This baked ziti combines hot sauce-mixed ricotta, sliced provolone, and three cheeses in a layered pasta bake that delivers restaurant-quality creaminess and flavor. The technique of filling each pasta tube and using provolone as a surprise layer elevates this classic comfort dish.
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In a large mixing bowl, combine the ricotta cheese with about half of the warm marinara sauce. Whisk until smooth and creamy.
Add the cooked ziti pasta to the ricotta mixture. Stir thoroughly to ensure the pasta tubes are filled with the cheese mixture.
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Spoon about half of the ziti and ricotta mixture into the baking dish, spreading it into an even layer.
Arrange the sliced provolone cheese over the ziti layer.
Sprinkle half of the grated Pecorino Romano cheese over the provolone.
Add another layer of marinara sauce, followed by the remaining ziti and ricotta mixture.
Top with the remaining marinara sauce, spreading it to cover the pasta.
Sprinkle the shredded mozzarella cheese evenly over the top.
Finish by sprinkling the remaining grated Pecorino Romano cheese on top.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted, golden brown, and bubbly.
Store leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.
Hot sauce adds heat and acidity to the ricotta layer, preventing it from tasting bland and balancing the richness of the three cheeses.
Fresh mozzarella will become watery; use low-moisture mozzarella or stick with shredded for proper melting and texture.
Use a pastry bag or small spoon to pipe or stuff the ricotta mixture into each ziti tube before layering, then distribute evenly in the baking dish.
Smoked provolone for deeper flavor, or mild fontina or fresh mozzarella slices as alternatives; note flavor intensity may vary.
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