A hearty Italian-American pasta casserole that combines perfectly al dente ziti, vibrant marinara sauce, and a luxurious, velvety ricotta cheese filling. By slightly undercooking the pasta before baking, this recipe ensures a structural integrity that holds up beautifully, making it an ideal comforting meal for family gatherings. The blend of creamy ricotta, melted mozzarella, and sharp parmesan creates a delicious cheese pull that is sure to satisfy everyone at the table.
16 oz ziti pasta
15 oz whole milk ricotta cheese
24 oz marinara sauce
2 cups shredded low-moisture mozzarella cheese
0.5 cup freshly grated parmesan cheese
0.25 cup fresh basil, thinly sliced
1 large egg, beaten
Preheat your oven to 375 degrees Fahrenheit.
Boil a large pot of salted water and cook the ziti for two minutes less than package directions.
Drain the pasta thoroughly and set aside.
In a medium bowl, combine the ricotta, half of the parmesan, and the beaten egg until smooth.
Season the ricotta mixture with salt and pepper to taste.
Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish.
Mix the cooked pasta with the remaining marinara and the ricotta mixture.
Transfer the pasta to the baking dish and top with mozzarella and the remaining parmesan.
Bake for 35 minutes or until the cheese is melted and bubbling.
Garnish with fresh basil before serving.
Penne pasta can be used as a substitute for ziti. Ensure you use whole milk ricotta for the creamiest texture. Undercooking the pasta is key to preventing a mushy final dish.
Find it online: https://itisrecipes.com/baked-ziti-with-ricotta/