Easy Baked Ziti
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 to 8
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Course
Main Course
Easy Baked Ziti
Description
This recipe layers 1 pound of cooked ziti pasta tossed with fresh spinach sautéed briefly in olive oil and combined with marinara sauce. The ricotta cheese mixture incorporates garlic, lemon zest, oregano, red pepper flakes, salt, and pepper for flavor depth. The assembled casserole begins by spreading marinara sauce in a baking dish, layering half the pasta, dollops of the ricotta mixture, more spinach, and topped with the rest of the pasta. Mozzarella and Pecorino (or Parmesan) cheeses add melted creaminess and a slightly smoky, salty accent.
Baked at 425°F, the ziti casserole develops a bubbly top with a harmonious blend of textures: tender pasta, creamy ricotta patches, soft wilted spinach, and melted cheese. Red pepper flakes and lemon zest add subtle heat and freshness that balance the richness.
This baked ziti makes a comforting main dish suitable for family meals or gatherings. Garnishes of parsley and torn basil leaves offer fresh herbal notes. The dish can be served as a hearty vegetarian entree or accompaniment.
Ingredients
- 4 cups marinara sauce 32 ounces
- 2 cups ricotta cheese 16 ounces
- 2 garlic minced, cloves
- 1 tablespoon lemon zest
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt more for the pasta water, sea salt
- black pepper freshly ground
- 1 pound ziti pasta
- extra-virgin olive oil for drizzling
- 1 pound spinach fresh
- 1½ cups mozzarella cheese smoked, grated
- ¼ cup pecorino cheese grated, or Parmesan cheese
- parsley for garnish, chopped parsley and/or torn basil leaves
- basil for garnish, chopped parsley and/or torn basil leaves
Instructions
- Preheat the oven to 425°F. Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.
- In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper.
- In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
- Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.
- Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper and toss until combined.
- Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.
- Garnish with fresh basil or parsley and serve hot.
User Reviews
Overall Rating
5
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