Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta and set aside.1 pound ziti pasta
- If you are including meat, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Add the ground beef or Italian sausage to the skillet. Break up the meat with a spoon and cook until browned. Drain off any excess grease.1 tablespoon olive oil, 1 large onion, 2 cloves garlic, 1 pound ground beef or Italian sausage
- Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper into the skillet with the meat (or directly into the skillet if not using meat). Bring the sauce to a simmer, then reduce heat to low and let it cook for at least 15 minutes to allow the flavors to meld.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a medium bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese. Mix well until everything is thoroughly combined.1 (15 ounce) container ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese
- In a large mixing bowl, combine the drained ziti pasta and about two-thirds of the meat sauce (or plain tomato sauce if not using meat). Stir gently to coat the pasta evenly.1 pound ziti pasta, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce
- Spread half of the pasta mixture into the bottom of a 9x13 inch baking dish. Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Sprinkle about half of the shredded mozzarella cheese over the ricotta.1 (15 ounce) container ricotta cheese, 2 cups shredded mozzarella cheese
- Spread the remaining pasta mixture over the ricotta and mozzarella layer. Pour the remaining meat sauce (or plain tomato sauce) over the top, ensuring it covers the pasta thoroughly. Sprinkle the remaining mozzarella cheese evenly over the top.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 2 cups shredded mozzarella cheese
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the baked ziti stand for about 5-10 minutes before serving. This allows the layers to set and makes it easier to serve.
Notes
Leftover Baked Ziti with Ricotta Cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place a portion in a microwave-safe dish and heat on 50% power in 1-minute increments, stirring occasionally, until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered, until warmed through.