Ziti with Marinara and Mozzarella Ricotta Parmesan

Introduction

You fold ziti with marinara and a ricotta mixture seasoned with basil, oregano, and parsley, then bake it under a layer of mozzarella, grating cheese, and bread crumbs. The 425 °F oven gives you browned edges and a bubbling top in about 20 minutes. It works for dinner, meal prep, and next-day leftovers.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8

Ingredients

• 1 lb (450 g) ziti or other pasta
• 1 ½ cups (360 ml) marinara sauce
• 1 lb (450 g) grated mozzarella
• ½ lb (225 g) ricotta
• 4 oz (110 g) grated Parmesan cheese
• 1 egg, beaten
• 3 tbsp basil, chopped fine
• 2 tbsp oregano, chopped fine
• 3 tbsp Italian parsley, chopped fine
• ½ cup (120 ml) bread crumbs
• 1 pinch crushed red pepper flakes (optional)
• Salt
• Pepper

Instructions

1. Preheat oven to 425 °F (225 °C). Coat a large baking dish with olive oil.
2. Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and Parmesan in a large bowl until well incorporated. Season with salt and pepper.
3. Cook ziti in a large pot of salted water until al dente. Drain well.
4. In a large bowl or pot, toss ziti with marinara sauce and red pepper flakes until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon.
5. Sprinkle remaining mozzarella and Parmesan over the top, then sprinkle bread crumbs over cheese.
6. Bake at 425 °F (225 °C) for 20 minutes or until cheese on top turns golden and begins to bubble.

Variations

• Use rigatoni or penne instead of ziti for a similar bake with slightly more sauce trapped inside the pasta.
• Swap marinara sauce for arrabbiata if you want a sharper tomato flavor and more heat throughout the dish.
• Replace bread crumbs with panko for a lighter, crisper topping.
• Fold in chopped spinach that has been cooked and squeezed dry when you add the ricotta mixture; it adds bulk and makes the texture a little softer.

Tips for Success

• Cook the ziti only to al dente in step 3, since it keeps cooking during the 20-minute bake.
• Drain the pasta well before tossing it with marinara sauce so the bake does not turn loose or watery.
• Bake until the center is bubbling as well as the edges; edge bubbling alone can happen before the middle is hot.
• Let the baked pasta sit for 10 minutes before serving so it cuts and scoops more cleanly.

Storage and Reheating

Store leftovers in an airtight container or tightly covered baking dish in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 2 months.

Reheat individual portions in the microwave until hot, usually 2 to 3 minutes depending on portion size. For larger amounts, cover the dish with foil and warm in a 350 °F oven for 20 to 25 minutes, uncovering for the last few minutes if you want the top crisp again. Thaw frozen portions in the fridge overnight before reheating for the most even texture.

FAQ

Can you assemble this ahead of time?

Yes. Assemble it through the bread crumb topping, cover, and refrigerate for up to 24 hours; add a few extra minutes to the baking time if it goes into the oven cold.

What other pasta shapes work besides ziti?

Rigatoni, penne, and mezzi rigatoni all work well. Choose a short pasta with ridges or tubes so the sauce and ricotta mixture cling well.

Why did my baked pasta turn out watery?

The usual causes are underdrained pasta or a thin marinara sauce. Drain the ziti thoroughly and use a sauce with some body so it bakes up thick instead of loose.

Can you make this gluten-free?

Yes, if you use gluten-free pasta and gluten-free bread crumbs. Cook the pasta carefully to al dente, since gluten-free pasta can soften faster during baking.