Cheesy Baked Ziti
User Reviews
4.5
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Prep Time
40 mins
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Cook Time
45 mins
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Total Time
1 hr 25 mins
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Servings
10 Servings
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Course
Main Course
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Cuisine
Italian
Cheesy Baked Ziti
Description
This recipe starts by preparing the ricotta mixture with olive oil, salt, and pepper, adding creaminess to the dish. The ziti pasta is cooked until just starting to soften and then combined with a tomato sauce made from crushed tomatoes, garlic, olive oil, red pepper flakes, and fresh basil for flavor and mild heat. The reserved pasta water helps loosen the sauce to coat the pasta evenly.
The layered assembly with ricotta, cheeses, and sauce creates a baked casserole where the cheeses melt and brown, adding texture and richness. Baking at a high temperature develops a golden crust atop the pasta while keeping the interior moist and flavorful. This dish works well for family meals and can be prepared in advance.
It can be frozen after assembling and partially baking, then reheated thoroughly before serving. Adjusting cheese amounts allows control over richness, and sprinkling fresh basil before serving brightens the dish.
Ingredients
Ricotta Mixture + Cheese:
- 1 ½ cups ricotta cheese (whole milk, part skim, or homemade)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups mozzarella cheese shredded
- 1 ½ cups Parmesan Cheese grated
Ziti + Sauce:
- 1 ½ pounds ziti noodles uncooked
- 2 tablespoons olive oil
- 3 garlic finely minced, cloves
- ¼ teaspoon red pepper flakes more to taste, if desired
- 2 cans (28-ounces each) crushed tomatoes
- ¼ cup basil chopped, fresh
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
- Use homemade or preferred ricotta for best creaminess in the layers.
- Increase the mozzarella and Parmesan mixture between layers for more cheese throughout.
- The baked ziti can be assembled in advance and frozen for up to a month; thaw overnight before baking.
- Cover tightly during freezing and reheating to retain moisture and prevent freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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