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Cheesy Creamy Baked Ziti Pasta Casserole

4.99 from 218 votes
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Nutrition

Ingredients
  

Pasta & Savory Marinara Sauce (100% Halal Wholesome)
  • 1 lb Dry ziti or penne rigate pasta ridged pasta holds sauce best (16 oz / 450g)
  • 32 oz Rich marinara or tomato basil sauce San Marzano based, about 4 cups
  • 1 tablespoon Extra virgin olive oil
  • 3 cloves Garlic finely minced
  • 1 teaspoon Dried Italian seasoning oregano, basil, thyme
  • ½ teaspoon Fine sea salt
  • ¼ teaspoon Crushed red pepper flakes optional for gentle warmth
Velvety Herb Ricotta Filling
  • 15 oz Whole milk ricotta cheese drained if watery (about 2 cups)
  • 1 large Egg lightly beaten, prevents ricotta from becoming watery
  • ½ cup Grated Parmigiano-Reggiano or Pecorino Romano (50g)
  • ¼ cup Fresh basil finely chopped
  • ¼ teaspoon Ground nutmeg classic Italian pastry secret for creamy cheese
  • ¼ teaspoon Freshly cracked black pepper
Bubbly Mozzarella Crust & Garnish
  • 3 cups Shredded low-moisture mozzarella divided, whole milk melts with epic cheese pull (12 oz)
  • ¼ cup Grated Parmesan cheese for a golden crispy crust
  • 2 tablespoon Fresh basil leaves torn for garnish

Method
 

Boil Pasta & Prep Ricotta Mixture
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch deep ceramic baking dish with olive oil.
  2. Cook ziti in a large pot of boiling salted water for 8 minutes (2 minutes less than package al dente instructions). It will finish softening in the oven, keeping the pasta firm and satisfying! Drain well.
  3. In a medium mixing bowl, whisk together whole milk ricotta, beaten egg, ½ cup grated Parmesan, chopped fresh basil, minced garlic, sea salt, black pepper, and nutmeg until silky and creamy.
Toss & Layer Casserole
  1. Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
  2. In the pasta pot, toss the warm drained ziti with the remaining marinara sauce, Italian herbs, and 1 cup of the shredded mozzarella until the pasta is coated in sauce.
  3. Transfer half of the sauced ziti into the baking dish. Dollop the seasoned ricotta mixture generously across the pasta. Spoon the remaining sauced ziti on top.
Top with Cheese & Bake
  1. Scatter the remaining 2 cups of shredded mozzarella and ¼ cup Parmesan evenly over the entire surface.
  2. Tent the dish loosely with aluminum foil (so cheese does not touch foil) and bake at 375°F (190°C) for 20 minutes until hot and bubbling.
  3. Remove foil and bake uncovered for an additional 12 to 15 minutes. Switch oven to HIGH BROIL for the final 2 minutes until the mozzarella turns deep golden brown with blistered toasted spots!
  4. Let the casserole rest for 10 minutes on the counter before slicing. This essential rest allows the melted cheese and ricotta layers to set slightly, giving you clean square slices with epic, stretchy cheese pulls! Garnish with fresh basil ribbons.

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 52gProtein: 24gFat: 18gSaturated Fat: 9gCholesterol: 65mgSodium: 680mgPotassium: 540mgFiber: 4gSugar: 8gVitamin A: 42500IUVitamin C: 9.9mgCalcium: 3800mgIron: 0.6mg

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