Baked Ziti
Standard · 50 min · Serves 4 · Italian
Dietary: vegetarian, pescatarian, nut-free
Ziti tossed in a creamy ricotta, mozzarella and parmesan filling, layered over tomato sauce and baked under more cheese until bubbling and golden.
Ingredients
For 4 servings
Filling
- 225 g ricotta, about 1 cup
- 50 g mozzarella, grated (about ½ cup)
- 25 g parmesan, finely grated (about ¼ cup)
- 1 egg
- 1 clove garlic, small, minced
- 1.5 tsp parsley, chopped
- 1 tsp italian seasoning
Pasta
- 225 g ziti, or penne, rotini or rigatoni
Layers
- 475 ml marinara sauce, jarred or homemade (about 2 cups)
- 50 g mozzarella, grated (about ½ cup)
- 25 g parmesan, finely grated (about ¼ cup)
Steps
- Heat the oven to 180°C (350°F) and bring a large pot of water to a boil for the pasta.
Filling
- In a large bowl, stir together the ricotta, half the mozzarella, half the parmesan, the egg, garlic, parsley and Italian seasoning until evenly combined.
Pasta
- Cook the ziti according to the packet directions, then drain it well in a colander.
- Tip the drained ziti into the bowl of filling and toss until every piece is coated.
Layers
- Spread half the marinara over the bottom of a baking dish about 20 cm (8 inch) square.
- Spread the cheesy pasta evenly over the sauce, spoon the rest of the marinara over the top, and scatter with the remaining mozzarella and parmesan.
- Cover with foil and bake for about 30 minutes, until the sauce is bubbling at the edges. Uncover and bake for about 5 minutes more, or slide it under the broiler, until the cheese is melted and lightly golden. Watch it closely under the broiler, where it can go from golden to burnt in a minute.
- Rest for 5 minutes before serving. Leftovers keep in an airtight container in the fridge for up to 5 days. To freeze, assemble it but don't bake it, wrap the dish in plastic wrap and then foil, and freeze for up to 2 months; thaw it in the fridge on the day, take off the plastic, and bake as above.