Quick and Comforting Baked Ziti
This Easy Baked Ziti is a cheesy, savory pasta bake packed with fresh spinach and a flavorful ricotta mixture. It’s a simple, wholesome dish perfect for family dinners or entertaining guests, requiring just 45 minutes from start to finish.
Equipment
- 1 (9x13-inch) baking dish
- 1 large pot for boiling pasta and sautéing spinach
- 1 medium mixing bowl
- Cheese grater
- Spatula or large spoon
Ingredients
- 4 cups 32 oz marinara sauce
- 2 cups 16 oz ricotta cheese
- 2 garlic cloves finely minced
- 1 tablespoon lemon zest
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¾ teaspoon sea salt plus extra for pasta water
- Freshly ground black pepper to taste
- 1 pound ziti pasta
- Extra-virgin olive oil for drizzling
- 1 pound fresh spinach leaves
- 1½ cups shredded smoked mozzarella cheese
- ¼ cup grated pecorino Romano or Parmesan cheese
- Fresh parsley and/or basil leaves chopped, for garnish
Instructions
- Preheat and Prepare Baking Dish: Set your oven to 425°F (220°C) to preheat. Lightly coat the bottom of a 9x13-inch baking dish with about half a cup of marinara sauce, spreading it evenly to create a flavorful base layer.
- Mix the Ricotta Filling: In a medium-sized bowl, combine the ricotta cheese with the minced garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon sea salt, and several grinds of black pepper. Stir until all ingredients are thoroughly blended into a smooth, fragrant mixture.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to the package instructions until it reaches an al dente texture—firm but tender. Drain the pasta well once cooked.
- Sauté the Spinach: Return the empty pot to the stove over low heat. Drizzle a small amount of olive oil into the pot and add the fresh spinach in batches. Toss and cook for 1 to 2 minutes, just until the spinach wilts but remains vibrant green. Remove the spinach from the heat and gently squeeze out excess moisture. Chop coarsely and set aside.
- Combine Pasta, Sauce, and Spinach: Place the drained pasta back into the pot. Pour in the remaining marinara sauce, most of the wilted spinach, ¼ teaspoon sea salt, and fresh black pepper to taste. Toss everything gently until well mixed and evenly coated.
- Layer the Ziti: Spoon half of the pasta mixture into the prepared baking dish. Dot the surface with spoonfuls of the ricotta mixture. Add the remaining spinach evenly over the ricotta. Top with the rest of the pasta. Sprinkle the shredded smoked mozzarella and grated pecorino cheese evenly over the top. Finish by drizzling a little extra-virgin olive oil across the surface.
- Bake Until Golden: Place the baking dish in the preheated oven. Bake for 16 to 22 minutes, or until the cheese is bubbling and has turned a delicious golden brown.
- Garnish and Serve: Remove the baked ziti from the oven. Sprinkle chopped fresh parsley and/or basil leaves on top before serving hot.
Notes
- Pasta Tip: Make sure not to overcook the pasta; al dente texture helps maintain a nice bite after baking.
- Spinach Prep: Removing excess water from the spinach prevents the dish from becoming watery.
- Cheese Options: Smoked mozzarella adds a subtle depth of flavor, but you can substitute with regular mozzarella if preferred.
- Make-Ahead: You can assemble the dish up to a day ahead, cover it tightly, and refrigerate. Bake it straight from the fridge—just add a few extra minutes to the baking time.
- Spice Level: Adjust the red pepper flakes according to your heat preference or omit for a milder dish.
