Baked Ziti

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Delicious and hearty. Great for large groups. Makes a great dish to give to others.  

 

  • This dish can be assembled and refrigerated, covered in foil, up to 2 days in advance. Bake covered for 15 minutes, then uncover and bake for 30 minutes more.
  • Baked ziti can be frozen right in the baking dish for up to 2 months, just let it cool completely and wrap it tightly in aluminum foil first. Bake straight from the freezer covered with foil for 1 hour, then uncover and bake for 15 minutes more.

  • The order of mixing everything together is key to evenly distributing cheese and sauce. 

Ingredients

For the pasta and sauce:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 5 cups marinara sauce (about 46 ounces)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 1 pound dried ziti or penne pasta
For assembly:
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1/4 teaspoon kosher salt
  • 8 ounces shredded mozzarella cheese (about 2 cups), divided

Supplies

  • Knife
  • Cutting board
  • Wooden spoon or rubber spatula
  • Large pot or Dutch oven
  • Strainer or colander
  • Measuring cups and spoons
  • Large skillet or frying pan
  • 9x13-inch baking dish


Instructions 

  • Pre-heat the oven to 375°F. 
  • Bring water to boil and cook the box of pasta.
  • Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, 3 cloves of garlic, and pepper flakes, season with salt and pepper,
  • Add half of the marinara and 1 teaspoon salt, stir to combine, and bring to a simmer. 
  • Make the ricotta filling. Stir 1 cup ricotta, 1/4 cup of the Parmesan, and salt together in a small bowl; set aside.
  • Drain and rinse the pasta. Add to the sauce.
  • Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.
  • Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Spread half of remaining sauce and mozzarella over the pasta. 
  • Add remaining pasta to the baking dish. Spread remaining sauce and cheese over the top. Sprinkle parmesan on top. 
  • Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.
  • Remove the baking dish and let cool 15 minutes before serving.

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