Campfire Baked Ziti with Marinara and Bubbling Cheese

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 lb (454 g) ziti pasta
• 1 tbsp kosher salt (for pasta water)
• 1 tbsp olive oil
• 12 oz (340 g) Italian sausage, casings removed
• 1 medium yellow onion, diced (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 jar marinara sauce (24 oz / 680 g; about 3 cups)
• 1 can fire-roasted diced tomatoes (14.5 oz / 411 g)
• 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp black pepper
• 1 cup (245 g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50 g) grated Parmesan, plus 1/4 cup (25 g) for topping
• 3 cups (12 oz / 340 g) shredded mozzarella
• 2 tbsp chopped fresh parsley (optional)
• 1/2 cup (120 ml) reserved pasta water (as needed)

Do This

• 1) Build a steady campfire and preheat a 12-inch Dutch oven setup to about 375°F (190°C) using ~25 briquettes: 8 underneath, 17 on the lid.
• 2) Boil ziti in well-salted water for 6 minutes (very al dente); reserve 1/2 cup pasta water and drain.
• 3) In the Dutch oven, brown sausage in olive oil; add onion, then garlic and tomato paste.
• 4) Stir in marinara, diced tomatoes, and seasonings; simmer 5 minutes. Loosen with pasta water if needed.
• 5) Mix ricotta, egg, Parmesan, and parsley; then layer pasta + sauce + ricotta + mozzarella in the Dutch oven.
• 6) Bake covered 25 minutes; bake uncovered 10 minutes until bubbly and browned. Rest 10 minutes, then serve.

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Why You’ll Love This Recipe

• Campfire comfort food: a bubbly, cheesy baked ziti that feels like a warm cabin dinner.
• Rustic and forgiving: Dutch oven cooking is flexible and perfect for outdoor setups.
• Big flavor, simple steps: jarred marinara plus sausage and garlic taste slow-cooked with minimal effort.
• Feeds a group: hearty portions that hold well for seconds.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, fresh parsley (optional), fresh basil (optional for serving)
• Dairy: whole-milk ricotta, mozzarella (shredded), Parmesan (grated), 1 large egg
• Pantry: ziti pasta, marinara sauce (24 oz), fire-roasted diced tomatoes (14.5 oz), tomato paste, olive oil, kosher salt, dried oregano, dried basil, red pepper flakes, black pepper

Full Ingredients

Pasta

• 1 lb (454 g) ziti pasta
• 1 tbsp kosher salt (for pasta water)
• 1/2 cup (120 ml) reserved pasta water (to loosen sauce, as needed)

Sausage Marinara

• 1 tbsp olive oil
• 12 oz (340 g) Italian sausage (mild or hot), casings removed
• 1 medium yellow onion, diced (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 jar marinara sauce (24 oz / 680 g; about 3 cups)
• 1 can fire-roasted diced tomatoes (14.5 oz / 411 g)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp freshly ground black pepper

Cheese Layer

• 1 cup (245 g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50 g) grated Parmesan
• 2 tbsp chopped fresh parsley (optional)
• 1/4 tsp kosher salt

Topping

• 3 cups (12 oz / 340 g) shredded mozzarella
• 1/4 cup (25 g) grated Parmesan
• Optional: 2 tbsp chopped fresh basil or parsley for serving

Step-by-Step Instructions

Step 1: Set up the campfire and Dutch oven heat

Build a steady campfire and let it burn down until you have a bed of glowing coals. For a more controllable bake, use charcoal briquettes.

Target a Dutch oven temperature of about 375°F (190°C). A reliable starting point for a 12-inch camp Dutch oven is about 25 briquettes: 8 underneath and 17 on the lid. (Add or remove a couple of coals if your oven runs hot or cool.)

Step 2: Parboil the ziti (very al dente)

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt, then stir in 1 lb ziti.

Boil for 6 minutes (it should be very firm in the center). Reserve 1/2 cup (120 ml) pasta water, then drain the pasta well.

