Meatless Baked Ziti Pasta

This comforting meatless baked ziti brings together tender pasta, creamy ricotta, stretchy mozzarella, and bright tomato sauce for a cozy dish perfect for busy weeknights or relaxed Sunday meals

I first made this for a Friday movie night and it has become a reliable dinner that everyone looks forward to on chilly evenings

Ingredients

• pecorino romano cheese: adds a sharp nutty layer for depth grate fresh for best flavor
• shredded mozzarella cheese: melts into a golden bubbly top buy a block and shred it for better melt
• whole milk ricotta cheese: creates a creamy filling use good quality whole milk ricotta for richness
• freshly ground black pepper: adds mild heat for balance grind fresh for best aroma
• large egg: helps bind the filling for structure
• italian seasoning: blends herbs to bring classic italian aroma to each bite
• garlic cloves: finely chopped for savory depth use fresh garlic for bright flavor
• store bought tomato sauce: keeps it simple yet flavorful choose a quality sauce with low sugar
• ziti noodles: hold the sauce well with their hollow shape cook until just firm to avoid mushy pasta

Step by Step Instructions

Preheat the Oven:

crank your oven to one hundred ninety degrees celsius or three hundred seventy five degrees fahrenheit to begin warming while you prepare ingredients

Boil the Pasta:

cook ziti in salted boiling water according to the package instructions until just firm drain well and set aside to prevent overcooking

Prepare the Cheese Mixture:

in a large bowl combine ricotta three hundred sixty milliliters tomato sauce one hundred twenty grams shredded mozzarella egg chopped garlic italian seasoning and freshly ground black pepper stir until smooth and creamy

Assemble in the Baking Dish:

coat the bottom of a thirty three by twenty three centimeter dish with one hundred twenty milliliters tomato sauce add cooked ziti and the cheese mixture and gently stir drizzle with the remaining two hundred forty milliliters tomato sauce top with the rest of the mozzarella and sprinkle with grated pecorino

Bake Until Golden:

cover the dish with foil and bake for twenty five minutes remove the foil and continue baking for ten to fifteen minutes until cheese is bubbly and lightly golden

Rest Before Slicing:

let the dish cool for about ten minutes before serving this helps the baked ziti hold its shape when sliced

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I love how the ricotta creates a creamy comforting bite in every forkful and I still remember my daughter helping sprinkle mozzarella on top with excitement

Storage Tips

store leftovers in an airtight container in the refrigerator for up to four days reheat covered in the oven or microwave until warm

Ingredient Substitutions

use penne or rigatoni if you do not have ziti available cottage cheese can replace ricotta if needed for a lighter version

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Serving Suggestions

serve with a crisp green salad and garlic bread for a complete dinner a sprinkle of fresh basil adds freshness when serving

Common Recipe Questions

→ Can I use penne instead of ziti?

Yes, penne or rigatoni can replace ziti while keeping the texture and sauce cling similar for this dish.

→ How do I prevent watery baked ziti?

Drain the pasta thoroughly and let the dish rest after baking to allow the sauce to thicken and absorb properly.

→ Can I add vegetables for more flavor?

Yes, you can add sautéed spinach, mushrooms, or zucchini for added texture and flavor without affecting the base dish.

→ How do I reheat baked ziti without drying it out?

Cover with foil and reheat at 175°C (350°F) until warmed through, adding a splash of sauce if needed to keep it moist.

→ Should I bake covered or uncovered?

Bake covered first to melt the cheese, then uncover to allow the top to brown and bubble for a golden finish.