Description
A simple, forgiving baked ziti recipe that uses jarred sauce and a creamy ricotta-egg mixture for a restaurant-quality meal in just 45 minutes. Perfect for beginners and great for freezing.
Ingredients
Scale
- 1 pound (450g) Ziti or Penne Pasta
- 24–28 oz (680-790g) Marinara Sauce
- 1/2 cup (120ml) Water or Vegetable Broth
- 15 oz (425g) Ricotta Cheese (tub variety, drained if watery)
- 1 large Egg
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- Salt and Black Pepper to taste
- 2 cups (200g) Shredded Low-Moisture Mozzarella
- 1/2 cup (50g) Grated Parmesan
- Fresh Basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta for 1-2 minutes less than package directions (slightly undercooked). Drain and do not rinse.
- In a medium bowl, mix ricotta, egg, garlic powder, oregano, salt, and pepper until smooth.
- In a large bowl, toss cooked pasta with marinara sauce. Add water or broth if sauce is too thick.
- Spread half the sauced pasta in the baking dish. Dollop and swirl ricotta mixture over the pasta. Top with remaining pasta.
- Sprinkle shredded mozzarella and parmesan evenly over the top.
- Bake uncovered for 25-30 minutes until cheese is bubbly and golden. Tent with foil if browning too fast.
- Let rest for 10 minutes before serving to allow layers to set.
Notes
Do not overcook the pasta as it will finish cooking in the oven. Drain ricotta if watery to prevent a soggy casserole. Let the dish rest for 10 minutes before cutting to ensure clean slices. Can be frozen unbaked (add cheese before baking) or reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: baked ziti, ricotta pasta, beginner recipe, easy dinner, comfort food, freezer friendly, creamy pasta