American
Three-Cheese Baked Ziti
Ziti baked with thick marinara, lemony ricotta, mozzarella, and Parmesan forms a bubbling casserole with saucy tubes, creamy pockets, and a browned elastic cheese lid.
8 servings · 30 minutes prep · 50 minutes cook
Ingredients
Pasta and Sauce
- 1 pound dried ziti
- 1 tablespoon Diamond Crystal kosher salt for the pasta water
- 6 cups thick marinara sauce, divided
Three Cheeses
- 15 ounces whole-milk ricotta
- 1 large egg
- 1 pound low-moisture mozzarella, shredded, divided
- 1 cup finely grated Parmesan, divided
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon black pepper
Directions
Par-Cook the Ziti
- Heat the oven to 375°F (190°C). Bring 4 quarts (3.8 L) water to a boil, add the salt, and cook the ziti for 3 minutes less than the package al dente time. The center should still show a firm pale core.
- Drain promptly without rinsing. Toss the hot pasta with 4 cups of the marinara until every tube is coated and some sauce enters the openings.
Mix and Layer the Cheeses
- Stir the ricotta, egg, half the mozzarella, half the Parmesan, the parsley, lemon zest, and pepper just until combined.
- Spread 1 cup marinara in the pan. Add half the sauced ziti, then drop half-cupfuls of the ricotta mixture across it without smearing them into a solid layer. Add the remaining ziti, the last 1 cup marinara, and the remaining ricotta mixture. Finish with the reserved mozzarella and Parmesan.
Bake and Rest
- Cover tightly with foil and bake for 25 minutes, until the center is steaming. Uncover and bake 12 to 18 minutes more, until the cheese is mottled brown, sauce bubbles at several central points, and the center reaches 165°F (74°C); do not stop when only the rim is active.
- Rest on a rack for 15 minutes. Cut or scoop through both layers so each serving includes saucy ziti, a ricotta pocket, and browned cheese.
