Bookmark
This cheesy meat-free ziti comes out bubbly and packed with bold flavor, but honestly, it’s super simple to toss together. Whenever I want to feed a bunch of hungry folks or need quick meal prep for the week, this is my go-to. Everyone leaves the table satisfied.
The first time I made this, it was a last-minute Friday get-together with surprise guests. It came out so good, I’ve kept it in my busy night rotation ever since for those evenings when all I want is something easy and hearty.
Tasty Ingredients
- Pecorino romano cheese: tangy sharpness gives serious flavor, pick real romano for the strongest punch, and don’t skip it
- Black pepper: grind it fresh and thick for bright pops in every mouthful
- Italian seasoning: brings all the herby vibes, choose your favorite mix or shake up oregano, thyme, and basil on your own
- Garlic cloves: fresh minced garlic gives a little heat and a lot of aroma, pick firm juicy bulbs and chop right before cooking
- Egg: keeps everything creamy and lets you slice the finished dish, large free-range eggs work best
- Shredded mozzarella cheese: melts like a dream, buy a block and shred it yourself if you want the longest cheese pulls
- Whole milk ricotta cheese: rich and creamy, grab one with only a couple of ingredients for that ultra-fresh taste
- Jarred pasta sauce: makes everything go fast, use your favorite or something like roasted garlic for bonus flavor
- Ziti pasta: short tubes that grab up all the cheese and sauce, whole wheat or regular, bronze-cut is the way to go for best taste
Simple Steps
- Bake:
- Pop the foil-covered pan into a 375 oven for 25 minutes, then take off the foil and give it another 10 to 15 minutes so the top is brown and bubbly. Let it cool for 10 minutes before you dig in so the slices stay neat.
- Layer and Finish:
- Spread out the rest of the sauce on top and smooth it all over. Finish with a layer of mozzarella and plenty of pecorino romano sprinkled everywhere.
- Combine Pasta and Cheese:
- Pour your cooked ziti into the baking dish and spoon the creamy ricotta mix over it. Stir gently so every noodle gets a cheesy coating.
- Prepare the Baking Dish:
- Spoon about half a cup of sauce in the bottom of a 13 x 9 pan. Stops sticking and adds moisture.
- Make the Cheese Mixture:
- Mix up a bowl with a cup and a half of pasta sauce, ricotta, a cup of mozzarella, an egg, chopped garlic, Italian seasoning and black pepper. Stir it up until it’s smooth and creamy.
- Boil the Ziti:
- Bring a big pot of salted water to a boil, throw in the ziti, cook just to al dente so it’s got a little bite left, drain and set aside. Ziti should be just firm enough to hold up when baked.
Bookmark
Anytime I bake this ziti, the smell of garlicky cheese fills the whole place and instantly gets everyone excited to crowd around for a piece. The burst of salty romano on top? That’s my favorite part—can’t wait for it every time.
Saving Leftovers
Keep any extra ziti in the fridge up to four days—let it cool down, then cover it up tight with foil or a snug lid. Need it to last longer? Slice and freeze, wrapped well, for three months tops. Reheat in the oven (covered in foil) or just pop in the microwave for a speedy meal.
Smart Swaps
No ziti? Try penne, rigatoni, or rotini—just stick with sturdy, short pasta. If pecorino romano is out, parmesan has a milder vibe but works fine. Want it gluten-free? Go with your trusted GF pasta and double check the sauce.
Bookmark
How to Serve
This dish stands alone but is even better with a simple salad tossed in lemon and olive oil. Want something cozier? Serve it up with garlic bread or roasted veggies. My family piles on more cracked pepper and a little extra romano right at the table.
Fun Backstory
Baked ziti is a classic from Italian American kitchens, inspired by Southern Italy’s pasta al forno traditions. It’s a staple at get-togethers, especially in Northeastern US families. This cheesy meatless spin shows how you can pull together something special just by using whatever’s on hand—cheese, herbs, and pantry pasta.
Frequently Asked Questions About Recipes
- → Can I use a different type of pasta?
If you can't find ziti, go for other short noodles like penne or rigatoni. They'll do the trick just fine.
- → Is it possible to prepare this dish ahead of time?
Totally! Put everything together ahead, wrap it up, and keep it chilled. Just pop it in the oven when you're ready to eat.
- → What cheeses can be substituted for pecorino romano?
Swap in grana padano or parmesan for pecorino romano if that's what you've got—they both bring a salty kick.
- → Can I add vegetables to the ziti?
Absolutely. Toss in some cooked spinach, roasted mushrooms, or zucchini to pack in more flavor and make it heartier.
- → How do I prevent overcooked pasta?
Take the pasta off the heat when it's just barely firm. It'll get softer as it bakes, so it won't turn mushy.
- → Is this dish freezer-friendly?
Sure is. Let it cool, wrap it up, and stick it in the freezer. When you want some, thaw and bake until hot and bubbly.