Description
This baked ziti recipe offers perfectly al dente pasta layered with rich marinara, creamy ricotta, melty mozzarella, and a golden, bubbly cheese topping—comfort food at its finest.
Ingredients
- 2 Tbsp olive oil
- 1 onion, finely chopped (about ½ cup)
- 3 cloves garlic, minced
- 5 cups marinara sauce (about 46 oz)
- 1–2 tsp sea salt
- Freshly ground black pepper, to taste
- 1 lb dried ziti (or penne)
- 1 cup whole‑milk ricotta cheese
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- 8 oz mozzarella cheese
- 8–12 slices provolone cheese
Instructions
- Preheat oven to 375 °F (190 °C).
- In a large skillet over medium‑high heat, warm olive oil. Sauté onion for about 1–2 minutes until softened. Add garlic, season with salt and pepper, and cook one more minute.
- Stir in marinara sauce and heat through.
- Boil ziti in rapidly simmering water for roughly 6 minutes until al dente.
- In a small bowl, mix ricotta, egg, Parmesan, and sugar (optional) until smooth.
- Lightly grease a 9×13‑inch baking dish with olive oil.
- Drain pasta and layer half in the dish. Spoon half the sauce over it and stir to coat. Dollop half the ricotta mixture on top, then add half the provolone and mozzarella.
- Repeat the layering with remaining pasta, sauce, ricotta, provolone, and mozzarella.
- Sprinkle the top with grated Parmesan and bake uncovered for 30 minutes. If desired, broil briefly to brown the cheese at the end.
Notes
- Add sautéed vegetables like mushrooms, spinach, or zucchini for a vegetarian boost.
- Include browned sausage or ground beef for a meaty variation.
- Swap out cheeses like fontina or part-skim options for a different flavor or lighter version.
- Tent with foil during baking if top browns too fast.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of dish)
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
