Baked ziti layers tomato-coated pasta, creamy ricotta, and a golden mozzarella top. Undercooking the pasta slightly keeps it from becoming overly soft while it absorbs sauce in the oven. A short rest after baking helps the portions hold together.
Ingredient notes
- Ziti: Boil slightly short of fully tender before baking; the noodles continue absorbing sauce in the oven.
- Olive oil: Use the measured amount for the garlic and sauce base rather than adding it to the pasta water.
- Garlic: Mince evenly and stir over moderate heat so small pieces do not scorch.
- Marinara: Use a thick, well-seasoned sauce. Taste before adding salt because jarred sauces vary considerably.
Tips for a dependable result
Choose a marinara you enjoy on its own; it provides much of the seasoning. Sauce sodium varies, so taste it before adding more salt. Low-moisture mozzarella melts evenly without releasing as much water as fresh mozzarella. Drop ricotta in small spoonfuls so each serving has creamy pockets. Covering the dish first keeps the pasta moist, while the uncovered finish browns the cheese. If the top browns too quickly, cover loosely again until the center is hot.
Timing and portions
This recipe makes 8 servings. Allow about 20 minutes for preparation and 45 minutes for cooking, plus 10 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.
Cheesy Baked Ziti
Ingredients
Method
- Heat oven to 375°F (190°C). Oil a 9-by-13-inch baking dish. Cook pasta in salted boiling water 2 minutes less than package directions; drain.
- Warm oil in a saucepan. Cook garlic 30 seconds, then add marinara and simmer 5 minutes.
- Mix ricotta, egg, Parmesan, oregano, salt, and pepper. Toss pasta with two-thirds of the sauce and half the mozzarella.
- Spread a little remaining sauce in the dish. Add half the pasta, dollop with half the ricotta mixture, then repeat. Spoon remaining sauce on top and cover with remaining mozzarella.
- Cover with foil and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until bubbling in the center and reaching 165°F (74°C). Rest 10 minutes, then divide into 8 portions.
Notes
Storage and make-ahead notes
Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat covered to 165°F (74°C). An assembled refrigerated dish needs additional oven time; do not rely on the timing for freshly assembled room-temperature ingredients.
Estimated nutrition
Approximate nutrition per serving, based on 8 servings. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 53 g |
| Protein | 28 g |
| Total fat | 21 g |
| Saturated fat | 11 g |
| Fiber | 4 g |
| Total sugars | 7 g |
| Sodium | 850 mg |
More ideas from the kitchen
For another home-cooked option, try our homemade garlic bread buttery crisp easy or greek salad. You can also browse the dinner collection for more inspiration.
