Description
This Easy Baked Ziti Without Meat is a comforting Italian-American classic, featuring tender pasta coated in a flavorful marinara sauce, layered with creamy ricotta and melted mozzarella cheese. Perfect for a family dinner, it bakes to bubbly, golden perfection and can be garnished with fresh herbs for a bright finish.
Ingredients
Pasta and Sauce
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 5 cups marinara sauce
Cheese Mixture
- 15 oz whole milk ricotta cheese
- 1 large egg (optional)
- ½ cup freshly grated Parmesan cheese, divided
- 12 ounces shredded low-moisture mozzarella cheese (about 3 cups), divided
Garnish
- Fresh basil or parsley (optional)
Instructions
- Cook the pasta: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Bring a large pot of well-salted water to a boil and cook the ziti for 1–2 minutes less than the package instructions for al dente. Drain and set aside.
- Build the sauce base: Heat olive oil in a large skillet over medium heat. Add the diced onion, cooking for 5–6 minutes until soft and translucent. Add minced garlic and sauté for 30 seconds until fragrant. Stir in salt, black pepper, Italian seasoning, and red pepper flakes if using.
- Simmer the marinara: Pour in the marinara sauce and let it simmer for 5–7 minutes to blend the flavors. Remove from heat afterward.
- Make the ricotta mixture: In a large bowl, combine ricotta cheese, egg (if using), half of the Parmesan cheese, and half of the shredded mozzarella cheese. Season lightly with salt and pepper, and mix well.
- Assemble the baked ziti: Toss the cooked pasta with the marinara sauce until evenly coated. Layer half of the pasta in the prepared baking dish, add dollops of half the ricotta mixture and gently swirl to combine. Repeat the layers with remaining pasta and ricotta mixture. Top with the remaining mozzarella and Parmesan cheeses evenly.
- Bake and rest: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes until bubbly and lightly golden on top. Optionally, broil for a few minutes for a darker crust, watching carefully. Let the baked ziti rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Cooking pasta slightly under al dente prevents it from becoming mushy during baking.
- The egg in the ricotta mixture is optional but helps bind the cheese filling for easier slicing.
- Adjust red pepper flakes to taste if you prefer more or less heat.
- This recipe can be prepared ahead by assembling and refrigerating before baking.
- Use fresh herbs like basil or parsley to brighten the dish just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
