Baked Ziti With Ricotta And Marinara

Name: Baked Ziti With Ricotta And Marinara
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup whole milk ricotta cheese; ½ cup shredded Parmesan cheese; ½ cup roughly chopped basil; 1 large egg; 3 cups marinara sauce; 10 oz ziti; 1 cup shredded mozzarella

This baked ziti combines creamy ricotta and sharp Parmesan with tangy marinara and melted mozzarella in alternating layers, creating pockets of cheese and sauce throughout every bite. The recipe doubles easily and reheats perfectly for leftovers.

🌍Italian 🥗Vegetarian 🏷️Pasta 🏷️Baked pasta 🏷️Ziti 🏷️Marinara

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup whole milk ricotta cheese
½ cup shredded Parmesan cheese
½ cup roughly chopped basil
1 large egg
3 cups marinara sauce
10 oz ziti
1 cup shredded mozzarella

7 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Bring a large pot of salted water to a boil. Add ziti and cook until al dente. Drain and set aside. In a medium bowl, stir ricotta, parmesan, egg, and basil together with a spatula until well combined.
2
Spread half the marinara sauce over the bottom of a Suvie pan.
3
Layer half the ziti on top of the marinara sauce and dot pasta with half of the ricotta mixture.
4
Spread ricotta evenly over pasta and cover with half the mozzarella.
5
Repeat layering process one more time to fill Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.
6
Remove pan from Suvie, divide baked ziti between plates, and top with additional basil.

Was this recipe helpful?

Tips & Notes

Pro tips

Layer the pasta mixture alternately with marinara sauce to ensure even distribution of cheese and sauce; don't dump all sauce on the bottom.
Use whole milk ricotta, not part-skim, for creamier results; press out excess moisture if your ricotta is very wet.
Let the egg in the ricotta mixture fully incorporate before layering; it acts as a binder and prevents a grainy texture.
Cover the dish with foil for the first 20 minutes of baking to prevent the cheese from browning too quickly, then uncover to finish.

Substitutions

whole milk ricotta → part-skim ricotta (slightly less creamy; drain excess liquid)
fresh basil → 2 tablespoons dried Italian seasoning or oregano (milder flavor, use half the amount)
mozzarella → provolone or fontina (different flavor profile but melts similarly)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes. Freezes well for up to 3 months; thaw overnight before reheating.