This baked ziti skips a separate pasta pot: dry noodles soften in a covered baking dish with marinara and water. The seal matters, so cover the dish tightly with foil and check the pasta before adding the cheese topping. Use a 9-by-13-inch baking dish.
Serves: 6
Prep: 15 minutes
Cook: 50 minutes
Ingredients
- 12 ounces dry ziti
- 1 jar (24 ounces) marinara sauce
- 2 1/2 cups hot water
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fine salt
- 1 container (15 ounces) ricotta cheese
- 5 ounces baby spinach, roughly chopped
- 2 cups shredded mozzarella
- 1/4 cup finely grated Parmesan
Method
- Heat the oven to 400°F. Stir the ziti, marinara, hot water, Italian seasoning, and salt together in a 9-by-13-inch baking dish. Spread the pasta into an even layer and cover the dish tightly with foil.
- Bake for 30 minutes. Carefully remove the foil, keeping your hands clear of the steam, and stir from the bottom so the pasta cooks evenly.
- Cover again and bake for 10 to 15 minutes. Check a piece of pasta; it should be nearly tender. If it is still firm, add 1/4 cup hot water, cover, and bake for 5 more minutes before checking again.
- Dollop the ricotta over the pasta and scatter the spinach, mozzarella, and Parmesan across the top. Bake uncovered for 8 to 10 minutes, until the cheese is melted and the spinach has wilted.
- Rest for 10 minutes before serving so the sauce can settle.
Variations
Add 1 cup sliced mushrooms with the pasta, or use chopped thawed spinach that has been squeezed dry. If you prefer a softer top, cover the dish for the final cheese bake.
Storage and reheating
Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat individual portions covered in the microwave or oven until steaming throughout. Add a spoonful of water or marinara if the pasta has tightened.
The freezer inventory meal-planning guide and flexible weeknight meal prep guide can help you plan around leftovers. Keep the recipe with the Lucru Home meal planner.
