Looking for a creamy, cheesy meatless baked ziti recipe to effortlessly to throw together? Baked ziti with ricotta and mozzarella uses only five ingredients, is freezer-friendly, and easily adapts into a gluten-free baked pasta as well!
Total Time
50min
0.0
0 Ratings
Author: Mama Gourmand
Servings:
8
Ingredients
•
1
lb
Ziti Pasta
•
2
Farmhouse Eggs® Large Brown Eggs
•
1 3/4
cups
Whole Milk Ricotta Cheese
•
3
cups
Grated
Mozzarella Cheese
, divided
•
1/2
cup
Grated Parmesan Cheese
•
1
jar
(24 oz)
Marinara Sauce
, divided
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Bring a large pot of salted water to a boil (omit salt for gluten-free pasta). Cook the Ziti Pasta (1 lb) for 1 minute less than called for al dente. Drain and rinse with cold water to stop cooking.
3.
While the pasta is boiling, make the ricotta filling. Whisk the Farmhouse Eggs® Large Brown Eggs (2) in a medium bowl and then stir in the Whole Milk Ricotta Cheese (15 oz), Mozzarella Cheese (1 1/2 cups), and Grated Parmesan Cheese (1/2 cup) until well combined.
4.
Spread about 1/4 cup of Marinara Sauce (1 jar) on the bottom of a 9x13 baking dish. Add half the pasta, top with all the ricotta mozzarella filling, then spread on a heaping cup of marinara.
5.
Top with the remaining pasta, marinara, and Mozzarella Cheese (1 1/2 cups).
6.
Bake, uncovered, for 40-45 minutes, or until bubbly and hot throughout, and the cheese is melted on top.
7.
Let stand for 10 minutes before serving.
Author's Notes
Yields 9 servings.
The recipe calls for 16 ounces of dried pasta, but Gluten-Free pasta is generally sold in 12-ounce boxes. Therefore, use one 12 oz box, plus about 1 1/3 cup additional dried penne to equal 16 oz.
The most important tip is adjusting the boiling time. GF pasta has a tendency to become mushy or break apart. Therefore, when initially boiling only cook for half the time called for al dente.
This recipe may also be assembled up to 24 hours ahead of time and refrigerated until ready to bake. For best results, set out at room temperature for 1 hour before baking.
Nutrition Per Serving
CALORIES
512
FAT
21.8 g
PROTEIN
27.2 g
CARBS
51.4 g
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