Easy Baked Ziti with Ricotta and Mozzarella (Weeknight Casserole)

How to Make Easy Baked Ziti with Ricotta and Mozzarella (Weeknight Casserole)

1. 1

   Step 1: Cook the pasta

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the ziti until just shy of al dente (about 1–2 minutes less than package instructions). Drain thoroughly and toss with 1 tablespoon olive oil to keep the pieces separate; set aside.

   For this step

   • 1 tbspextra-virgin olive oil
   
2. 2

   Step 2: Make the tomato sauce

   While the pasta cooks, heat a medium skillet over medium heat and add a splash of olive oil. Sauté the diced onion until softened, about 5 minutes, then add the minced garlic and dried oregano and cook 30–60 seconds until fragrant. Pour in the marinara, season with salt and pepper to taste, simmer gently 5 minutes to marry the flavors, then remove from heat.

   For this step

   • 1 smallyellow onion, finely diced
   • 3 clovesgarlic, minced
   • 4 cupsmarinara sauce (store-bought or homemade)
   • 1 tspdried oregano, salt and black pepper
   
3. 3

   Step 3: Prepare the ricotta mixture

   In a bowl, stir together the ricotta, egg, and half of the grated Parmesan until smooth; season lightly with salt and pepper. The egg helps bind the ricotta so it holds in the casserole and bakes to a creamy texture.

   For this step

   • 1 1/2 cupswhole-milk ricotta
   • 1 eachlarge egg
   
4. 4

   Step 4: Assemble the casserole

   In a large mixing bowl, combine the drained pasta, tomato sauce, and the ricotta mixture until evenly coated. Transfer half of the pasta mixture to a 9x13-inch (or similarly sized) baking dish, sprinkle with half the shredded mozzarella and a few tablespoons of Parmesan, add the remaining pasta, and finish with the remaining mozzarella and Parmesan.

   For this step

   • 2 cupsshredded mozzarella
   
5. 5

   Step 5: Bake and rest

   Bake uncovered for 20–25 minutes, until the cheese is bubbly and starting to brown. Let the casserole rest 5–10 minutes before serving so it sets; garnish with extra black pepper or fresh basil if available.
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the ziti until just shy of al dente (about 1–2 minutes less than package instructions). Drain thoroughly and toss with 1 tablespoon olive oil to keep the pieces separate; set aside.
2. While the pasta cooks, heat a medium skillet over medium heat and add a splash of olive oil. Sauté the diced onion until softened, about 5 minutes, then add the minced garlic and dried oregano and cook 30–60 seconds until fragrant. Pour in the marinara, season with salt and pepper to taste, simmer gently 5 minutes to marry the flavors, then remove from heat.
3. In a bowl, stir together the ricotta, egg, and half of the grated Parmesan until smooth; season lightly with salt and pepper. The egg helps bind the ricotta so it holds in the casserole and bakes to a creamy texture.
4. In a large mixing bowl, combine the drained pasta, tomato sauce, and the ricotta mixture until evenly coated. Transfer half of the pasta mixture to a 9x13-inch (or similarly sized) baking dish, sprinkle with half the shredded mozzarella and a few tablespoons of Parmesan, add the remaining pasta, and finish with the remaining mozzarella and Parmesan.
5. Bake uncovered for 20–25 minutes, until the cheese is bubbly and starting to brown. Let the casserole rest 5–10 minutes before serving so it sets; garnish with extra black pepper or fresh basil if available.