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baked ziti with ricotta

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! 
Course Main Course
Cuisine American
Keyword baked ziti ricotta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 366kcal


  • 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


  • 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.


Calories: 366kcal | Carbohydrates: 49g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 846mg | Potassium: 895mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4946IU | Vitamin C: 31mg | Calcium: 333mg | Iron: 4mg