Baked Ziti Marinara Mozzarella (Printable)
Tender ziti baked with rich marinara, ricotta, and mozzarella for a comforting, cheesy family dish.
# What's Needed:
→ Pasta
01 - 1 lb ziti pasta
→ Cheese
02 - 1 2/3 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
→ Sauce
05 - 3 1/3 cups marinara sauce, homemade or store-bought
→ Seasonings
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped or 1 tablespoon dried basil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil ziti in salted water until al dente, approximately 8 to 9 minutes. Drain and set aside.
03 - In a medium bowl, blend ricotta, half of the shredded mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and black pepper until smooth.
04 - Spread 1/2 cup marinara sauce on the bottom of the prepared baking dish. Arrange half of the cooked ziti over the sauce. Evenly spread half of the cheese mixture on top. Pour 1 cup marinara sauce over the cheese layer.
05 - Repeat layering remaining ziti, cheese mixture, and 1 cup marinara sauce. Finish with the remaining marinara sauce and sprinkle the remaining mozzarella evenly on top.
06 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until cheese is golden and bubbly.
07 - Let rest for 10 minutes before serving. Optionally garnish with fresh basil.
# Tips for Success:
01 -
- This dish feels like a warm hug on a plate that I'm happy to share with friends
- The perfect balance of creamy ricotta and melty mozzarella makes it feel indulgent without being complicated
02 -
- Don't overcook your pasta; it should be al dente since it will cook more in the oven
- Layering evenly ensures every bite has a harmony of pasta, sauce, and cheese
03 -
- Use freshly grated cheese instead of pre-shredded for better melt and flavor
- Cover with foil initially to trap steam and keep the pasta moist, then uncover to brown the cheese perfectly