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Baked Ziti · Three-Cheese

Three-Cheese Baked Ziti

Tender ziti in a quick garlicky tomato sauce, layered with creamy ricotta and baked under a blanket of mozzarella and parmesan. Easy to assemble a day ahead.

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Prep
20 min
Cook
50 min
Total
1 hr 20 min
Serves
8
Level
Easy

Ingredients

Pasta

  • 1 lb ziti or penne
  • 1 tbsp kosher salt, for the pasta water

Sauce

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1 can crushed tomatoes, 28 oz
  • 1 can tomato sauce, 15 oz
  • 1 tsp kosher salt
  • 1 tsp sugar, if your tomatoes taste sharp (optional)

Cheese

  • 15 oz ricotta, whole-milk
  • 1 large egg
  • ½ cup parmesan, finely grated, divided
  • ¼ cup fresh basil, chopped
  • 1 lb mozzarella, shredded (about 4 cups), divided

Steps

  1. Heat the oven to 375°F (190°C).
  2. Bring a large pot of water to a boil and add 1 tablespoon salt.
  3. Cook the ziti 2 minutes less than the package says. It finishes softening in the oven.
  4. Drain the pasta in a colander and set it aside.
  5. While the pasta cooks, heat the oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until soft.
  6. Add the garlic, oregano and pepper flakes and stir until fragrant.
  7. Add the crushed tomatoes, tomato sauce, 1 teaspoon salt and the sugar if using. Simmer, stirring now and then.
  8. In a bowl, stir together the ricotta, egg, 1/4 cup of the parmesan and the basil.
  9. Turn off the heat under the sauce and stir in the drained pasta until every piece is coated.
  10. Spread half the sauced pasta in a 9x13 baking dish.
  11. Drop spoonfuls of the ricotta mixture over the pasta, then scatter half the mozzarella on top.
  12. Add the rest of the pasta, then the remaining mozzarella and parmesan.
  13. Cover the dish with foil and bake.
  14. Remove the foil and bake until the sauce bubbles at the edges and the cheese has browned in spots.
  15. Let it rest before serving so it holds together when you scoop it.

Tip: Undercooking the pasta at the start keeps it from turning mushy in the oven.

Tip: Whole-milk ricotta stays creamier than part-skim after baking.

Storage: Refrigerate up to 4 days or freeze baked portions up to 3 months. Reheat covered at 350°F until hot in the middle.

Make ahead: Assemble, cover and refrigerate up to 1 day. Bake straight from the fridge, adding 10 to 15 minutes to the covered bake.

Estimated nutrition per serving: 580 calories · protein 29 g · carbohydrates 60 g · fiber 5 g · sugars 9 g · fat 25 g (saturated 13 g) · sodium 1,110 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.