Three-cheese baked ziti is golden and bubbling, with creamy ricotta, stretchy mozzarella and sharp parmesan layered through ziti and a garlicky marinara with diced tomatoes and herbs.

Why Three Cheeses

Each cheese does a job: ricotta mixed with egg and parsley keeps the pasta creamy, mozzarella gives melty cheese pulls, and parmesan adds a nutty, salty finish. Layer them rather than stirring them all in. Undercook the ziti by a couple of minutes, and bake covered first, then uncovered to brown the top.

Kosher Notes

This is a dairy (milchig) dish. Use cheeses and marinara with a reliable hechsher. It’s a great main for Shavuot or a dairy Shabbat lunch.

Make-Ahead and Freezing

Assemble up to 24 hours ahead, adding 10 to 15 minutes to the covered baking time. Leftovers keep for 4 days or 3 months frozen.

This three-cheese baked ziti combines ricotta's creaminess, mozzarella's stretch, and Parmesan's sharp bite for the ultimate comfort food that's perfect for feeding a crowd.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Main Course

Cuisine: Italian-American

Calories: 485

Ingredients Method Notes

Ingredients

1 pound ziti pasta
2 tablespoons olive oil
1 large onion diced
4 cloves garlic minced
1 jar (28 oz) marinara sauce good quality
1 can (14.5 oz) diced tomatoes drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes optional
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
15 ounces ricotta cheese whole milk
1 large egg lightly beaten
1/4 cup fresh parsley chopped
2 cups mozzarella cheese shredded, divided
1 cup Parmesan cheese grated, divided

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Method

Preheat oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
Bring a large pot of salted water to boil. Cook ziti according to package directions minus 1-2 minutes (it should be slightly firm). Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Add marinara sauce, drained diced tomatoes, basil, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Simmer for 10-12 minutes, stirring occasionally, until sauce thickens slightly.
In a large bowl, combine ricotta cheese, beaten egg, chopped parsley, 1 cup of the mozzarella, and 1/2 cup of the Parmesan. Mix well.
Add the cooked ziti to the ricotta mixture and toss gently to coat. Pour in about 2/3 of the tomato sauce and mix until pasta is evenly coated.
Transfer pasta mixture to the prepared baking dish. Pour remaining sauce over the top, then sprinkle with remaining 1 cup mozzarella and 1/2 cup Parmesan.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before serving to allow the cheese to set slightly.

Notes

This baked ziti can be assembled up to 24 hours ahead and refrigerated before baking. Add an extra 10-15 minutes to the covered baking time if cooking from cold. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months. For extra richness, substitute half-and-half for some of the marinara sauce.

Nutrition Facts

8 servings per recipe

Serving size 1 serving

Calories 485

% Daily Value*

Total Fat 18g 23%

Saturated Fat 11g 55%

Trans Fat 0g

Cholesterol 65mg 22%

Sodium 890mg 39%

Dietary Fiber 3g 11%

Total Sugars 8g

Protein 26g 52%

Three Cheese Kosher Baked Ziti Recipe

Why Three Cheeses

Kosher Notes