Easy Baked Ziti with Ricotta and Mozzarella
This easy baked ziti is made with ziti or penne pasta, marinara sauce, garlic, ricotta, mozzarella, Parmesan, and heavy cream. It bakes into a creamy, cheesy pasta dinner with a golden top and plenty of sauce in every bite.
Ingredients
- 400 g ziti pasta or penne pasta
- 700 g marinara sauce
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 200 g shredded mozzarella cheese divided
- 250 g ricotta cheese
- 100 g grated parmesan cheese divided
- 60 ml heavy cream
Instructions
- Bring a large pot of salted water to a boil. Add 400 g ziti pasta or penne pasta and cook for 2 minutes less than the package instructions for al dente. Drain and set aside.
- Add the cooked pasta to the sauce mixture and toss until evenly coated, then stir in 150 g shredded mozzarella cheese.
- In a separate bowl, mix 250 g ricotta cheese, 60 ml heavy cream, and 100 g grated parmesan cheese until smooth.
- Spread half of the pasta mixture into a lightly greased 9 x 13-inch (23 x 33 cm) baking dish. Spoon the ricotta mixture evenly over the pasta, then top with the remaining pasta mixture. Sprinkle with the remaining 50 g shredded mozzarella cheese and 50 g Grated Parmesan Cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and golden. Let the baked ziti rest for 5 minutes before serving.
Notes
Cook the Pasta Slightly Under: I like cooking the pasta 2 minutes less than the package says because it keeps its shape once it bakes with the sauce and cheese.
Coat the Pasta Well: I always make sure every piece of pasta is covered in the marinara mixture before layering, so the baked ziti does not turn out dry.
Keep the Ricotta Mixture Creamy: The heavy cream helps loosen the ricotta and Parmesan, which makes the middle layer softer and creamier after baking.
Cover First, Then Uncover: I cover the dish first so the pasta heats through without drying out, then uncover it so the cheese on top can melt and turn golden.
Storage: I keep leftovers in an airtight container in the fridge for up to 4 days and reheat them until hot throughout.
Nutrition
Calories: 556kcal | Carbohydrates: 61g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 1486mg | Potassium: 620mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1264IU | Vitamin C: 9mg | Calcium: 448mg | Iron: 3mg
