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Pursuit of it All

Baked Ziti - a simple and tasty recipe to keep in your arsenal!

Baked Ziti

Everyone needs a dinner recipe in their arsenal that can be whipped up quickly, is able to feed a crowd, and makes terrific leftovers.

You guys? This baked ziti is it.

Baked Ziti - a simple and tasty recipe to have in your arsenal!

Making baked ziti at home something you’ll start doing a a few times a month. Maybe every week. Maybe.

It’s ready in about a half hour, and perfectly cheesy, oozy and gooey in all the right ways…

The only thing that makes this meal better is a big garden salad and a loaf of your favorite crusty bread, either made from scratch OR grabbed in the grocery store’s bakery department.

So, what are you waiting for??

Baked Ziti
Recipe Type: Casserole
Cuisine: Italian
Author: Liza
Prep time:
Cook time:
Total time:
Serves: 6 to 8
Add this easy baked ziti recipe to your arsenal of quick weeknight meals!
  • 1 23.5oz jar organic marinara sauce
  • 3-1/2 cups dry ziti or penne pasta
  • 1-1/2 cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons dried basil
  • ½ teaspoon sea salt + 2 tablespoons for the pasta water
  • 2 tablespoons olive oil
  1. Preheat the oven to 400°F.
  2. Bring water and 2 tablespoons of salt to boil in a large pot. Add the pasta and cook it to al dente. Drain.
  3. Mix the marinara, ricotta, ¾ cup mozzarella, ¼ cup Parmesan, ½ teaspoon salt, and the basil together in a large bowl. Add the pasta, stirring gently to coat completely.
  4. Coat the bottom of a 9×13″ baking dish with olive oil. Spread the pasta mixture evenly in the dish. Sprinkle the top with the remaining mozzarella and Parmesan.
  5. Bake for 20 minutes, or until the baked ziti is bubbly and golden brown on top.

Liza is a self-proclaimed #wordnerd who loves getting sucked into whimsical novels and epic movies, frequently flying under the coolness radar with her laid-back, practical attitude towards life. A foodie at heart, Liza relishes the chance to both cook and eat. (She's not picky.) She’s on the hunt for the perfect mojito, inspiration for a third tattoo, and world peace. You can also find Liza sharpening her knives over at (a)Musing Foodie.

Comments (2)

  • Sue Walter

    The recipe looked great but I think it would be helpful if it was based on a pound of pasta vs. cups.


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