Easy Baked Ziti Recipe | Cheesy Pasta Bake We Make on Repeat

מצרכים

• 1 lb ziti - penne or rigatoni work
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce or extra crushed tomatoes
• 2 Tbsp tomato paste
• 1 tsp Italian seasoning (or ½ tsp each dried oregano and basil)
• ½ tsp red pepper flakes (optional)
• 1 tsp sugar
• Salt and black pepper
• 15 oz whole-milk ricotta
• 1 egg
• ½ cup grated Parmesan, plus more for topping
• 2–3 Tbsp chopped parsley or basil
• 12–16 oz low-moisture mozzarella, shredded (about 3–4 cups)
• Olive oil

אופן ההכנה

1. Heat oven to 375°F. Grease a 9×13-inch baking dish.
2. Boil ziti in well-salted water 2 minutes less than the package says. Drain. Do not rinse.
3. In a large skillet add onion and cook until soft. Stir in garlic for 30 seconds, then tomato paste for 1 minute.
4. Add crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes, sugar, salt, and pepper. Simmer 10–15 minutes so it thickens a bit. Taste and adjust salt.
5. Mix ricotta with egg, ½ cup Parmesan, herbs, a pinch of salt, and pepper.
6. Toss drained pasta with most of the sauce, leaving about 1 cup for the top.
7. Layer: half the pasta → dollops of half the ricotta → a handful of mozzarella → remaining pasta → remaining ricotta → remaining sauce → rest of the mozzarella and extra Parmesan.
8. Cover with foil and bake 20–25 minutes. Uncover and bake 10–15 minutes more, until bubbling and browned on top. Rest 10 minutes before serving so it sets.
9. Serve with a simple salad and garlic bread. Leftovers reheat well with a splash of water or sauce so the pasta doesn’t tighten up.