Creamy Baked Ziti
A quick and satisfying baked ziti with layers of ricotta, spinach, marinara, and gooey mozzarella. High in protein and fiber, this wholesome pasta dish is perfect for weeknight dinners, meal prep, or family gatherings.
Equipment
- 9x13 inch baking dish
- Large Pot (for boiling pasta)
- Medium mixing bowl
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 4 cups 32 oz marinara sauce
- 2 cups 16 oz ricotta cheese
- 2 cloves garlic minced
- 1 tablespoon lemon zest
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt plus more for pasta water
- Freshly ground black pepper to taste
- 1 pound ziti pasta
- 1 pound fresh spinach
- 1½ cups smoked mozzarella grated
- ¼ cup pecorino or Parmesan cheese grated
- Extra-virgin olive oil for drizzling
- Chopped fresh parsley or torn basil leaves for garnish
Instructions
- Preheat and Prepare Baking Dish: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready when your ziti is assembled. Lightly spread about ½ cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. This creates a flavorful base that prevents the pasta from sticking and adds extra saucy richness to every bite.
- Mix the Ricotta Filling: In a medium mixing bowl, combine the ricotta cheese, minced garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon sea salt, and a few generous grinds of black pepper. Stir gently until everything is well incorporated, forming a creamy, aromatic ricotta mixture. This filling will add bursts of flavor and a velvety texture to the layers of pasta.
- Cook Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to the package directions until it reaches an al dente texture—tender but slightly firm in the center. This ensures the pasta will hold its shape and texture when baked. Once cooked, carefully drain the pasta in a colander, reserving the pot for the next step.
- Sauté Fresh Spinach: Return the empty pasta pot to low heat and drizzle a small amount of extra-virgin olive oil into the bottom. Add the fresh spinach in batches to avoid overcrowding. Sauté each batch for 1–2 minutes, just until the leaves are wilted but still vibrant green. Remove the spinach from the pot, gently squeezing out any excess water, then coarsely chop it. This preserves its bright color, tender texture, and nutritional value.
- Combine Pasta, Sauce, and Spinach: Return the drained pasta to the same pot over low heat. Add the remaining marinara sauce, most of the chopped spinach, ¼ teaspoon sea salt, and freshly ground black pepper to taste. Toss everything gently but thoroughly until each piece of pasta is evenly coated with sauce and mixed with spinach. This step ensures balanced flavor and moisture throughout the ziti.
- Layer the Ziti in the Baking Dish: Spoon half of the saucy pasta mixture into the prepared baking dish, spreading it evenly. Drop dollops of the ricotta filling over this first layer, followed by the remaining spinach. Carefully place the second half of the pasta on top, forming a neat, layered structure. This layering technique ensures each serving gets a bit of pasta, creamy cheese, and greens.
- Add Cheeses and Olive Oil: Sprinkle the grated smoked mozzarella evenly over the top of the assembled ziti, followed by the pecorino or Parmesan cheese. Drizzle a small amount of extra-virgin olive oil across the top. This final layer adds a golden, bubbling crust and enhances the richness of the dish while providing a visually appealing finish.
- Bake Until Golden and Bubbling: Place the baking dish in the preheated oven and bake for 16–22 minutes, or until the cheese is melted, bubbly, and lightly golden on top. Keep an eye on the baking process during the last few minutes to prevent over-browning. Baking melds the flavors together and creates a comforting, gooey texture that makes this dish irresistible.
- Garnish and Serve: Remove the baked ziti from the oven and let it rest for 3–5 minutes. Garnish with fresh chopped parsley or torn basil leaves for a pop of color and a fresh, herbal aroma. Serve hot directly from the dish, ensuring every plate gets a mix of cheesy, saucy, and tender pasta with nutrient-rich spinach.
- Enjoy and Store Leftovers: Dig in and enjoy the rich, comforting flavors of this baked ziti. For leftovers, allow the dish to cool completely before transferring to an airtight container. Refrigerate for up to 3–4 days or freeze for up to 2 months. Reheat gently in the oven or microwave to preserve the creamy texture and melted cheese.
Notes
- Use fresh spinach for vibrant color and a tender texture, but baby spinach can be substituted for convenience.
- Always salt the pasta water generously; it seasons the pasta from the inside and enhances overall flavor.
- For a smoky depth, smoked mozzarella is recommended, but regular mozzarella works just as well.
- Don’t overcook the pasta; al dente ensures it holds up when baked and prevents a mushy texture.
- Leftover baked ziti can be portioned into individual containers for easy meal prep and reheating.
