This cozy, crowd-pleasing baked ziti is pure comfort in a casserole dish! Loaded with three types of cheese, tender pasta, and fresh spinach, all wrapped in a blanket of rich marinara sauce. It’s the perfect dish when you need to feed a gathering – and trust me, everyone will be asking for seconds!
Why You’ll Love This Baked Ziti
- Three-cheese blend creates the most incredible melty, gooey texture
- No-fuss recipe perfect for feeding a crowd
- Makes amazing leftovers (maybe even better the next day!)
- Vegetarian-friendly but satisfyingly hearty
- Pairs perfectly with my favorite whipped feta dip as an appetizer
- Can be assembled ahead for stress-free entertaining
- Freezes beautifully for up to 3 months
Let me tell you a secret about this baked ziti – it’s all about the layers! The smoked mozzarella adds this incredible depth that takes it from good to absolutely amazing. And that creamy ricotta mixture? I jazz it up with fresh lemon zest, garlic, and oregano. It’s these little touches that make this dish extra special.
The best part? While it looks and tastes like you spent hours in the kitchen, this recipe is surprisingly simple. Just cook your pasta (but don’t overdo it!), make a quick seasoned ricotta mixture, sauté some spinach, and layer everything together with plenty of cheese. Pop it in the oven until it’s bubbly and golden, and you’ve got a show-stopping dinner that’ll have everyone reaching for seconds!
Coming from someone who’s tested countless pasta bakes, this version hits all the right notes – it’s creamy, cheesy, and perfectly saucy without being heavy. The fresh spinach adds lovely color and nutrition, while the three-cheese combo creates the most incredible flavor profile you’ll keep craving.
Key Ingredients For Success
Let me walk you through the star players in this cozy baked ziti! Each ingredient brings something special to create that perfect comfort food magic.
- Ziti Pasta – The foundation of our dish! These tube-shaped pasta pieces are perfect for catching all that saucy goodness. I love how they create little pockets of sauce and cheese in every bite. Can’t find ziti? No worries! Just like in my favorite stuffed shells recipe, any tube pasta works great here.
- Three Cheese Blend – This is where the magic happens! We’re using:
– Whole milk ricotta: Creates that dreamy, creamy layer. The fat content is crucial here – don’t swap for part-skim!
– Smoked mozzarella: My secret weapon for amazing depth. Regular mozzarella works too, but the smoky version adds such wonderful character
– Pecorino Romano: Brings that sharp, salty punch that ties everything together - Fresh Spinach – Don’t let the full pound scare you! It wilts down beautifully and adds lovely color and nutrition. Plus, it pairs perfectly with our simple pasta dishes.
Success Tips & Tricks
After making this countless times (and learning from my fair share of mistakes!), here are my non-negotiable tips:
- Don’t Overcook the Pasta – Stop cooking when it’s just shy of al dente. Trust me on this! The pasta continues cooking in the oven, and nobody wants mushy ziti.
- Handle That Spinach Right – Here’s my game-changing tip: sauté in batches! I learned the hard way that cramming all the spinach in at once leads to uneven cooking. Split it into two batches, and you’ll get perfect results every time.
- Layer With Purpose – Think of it like building a lasagna. Start with a thin layer of sauce on the bottom (prevents sticking!), then create distinct layers of pasta mixture and that gorgeous ricotta mixture. This method ensures every bite has the perfect balance of flavors.
Remember, the key to that golden, bubbly top is patience – let it bake until you see those crispy edges forming. That’s when you know it’s perfect!
Step-by-Step Instructions
Let me walk you through making this cozy baked ziti! The process is straightforward, but a few key techniques will help you achieve pasta perfection.
Preparing the Components
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Cook the ziti just until al dente – it should still have a slight bite since it’ll continue cooking in the oven. I typically cook it 2 minutes less than the package directions suggest.
- Make the Ricotta Mixture: While the pasta cooks, combine 15 ounces of whole-milk ricotta with 3 minced garlic cloves, 2 teaspoons lemon zest, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Season with salt and pepper to taste.
