Baked Ziti with Ricotta (Creamy & Classic)

Name: Baked Ziti with Ricotta (Creamy & Classic)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 pound of ziti pasta {you can sub penne or rigatoni}; 1 pound ground beef {or sausage or turkey}; 2 tablespoons olive oil; 3 garlic cloves (minced); 1 - 32 ounce jar of tomato sauce or make your own {see instructions to make your own}; 2 teaspoons Italian seasoning; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 cup of cottage cheese; 1 - 16 ounce tub of ricotta cheese (park-skim); 2 cups of mozzarella cheese (shredded, divided); 1/2 cup of Parmesan cheese; Fresh parsley and basil for garnish (chopped)

This easy baked ziti with ricotta is a classic Italian-American pasta casserole made with tender ziti tossed in a rich tomato sauce, layered with creamy ricotta, and finished with melted mozzarella, then baked until bubbly and comforting. Everything comes together in one 9x13 pan that goes straight into the oven, making it an easy, low-stress dinner.

Prep30 min
Cook20 min
Total50 min
Makes6 servings
Calories706

Ingredients

6 servings

1 pound of ziti pasta {you can sub penne or rigatoni}
1 pound ground beef {or sausage or turkey}
2 tablespoons olive oil
3 garlic cloves (minced)
1 - 32 ounce jar of tomato sauce or make your own {see instructions to make your own}
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup of cottage cheese
1 - 16 ounce tub of ricotta cheese (park-skim)
2 cups of mozzarella cheese (shredded, divided)
1/2 cup of Parmesan cheese
Fresh parsley and basil for garnish (chopped)

Method

1
Preheat oven to 350 degrees.
2
Fill a large pot with water and bring to a boil. Add 2 teaspoons of salt. Add the pasta to the water and boil until the pasta is al dente. Drain, drizzle olive oil the pasta so it doesn't stick together and set aside in a large bowl.
3
In a large skillet heat the 2 Tablespoons olive oil. Add the ground beef and cook until browned. Drain the fat and return the beef to the skillet. Add the garlic to the skillet along with the tomato sauce, Italian seasoning, salt and pepper and simmer for 10 minutes.
4
In the bowl with the pasta pour the sauce and mix well.
5
In another medium bowl mix together the ricotta cheese, cottage cheese and 1 cup of mozzarella cheese.
6
In a 9x13 baking dish spread a thin layer of the sauce on the bottom. Pour the pasta with sauce in the dish. Take spoonsfuls of the ricotta mixture and place throughout the pasta until it is all used up.
7
Sprinkle the leftover mozzarella cheese and Parmesan cheese over top of the pasta. Bake for 20 minutes or until cheese is melted and bubbly. Garnish with the fresh parsley and basil.

Notes

Make-Ahead: I made this meal the night before to give to a friend after she had a baby. This dish works great if you cook the three parts (meat, sauce and pasta) and let each part cool. Then assemble the dish and once completely cool put in the refrigerator until the next day. When you deliver it to your friend tell them to let it sit out for 20 minutes to bring it to room temperature before baking and they can pop it in the oven and have a hot, delicious meal waiting (with leftovers of course). To Freeze: This is a great freezer meal! Cool the dish completely and then freeze for up to a month in a sealed container. Pull it out and thaw it in the refrigerator a day before you want to cook it. Heat in the oven at 350 degrees F for about 15 to 20 minutes or until the cheese is melted and the pasta is heated through. You can add extra fresh cheese if you like. You can also heat the leftovers in the microwave for 3-4 minutes. Recipe Tip: To keep baked ziti from drying out, use a generous amount of sauce, cook the pasta just until al dente, and rely on the ricotta and cottage cheese mixture to retain moisture as it bakes. This balance is what keeps the casserole creamy even after reheating.