Description
A comforting baked ziti layered with three cheeses—ricotta, mozzarella, and Parmesan—baked in a flavorful marinara until bubbly and golden.
Ingredients
Units
Scale
- 12 oz ziti (or penne)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, for creamy ricotta layer)
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Cook ziti in salted boiling water until al dente; drain and toss with olive oil to prevent sticking.
- In a bowl, mix ricotta, egg (if using), half the Parmesan, oregano, basil, salt, and pepper.
- Sauté garlic in a bit of olive oil until fragrant, then stir into marinara sauce.
- In the baking dish, spread a thin layer of marinara.
- Layer half the ziti, dot with half the ricotta mixture, sprinkle with ½ cup mozzarella.
- Add another layer of sauce, then remaining ziti, ricotta mixture, and top with remaining sauce.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbling.
- If desired, broil 1–2 minutes to brown the top—watch closely.
- Let rest 5 minutes before serving; garnish with fresh herbs.
Notes
- Use quality marinara (homemade or store-bought) for best flavor.
- The egg in ricotta adds creaminess but can be skipped for a lighter dish.
- Broiling at the end gives a beautiful golden crust—just a minute or two is enough.
- Make ahead: assemble, refrigerate, and bake within 24 hours—add a few extra minutes to bake.
- Leftovers refrigerate for 3–4 days and reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg