Ingredients
Scale
- 1 pound (16 oz) Ziti pasta (cooked al dente)
- 24 ounces high-quality Marinara sauce
- 15 ounces Ricotta cheese (whole milk preferred)
- 2 cups shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 teaspoon dried Oregano
- 1/2 teaspoon Red pepper flakes (optional)
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats, cook your ziti in a large pot of salted boiling water until it is just shy of al dente. Since the pasta will continue to cook in the oven, you want it to have a firm bite. Drain the pasta and set it aside. In a small bowl, whisk together the ricotta cheese, minced garlic, oregano, and half of the parmesan cheese. Season this mixture with salt and pepper.
- In a large oven-safe skillet or a 9×13 baking dish, combine the cooked ziti and the marinara sauce. Stir until every tube of pasta is well-coated. Drop dollops of the ricotta mixture over the top of the pasta and gently swirl it in with a spoon—don’t mix it completely, as you want pockets of creamy cheese throughout. Sprinkle the top generously with the shredded mozzarella and the remaining parmesan cheese.
- Place the dish in the preheated oven. Bake for about 10 to 12 minutes, or until the sauce is bubbling and the cheese on top has melted into a golden, gooey crust. For a deeper brown finish, you can turn on the broiler for the last 2 minutes. Remove from the oven, let it rest for 3 minutes to set, garnish with fresh basil, and serve immediately.
- Cook Time: 20 minutes