Baked Ziti with Ricotta (Vegetarian)
This easy baked ziti with a touch of ricotta is mixed (not layered) for a simpler, saucier take on the classic. Made with a quick homemade tomato sauce and plenty of melted mozzarella, it’s perfect for weeknights or make-ahead meals.
Servings: 8 people
Calories: 494kcal
Equipment
- casserole dish
Ingredients
To Make the Sauce
- 1 small Onion roughly chopped
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- Red pepper flake optional
- 1 handful Fresh basil
- 28 ounces Crushed tomatoes
To Assemble the Pasta
- 1 pound Ziti Pasta or penne if you can’t find ziti
- 1 cup Ricotta Cheese
- 1 large Egg beaten
- 1 pound Mozzarella Cheese shredded (reserve some for topping or add more if you have it)
- 1/4 cup Parmesan Cheese grated
For Topping the Pasta
- Fresh Basil chopped optional, for garnish
Instructions
- Preheat your oven to 375°F and set a rack in the bottom third of the oven.
To Make the Sauce
- In a large pot, add the olive oil and the onion. Sprinkle some of the salt and pepper on top and cook over medium high heat until the onion is translucent. Add the red pepper flake if using.
- Add the crushed tomatoes, stir, cover, and bring to a simmer. Reduce the heat and cook for about 15 minutes.
Cook the Pasta:
- In the meantime, bring a large pot of salted water to a boil.
- Add the ziti pasta and cook until just before al dente (usually 2 to 3 minutes less than the package instructions). The pasta should be cooked about 80 percent, and will continue cooking in the oven.
- Drain the pasta well and set it aside.
Prepare Cheese Mixture and Combine with Pasta:
- In a mixing bowl, combine the ricotta cheese and the egg - set aside.
- Add the pasta to the pot with the sauce, then add the mozzarella cheese (reserve a handful for the topping or add more), the ricotta cheese mixture, and the parmesan cheese. Stir until the pasta is well-coated.
- Pour the mixture into a 9 x 13 baking dish.
- Add the reserved/additional mozzarella over the top of the pasta.
Bake and Serve:
- Bake uncovered for about 35–45 minutes, or until hot and bubbly with lightly golden edges.
- Remove from oven and garnish with basil chiffonade if desired.
- Let the baked ziti stand for a few minutes after removing it from the oven.
Notes
This is an excellent make-ahead dish, and leftovers reheat well.
Baked ziti can be frozen (sealed airtight in individual portions for easy reheating or in a large foil pan with cover). Reheat from frozen uncovered at 350 degrees F for about 1 hour.
Nutrition
Calories: 494kcal | Carbohydrates: 51g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 854mg | Potassium: 403mg | Fiber: 3g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 5mg | Calcium: 550mg | Iron: 2mg