Baked Ziti
A creamy, cheesy baked ziti dish that's perfect for family dinners and gatherings, packed with flavor and easy to make.
Ingredients
Main Ingredients
- 1 lb ziti pasta Use any pasta shape you prefer.
- 1 tbsp olive oil For tossing the pasta.
- 1/4 cup bread crumbs For the crunchy topping.
- 2 cups marinara sauce Can use homemade or store-bought.
- 1 cup heavy cream Adds creaminess to the sauce.
- 15 oz drained diced tomatoes Can substitute with two fresh tomatoes.
- 1 tsp sugar Balances the acidity of the tomatoes.
- 3/4 cup Parmesan cheese blend Includes Parmesan, Romano, Asiago.
- 1/2 cup fontina cheese Can substitute with Monterey Jack.
- 1 1/2 cups mozzarella cheese Grated for melting.
Instructions
Preparation
- In a large pot, bring salted water to a boil and cook ziti pasta according to the package instructions until al dente. Drain the pasta in a colander and rinse with cold water to stop cooking. Toss the drained pasta with olive oil to prevent sticking and set aside.
- In a medium saucepan, combine the marinara sauce, heavy cream, diced tomatoes, and sugar. Heat over medium heat until the mixture comes to a simmer. Stir in 1/2 cup of the Parmesan cheese blend, 1/2 cup fontina cheese, and 1/2 cup mozzarella cheese until the sauce becomes bubbly and the cheeses melt. Remove from heat.
Baking
- Place the cooked pasta in an oven-safe serving dish. Pour the warm cheese marinara sauce evenly over the pasta. Sprinkle 1 cup mozzarella cheese and 1/4 cup Parmesan cheese blend over the top. Evenly sprinkle the bread crumbs to create a crunchy topping.
- Preheat your oven broiler. Place the pan under the broiler just until the cheese topping turns bubbly and golden brown, watching carefully to avoid burning. Remove from oven and let cool slightly.
- Garnish the baked ziti with freshly grated Parmesan cheese before serving.
Notes
For serving, pair with a simple salad or garlic bread. You can store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months.