Classic Baked Ziti
Super hearty and delicious meatless baked ziti with ricotta, mozzarella, and Pecorino Romano cheese.
Servings: 6
Ingredients
For the sauce
- 1/4 cup (60ml) extra virgin olive oil
- 1 medium onion finely diced
- 6 cloves garlic minced
- 1/4 cup (60g) tomato paste
- 2 28-ounce can plum tomatoes blender pulsed
- 1/4 packed cup basil leaves chopped
- salt and pepper to taste
For the baked ziti
- 1 pound (454g) ziti
- 1 pound (454) block whole milk mozzarella 2/3 cubed, 1/3 shredded
- 1 pound (454g) ricotta
- 1/2 cup (45g) Pecorino Romano grated
Instructions
For the sauce
- Heat a large pot to medium heat with the olive oil and add the onion and a pinch of salt. Cook the onions until soft (about 10 minutes) then add the garlic and cook for 2-3 minutes more or until fragrant.
- Add the tomato paste and cook for 5 minutes, stirring with a spoon. Add a splash of water and/or lower the heat if the paste starts to burn. Add the plum tomatoes and bring the sauce to a simmer.
- Cook the sauce for 15 minutes uncovered at a low simmer, stirring frequently to avoid any sticking. Taste test the sauce and season with salt and pepper as required.
- Keep the sauce warm and set aside. Right before assembling the baked ziti mix the basil into the sauce.
For the baked ziti
- Preheat oven to 375°F. Bring a large pot of salted water to boil and cook the pasta to 2-3 minutes less than package instructions.
- In a large bowl mix the pasta with 3 cups of sauce and 1 pound of ricotta cheese. Mix until smooth and creamy.
- Coat a 9x13" baking dish with a thin layer of sauce. Add 1/3 of the pasta. Sprinkle 1/2 of the cubed mozzarella, 1/3 of the grated Pecorino Romano. Add a thin layer of sauce. Repeat for the next layer.
- On the top layer add the remaining pasta, a bit more sauce, the shredded mozzarella, and the remaining Pecorino Romano cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and lightly brown. If a more crispy top is desired, broil for 1-2 minutes, but watch carefully to avoid burning.
- Remove from the oven and let the baked ziti sit for at least 10 minutes to settle. Serve with remaining sauce on the side, more grated cheese, and Italian bread. Enjoy!
Notes
- Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for 2-3 minutes less than the box instructions.
- 1 to 1 1/2 pounds of bulk Itlian sausage or ground beef can be added to this recipe. Simply brown the meat in step 1 of the sauce instructions then add the onions and so forth.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 751kcal | Carbohydrates: 71.9g | Protein: 40.3g | Fat: 35.3g | Saturated Fat: 17.8g | Cholesterol: 87mg | Sodium: 826mg | Potassium: 508mg | Fiber: 4.7g | Sugar: 12.6g | Calcium: 618mg | Iron: 4mg
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