Baked Ziti with Ricotta and Spinach
Baked Ziti with Ricotta and Spinach
Ingredients
For the Ziti and Sauce
- 8 ounces ziti pasta
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Ricotta and Spinach Filling
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 5 ounces fresh spinach, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Layering
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375
- 2
While the pasta cooks, prepare the sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 3
Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Pour in the crushed tomatoes, dried oregano, chopped fresh basil, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, stirring occasionally.
⏱️ 10 min
- 4
In a large bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, egg, chopped fresh spinach, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 5 min
- 5
Add the cooked and drained ziti pasta to the tomato sauce and stir to combine, ensuring all pasta is coated.
⏱️ 2 min
- 6
Spread about one-third of the pasta and sauce mixture into the bottom of a 9x13 inch baking dish. Dollop half of the ricotta and spinach mixture over the pasta. Sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 3 min
- 7
Repeat the layering: another one-third of the pasta and sauce, the remaining ricotta and spinach mixture, and another 1/2 cup of shredded mozzarella cheese.
⏱️ 2 min
- 8
Top with the remaining pasta and sauce, then sprinkle with the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 2 min
- 9
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
⏱️ 30 min•🌡️ 375
- 10
Let the baked ziti rest for 10 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Ziti with Ricotta and Spinach
For the Ziti and Sauce
- 8 ounces ziti pasta
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Ricotta and Spinach Filling
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 5 ounces fresh spinach, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Layering
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375 - 2
While the pasta cooks, prepare the sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min - 3
Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Pour in the crushed tomatoes, dried oregano, chopped fresh basil, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, stirring occasionally.
⏱️ 10 min - 4
In a large bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, egg, chopped fresh spinach, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 5 min - 5
Add the cooked and drained ziti pasta to the tomato sauce and stir to combine, ensuring all pasta is coated.
⏱️ 2 min - 6
Spread about one-third of the pasta and sauce mixture into the bottom of a 9x13 inch baking dish. Dollop half of the ricotta and spinach mixture over the pasta. Sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 3 min - 7
Repeat the layering: another one-third of the pasta and sauce, the remaining ricotta and spinach mixture, and another 1/2 cup of shredded mozzarella cheese.
⏱️ 2 min - 8
Top with the remaining pasta and sauce, then sprinkle with the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
⏱️ 2 min - 9
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
⏱️ 30 min•🌡️ 375 - 10
Let the baked ziti rest for 10 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 10 min