Baked ziti is the kind of meal that makes everyone happy. Pasta tossed in marinara, layered with creamy ricotta and spinach, and baked under a blanket of melted mozzarella. It is pure comfort, feeds a crowd easily, and tastes just as good reheated the next day.
Ingredients
- 1 lb fusilli or penne
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 4 cups fresh spinach, chopped
- 2 cups shredded mozzarella
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- ½ tsp Italian seasoning
- ¼ tsp Redmond Real Salt
- ¼ tsp black pepper
- Fresh basil for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F. Cook the pasta 2 minutes short of the package directions (it will finish cooking in the oven). Drain.
- In a skillet, heat the olive oil and saute the garlic for 30 seconds. Add the spinach and cook until wilted. Season with salt.
- Toss the pasta with the marinara sauce, Italian seasoning, and sauteed spinach.
- Spread half the pasta mixture in a baking dish. Dollop half the ricotta on top and sprinkle with 1 cup mozzarella. Repeat the layers.
- Top with Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- Garnish with fresh basil.
Notes
- Undercooking the pasta before baking prevents it from getting mushy.
- Swap the fusilli for brown rice spirals for a gluten-free version.
- This freezes beautifully. Assemble, cover, and freeze unbaked for up to 3 months.
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