Baked Ziti

Combine with garlic bread and a simple tossed salad.

Baked Ziti

Photo by CynMaria

  • Prep Time


  • Total Time


  • Servings



  • Coarse salt and ground pepper

  • 8

    ounces ziti rigate (ridged) or other short pasta

  • 1

    cup part-skim ricotta

  • 1

    large egg, lightly beaten

  • ¾

    cup finely grated Parmesan

  • 1

    cup shredded part-skim mozzarella

  • 1

    jar (24 to 26 ounces) best-quality tomato sauce (about 3½ cups)


Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.


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