Step 3: Brown the sausage and soften the aromatics

Place your Dutch oven over the bottom coals. Add 1 tbsp olive oil and the Italian sausage. Cook, breaking it into chunks, until browned and cooked through, 6 to 8 minutes (sausage should reach 160°F / 71°C).

Add the diced onion and cook until softened, 3 minutes. Add the minced garlic and cook just until fragrant, 30 seconds.

Step 4: Build a rich, camp-friendly marinara

Stir in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.

Add the marinara, fire-roasted diced tomatoes, oregano, dried basil, red pepper flakes, and black pepper. Simmer uncovered for 5 minutes, stirring occasionally.

If the sauce looks very thick (it can thicken fast over coals), stir in a splash of the reserved pasta water, 1 to 2 tbsp at a time, until it’s saucy and spoonable.

Step 5: Mix the ricotta layer

In a bowl, mix together 1 cup ricotta, 1 large egg, 1/2 cup grated Parmesan, parsley (optional), and 1/4 tsp kosher salt until smooth and evenly combined.

Step 6: Assemble the baked ziti in the Dutch oven

Remove the Dutch oven from direct heat briefly (set it on a heat-safe surface). If your Dutch oven is prone to sticking, you can lightly oil the bottom and sides.

Assemble in layers for maximum cheesy pockets:

Layer 1: Spread about 1 cup of sauce on the bottom.

Layer 2: Add half the ziti, then spoon over half the remaining sauce.

Layer 3: Dollop half the ricotta mixture across the surface and gently spread.

Layer 4: Sprinkle 1 1/2 cups mozzarella.

Repeat with remaining ziti, sauce, ricotta mixture, and top with 1 1/2 cups mozzarella plus 1/4 cup Parmesan.

Step 7: Bake until bubbly and browned

Put the lid on the Dutch oven. Return it to the coals with the 375°F (190°C) setup (about 8 coals under, 17 on top).

Bake covered for 25 minutes. Then carefully remove the lid and bake uncovered for 10 minutes to brown the cheese and reduce any excess moisture.

You’re looking for bubbling edges and deep golden spots on the mozzarella.

Step 8: Rest, slice, and serve

Remove the Dutch oven from heat and let the ziti rest for 10 minutes. This helps the layers set so you can scoop clean, hearty portions.

Finish with chopped fresh basil or parsley if you’d like, and serve hot.

Pro Tips

• Control the heat: If the bottom starts to cook too fast, reduce the coals underneath and add one or two to the lid. Baking in a Dutch oven is more “top heat” than “direct flame.”
• Prevent sticking: Stir and simmer the sauce before layering, and keep a saucy base layer on the bottom to protect the pasta.
• Don’t overboil the pasta: The ziti should be very firm after boiling (6 minutes) because it will finish cooking in the sauce.
• Make it extra bubbly: For more browned top cheese, rotate the lid a quarter turn every 5 minutes during the uncovered bake (use heatproof gloves and lid lifter).
• Temperature check: If you have an instant-read thermometer, the center should be at least 165°F (74°C) for a hot, safely reheated casserole.

Variations

• Vegetarian campfire ziti: Skip the sausage. Add 8 oz (225 g) sliced mushrooms and 1 diced bell pepper sautéed with the onion; season with an extra 1/2 tsp salt.
• Spicy, smoky version: Use hot Italian sausage and add 1/2 tsp smoked paprika. Finish with a drizzle of good olive oil before serving.
• Oven method at home: Bake in a 375°F (190°C) oven, covered with foil for 25 minutes, then uncovered for 10 to 15 minutes until bubbly and browned.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat covered at 350°F (175°C) for 20 to 25 minutes (add a splash of water or marinara if it looks dry).

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: Assemble the full casserole up to 24 hours in advance and refrigerate. Bake at 375°F (190°C), adding 5 to 10 minutes if it goes into the heat cold.

Nutrition (per serving)

Approximate, based on 6 servings: 620 calories, 32 g protein, 55 g carbohydrates, 30 g fat, 5 g fiber, 1050 mg sodium.