Easy Kosher Baked Ziti with Ricotta – Comfort Food Made Simple

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There’s nothing quite like pulling a bubbling pan of baked ziti from the oven on a busy weeknight. The cheese is golden on top, the pasta is perfectly tender, and that amazing aroma fills your kitchen. I’ve been making this kosher version for years, and it never fails to satisfy both kids and adults at my table.

Baked ziti has its roots in Italian-American cooking, but this kosher adaptation works beautifully for families keeping kosher. Since we can’t mix meat and dairy, this version is completely dairy based, making it perfect for dairy meals. I use a combination of ricotta, mozzarella, and parmesan that creates layers of creamy, stretchy, and sharp flavors. The key is getting your ricotta mixture just right with an egg to bind everything together.

Making the Perfect Ricotta Mixture

What makes this recipe work so well is the balance between simplicity and flavor. I don’t overthink the sauce – good quality marinara from a jar works perfectly fine here. The pasta gets partially cooked before baking, which means it finishes cooking in the oven and absorbs all those wonderful flavors. I always undercook my ziti by about 2 minutes during the initial boiling. This prevents mushy pasta in the final dish.

Why This Kosher Baked Ziti Works Every Time

This baked ziti is perfect for Shabbat meals, potluck dinners, or when you need to feed a crowd. I love serving it alongside a simple green salad and some crusty bread. It also freezes beautifully, so I often make two pans and freeze one for later. Just thaw overnight and bake as directed.

Easy Kosher Baked Ziti with Ricotta - Comfort Food Made Simple - Italian recipe
There's nothing quite like pulling a bubbling pan of baked ziti from the oven on a busy weeknight. The cheese is golden on top, the pasta is perfectly tender, and that amazing aroma fills your kitchen. I've been making this kosher version for years, and it never fails to satisfy both kids and adults at my table. Baked ziti has its roots in Italian-American cooking, but this kosher adaptation works beautifully for families keeping kosher. Since we can't mix meat and dairy, this version is completely dairy based, making it perfect for dairy meals. I use a combination of ricotta, mozzarella, and parmesan that creates layers of creamy, stretchy, and sharp flavors. The key is getting your ricotta mixture just right with an egg to bind everything together. What makes this recipe work so well is the balance between simplicity and flavor. I don't overthink the sauce - good quality marinara from a jar works perfectly fine here. The pasta gets partially cooked before baking, which means it finishes cooking in the oven and absorbs all those wonderful flavors. I always undercook my ziti by about 2 minutes during the initial boiling. This prevents mushy pasta in the final dish. This baked ziti is perfect for Shabbat meals, potluck dinners, or when you need to feed a crowd. I love serving it alongside a simple green salad and some crusty bread. It also freezes beautifully, so I often make two pans and freeze one for later. Just thaw overnight and bake as directed.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound ziti pasta or penne
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese divided
  • 3/4 cup grated Parmesan cheese divided
  • 3 cups marinara sauce good quality jarred
  • 2 tablespoons fresh basil chopped, or 2 tsp dried
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil for greasing

Method
 

  1. Preheat your oven to 375°F. Grease a 9x13 inch baking dish with olive oil.
  2. Bring a large pot of salted water to boil. Cook the ziti according to package directions minus 2 minutes (it should be slightly firm). Drain and set aside.
  3. In a large bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, 1/2 cup of Parmesan, basil, garlic powder, salt, and pepper. Mix well until smooth.
  4. Add the cooked ziti to the ricotta mixture and stir until all pasta is coated.
  5. Spread half of the pasta mixture in the prepared baking dish. Pour half of the marinara sauce over the pasta and spread evenly.
  6. Add the remaining pasta mixture, then top with remaining marinara sauce. Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top.
  7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
  8. Let rest for 5 minutes before serving to allow the cheese to set slightly.

Notes

This dish can be assembled up to 24 hours ahead and refrigerated. Add 10 minutes to baking time if cooking from cold. Leftovers keep in the fridge for 3 days and reheat well in the microwave. To freeze, wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.
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