Cozy Baked Ziti Recipe with Ricotta
There’s something wonderfully comforting about the rich aroma of baked ziti wafting through the home, wrapping you up in a warm hug. As I stirred the sauce simmering on my stovetop, memories of my childhood flooded back — gatherings with family around the dinner table, each bite reminding us of shared stories and laughter. The creamy layers of cheese and hearty pasta felt like the perfect remedy for a chilly evening, making this easy weeknight dinner a staple in my home.
This baked ziti recipe with ricotta is more than just a meal; it’s woven into the fabric of countless memories and traditions. Packed with flavor and ooey gooey cheese, this recipe is sure to become a cherished favorite in your kitchen too. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Family-Friendly: Perfect for even the pickiest eaters, this dish is guaranteed to please everyone around the table.
- Quick and Easy: With simple steps, this is an easy weeknight dinner that can be prepared in just under an hour.
- Comforting and Cozy: Baked ziti embodies homey goodness, filled with creamy layers of cheese and zesty marinara sauce.
- Crowd-Pleasing: Whether it’s a family dinner or a friendly gathering, this dish is sure to be a hit!
- Make-Ahead Friendly: Easily assembled in advance and reheated for an effortless meal solution any day of the week.
What You’ll Need
These delightful ingredients will create a comforting baked ziti that warms your heart:
- 2 tablespoons olive oil
- 1 onion, finely chopped (about ½ cup)
- 3 garlic cloves, minced
- 5 cups marinara sauce (about 46 ounces)
- 1 to 2 teaspoons sea salt
- Freshly ground black pepper, to taste
- 1 lb dried ziti (or penne pasta)
- 1 cup whole milk ricotta cheese
- 1 large egg
- ½ cup Parmesan cheese, freshly grated, divided
- 8 ounces mozzarella cheese
- 8–12 provolone cheese deli slices
Let’s Make It Together
Here’s a simple step-by-step guide to creating this cheesy wonder:
- Preheat the oven to 375°F.
- In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sauté the onion until softened, about 3-4 minutes. Add the garlic and season with salt and pepper; cook for 1 more minute.
- Pour the marinara sauce into the skillet, bringing it to a gentle simmer.
- Meanwhile, cook the pasta for 1 to 2 minutes less than the package instructions for an al dente finish.
- In a small bowl, stir together the ricotta cheese, egg, half of the Parmesan cheese, and a small pinch of sugar if desired.
- Drizzle 1 to 2 tablespoons of olive oil into the bottom of a 9×13-inch baking dish; spread it evenly.
- Drain the pasta and add half into the prepared baking dish. Spoon half of the sauce over the pasta, gently stirring to coat. Dollop half of the ricotta mixture over the top, then layer with 4 to 6 slices of provolone and half of the mozzarella.
- In a large bowl or pasta pot, toss the remaining pasta with the remaining sauce. Spoon it over the first cheese layer; top with the remaining ricotta mixture, provolone, and mozzarella. Ensure any exposed pasta is covered with sauce.
- Top with the remaining Parmesan cheese. Bake uncovered for 30 minutes, or until hot and bubbly. For a more golden top, broil for 1 to 2 minutes at the end if desired.
Fun Ways to Customize It
Get creative with your baked ziti! Here are a few ideas to personalize your dish:
- Add Vegetables: Toss in some sautéed spinach, mushrooms, or zucchini for extra flavor and nutrition.
- Try Different Cheeses: Mix in some sharp cheddar for a zesty twist or goat cheese for a rich, creamy layer.
- Spice It Up: Incorporate some red pepper flakes for a heated kick or mix in Italian sausage for a heartier taste.
- Herb-Infused: Experiment with fresh basil or parsley for an aromatic touch, adding a sprinkle right before serving.
Chef Emma’s Helpful Tips
To ensure perfect results, consider these kitchen secrets:
- Make Ahead: Assemble the dish and keep it in the fridge for up to 24 hours before baking. Just add a few extra minutes of baking time.
- Leftover Magic: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for the best texture!
- Pasta Precautions: Remember to cook the pasta just under al dente; it will continue to cook while baking in the sauce.
What’s Inside – Nutrition Breakdown
Here’s a quick look at the nutrition per serving (1/8 of the recipe):
- Calories: 450
- Carbohydrates: 45g
- Sugar: 6g
- Fat: 22g
- Protein: 21g
- Sodium: 780mg
Frequently Asked Questions
Can I make this ahead? Yes! Assemble the dish in advance and keep it covered in the refrigerator until you’re ready to bake.
Can I use different ingredients? Absolutely! Feel free to swap the cheeses, add veggies, or even use a different type of pasta.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
How long does it last? Properly stored, it can last in the fridge for up to 3-4 days. For longer storage, consider freezing it!
A Cozy Closing Note
Baked ziti with ricotta is comforting, delicious, and wonderfully nostalgic. Each bite transports me back to family dinners filled with laughter and love. I hope this recipe brings such warmth to your home as well. Save this Baked Ziti Recipe with Ricotta to your Pinterest board so it’s ready when you need a cozy treat!
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Cozy Baked Ziti Recipe with Ricotta
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting baked ziti recipe filled with creamy layers of ricotta, marinara, and multiple cheeses.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped (about ½ cup)
- 3 garlic cloves, minced
- 5 cups marinara sauce (about 46 ounces)
- 1 to 2 teaspoons sea salt
- Freshly ground black pepper, to taste
- 1 lb dried ziti (or penne pasta)
- 1 cup whole milk ricotta cheese
- 1 large egg
- ½ cup Parmesan cheese, freshly grated, divided
- 8 ounces mozzarella cheese
- 8–12 provolone cheese deli slices
Instructions
- Preheat the oven to 375°F.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until softened, about 3-4 minutes. Add the garlic and season with salt and pepper; cook for 1 more minute.
- Pour the marinara sauce into the skillet, bringing it to a gentle simmer.
- Meanwhile, cook the pasta for 1 to 2 minutes less than the package instructions for an al dente finish.
- In a small bowl, stir together the ricotta cheese, egg, half of the Parmesan cheese, and a small pinch of sugar if desired.
- Drizzle 1 to 2 tablespoons of olive oil into the bottom of a 9×13-inch baking dish; spread it evenly.
- Drain the pasta and add half into the prepared baking dish. Spoon half of the sauce over the pasta, gently stirring to coat. Dollop half of the ricotta mixture over the top, then layer with 4 to 6 slices of provolone and half of the mozzarella.
- In a large bowl or pasta pot, toss the remaining pasta with the remaining sauce. Spoon it over the first cheese layer; top with the remaining ricotta mixture, provolone, and mozzarella. Ensure any exposed pasta is covered with sauce.
- Top with the remaining Parmesan cheese. Bake uncovered for 30 minutes, or until hot and bubbly. For a more golden top, broil for 1 to 2 minutes at the end if desired.
Notes
Make ahead by assembling the dish and keeping it in the fridge for up to 24 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
