Baked Ziti
A creamy and hearty baked ziti loaded with layers of gooey mozzarella, rich ricotta, and flavorful marinara, perfect for feeding a crowd or as leftovers.
Ingredients
For the sauce
- 2 Tbsp. Olive oil Adds a subtle flavor and helps sauté the veggies.
- 1 cup Onion, finely chopped Brings sweetness and depth.
- 3 Cloves Garlic, minced Infuses the dish with a savory aroma.
- 5 cups Marinara sauce The foundation, ensuring a rich tomato flavor.
- 1-2 teaspoons Sea salt Enhances the flavors without overwhelming them.
- to taste Freshly ground black pepper Adds a hint of spice.
For the pasta and cheese
- 1 lb. Dried Ziti (or penne pasta) The star of the dish with an amazing texture.
- 1 cup Whole milk ricotta cheese Provides creaminess without using cream.
- 1 Large Egg Binds everything together for a perfect texture.
- ½ cup Parmesan cheese, freshly grated Adds a nutty flavor and rich taste.
- 8 ounces Mozzarella cheese The gooey layer we all love.
- 8-12 slices Provolone cheese Extra cheesiness and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Add chopped onion and garlic; sauté until soft, about 5 minutes.
- Stir in the marinara sauce, salt, and pepper. Simmer for a few minutes.
Cooking and Assembly
- Meanwhile, cook the ziti in a large stockpot according to package directions; drain and set aside.
- In a bowl, mix ricotta, egg, and half of the Parmesan cheese until combined.
- In a large baking dish, layer half of the ziti, top with half of the marinara sauce, and dollop with half of the ricotta mixture. Add half the mozzarella and provolone.
- Repeat layers with remaining ingredients.
Serving
- Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle with remaining Parmesan and mozzarella, and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for a few minutes and then dig in!
Notes
For best results, let the ziti sit for a few minutes before serving to hold its shape. This dish can be made a day in advance; just cover and store in the fridge before baking.