Baked Ziti with Ricotta
A hearty and comforting Italian pasta bake that brings together tender ziti, a robust tomato sauce, and a creamy cheese blend. This one-pot meal is packed with nutritious zucchini and fresh spinach, creating a balanced and flavorful family dinner. By layering ricotta, mozzarella, and parmesan, this dish achieves a luxurious texture and a perfect golden crust. It is an ideal, foolproof solution for busy weeknights that requires minimal cleanup and delivers restaurant-quality comfort.
Ingredients
- 16 ounces Ziti Pasta
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 medium Zucchini, sliced into half-moons
- 16 ounces fresh baby spinach
- 28 ounces Crushed Tomatoes
- 15 ounces Tomato Sauce
- 1 tablespoon Italian Seasoning
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bring a large pot of salted water to a boil and cook the ziti pasta until just al dente, then drain.
- In a large oven-safe skillet or pot, heat the olive oil over medium heat.
- Add the onion and sauté until translucent, then add garlic and zucchini, cooking until the zucchini begins to soften.
- Stir in the crushed tomatoes, tomato sauce, and Italian seasoning; simmer for 5 minutes.
- Remove from heat and stir in the ricotta cheese until well combined with the sauce.
- Fold in the cooked ziti and fresh baby spinach until the spinach begins to wilt.
- Top the mixture evenly with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbling with a golden crust.
Notes
Substitute ziti with penne or rigatoni if unavailable. For best results, use whole milk ricotta for added creaminess. Keep leftovers refrigerated in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 62gProtein: 18gFat: 14gSaturated Fat: 7gCholesterol: 35mgSodium: 750mgFiber: 6gSugar: 8g
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