Creamy Baked Ziti al Forno
Creamy Baked Ziti al Forno
Ingredients
For the Ziti and Sauce
- 1 pound ziti pasta
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 28 ounce crushed tomatoes
- 1 cup heavy cream
- 15 ounce ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Assembling
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Cook the ziti pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350
- 3
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min•🌡️ 350
- 4
Pour in the crushed tomatoes. Stir in the heavy cream, ricotta cheese, 1/2 cup grated Parmesan cheese, beaten egg, oregano, salt, and pepper. Bring the sauce to a gentle simmer, stirring to combine all ingredients. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 5
Add the drained ziti to the sauce and stir gently to coat the pasta evenly.
⏱️ 2 min
- 6
Pour half of the ziti and sauce mixture into a 9x13 inch baking dish. Sprinkle with half of the shredded mozzarella cheese.
⏱️ 2 min
- 7
Layer the remaining ziti and sauce mixture over the first layer. Top with the remaining shredded mozzarella cheese and a sprinkle of extra Parmesan cheese.
⏱️ 2 min
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 25 min•🌡️ 375
- 9
Let the baked ziti rest for 5-10 minutes before serving. This allows the sauce to set and makes it easier to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Ziti al Forno
Ingredients
For the Ziti and Sauce
- 1 pound ziti pasta
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 28 ounce crushed tomatoes
- 1 cup heavy cream
- 15 ounce ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Assembling
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Cook the ziti pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375 - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 3
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min•🌡️ 350 - 4
Pour in the crushed tomatoes. Stir in the heavy cream, ricotta cheese, 1/2 cup grated Parmesan cheese, beaten egg, oregano, salt, and pepper. Bring the sauce to a gentle simmer, stirring to combine all ingredients. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 5
Add the drained ziti to the sauce and stir gently to coat the pasta evenly.
⏱️ 2 min - 6
Pour half of the ziti and sauce mixture into a 9x13 inch baking dish. Sprinkle with half of the shredded mozzarella cheese.
⏱️ 2 min - 7
Layer the remaining ziti and sauce mixture over the first layer. Top with the remaining shredded mozzarella cheese and a sprinkle of extra Parmesan cheese.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 25 min•🌡️ 375 - 9
Let the baked ziti rest for 5-10 minutes before serving. This allows the sauce to set and makes it easier to serve.
⏱️ 5 min