Ingredients
Scale
- 1 pound ziti pasta (or penne)
- 24 ounces high-quality marinara sauce
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley or basil for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray. Bring a large pot of salted water to a boil. Cook the ziti pasta for about 2 minutes less than the package instructions for “al dente.” The pasta will finish cooking in the oven, so you want it to have a firm bite. Drain the pasta and set it aside.
- In a medium mixing bowl, combine the ricotta cheese, the beaten egg, half of the Parmesan cheese, and 1 cup of the shredded mozzarella. Stir in the minced garlic, Italian seasoning, salt, and pepper. Mixing the egg with the ricotta helps the cheese layer set properly during baking, creating that signature creamy texture without it becoming watery.
- Return the cooked pasta to the large pot. Pour in the marinara sauce and stir until every noodle is well-coated. Spread half of the saucy pasta into the bottom of your prepared baking dish. Drop spoonfuls of the ricotta mixture over the pasta, then top with the remaining pasta. Sprinkle the rest of the mozzarella and Parmesan cheese evenly over the top.
- Cover the dish loosely with aluminum foil, ensuring the foil doesn’t touch the cheese. Bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbly and starting to turn golden brown. For an extra crispy top, you can broil it for the last 2 minutes. Let the pasta rest for 5 to 10 minutes before serving to let the layers set.
- Cook Time: 50 minutes