Baked ziti with ricotta is a cheesy, creamy version of the Italian classic with a easy tomato based sauce that’ll have dinner ready in no time.
Attention pasta lovers! Get ready to indulge in a mouthwatering Italian classic. In this step-by-step guide, we will take you through the process of making irresistible baked ziti with ricotta, a dish that is sure to become a family favorite.
Imagine layers of perfectly cooked pasta smothered in a rich and tangy tomato sauce with a touch of natural sweetness, combined with creamy dollops of ricotta cheese. Each bite is a blend of flavors that will have you coming back for more.
Whether you are a seasoned chef or a kitchen novice, this recipe is designed to be easy to follow and yields impressive results. From boiling the pasta to assembling the layers and achieving that golden-brown, cheesy topping, I’ve got you covered.
So tie on your apron, gather your ingredients, and let’s dive into the world of delectable baked ziti.
How To Make Baked Ziti With Ricotta Cheese
Ingredients needed
- Ziti pasta noodles
- Onion
- Garlic
- Ground Italian sausage
- Tomato sauce
- Tomato paste
- Crushed tomatoes
- Basil
- Whole milk ricotta cheese
- Green bell pepper
- Chicken stock
- Balsamic vinegar
- Whole milk mozzarella cheese
- Seasonings (listed below)
Helpful tips before starting the recipe
- For best results, salt and pepper as you cook the ingredients. If you are a bit heavy handed then wait until everything is together. But, a little salt and pepper in each step saves you time at the end for a perfectly seasoned recipe.
- You can use pre-shredded mozzarella cheese in this recipe. Whole milk is best and you can shred your own or use the pre-sliced versions sold in the store.
- I suggest using on about 10 ounces of the ziti pasta. The entire box will be too much and absorb the sauce. But, if you enjoy a very meaty baked ziti then 8 ounces with be perfect for you.
Making the baked ziti with ricotta cheese
- First, prep the ingredients before starting. Dice the onion, dice the green bell pepper, mince the garlic, chop the basil and shred the cheese.
- Now in a pot, brown the Italian sausage. Once the sausage is browned remove it from the pot and add in the diced onion, green bell pepper and minced garlic. Add a little oil into the pot for cooking, about two tablespoons.
- Cook these ingredients until they have softened and are fragrant. Then, add in the tomato paste and mix it in with everything cooking the paste in the process.
- Now, toss in the chopped basil, dried oregano, cooked sausage, tomato sauce and crushed tomatoes. Then, slowly pour in the chicken stock and the balsamic vinegar. Then, cover the pot and allow the sauce to simmer while you cook the noodles. Preheat oven to 400F.
- Cook the noodles according to the package instructions. When the noodles are finished after 12-15 minutes turn the heat off from the sauce. Do not rinse the noodles when they are finished. Drain the noodles then toss them directly into the sauce. Taste the mixture for seasoning.
- In a 16×9 baking dish, start to layer the baked ziti with ricotta. Layer the sauce and noodles, dollops of ricotta then mozzarella cheese and repeat. The last layer should be the mozzarella cheese.
- Bake in a preheated oven for 20 minutes or until the cheese has melted and started to brown a little. Remove from oven and allow to cool a bit before serving. For garnishing, shred some fresh parmesan and add chopped parsley.
Frequently Asked Questions (FAQs)
Should I cover the baked ziti while baking?
No, you bake it uncovered. The ingredients are already cooked. You only need to melt the cheese and allow the flavors to come together.
Do I need an egg in this recipe?
You can add two eggs in the recipe if you desire. The eggs will help with hold and moisture but I believe the baked ziti with ricotta has enough moisture and the hold doesn’t effect the overall flavor.
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Baked Ziti With Ricotta
Equipment
- 16×9 Baking Dish
Ingredients
- 1 pound ground Italian sausage
- 10 ounce ziti pasta, dry
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 5 cloves garlic, minced
- 3 ounces tomato paste
- 15 ounce can tomato sauce
- 28 ounce can of crushed tomatoes
- 2 cups chicken broth
- 1/3 cup balsamic vinegar
- 1/2 cup basil, chopped
- 1 tablespoon dried oregano
- salt & pepper to taste
- 1 cup whole milk ricotta
- 2 cups shredded mozzarella cheese
Instructions
- First, prep the ingredients before starting. Dice the onion, dice the green bell pepper, mince the garlic, chop the basil and shred the cheese.
- Now in a pot, brown the Italian sausage. Once the sausage is browned remove it from the pot and add in the diced onion, green bell pepper and minced garlic. Add a little oil into the pot for cooking, about two tablespoons.
- Cook these ingredients until they have softened and are fragrant. Then, add in the tomato paste and mix it in with everything cooking the paste in the process.
- Now, toss in the chopped basil, dried oregano, cooked sausage, tomato sauce and crushed tomatoes. Then, slowly pour in the chicken stock and the balsamic vinegar. Then, cover the pot and allow the sauce to simmer while you cook the noodles. Preheat oven to 400℉
- Cook the noodles according to the package instructions. When the noodles are finished after 12-15 minutes turn the heat off from the sauce. Do not rinse the noodles when they are finished. Drain the noodles then toss them directly into the sauce. Taste the mixture for seasoning.
- In a 16×9 baking dish, start to layer the baked ziti with ricotta. Layer the sauce and noodles, dollops of ricotta then mozzarella cheese and repeat. The last layer should be the mozzarella cheese.
- Bake in a preheated oven for 20 minutes or until the cheese has melted and started to brown a little. Remove from oven and allow to cool a bit before serving. For garnishing, shred some fresh parmesan and add chopped parsley.