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Baked Ziti with Ricotta

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An easy, cheesy comfort dinner featuring creamy ricotta mixed with ziti pasta and marinara sauce, baked to bubbly perfection. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound (450g) ziti pasta
  • 1 ½ cups (375g) whole milk ricotta cheese
  • 4 cups (950ml) marinara sauce
  • 2 cups shredded mozzarella cheese (200g)
  • ½ cup grated Parmesan cheese (50g)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • Salt and pepper to taste
  • Fresh basil (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add the ziti and cook until just shy of al dente (about 2 minutes less than package instructions). Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning. Stir constantly and cook until fragrant but not browned, about 2 minutes.
  3. Pour in the marinara sauce, stir to combine, and let simmer gently for 4–5 minutes. Taste and season with salt and pepper.
  4. In a mixing bowl, combine ricotta, half the mozzarella, and half the Parmesan. Add a pinch of salt and pepper.
  5. Add the drained pasta to the sauce in the skillet. Stir gently to coat evenly. Fold in the ricotta mixture carefully to create pockets of creaminess.
  6. Transfer half the pasta mixture into a 9×13-inch baking dish. Sprinkle a layer of mozzarella and Parmesan. Add the rest of the pasta, then top with remaining cheeses.
  7. Preheat oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden brown.
  8. Let the baked ziti rest for 10 minutes before serving.

Notes

[‘Do not overcook the pasta; it should be just shy of al dente to avoid mushy baked ziti.’, ‘Use whole milk ricotta for best creaminess and to avoid watery sauce.’, ‘Layer cheeses between pasta layers for gooey, melty pockets.’, ‘Let the baked ziti rest 10 minutes after baking to set and cool slightly.’, ‘Reserve some pasta water to thin sauce if it becomes too thick before mixing.’, ‘Lightly grease the baking dish with olive oil or cooking spray to prevent sticking.’, ‘This recipe can be made ahead and refrigerated for up to 24 hours before baking; add extra baking time if baking from cold.’]

Nutrition

Keywords: baked ziti, ricotta, easy dinner, comfort food, cheesy pasta, weeknight meal, family dinner

Find it online: https://pokirecipes.com/baked-ziti-with-ricotta-recipe-easy-cheesy-comfort-dinner-youll-love/