Cheesy Baked Ziti

Name: Cheesy Baked Ziti
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 Servings
Ingredients: 1 ½ 1 ½ cups ricotta cheese; 2 2 tablespoons extra-virgin olive oil; ½ ½ teaspoon salt; ½ ½ teaspoon pepper; 3 3 cups shredded Mozzarella cheese; 1 ½ 1 ½ cups grated Parmesan cheese; 1 ½ 1 ½ pounds uncooked ziti noodles; 2 2 tablespoons olive oil; 3 3 garlic cloves; ¼ ¼ teaspoon red pepper flakes; 2 2 cans (28-ounces each) crushed tomatoes; ¼ ¼ cup chopped fresh basil

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4.5

393 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings
10 Servings
Course
Main Course
Cuisine
Italian

Cheesy Baked Ziti

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Ricotta Mixture + Cheese:

1 ½ 1 ½ cups ricotta cheese (whole milk, part skim, or homemade)
2 2 tablespoons extra-virgin olive oil
½ ½ teaspoon salt
½ ½ teaspoon pepper
3 3 cups shredded Mozzarella cheese
1 ½ 1 ½ cups grated Parmesan cheese

Ziti + Sauce:

1 ½ 1 ½ pounds uncooked ziti noodles
2 2 tablespoons olive oil
3 3 garlic cloves finely minced
¼ ¼ teaspoon red pepper flakes more to taste, if desired
2 2 cans (28-ounces each) crushed tomatoes
¼ ¼ cup chopped fresh basil

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Instructions

Adjust an oven rack to the middle position and preheat the oven to 400 degrees.
For the ricotta mixture, in a small bowl, mix together the ricotta, 2 tablespoons oil, salt and pepper.
In another bowl (or bag), toss together the mozzarella and Parmesan cheeses.
For the ziti noodles, bring about 6 quarts or so of water to a boil in a large pot. Add the pasta and a tablespoon of salt and cook, stirring to break up any clumps, until the noodles just begin to soften, 5-6 minutes. Before draining, reserve 1 1/2 cups of the cooking water in a bowl; drain the pasta and set aside.
For the sauce, quickly dry out the now-empty pot (no need to wash), add the olive oil, garlic, and red pepper flakes, and cook over medium heat until fragrant but not browned, 1-2 minutes. Stir in the tomatoes. Bring the mixture to a simmer, and cook for 15 minutes, stirring every now and again. Season with salt and pepper to taste.
Off the heat, stir in the reserved pasta water and the cooked and drained pasta into the sauce, breaking up clumps of pasta and coating evenly.
Transfer half of the pasta to a 9X13-inch baking dish. Dollop large spoonfuls of the ricotta mixture over the mixture (won't cover it completely, just dot the top). Spread the remaining pasta over the ricotta.
Sprinkle the mozzarella/Parmesan mixture over the top.
Place the baking dish on a foil-lined rimmed baking sheet (to catch any bubbling over) and bake until golden and bubbly, 25-35 minutes. Let the ziti cool for 15-20 minutes. Sprinkle with fresh basil and serve.

Notes

Ricotta: here is my favorite homemade ricotta.
Cheese: if you want more cheese factor throughout, sprinkle half of the mozz/Parm mixture over the top of the ricotta before layering on the 2nd half of the pasta.
Freezable: prepare the recipe through step #8. Cover the dish tightly in plastic wrap followed by aluminum foil. Refrigerate for 24 hours or freeze for up to a month. To bake, thaw the ziti overnight in the refrigerator. Unwrap the casserole (both the plastic wrap and the foil) and recover with lightly greased aluminum foil; bake on a foil-lined baking sheet at 400 degrees until heated through, 20-25 minutes. Remove the foil and continue to bake until the cheese is golden on top, 15-20 more minutes. Sprinkle with basil and serve.

Nutrition Information

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Serving 1 Serving Calories 564kcal (28%) Carbohydrates 61g (20%) Protein 28g (56%) Fat 24g (37%) Saturated Fat 11g (55%) Cholesterol 59mg (20%) Sodium 720mg (30%) Fiber 4g (16%) Sugar 7g (14%)