Dinner

Cheesy Baked Ziti

Pasta baked in marinara with ricotta and a blanket of mozzarella. Add browned meat if you like.

⏱ 50 min (20 min prep, 30 min cooking) 🍽 Serves 8 · about 1 1/2 cups freezer friendlymake aheadkid friendlybudgetleftovers vegetarian
📅 Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings

  • Ziti

  • 1 lb Penne, or ziti
  • 1 tbsp Table salt, for the pasta water (most is poured off, so it is left out of nutrition)
  • 2 jar Marinara or pasta sauce (jar)
  • 15 oz Ricotta cheese
  • 1 Eggs, large
  • ½ cup Grated Parmesan
  • 1 tsp Italian seasoning
  • ¼ tsp Ground black pepper
  • 12 oz Shredded mozzarella
  • 1 lb Italian sausage, browned, if you want meat (optional)

Make it yourself

Make the marinara and pizza sauce yourself → Make the fresh ricotta-style cheese yourself → Make the italian seasoning yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 9-by-13-inch baking dish, large pot, colander, aluminum foil.

  1. Heat the oven to 375°F. Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package time. Drain.
  2. If using sausage, brown it in a skillet, breaking it up, until no pink remains and it reaches 160°F. Stir it into the sauce.
  3. In a bowl, mix the ricotta, egg, half the Parmesan, Italian seasoning and pepper.
  4. Toss the pasta with 1 1/2 jars of sauce. Spread half in the baking dish, dot with the ricotta mixture and sprinkle with half the mozzarella. Top with the rest of the pasta, the remaining sauce, mozzarella and Parmesan.
  5. Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more, until bubbling and 165°F in the center.

🌡 Safe temperaturesCasseroles 165°F; Ground pork or pork sausage 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadAssemble up to 1 day ahead, cover and refrigerate; add 10 to 15 minutes to the covered time and check for 165°F.
❄️ FreezerFreeze unbaked in a foil pan, well wrapped, for 2 to 3 months for best quality. Thaw in the fridge and bake as directed.
↺ LeftoversReheat portions covered in the microwave to 165°F for lunches.
🧒 With kidsMix a portion without ricotta for picky eaters; it bakes the same.
Dairy-free swapSkip the ricotta and Parmesan, and use a dairy-free shredded cheese.
Gluten-free swapUse gluten-free pasta and check the sauce label.

Goes well with

🥬 Simple Green Salad🥖 Garlic Bread

Good to know

Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub