Ziti with Marinara and Three Cheeses

Introduction

The filling combines ricotta, egg, basil, oregano, and parsley, then gets folded into ziti coated with marinara. A topping of mozzarella, hard cheese, and bread crumbs bakes for 20 minutes until the surface turns golden and the edges bubble. You can use it for a weeknight dinner, then reheat leftovers without losing the baked-pasta texture.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 8

Ingredients

• 1 lb (450 g) ziti or other pasta
• 1 ½ cups (360 ml) marinara sauce
• 1 lb (450 g) grated mozzarella
• ½ lb (225 g) ricotta
• 4 oz (110 g) grated vegetarian hard cheese
• 1 egg, beaten
• 3 tbsp basil, chopped fine
• 2 tbsp oregano, chopped fine
• 3 tbsp Italian parsley, chopped fine
• ½ cup (120 ml) bread crumbs
• 1 pinch crushed red pepper flakes (optional)
• Salt
• Pepper

Instructions

1. Preheat oven to 425 °F (225 °C). Coat a large baking dish with olive oil.
2. Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and hard cheese in a large bowl until well incorporated. Season with salt and pepper.
3. Cook ziti in a large pot of salted water until al dente. Drain well.
4. In a large bowl or pot, toss ziti with marinara sauce and red pepper flakes until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon.
5. Sprinkle remaining mozzarella and hard cheese over the top, then sprinkle bread crumbs over cheese.
6. Bake at 425 °F (225 °C) for 20 minutes or until cheese on top turns golden and begins to bubble.

Variations

• Use rigatoni or penne instead of ziti. The bake will hold together the same way, with slightly more sauce caught in the ridges.
• Replace the bread crumbs with panko. The topping stays looser and gives you more crunch.
• Omit the crushed red pepper flakes. The dish stays squarely in the mild, herb-forward range.
• Stir chopped spinach into the ricotta mixture before folding it into the pasta. That adds bulk and makes the filling less rich.
• Use a chunky marinara instead of a smooth one. You get more texture throughout the pasta and a less uniform sauce layer.

Tips for Success

• Stop cooking the ziti at al dente since it bakes for another 20 minutes and will keep softening in the oven.
• Drain the pasta well before adding the marinara sauce so the bake does not turn watery.
• Mix the ricotta, egg, and herbs thoroughly before adding them to the pasta so the filling distributes evenly.
• Spread the pasta mixture into the baking dish in an even layer so the top browns at the same rate.
• Pull it when the cheese is bubbling around the edges and the bread crumbs are golden, not pale.

Storage and Reheating

Store cooled leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions in freezer-safe containers for up to 2 months.

Reheat larger portions in a 350 °F oven, covered, for 20 to 25 minutes, then uncover for a few minutes if you want the top to crisp again. Reheat single servings in the microwave in 60-second bursts until hot through. If frozen, thaw overnight in the fridge before reheating for more even warming.

FAQ

Can you assemble this ahead of time?

Yes. Assemble it up to the point of baking, cover, and refrigerate for up to 24 hours before baking.

Why is the egg mixed into the ricotta?

The egg helps the ricotta set as the pasta bakes, so the filling stays creamy but not loose.

Can you skip the bread crumbs?

Yes. The top will still brown from the cheese, but you will lose the crisp finish.

Can you use another pasta shape?

Yes. Ziti, penne, and rigatoni all work well because they are sturdy enough to hold the sauce and cheese mixture during baking.