Three-Cheese Baked Ziti
Tender ziti tossed in a simple garlic-free tomato sauce with ricotta, mozzarella and Parmesan, baked until bubbling and golden on top. A make-ahead crowd-pleaser.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 6
Undercooking the pasta slightly lets it finish in the oven without turning mushy. Low-moisture mozzarella melts into a stretchy, golden top, and the egg in the ricotta keeps the filling creamy and set. Assemble a day ahead and bake straight from the refrigerator, adding 10 minutes.
Method
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Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
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Cook the ziti in well-salted boiling water for less than the package directions, then drain.
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Meanwhile, warm the olive oil in a large pot over medium heat. Add the crushed tomatoes, oregano, salt, pepper and sugar, and simmer for until slightly thickened. Stir in the basil.
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Stir the ricotta with the egg and 1/2 cup of the Parmesan.
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Toss the drained pasta with the sauce, then fold in the ricotta mixture and half of the mozzarella.
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Spread into the baking dish and top with the remaining mozzarella and Parmesan.
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Cover with foil and bake for , then uncover and bake for more, until bubbling and browned in spots.
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Rest for , then scatter with extra basil and serve.
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