Description

A simple, creamy baked ziti that uses jarred marinara and whole milk ricotta for maximum flavor with minimal stress. Perfect for weeknight dinners and meal prep.

Ingredients

Scale

1 pound ziti pasta
24–26 oz marinara sauce
15 oz whole milk ricotta
1 large egg
½ cup fresh basil, chopped
2 cloves garlic, minced
2 cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated
½ teaspoon red pepper flakes
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Boil ziti in salted water until al dente (1-2 minutes less than package directions), then drain without rinsing.
In a large bowl, whisk ricotta, egg, half the basil, garlic, salt, and pepper until smooth.
Combine cooked pasta and marinara sauce in the pot or a large bowl.
Add dollops of the ricotta mixture to the pasta; do not stir completely to create cheese pockets.
Transfer mixture to the baking dish, spread evenly, and top with mozzarella, Parmesan, red pepper flakes, and olive oil.
Bake for 25-30 minutes until cheese is bubbly and golden.
Let rest for 10 minutes before serving.

Notes

Do not overcook the pasta as it will continue to cook in the oven. Shred your own cheese for better melting. Let the dish rest for 10 minutes before cutting to allow the cheese to set. For meal prep, this dish tastes better the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 680
Fat: 18
Saturated Fat: 10
Carbohydrates: 48
Fiber: 3
Protein: 22

Keywords: baked ziti, ricotta pasta, weeknight dinner, comfort food, easy pasta recipe, meal prep