Baked Ziti with Ricotta and Mozzarella
Meatless baked ziti with a simple tomato sauce, soft ricotta pockets, and a mozzarella-Parmesan topping. Undercook the pasta slightly and finish baking uncovered for a moist center and lightly browned cheese.
Ingrédients
- 1 lb 450 g dried ziti
- 1 tbsp 15 ml olive oil, plus a little for the dish
- 1 medium onion about 5 oz (150 g), finely chopped
- 3 garlic cloves minced
- 1 can crushed tomatoes 28 oz (796 to 800 g)
- 1/2 cup 120 ml water
- 1 tsp dried oregano
- 3/4 tsp fine salt divided, plus salt for the pasta water
- 1/4 tsp ground black pepper
- 15 oz 425 g ricotta
- 2 cups 225 g shredded low-moisture mozzarella, divided
- 1/2 cup 50 g finely grated Parmesan, divided
- Optional: torn basil leaves for serving
Instructions
- Heat oil in a saucepan over medium heat. Soften onion for 6 to 8 minutes. Stir in garlic for 30 seconds. Add tomatoes, water, oregano, 1/2 tsp salt, and pepper. Simmer 15 minutes.
- Heat oven to 375°F (190°C). Oil a 9 by 13 inch (23 by 33 cm) dish. Boil pasta for 2 minutes less than the package's al dente time. Drain without rinsing.
- Mix ricotta with 1/4 tsp salt, one-third of the mozzarella, and half the Parmesan. Spread 1/2 cup sauce in the dish. Toss pasta with about two-thirds of the remaining sauce. Layer half the pasta, half the ricotta, and repeat. Add remaining sauce and cheeses.
- Cover with raised foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more, until bubbling and thoroughly hot in the center. Rest 10 minutes before serving.
Notes
Calories are approximate per serving. Allow 10 minutes resting in addition to active preparation and cooking. Sauce and pasta can cook concurrently. A refrigerated unbaked casserole needs a longer covered baking time. Reheat leftovers to 165°F (74°C).