Baked ziti is a classic that appears at buffets and potlucks all the time. But it quite often is disappointingly dry and tasteless. This inspired me to come up with a baked ziti recipe that’s delicious and easy to make.
This recipe uses lots of marinara sauce which not only adds extra flavor to the relatively bland pasta but also keeps the casserole from drying out. It also uses cottage cheese instead of the more traditional ricotta cheese to add a little extra creaminess.
Since the marinara sauce provides the foundation of flavor for this recipe it’s important to use a marinara sauce that you really like. I use my family’s recipe for crockpot spaghetti sauce (the recipe can be found here) which is our favorite. But don’t worry if you don’t have time to make your favorite homemade sauce. Store bought sauce will be fine, just make sure it’s a brand you like and not to cut back on the amount called for or the pasta could end up too dry.
Feel free to add cooked vegetables or meat if desired. About two cups of cooked vegetables or one pound of cooked ground beef or sausage can be added to the sauce to make it a little more filling and/or nutritious. Or the meat and vegetables can be served on the side which is what I normally do.
Also, use as much or as little cheese as you want. Four ounces makes a moderately cheesy dish so use more or less depending on your preference. Mozzarella and provolone cheese both work great so choose the one you prefer.
This recipe can be assembled and baked in under an hour which makes it great for busy weeknights or lazy weekends. It can even be put together and refrigerated for a couple of days before baking for days when you’re really short on time. It also warms up really well so you can enjoy all of the leftovers.
Delicious, no-fuss baked ziti
- 2 cups cottage cheese
- 2 eggs
- ½ cup grated Parmesan cheese, divided
- 4 to 8 ounces provolone or mozzarella cheese, divided
- 5 cups marinara sauce
- 1 pound ziti or penne, cooked until just tender
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Preheat the oven to 375 degrees.
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Mix together the cottage cheese, eggs and ¼ cup Parmesan cheese.
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In a separate bowl, mix the pasta with three cups of the marinara sauce.
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Fold the cottage cheese mixture into the pasta.
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Spread half of the pasta mixture into a 9 by 13 inch pan.
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Sprinkle with half of the provolone/mozzarella and top evenly with the remaining pasta.
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Pour the remaining sauce over the pasta, making sure to spread it out evenly.
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Sprinkle with the remaining Parmesan and provolone/mozzarella.
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Bake uncovered until the edges are bubbling and the provolone/mozzarella is melted and starting to brown in spots, about 30 minutes.
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Let cool at least 15 minutes before serving.
- Provolone or mozzarella both work great so choose the one you prefer. 4 ounces makes a moderately cheesy dish so use 8 ounces if you want a lot of cheese. The cheese should be shredded or cut into small pieces; I tore thin provolone slices into small pieces.
- Two cups of veggies or one pound of cooked ground meat or sausage can be added to the sauce.
- This can be assembled and refrigerated up to two days ahead. Bake it covered for 15 minutes and then bake uncovered until the edges are bubbling, about 30 minutes.