Ingredients
Scale
- 12 oz Ziti or Penne pasta (cooked al dente)
- 24 oz High-quality marinara sauce
- 1 cup Whole milk ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 tsp Dried Italian seasoning
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) or set your broiler to high. While the oven heats, cook your ziti in a large pot of salted boiling water according to the package directions, but shave off two minutes from the suggested time. You want the pasta to be “al dente” so it doesn’t get mushy during the baking phase. Drain the pasta and set it aside.
- In a large bowl or an oven-safe skillet, combine the cooked ziti, marinara sauce, minced garlic, and Italian seasoning. Gently fold in the ricotta cheese. Do not over-mix; you want small pockets of creamy ricotta throughout the pasta to mimic the layers of a lasagna. Season with a pinch of salt and pepper to enhance the flavors.
- Spread the pasta mixture evenly in your baking dish or skillet. Cover the top generously with the shredded mozzarella and grated Parmesan cheese. Place the dish in the oven. Bake for 10 to 12 minutes, or until the cheese is melted and bubbling. For a golden-brown crust, finish under the broiler for the last 2 minutes.
- Remove the dish from the oven and let it rest for 2 or 3 minutes. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with fresh torn basil leaves and serve hot directly from the pan for a rustic, classic feel.
- Cook Time: 20 minutes