Baked Ziti

It's the quintessential dish to make. Whether for a big crowd or if you're just in the mood for a big cheesy smile in every bite, this is always a good move. It travels well, freezes well, and it's even better leftover. What is really great about making baked ziti is that it's easy to add in your favorite protein or vegetables.

Sauce to Cheese Ratio is Important!

It has taken me a few years to perfect the ratio of sauce and cheese for my family and especially my hubby. You know it's a keeper when the hubby is happy and says, "Make it this way every time! Don't change a thing!"

The sauce. You can use any sauce you like. For this I love a great marinara. It's simple and a little sweet.

The cheese. If you're offended by an overload of cheese it's time to swipe to another recipe! This is non negotiable. It MUST have whole milk ricotta, fresh mozzarella, and parmesan. End of discussion.

The pasta. Ziti noodles cooked in salty boiling water until Al dente. That's it.

Fresh Basil. There isn't much basil in this recipe but it really does make the whole dish better. It not only adds some beautiful color but it brightens up all the flavors.

Give this a go!

The Ingredients:

1lb Ziti Pasta

16oz Whole Milk Ricotta

4-6oz Fresh Mozzarella, grated

4-6oz Fresh Mozzarella Bite Sized Balls (no way to say that without a side of chuckling!)

5 Cups Marinara Sauce

1 Cup Parmesan Cheese, grated

12 Fresh Basil leaves, plus more for a garnish

Directions:

Preheat oven to 400 degrees F. Bring a large pot of water to boil and add a good handful of salt, and the ziti. Cook the ziti until just al dente. Drain and set aside.

In a large bowl combine the marinara and ricotta until well blended. Gently stir in the basil leaves.

Spread half of the sauce in the bottom of a 13 x 9-inch baking dish. Layer half of the ziti on top of the sauce. Give it a little stir. Sprinkle with three quarters of the freshly grated mozzarella and half the parmesan. Pour 2 cups of sauce over the cheese, and spread in an even layer. Top with the rest of the pasta, and spread on the remaining sauce. Sprinkle with the remaining grated mozzarella and parmesan. Top it with evenly dispersed bite sized mozzarella balls.

Bake uncovered until slightly browned and bubbly, about 30 minutes. Let rest for at least 5 minutes before serving. Garnish with extra basil leaves if desired.

Enjoy! xx