Baked Ziti with Ricotta
This Bake Ziti with Ricotta recipe is creamy, warm, absolutely delicious and is made all in one pot and so cleanup is a breeze!
Servings 10 servings
Calories 366kcal
Ingredients
- 16 ounce ziti pasta
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium zucchini
- 16 ounce spinach
- 28 ounce crushed tomatoes
- 15 ounce tomato sauce
- 1 tablespoon Italian Seasoning
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
Instructions
- Preheat oven to 375 degrees F.
- In a large cast iron or oven safe pot, boil pasta according to package instructions until al dente. Drain and rinse and keep aside in colander.
- Dice onion and mince garlic. Chop zucchini. In the same cast iron pot, add olive oil and heat to medium-high heat. Saute diced onion for 5 minutes, until slightly translucent.
- Add garlic, zucchini, and spinach and stir until spinach has wilted, about 5-7 minutes. Salt and pepper vegetables to your liking.
- Add crushed tomatoes, tomato sauce, Italian seasonings, and ricotta cheese to the pot and bring to a simmer. Add noodles and half of the cheese (mix the mozzarella and parmesan cheese together) and mix well. Remove from heat.
- Top with remaining cheese and place in the oven. Bake for about 10 minutes until the cheese on top is melted, and slightly golden brown. Serve hot.
