Description
This Three Cheese Baked Ziti recipe combines tender ziti pasta with a rich blend of ricotta, mozzarella, and Parmesan cheeses in a flavorful marinara sauce, baked to golden perfection. Perfect for a comforting family dinner, this dish offers creamy cheese layers and aromatic garlic and basil for a classic Italian-inspired meal.
Ingredients
Scale
Pasta
- 400 grams (about 14 oz) ziti pasta
Sauce & Cheese Mixture
- 500 grams (about 2 cups) marinara sauce
- 250 grams (about 1 cup) ricotta cheese
- 300 grams shredded mozzarella cheese (about 3 cups)
- 100 grams grated Parmesan cheese (about 1 cup)
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) to prepare for baking the ziti.
- Cook Pasta: Boil salted water and cook the ziti pasta for 8-10 minutes until al dente. Drain and set aside.
- Prepare Cheese Mixture: In a large bowl, combine ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, and the chopped fresh basil. Mix well.
- Make Sauce: Heat olive oil in a skillet and sauté minced garlic for about one minute until fragrant. Add marinara sauce, season with salt and black pepper, and simmer for 5 minutes.
- Combine Pasta and Cheese: Add the cooked ziti pasta and cheese mixture to the skillet with the marinara sauce. Stir gently to combine all ingredients evenly.
- Assemble in Baking Dish: Grease a baking dish and spread half of the pasta mixture into it. Sprinkle half of the remaining mozzarella cheese on top. Add the rest of the pasta mixture, then top with the remaining mozzarella and Parmesan cheese.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
- Cool and Serve: Let the baked ziti cool for a few minutes before serving to allow it to set slightly.
Notes
- You can substitute ziti pasta with penne or rigatoni if preferred.
- For extra flavor, sprinkle some red pepper flakes before baking.
- Letting the dish rest after baking improves the texture and ease of serving.
- This recipe can be made ahead and refrigerated; bake straight from the fridge adding a few extra minutes to the cooking time.
