Creamy Ricotta Ziti Bake
Creamy Ricotta Ziti Bake
Ingredients
- 8 ounces ziti pasta
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 5 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 1/2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the ziti pasta according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the crushed tomatoes and dried oregano. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally.
⏱️ 11 min
- 4
Stir the fresh spinach into the tomato sauce until it wilts, about 2-3 minutes. Season the sauce with salt and black pepper to taste.
⏱️ 3 min
- 5
In a medium bowl, combine the ricotta cheese, egg, chopped fresh parsley, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Season with a pinch of salt and pepper and mix well.
⏱️ 5 min
- 6
In a large mixing bowl, combine the cooked ziti pasta with the tomato and spinach sauce. Gently fold in the ricotta cheese mixture until everything is well combined.
⏱️ 3 min
- 7
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the top.
⏱️ 2 min
- 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Let the ziti bake rest for 5 minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Creamy Ricotta Ziti Bake
- 8 ounces ziti pasta
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 5 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 1/2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the ziti pasta according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375 - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the crushed tomatoes and dried oregano. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally.
⏱️ 11 min - 4
Stir the fresh spinach into the tomato sauce until it wilts, about 2-3 minutes. Season the sauce with salt and black pepper to taste.
⏱️ 3 min - 5
In a medium bowl, combine the ricotta cheese, egg, chopped fresh parsley, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Season with a pinch of salt and pepper and mix well.
⏱️ 5 min - 6
In a large mixing bowl, combine the cooked ziti pasta with the tomato and spinach sauce. Gently fold in the ricotta cheese mixture until everything is well combined.
⏱️ 3 min - 7
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the top.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Let the ziti bake rest for 5 minutes before serving.
⏱️ 30 min•🌡️ 375