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From Ricotta Cheese to Marinara Sauce: Secrets of the Perfect Baked Ziti

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This Ultimate Baked Ziti With Ricotta is a soul-warming masterpiece, featuring al dente ziti enveloped in a creamy ricotta-egg blend and layered with a robust, herb-infused marinara sauce. A two-cheese crown of fresh mozzarella and grated Parmesan creates a golden, bubbly top that gives way to velvety depths. Perfect for family dinners, potlucks, or any night you crave cozy, satisfying fare.

Ingredients

  • 1 lb ziti pasta
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 3 cups marinara sauce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Optional: ½ lb ground beef or turkey for added protein

Instructions

Preheat your oven to 375°F (190°C).

Cook the ziti pasta in a large pot of salted boiling water until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. If using, add ground beef or turkey and cook until browned. Season with salt, pepper, and oregano. Stir in the marinara sauce and simmer for a few minutes.

In a large bowl, mix ricotta cheese, egg, half of the mozzarella, and half of the Parmesan. Stir until well combined.

Add the cooked pasta to the ricotta mixture and mix until the pasta is evenly coated.

In a 9×13 inch baking dish, spread a layer of the meat sauce (or just marinara if no meat used). Add the ricotta-pasta mixture on top. Spread the remaining sauce over the pasta. Sprinkle with the remaining mozzarella and Parmesan cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly.

Let rest for 5-10 minutes before serving.

Notes

  • Advance prep: You can prepare components (ricotta mixture, sauce, cooked pasta) up to 24 hours prior. Assemble just before baking for maximum freshness.

  • Make it vegan: Swap dairy cheeses for cashew-based ricotta and vegan mozzarella; use plant-based sausage or mushrooms for texture.

  • Spice it up: Add red pepper flakes to the sauce or sprinkle cayenne into the ricotta mix for a mild kick.

  • Serving size: Recipe yields six generous portions. Adjust pasta and cheese quantities proportionally for larger batches.

 

  • Storage tips: For airtight storage, press plastic wrap directly onto the cheese surface to prevent a dry skin from forming.

Find it online: https://claradelish.com/from-ricotta-cheese-to-marinara-sauce-secrets-of-the-perfect-baked-ziti/