Baked Ziti Three Cheeses (Printable View)

Hearty baked ziti layered with tomato sauce and a blend of ricotta, mozzarella, and Parmesan cheeses.

# Needed Ingredients:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 3 cups marinara sauce (homemade or store-bought)
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt and black pepper, to taste

→ Cheeses

09 - 1 ½ cups ricotta cheese
10 - 2 cups shredded mozzarella cheese, divided
11 - ½ cup grated Parmesan cheese, divided
12 - 1 large egg

→ Garnish

13 - 2 tablespoons chopped fresh basil or parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package instructions, then drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add marinara sauce, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 5 minutes.
04 - In a medium bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, and the egg. Stir until smooth and well blended.
05 - In the prepared baking dish, spread half of the cooked pasta and half of the sauce. Evenly dollop and spread half of the ricotta mixture over the pasta. Repeat layers with remaining pasta, sauce, and cheese mixture.
06 - Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese evenly over the layered pasta.
07 - Cover the dish with foil and bake for 20 minutes.
08 - Remove the foil and bake an additional 10 to 15 minutes until the cheese is bubbly and golden.
09 - Allow to rest for 5 to 10 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Hints:

01 -
  • Everything bakes together in one dish, so cleanup is practically nonexistent.
  • The three cheese combination creates pockets of creamy richness that make every bite different.
  • It reheats beautifully, which means leftovers taste just as good the next day.
  • You can prep it in the morning and slide it in the oven when you get home.
02 -
  • Do not skip draining the pasta well, because excess water will make the whole dish soupy and sad.
  • Letting the ziti rest after baking is crucial, or the cheese will slide everywhere when you try to serve it.
  • If your marinara tastes too acidic, a pinch of sugar stirred into the sauce will balance it out perfectly.
03 -
  • Use a mix of whole milk ricotta and part skim mozzarella for the creamiest texture without feeling too heavy.
  • Taste your marinara before layering and adjust the seasoning, because store bought sauces vary wildly in salt and sweetness.
  • If the top starts browning too quickly, tent it loosely with foil for the last few minutes of baking.
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