15 Best Baked Ziti Cheese Blends for the Ultimate Comfort Meal

This is the foundational blend that guarantees success: creamy, stretchy, and satisfyingly salty.

Cheese Blend: 2 cups Whole Milk Ricotta, 2 cups Shredded Low-Moisture Mozzarella, 1/2 cup Grated Parmesan Reggiano.

Steps: Combine ricotta and Parmesan with one egg, salt, pepper, and Italian herbs. Layer half the cooked ziti, then half the ricotta mixture, then half the sauce. Repeat layers, topping everything with the shredded Mozzarella before baking until golden.

A sophisticated blend that adds deep, savory depth and a luxurious, smooth melt. Ideal for ziti featuring meat or mushrooms.

Cheese Blend: 1 cup Smoked Provolone (shredded), 1 cup Fontina (shredded), 1/4 cup Aged Asiago (grated).

Steps: Substitute the mozzarella layer with this blend. Mix 1 cup of this blend into the sauce, and use the remaining cups to top the casserole before baking.

This blend delivers a bolder, sharper profile with a noticeable tanginess, moving beyond the simple mozzarella.

Cheese Blend: 1.5 cups Whole Milk Ricotta, 1 cup Mozzarella, 1/2 cup Pecorino Romano, 1/4 cup Mild Gorgonzola (crumbled).

Steps: Combine the Pecorino and Gorgonzola with the ricotta mixture for the creamy layer. Use the Mozzarella for the top layer. The Gorgonzola provides a mild funk that elevates the dish.

For those seeking an exceptionally smooth, sweet, and decadent pasta bake, Mascarpone provides unmatched richness.

Cheese Blend: 1.5 cups Whole Milk Ricotta, 1 cup Mascarpone cheese, 1 cup Mozzarella.

Steps: Fold the Mascarpone gently into the ricotta mixture until just combined. Use this super-creamy mixture for the middle layer. Top with Mozzarella for stretch.

A non-traditional blend perfect for a baked ziti with a spicy kick, especially when paired with spicy Italian sausage or chili-infused sauce.

Cheese Blend: 1.5 cups Pepper Jack (shredded), 1 cup Monterey Jack (shredded), 1/2 cup Sharp Cheddar.

Steps: Incorporate the shredded cheeses directly into the pasta and sauce mixture before layering in the dish. Ensure the top layer is generous for maximum melt and spice.

Focusing on strong, savory flavors and a slightly firmer, less stringy texture. This blend offers complexity without excessive goo.

Cheese Blend: 1 cup Sharp Provolone (thinly sliced or shredded), 1 cup Shredded Aged Asiago, 1/2 cup Parmesan.

Steps: Layer the sharp provolone slices over the sauce layers, allowing them to melt slowly. Mix the Asiago and Parmesan into the ricotta layer for concentrated flavor.

The maximalist approach, ensuring every bite is complex, gooey, and deeply satisfying.

Cheese Blend: 1 cup Mozzarella, 1 cup Ricotta, 1/2 cup Parmesan, 1/2 cup Fontina, 1/4 cup Smoked Gouda (shredded).

Steps: Divide the five cheeses. Mix the Ricotta, Parmesan, and Fontina for the creamy layer. Use the Mozzarella and Smoked Gouda for the top layer, providing stretch and a hint of smoky sweetness.

Using fresh, high-moisture mozzarella results in pockets of delicious, molten creaminess rather than long strings.

Cheese Blend: 2 cups Cubes of Fresh Mozzarella (well-drained), 1 cup Ricotta, 1/4 cup Shaved Parmesan, Fresh Basil Leaves.

Steps: Mix the ricotta and Parmesan. Layer the ziti, ricotta mixture, sauce, and scatter the fresh mozzarella cubes and basil leaves between the layers. The fresh mozzarella should be added generously near the top.

Adds a salty, tangy Mediterranean flair, pairing wonderfully with a lighter tomato sauce and perhaps olives or sun-dried tomatoes.

Cheese Blend: 1 cup Crumbled Feta, 1 cup Ricotta Salata (crumbled), 1 cup Mozzarella.

Steps: Substitute the Feta and Ricotta Salata for the standard ricotta layer. Their drier consistency holds shape well. Use the Mozzarella for the top melt.

Inspired by French gratins, this blend is nutty, deeply savory, and delivers a superb, velvety melt.

Cheese Blend: 1.5 cups Shredded Gruyère, 1 cup Shredded Emmental (Swiss), 1/2 cup Parmesan.

Steps: Mix the Gruyère and Emmental with the cooked ziti and sauce. Top the casserole with the remaining Gruyère and Parmesan. The stronger flavor stands up well to rich meat sauces.

This delivers an intense smoky flavor combined with the sharp saltiness required for a truly traditional southern Italian profile.

Cheese Blend: 1.5 cups Smoked Mozzarella, 1 cup Pecorino Romano, 1 cup Ricotta.

Steps: Blend the Pecorino into the ricotta mixture. Use the Smoked Mozzarella primarily as the top layer to maximize its intense flavor and melt during baking.

The addition of cream cheese ensures the ricotta filling remains incredibly stable, moist, and creamy without separating during the bake.

Cheese Blend: 1.5 cups Ricotta, 4 oz Softened Cream Cheese, 1.5 cups Mozzarella.

Steps: Beat the cream cheese into the ricotta until perfectly smooth. This creamy filling is used for the middle layers. Top with Mozzarella for a classic finish.

The ultimate American comfort blend. While not traditional Italian, it offers familiarity, high meltability, and a satisfying tang.

Cheese Blend: 1.5 cups Mild Cheddar (shredded), 1 cup Colby Jack (shredded), 1/4 cup Parmesan.

Steps: Mix all shredded cheese with the ziti and sauce. Bake until the cheese forms a deeply golden, bubbly, and comforting top crust.

Skip the traditional shred and use Burrata—small balls of mozzarella filled with cream—as a luxurious final topping.

Cheese Blend: (Standard Ricotta Filling used inside). Topping: 4-6 small Burrata balls, 1/4 cup Parmesan.

Steps: Prepare the ziti as usual. For the last 10 minutes of baking, pull the casserole out, strategically place the Burrata balls on top, and return to the oven until they melt slightly and the cream begins to ooze.

Incorporating heavy cream into the ricotta ensures the dish is exceptionally rich and moist from the inside out, complemented by sharp Asiago.

Cheese Blend: 2 cups Whole Milk Ricotta, 1/4 cup Heavy Cream, 1/2 cup Grated Aged Asiago, 1.5 cups Mozzarella.

Steps: Whisk the heavy cream vigorously into the ricotta and Asiago blend until fluffy. This mixture acts as the super-rich creamy layer. Top with Mozzarella and bake.