Italian
Baked Ziti
Ziti is folded with marinara and a ricotta mixture, then baked under mozzarella and parmesan until the edges bubble. The pan holds together in squares and reheats cleanly the next day.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- The ziti is boiled short of tender so it finishes in the oven instead of going soft.
- An egg in the ricotta helps the filling set when you cut squares.
- Half the mozzarella is mixed in, and half goes on top so the surface browns.
- A rest after baking lets the sauce thicken enough to serve.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Bring a large pot of water to a boil and salt it. Grease a 9-by-13-inch baking dish with the olive oil.
- 2
Cook the ziti for 2 minutes less than the package al dente time. It should still have a firm center. Drain it and return it to the pot.
- 3
In a bowl, stir the ricotta, egg, parmesan, garlic, 1/2 tsp salt, pepper, and basil until smooth.
- 4
Add the marinara and 1 cup of the mozzarella to the ziti. Fold in the ricotta mixture until the pasta is coated. Spread it in the baking dish.
- 5
Scatter the remaining 1 cup mozzarella over the top. Cover the dish with foil.
- 6
Bake covered for 20 minutes. Uncover and bake 10 minutes more, until the cheese is bubbling and browned in spots and the center is hot when you test it with a knife.
- 7
Rest 10 minutes before cutting. The sauce thickens as it sits, and the squares hold.
Pro tips
- Do not rinse the ziti. The surface starch helps the sauce cling.
- If the top is pale after 10 minutes uncovered, move the rack up one position for the last 3 minutes. Watch it so the cheese does not scorch.
- A 9-by-13-inch dish feeds 8. Smaller dishes overflow once the sauce bubbles.
Easy substitutions
- ziti
- penne
- whole-milk ricotta
- part-skim ricotta
- mozzarella
- an equal amount of provolone
Storage and reheating
Storage
Cool, cover, and refrigerate for up to 4 days. You can also freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Cover and warm in a 350°F oven until the center is hot, about 20 minutes for a large piece, or 10 minutes for a single square. Add a spoon of water if the edges look dry. Microwave single squares covered, in 1-minute bursts.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 490
- Protein
- 25 g
- Carbs
- 54 g
- Fat
- 20 g
- Fiber
- 4 g
Moderate · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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