Baked Ziti with Ricotta and Mozzarella
Baked Ziti with Ricotta and Mozzarella is a layered pasta casserole loaded with tender pasta, rich marinara sauce, creamy ricotta cheese, and melted mozzarella. It’s the cozy, no-fuss cousin of lasagna — all the flavors with half the work!
⏱ Required Time:
Prep Time: 15 minutes
Cook Time: 45 minutes (including baking)
Total Time: 1 hour
Ingredients:
Pasta and Sauce:
1 lb (450g) ziti or penne pasta
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 lb (450g) Italian sausage or ground beef (optional)
3 cups marinara sauce (homemade or store-bought)
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil or parsley, chopped (optional, for flavor and garnish)
Cheeses:
1 1/2 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella cheese, divided
Instructions:
1. Preheat Oven and Cook Pasta:
Preheat oven to 375°F (190°C).
Cook ziti in salted boiling water until al dente (about 1–2 minutes less than package instructions). Drain and set aside.
2. Make the Sauce:
In a large skillet, heat olive oil over medium heat.
Add onion and sauté 3–4 minutes until softened. Add garlic and cook for 30 seconds.
If using meat, add sausage or ground beef. Cook until browned, breaking it up.
Stir in marinara sauce, oregano, red pepper flakes, salt, and pepper. Simmer 5–10 minutes. Stir in fresh basil or parsley if using.
3. Prepare Ricotta Mixture:
In a bowl, mix ricotta cheese, egg, Parmesan, and a pinch of salt and pepper.
4. Assemble the Ziti:
In a large bowl, combine cooked pasta with about 2 cups of the sauce and 1 1/2 cups of shredded mozzarella.
Grease a 9×13-inch baking dish.
Layer half the pasta mixture into the dish. Spread all the ricotta mixture evenly over it. Add the remaining pasta mixture on top.
Pour remaining sauce on top and spread evenly.
Sprinkle with remaining mozzarella and extra Parmesan if desired.
5. Bake:
Cover with foil and bake for 20 minutes.
Uncover and bake another 10–15 minutes, or until bubbly and cheese is golden.
6. Rest and Serve:
Let rest 10 minutes before serving.
Garnish with chopped parsley or basil.
Notes:
Pasta shape: Ziti, penne, or rigatoni work well.
Meatless option: Omit the meat or replace with sauteed mushrooms or spinach.
Cheese substitute: Cottage cheese can be used instead of ricotta for a lighter option.
Storage: Keeps in the fridge for 3–4 days. Freezes well for up to 2 months.
Tips:
Don’t overcook pasta: It will continue cooking in the oven, so keep it al dente.
For extra flavor: Add a splash of red wine to the sauce or a pinch of sugar to balance acidity.
Use fresh mozzarella: For a gooey melt, use freshly shredded mozzarella, not pre-shredded.
❓ Frequently asked questions FAQs:
Q: Can I freeze baked ziti?
A: Yes! Assemble it, cover tightly, and freeze. Bake from frozen (add about 20–25 minutes to baking time) or thaw in the fridge first.
Q: Can I make this ahead of time?
A: Absolutely. Assemble up to 2 days ahead and refrigerate. Let sit at room temp 30 minutes before baking.
Q: What’s the difference between baked ziti and lasagna?
A: Lasagna is layered with flat noodles; ziti is a mixed-pasta bake, quicker to prepare and assemble.
Q: Can I make it vegetarian?
A: Yes — just omit the meat and use a veggie-loaded marinara or add sauteed vegetables.
Nutrition Facts
Calories ~480 kcal
Protein ~22g
Carbohydrates ~40g
Fat ~25g
Fiber ~3g
Sugars ~6g