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How To Make Baked Ziti Recipe

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A classic Italian-American baked pasta dish featuring tender ziti pasta mixed with a savory marinara sauce, creamy ricotta, and a blend of melted mozzarella and Parmesan cheeses. This baked ziti recipe is perfect for a comforting family dinner or gathering, combining hearty flavors with a golden cheesy topping.

Ingredients

Scale

Produce

  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, finely chopped

Cheese

  • 1 1/2 ounces Parmesan cheese (about 1/2 cup grated), divided
  • 1 cup whole-milk ricotta cheese
  • 8 ounces shredded low-moisture mozzarella cheese (about 2 cups), divided

Pantry

  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 5 cups marinara sauce (about 46 ounces)
  • 1 1/4 teaspoons kosher salt, divided, plus more for seasoning
  • Freshly ground black pepper, to taste
  • 1 pound dried ziti or penne pasta

Instructions

  1. Prepare Ingredients: Finely chop 1 medium yellow onion and 3 garlic cloves. Finely grate 1 1/2 ounces Parmesan cheese (about 1/2 cup) and set aside.
  2. Preheat Oven and Boil Water: Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, bring a large pot of heavily salted water to a boil over medium-high heat to cook the pasta.
  3. Make the Sauce: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion, garlic, and 1/2 teaspoon red pepper flakes (if using). Season with 1/4 teaspoon kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onion softens, about 12 minutes. Stir in 5 cups marinara sauce and 1 teaspoon kosher salt, bring to a simmer, then remove from heat.
  4. Cook Pasta and Prepare Ricotta Mixture: Add 1 pound dried ziti or penne to the boiling water and cook until al dente according to package instructions. In a small bowl, combine 1 cup ricotta cheese, 1/4 cup grated Parmesan, and the remaining 1/4 teaspoon kosher salt, stirring to combine.
  5. Combine Pasta and Sauce: Drain cooked pasta and return it to the empty pot. Add half of the marinara sauce (about 3 cups) and stir to coat the pasta evenly. Taste and adjust seasoning with kosher salt and black pepper as needed. Fold in the ricotta mixture gently, leaving pockets of ricotta throughout.
  6. Assemble the Baked Ziti: Transfer half of the pasta mixture into a 9×13-inch baking dish and spread evenly. Sprinkle with 1 cup shredded mozzarella cheese. Layer the remaining pasta over the cheese, spreading evenly. Pour the remaining sauce over the pasta and spread to cover. Evenly sprinkle the top with remaining 1 cup mozzarella and remaining 1/4 cup grated Parmesan.
  7. Bake: Bake uncovered in the preheated oven for about 30 minutes or until edges bubble and cheese is melted and browned in spots.
  8. Rest and Serve: Remove from oven and let cool for 15 minutes before serving to allow flavors to meld and cheese to set.

Notes

  • For extra depth, you can add cooked Italian sausage or ground beef to the sauce during step 3.
  • If you prefer less spice, omit the red pepper flakes.
  • Use fresh mozzarella instead of shredded for a creamier texture, but reduce moisture by draining soggy cheese.
  • Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven or microwave.
  • To make ahead, assemble but do not bake; cover and refrigerate for up to 24 hours, then bake as directed.

Keywords: baked ziti, Italian comfort food, pasta bake, ricotta pasta, mozzarella, Parmesan, baked pasta

Find it online: https://zarameals.com/how-to-make-baked-ziti-recipe/