This is the dish you make when you want leftovers. It is reliable, cheesy, and generous—the kind of meal that fills up the whole family and still leaves enough for lunch the next day. I started making baked ziti when my kids were toddlers because it was one of the few things everyone would eat without negotiation. The trick is cooking the pasta just short of al dente so it finishes in the oven without getting mushy. And that ricotta mixture with the egg and Parmesan creates these pockets of creamy goodness throughout. We bring this to every potluck and family gathering, and the dish always comes home empty. If you need a dinner that takes care of itself in the oven while you handle bath time and homework, this is your recipe.
Vegetarian Baked Ziti
A bubbly, cheesy baked pasta loaded with ricotta, mozzarella, and marinara sauce. The ultimate comfort food for feeding a family.
Ingredients
Method
- Preheat oven to 375°F (190°C). Cook ziti according to package directions until just al dente (1 minute less than package says). Drain.
- In a bowl, mix ricotta, egg, half the mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper.
- In a large bowl, toss the cooked ziti with 2 cups of marinara sauce. Fold in the ricotta mixture until everything is well combined.
- Pour into a greased 9×13 baking dish. Spread remaining marinara sauce on top and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden. Let rest 5 minutes, then top with fresh basil and serve.
Notes
This is the dish you make when you want leftovers. Make it ahead and refrigerate overnight—just add 10 extra minutes to the bake time. For extra veggies, stir in sauteed spinach or diced roasted red peppers.
