Bubbly Three-Cheese Baked Ziti

Baked ziti grew from southern Italy’s pasta al forno tradition into a cozy Italian-American favorite for big tables. This bubbly three-cheese take folds ricotta and mozzarella into a simple tomato sauce, then bakes until golden and shareable.

Serves 6 · 20 min prep · 50 min cook

Estimate for one serving

• 580 cal
• 28g protein
• 64g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 lb ziti pasta
• 2 tbsp olive oil
• 1 medium diced yellow onion
• 4 minced garlic cloves
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1½ tsp kosher salt
• ½ tsp black pepper
• 15 oz whole-milk ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• ¼ cup chopped fresh parsley
• ¼ cup torn fresh basil leaves

Instructions

1. 1Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook the ziti until very al dente, about 2 minutes less than package directions so it finishes in the oven without turning soft.
2. 2While the pasta cooks, warm olive oil in a large saucepan over medium heat. Add the diced onion and cook until translucent and sweet, 5 to 6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
3. 3Pour in the crushed tomatoes and tomato sauce. Season with oregano, dried basil, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and tastes balanced.
4. 4In a medium bowl beat the egg lightly, then fold in the ricotta, mozzarella, half the Parmesan, and the chopped parsley until creamy and evenly mixed.
5. 5Drain the ziti and return it to the pot. Toss with two-thirds of the tomato sauce so every tube is coated but not swimming.
6. 6Spread a thin layer of the remaining plain sauce in the bottom of a 9-by-13-inch baking dish. Add half the sauced ziti in an even layer.
7. 7Dollop and gently spread the ricotta mixture over the first pasta layer. Top with the rest of the ziti, then spoon the remaining tomato sauce over everything.
8. 8Blanket the top with the remaining mozzarella and Parmesan. Cover tightly with foil and bake for 20 minutes until the edges bubble.
9. 9Remove the foil and bake another 12 to 15 minutes until the cheese is fully melted, golden in spots, and the center is hot. For extra browning, broil 1 to 2 minutes while watching closely.
10. 10Rest the baked ziti 8 to 10 minutes so the layers set for clean scoops. Scatter torn fresh basil over the top and bring the dish straight to the table for family-style serving.