- Prepare the Spinach: Working in two batches, sauté the spinach in olive oil just until wilted – about 2-3 minutes per batch. My secret? Use the same pot you cooked the pasta in to save on dishes!
Assembly & Baking
- Spread ½ cup marinara sauce in the bottom of a 9×13 baking dish
- Mix the pasta with remaining sauce and most of the spinach
- Layer half the pasta mixture in the dish
- Dollop with seasoned ricotta and remaining spinach
- Top with remaining pasta and cheese mixture
- Sprinkle with mozzarella and pecorino
- Bake at 425°F for 20-25 minutes until golden and bubbly
Recipe Variations
This baked ziti is wonderfully versatile! Here are some of my favorite ways to switch things up:
- Veggie Boost: Add roasted mushrooms, bell peppers, or zucchini. Just like in this Mexican Street Corn Pasta Salad, vegetables add wonderful texture and flavor.
- Cheese Variations: Try mixing in some fontina or provolone, or make it extra decadent with fresh mozzarella. For a different twist, consider making it like my bow tie pasta salad with crumbled feta.
- Protein Options: While I love the vegetarian version, you can add Italian sausage, ground turkey, or even chickpeas. The preparation method remains similar to my Caesar pasta salad – just brown any meat before combining with the pasta.
- Sauce Switch: Try using vodka sauce or a spicy arrabbiata for a flavor twist. You can even do half marinara, half alfredo for a creamy rosa variation.
Baker’s Tip: For the best melty cheese top, switch your oven to broil for the final 1-2 minutes of baking. Just watch it carefully – it can go from perfectly golden to burnt in seconds!
FAQs & Final Thoughts
Frequently Asked Questions
Yes! While ricotta adds wonderful creaminess, you can substitute with cottage cheese (blended until smooth) or simply increase the mozzarella. The texture will be different but still delicious.
If your baked ziti turns out dry, it’s usually because either the pasta was overcooked before baking or there wasn’t enough sauce. Always cook pasta al dente and be generous with the marinara – it should seem a bit saucy when assembling since the pasta absorbs liquid while baking.
Absolutely! Assemble everything up to the baking step, cover well with foil, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then add an extra 10-15 minutes to the baking time since you’re starting with a cold dish.
For best results, reheat covered in a 325°F oven until warmed through (about 15-20 minutes). If you’re in a hurry, the microwave works too – just add a splash of extra sauce to keep it moist.
Final Thoughts
This baked ziti recipe has become my go-to comfort food dish, right up there with my creamy marry me pasta. There’s something magical about pulling a bubbling dish of perfectly baked ziti from the oven – those crispy cheese edges, the creamy middle, and all those cozy Italian flavors coming together!
I’d love to hear about your baked ziti adventures! Whether you stick to the recipe exactly or put your own spin on it, snap a photo and let me know how it turned out. Remember, the key to amazing baked ziti is showing it some love – take your time with the layering, be generous with the cheese, and don’t skimp on that sauce. Happy baking, friends! 🧀 🍝
Easy Baked Ziti
Equipment (affiliate links)
- 1 9×13-inch baking dish
- 1 Medium bowl
- 1 Large pot
Ingredients
- 4 cups marinara sauce (32 ounces)
- 2 cups ricotta cheese (16 ounces)
- 2 garlic cloves minced
- 1 tablespoon lemon zest
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt more for the pasta water
- Freshly ground black pepper
- 1 pound ziti pasta
- 1 pound fresh spinach
- 1 1/2 cups grated smoked mozzarella cheese
- 1/4 cup grated pecorino or Parmesan cheese
- Chopped fresh parsley and/or torn basil leaves for garnish
- Extra-virgin olive oil for drizzling
Instructions
- Preheat the oven to 425°F. Spread ½ cup marinara in the bottom of a 9×13-inch baking dish.
- In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper.
- In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
- Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.
- Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper and toss until combined.
- Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.
- Garnish with fresh basil or parsley and serve hot.
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