Easy Kosher Baked Ziti With Three Cheeses Recipe

By /
Jump to Recipe Print Recipe

There’s something deeply satisfying about pulling a pan of golden, bubbling baked ziti from the oven. The cheese stretches perfectly when you serve it, and everyone at the table gets quiet for those first few bites. I’ve been making this three-cheese version for years now, and it’s become my go-to for everything from Shabbat dinners to potluck contributions.

This particular recipe came about when I was trying to recreate the baked ziti from my favorite kosher Italian restaurant. They closed during the pandemic, and I was desperate to satisfy that craving at home. After quite a few attempts, I figured out their secret was layering three different cheeses instead of just dumping them all together. The ricotta keeps everything creamy, the mozzarella gives you those Instagram-worthy cheese pulls, and the Parmesan adds that sharp, nutty flavor that makes the whole dish sing.

The Three-Cheese Secret to Perfect Baked Ziti

The key to great baked ziti is actually undercooking the pasta by about two minutes. It sounds counterintuitive, but the ziti will finish cooking in the oven and absorb some of that sauce. If you cook it fully on the stovetop first, you’ll end up with mushy pasta. I learned this the hard way after serving what I can only describe as pasta mush to my in-laws. They were polite about it, but I knew I had to do better.

Why Undercooking Your Pasta Matters

This dish feeds a crowd and reheats beautifully, which makes it perfect for meal prep or hosting. I like to serve it with a simple green salad and some garlic bread. The whole thing comes together in about an hour, and most of that time is hands-off baking.

Easy Kosher Baked Ziti With Three Cheeses Recipe - Italian-American recipe
There's something deeply satisfying about pulling a pan of golden, bubbling baked ziti from the oven. The cheese stretches perfectly when you serve it, and everyone at the table gets quiet for those first few bites. I've been making this three-cheese version for years now, and it's become my go-to for everything from Shabbat dinners to potluck contributions. This particular recipe came about when I was trying to recreate the baked ziti from my favorite kosher Italian restaurant. They closed during the pandemic, and I was desperate to satisfy that craving at home. After quite a few attempts, I figured out their secret was layering three different cheeses instead of just dumping them all together. The ricotta keeps everything creamy, the mozzarella gives you those Instagram-worthy cheese pulls, and the Parmesan adds that sharp, nutty flavor that makes the whole dish sing. The key to great baked ziti is actually undercooking the pasta by about two minutes. It sounds counterintuitive, but the ziti will finish cooking in the oven and absorb some of that sauce. If you cook it fully on the stovetop first, you'll end up with mushy pasta. I learned this the hard way after serving what I can only describe as pasta mush to my in-laws. They were polite about it, but I knew I had to do better. This dish feeds a crowd and reheats beautifully, which makes it perfect for meal prep or hosting. I like to serve it with a simple green salad and some garlic bread. The whole thing comes together in about an hour, and most of that time is hands-off baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound kosher ziti pasta
  • 24 ounces marinara sauce about 3 cups
  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 2 tablespoons fresh basil chopped, plus more for garnish
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

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 for 2 minutes less than the package directions indicate. The pasta should still be quite firm. Drain and set aside.
  3. In a large bowl, combine the ricotta, egg, 1 cup of mozzarella, 1/2 cup of Parmesan, minced garlic, basil, salt, and pepper. Mix until well combined.
  4. Add the cooked ziti to the cheese mixture and toss gently to coat all the pasta.
  5. Spread half of the pasta mixture in the prepared baking dish. Pour half the marinara sauce over the pasta and spread evenly.
  6. Layer the remaining pasta mixture on top, then cover with the remaining marinara sauce.
  7. Sprinkle the remaining 1 cup of mozzarella and 1/2 cup of Parmesan evenly over the top.
  8. Cover tightly with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbling around the edges.
  10. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

This baked ziti can be assembled up to 24 hours ahead and refrigerated before baking. Add 10-15 minutes to the covered baking time if starting from cold. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. To reheat, cover with foil and bake at 350°F until heated through.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top