Name: Three-cheese baked ziti
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 lb dry ziti or penne; 4 cups jarred marinara sauce; 1 (15-oz) container ricotta cheese; 2 cups shredded mozzarella; ¼ cup finely grated Parmesan; ¼ cup fresh basil, washed and torn

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

Equipment

Large pot
Colander
9-by-13-inch (23-by-33-cm) baking dish
Instant-read food thermometer

Let’s get cooking

One step at a time.

0 of 5 steps complete

01Give the pasta a head startHeat the oven to 375°F (190°C). Boil pasta for 2 minutes less than the package time; it will finish in the oven. Reserve ½ cup (120 mL) cooking water, then drain.
02Coat with marinaraStir the drained pasta with marinara, half the mozzarella and half the basil. If the sauce is very thick, stir in a little reserved water so it coats every piece.
03Add pockets of ricottaSpread half the pasta in the baking dish. Dot with half the ricotta; add remaining pasta, then the remaining ricotta. Scatter the rest of the mozzarella and all the Parmesan on top.
04Bake until hot in the centerBake for 25–30 minutes, until the sauce bubbles at the edges and the center reaches 165°F (74°C). Cover loosely with foil if the cheese browns too quickly.
05Let the casserole settleRest for 10 minutes, then scatter with the remaining basil. Divide into six portions.

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A few useful notes

This version omits meat and eggs. The ricotta stays in soft pockets rather than being completely stirred into the sauce.

Use a sauce you enjoy on its own, and taste it before adding any extra salt.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.