Baked Ziti with Ricotta

Tags: #meal-prep #pasta #casserole Serving: 8 servings Total time: 75 minutes

A classic, freezer-friendly pasta bake with ricotta, mozzarella, and marinara that reheats beautifully for weeknight meals.

Ingredients

• 450 g dried ziti
• 4000 ml water
• 50 g kosher salt (for pasta water)
• 5 ml olive oil (for pan)
• 15 ml olive oil
• 8 g garlic, minced
• 1500 ml marinara sauce
• 425 g whole-milk ricotta
• 50 g egg (1 large), beaten
• 60 g grated Parmesan cheese
• 340 g low-moisture mozzarella, shredded
• 2 g black pepper, ground
• 1 g red pepper flakes (optional)
• 8 g fresh basil or parsley, chopped
• 2 g fresh basil or parsley, chopped (for garnish)

Steps

1. Preheat the oven to 190°C.
2. Grease a 33×23 cm baking dish with 5 ml olive oil.
3. Fill a large pot with 4000 ml water.
4. Bring the water to a rolling boil.
5. Add 50 g kosher salt to the boiling water.
6. Add 450 g ziti to the boiling water.
7. Stir the pasta once.
8. Cook the pasta for 2 minutes less than the package time.
9. Place a colander in the sink.
10. Set a measuring cup near the pot.
11. Ladle 120 ml pasta water into the measuring cup.
12. Drain the pasta in the colander.
13. Return the drained pasta to the empty pot.
14. Pour 240 ml marinara over the pasta.
15. Toss the pasta to coat lightly.
16. Heat 15 ml olive oil in a saucepan over medium heat.
17. Add the minced garlic to the saucepan.
18. Cook the garlic for 60 seconds.
19. Pour 1260 ml marinara into the saucepan.
20. Simmer the sauce for 5 minutes.
21. Stir the red pepper flakes into the sauce.
22. Crack the egg into a mixing bowl.
23. Whisk the egg until blended.
24. Add the ricotta to the bowl.
25. Add 40 g grated Parmesan to the bowl.
26. Add the black pepper to the bowl.
27. Add 8 g chopped basil or parsley to the bowl.
28. Stir the ricotta mixture until smooth.
29. Spread 200 ml sauce into the bottom of the baking dish.
30. Pour 600 ml sauce over the pasta in the pot.