Name: Baked Ziti
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb ziti pasta; 2 tbsp olive oil; 4 clove garlic; 28 oz canned crushed tomatoes; 2 tbsp tomato paste; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 15 oz ricotta cheese; 2 cup whole milk mozzarella; 0.5 cup parmesan cheese; 2 tbsp fresh basil

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485 cal22g protein58g carbs16g fat620mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch45 min activeShortcut30 min active

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Baked Ziti

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Comfort45 minBeginner friendly

Serves−8+· written for 8 — change it and the ingredients follow

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Ingredients

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ziti pasta1 lb

olive oil2 tbsp

garlicminced4 cloves

canned crushed tomatoes28 oz

tomato paste2 tbsp

kosher salt1 tsp

black pepper0.5 tsp

dried oregano1 tsp

red pepper flakes0.25 tsp

ricotta cheese15 oz

whole milk mozzarellashredded2 cups

parmesan cheesegrated0.5 cups

fresh basilGarnishchopped2 tbsp

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Preheat your oven to 400°F.

2Bring a large pot of salted water to a boil and cook the ziti until just barely tender, about 1 minute under the package time. Drain and set aside.

3While the pasta cooks, warm olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

4Stir in the crushed tomatoes and tomato paste, then season with kosher salt, black pepper, oregano, and red pepper flakes. Simmer for 5 minutes to meld the flavors.

5In a bowl, whisk together the ricotta, 1.5 cups of the shredded mozzarella, and the parmesan. Add a pinch of salt and pepper to taste.

6In a 9x13 baking dish, combine the drained ziti with the tomato sauce, then dollop the ricotta mixture throughout and gently fold together—you want ribbons of ricotta throughout, not completely blended.

7Top with the remaining 0.5 cup mozzarella and bake for 20 minutes until the top is golden and bubbling at the edges.

8Let rest for 5 minutes, scatter fresh basil over the top if using, and serve hot.