A comforting, Italian-American staple featuring al dente ziti pasta coated in a vibrant, rich tomato marinara and layered with a creamy ricotta-parmesan mixture and gooey mozzarella. This hearty casserole is perfect for family gatherings, offering a golden, bubbling top and a moist, flavorful center that satisfies every appetite.
1 lb Ziti pasta
32 oz Marinara sauce
15 oz Whole milk ricotta cheese
3 cups Low-moisture mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated
1/4 cup Fresh basil, chopped
1 tbsp Extra virgin olive oil
Preheat your oven to 375 degrees Fahrenheit.
Boil a large pot of salted water and cook the ziti for two minutes less than the package instructions.
Drain the pasta thoroughly.
In a mixing bowl, combine the ricotta, half of the parmesan, and the chopped basil.
Spread a thin layer of marinara sauce across the bottom of a 9×13 baking dish.
Toss the cooked pasta with the remaining marinara sauce.
Layer half of the pasta into the dish, dollop with the ricotta mixture, and sprinkle with some mozzarella.
Add the remaining pasta, top with the rest of the mozzarella and parmesan.
Bake for 35 minutes until the cheese is melted and bubbling.
Use high-quality jarred marinara or homemade sauce for the best flavor. Always shred your own mozzarella from a block to ensure a superior melt without anti-caking agents.
Find it online: https://itisrecipes.com/classic-baked-ziti-2/