Ziti with Marinara and Three Cheeses

Introduction

The ricotta, egg, and chopped herbs form a cheese mixture that melts through the ziti instead of sitting in separate layers. With a 20-minute bake and a breadcrumb topping that browns over the mozzarella and Parmesan, this works for a weeknight dinner and reheats well for later meals.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 8

Ingredients

• 1 lb (450 g) ziti or other pasta
• 1 ½ cups (360 ml) marinara sauce
• 1 lb (450 g) grated mozzarella
• ½ lb (225 g) ricotta
• 4 oz (110 g) grated Parmesan cheese
• 1 egg, beaten
• 3 tbsp basil, chopped fine
• 2 tbsp oregano, chopped fine
• 3 tbsp Italian parsley, chopped fine
• ½ cup (120 ml) bread crumbs
• 1 pinch crushed red pepper flakes (optional)
• Salt
• Pepper

Instructions

1. Preheat oven to 425 °F (225 °C). Coat a large baking dish with olive oil.
2. Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and Parmesan in a large bowl until well incorporated. Season with salt and pepper.
3. Cook ziti in a large pot of salted water until al dente. Drain well.
4. In a large bowl or pot, toss ziti with marinara sauce and red pepper flakes until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon.
5. Sprinkle remaining mozzarella and Parmesan over the top, then sprinkle bread crumbs over cheese.
6. Bake at 425 °F (225 °C) for 20 minutes or until cheese on top turns golden and begins to bubble.

Variations

• Change the ziti or other pasta to rigatoni or penne if that is what you have. Both hold the marinara and melted cheese well, with rigatoni giving you a slightly firmer bite.
• Swap the marinara sauce for arrabbiata sauce if you want more heat, even without increasing the red pepper flakes. The finished dish will taste sharper and more peppery.
• Replace the ricotta with well-drained cottage cheese, blended smooth if you want a finer texture. The filling will be slightly tangier and a little less rich.
• Use panko in place of the bread crumbs for a crisper topping. The top stays lighter and crunchier after baking.
• For a gluten-free version, use gluten-free pasta and gluten-free bread crumbs. The texture is usually a bit softer, so keep the pasta firmly al dente before baking.

Tips for Success

• Cook the ziti only to al dente in step 3. It keeps cooking in the oven, and overboiled pasta turns soft by the time the top is browned.
• Drain well after boiling. Extra water thins the marinara and can make the baked pasta loose.
• Season the ricotta mixture well with salt and pepper before it goes into the pasta. The cheese and pasta absorb seasoning, so underseasoning shows up quickly.
• In step 4, fold the hot pasta with the ricotta mixture only until it begins to melt. Overmixing can make the pasta break and the cheese mixture disappear completely.
• Bake until the cheese is golden and bubbling, not just melted. That is the point where the topping has enough color and the center is hot.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a tightly wrapped baking dish or freezer-safe container for up to 2 months.

Reheat larger portions in a 350 °F oven, covered with foil, for 20 to 25 minutes, then uncover for a few minutes if you want the top to crisp again. Reheat single portions in the microwave, covered loosely, in 1-minute bursts until hot; a small spoonful of water or extra marinara helps keep the pasta from drying out.

FAQ

Can you assemble this ahead of time?

Yes. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours; add a few extra minutes to the bake if it goes into the oven cold.

Can you use dried herbs instead of fresh basil, oregano, and parsley?

Yes. Use smaller amounts because dried herbs are more concentrated, and expect a slightly less bright flavor in the finished dish.

Can you freeze it before baking?

Yes. Assemble it in a freezer-safe dish, wrap it well, and freeze for up to 2 months; thaw in the fridge overnight before baking for the most even results.

Can you make this without the egg?

You can, but the ricotta mixture will be a little looser and less set after baking. The egg helps bind the cheese filling so the slices hold together better.