Baked Ziti with Cheese
A comforting, crowd-pleasing classic featuring tender pasta tubes smothered in a rich tomato sauce and melted, bubbly cheese.
Ingredients
- •1 pound (450g) ziti pasta
- •24 ounces (680g) high-quality marinara sauce
- •15 ounces (425g) whole milk ricotta cheese
- •2 cups (200g) shredded mozzarella cheese, divided
- •1/2 cup (50g) grated Parmesan cheese
- •1 large egg, lightly beaten
- •1 teaspoon dried oregano
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
- 2
Bring a large pot of salted water to a boil and cook the ziti for 2 minutes less than the package instructions for al dente; drain well.
- 3
In a medium bowl, combine the ricotta, beaten egg, half of the Parmesan cheese, oregano, salt, and pepper until smooth.
- 4
In a large mixing bowl, toss the cooked pasta with the marinara sauce and the ricotta mixture until evenly coated.
- 5
Spread half of the pasta mixture into the prepared baking dish, then sprinkle with 1 cup of the mozzarella cheese.
- 6
Top with the remaining pasta mixture and sprinkle the rest of the mozzarella and Parmesan over the top.
- 7
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
💡 Chef tips
- To make this ahead, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking; add 10 minutes to the covered baking time.
- If you prefer a crispy top, place the dish under the broiler for 1-2 minutes during the final stage of cooking, watching closely to prevent burning.
- Stir in a handful of fresh chopped basil or baby spinach to the pasta mixture before baking for an extra layer of flavor and nutrition.
✅ How it should turn out
The finished dish should have a golden, slightly crispy cheese crust that gives way to tender, sauce-coated pasta with pockets of creamy, savory ricotta.