a pinch (drain excess liquid first). Fresh mozzarella can replace shredded but pat it dry well to avoid watery layers. Want more depth? Add half teaspoon red pepper flakes to the sauce. The herbs can be fresh—use one-third the amount if swapping dried for fresh. For the eggs, they’re binding the ricotta, so don’t skip unless using a flax substitute.

Assemble and refrigerate unbaked up to 24 hours ahead (add 10 minutes to bake time). Leftovers keep 4-5 days refrigerated or freeze portions for 3 months. Reheat covered with foil to prevent drying—microwave works but oven revives the texture best.

Step-by-Step Instructions for San Giorgio Baked Ziti

Master the technique behind this layered dish with precise timing and even cooking.

Step 1: Boil and Season the Pasta

Bring a large pot of water to a rolling boil and salt it generously with 1.5 tsp Kosher Salt. Add the 1 lb San Giorgio Ziti Pasta and cook until al dente, about 2 minutes less than the package instructions. The pasta should be firm to the bite—it will finish cooking in the oven.

Drain the pasta in a colander but do not rinse it. The starchy surface helps the sauce cling better. Toss the drained pasta immediately with 2 tbsp Olive Oil to prevent sticking. This step ensures the ziti stays separated and absorbs the marinara evenly during baking.

Step 2: Prepare the Ricotta Mixture

In a medium bowl, combine the 15 oz Whole Milk Ricotta Cheese, 2 whole Large Eggs, 0.75 cup Parmesan Cheese, 3 cloves minced Fresh Garlic Cloves, 1 tbsp Dried Basil, 1 tbsp Dried Oregano, and 0.5 tsp Ground Black Pepper. Whisk until smooth and fully incorporated.

The eggs bind the ricotta, creating a creamy, sliceable layer rather than a loose filling. The garlic and herbs infuse the mixture with depth, so don’t skip the mincing—fine pieces distribute flavor evenly. This mixture should be thick but spreadable.

Step 3: Layer the Ingredients Strategically

In a greased 9×13-inch baking dish, spread 1 cup of the 3 cups Marinara Sauce evenly across the bottom. Top with half of the cooked ziti, spreading it into an even layer. Dollop half of the ricotta mixture over the pasta, then sprinkle with 1 cup of the 3 cups Shredded Mozzarella Cheese.

Repeat the layers: remaining marinara, remaining ziti, remaining ricotta, and finally the last 2 cups Shredded Mozzarella Cheese. Press down gently to eliminate air gaps. This order guarantees every bite includes all components—sauce, pasta, creamy ricotta, and melted cheese.

Step 4: Bake to Golden, Bubbly Perfection

Cover the dish tightly with foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for another 15-20 minutes until the top is golden brown and the edges are bubbling vigorously. The foil prevents the cheese from drying out before the center heats through.

Check that the internal temperature reaches 165°F in the center of the dish. The sauce should be visibly simmering at the edges, and the cheese should form a lightly crisped, uniform layer. Avoid overbaking, which can make the pasta dry.

Step 5: Rest and Garnish Before Serving

Remove the baked ziti from the oven and let it rest for 10 minutes. This allows the layers to set, making it easier to cut clean portions. The ricotta will firm up slightly, and the flavors will meld together.

Sprinkle the 0.25 cup Fresh Parsley evenly over the top just before serving. Use a sharp knife to cut into squares, ensuring each serving has all the layers. Serve immediately while the cheese is still gooey and the dish retains its heat.

Essential Equipment for This Recipe

Baking Dish Essentials

For this dish, a 9×13-inch baking dish is non-negotiable—it provides the perfect depth and surface area for even cooking. I recommend a stoneware dish from Le Creuset or Emile Henry for superior heat retention and that beautiful table-ready presentation. 💪

Pasta Pot Perfection

A 5-6 quart pasta pot with a fitted strainer lid makes boiling the San Giorgio Ziti Pasta effortless. My go-to is the Cuisinox 6-Quart—it heats evenly and has plenty of room for the pasta to cook without sticking.

Mixing Bowls Matter

Use a medium mixing bowl (about 3-4 quarts) for the ricotta mixture to ensure easy whisking. I love my Pyrex glass bowls—they’re durable, non-reactive, and let me see when everything is perfectly combined. Plus, they nest for easy storage.

Cheese Grater Choice

Freshly grated Parmesan Cheese makes a world of difference. A microplane grater gives you fine, fluffy shreds that melt beautifully into the ricotta layer. I keep mine from OXO in a drawer for quick access.

Measuring Tools

Precision matters here. Use a 1-cup dry measuring cup for the marinara and a set of nesting measuring spoons for the herbs and spices. My Cuisinart stainless steel set has lasted me over a decade and still looks brand new.

For the 15 oz ricotta, a simple kitchen scale ensures accuracy, but the container markings work too. 🌟

Frequently Asked Questions