Updated: Apr 4
WARNING: I make mine with A LOT of cheese because I'm a 'gavone' as my dad would say. Feel free to cut back on the mozzarella if you're watching your figure. Comfort food seems to be all I've been making these past few weeks. Basically loading up on carbs every night like the world is ending, because it feels like that! This recipe is great because you can feed a crowd with it. I made a 2nd tray and had my mom bring it over to my Nana so she has some meals for a few days.
Makes: One 9x13 tray
Cook Time: 45 minutes
1 pound ziti, cooked til al dente
1-2 tablespoons olive oil
2 cups ricotta cheese
1 large egg, beaten
1/2 cup parmesan cheese, grated, plus more for topping
1 pound fresh mozzarella, shredded
1/2 cup parsley, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 cups marinara sauce (either jarred or homemade)
1. Pre-heat oven to 350 degrees. Cook ziti noodles till al dente in salted boiling water. Drain and place in a large bowl. Drizzle noodles lightly with about 1 to 2 tablespoons of olive oil and toss til completely coated. This will ensure the noodles do not stick together while cooling down.
2. In another large bowl, combine ricotta, eggs, 1/2 cup parmesan cheese, 3/4 of the mozzarella (reserve some for topping), chopped parsley, salt and pepper. Stir to combine.
3. Add cooked ziti noodles to ricotta mixture and toss to combine. Add 2 cups of marinara sauce and gently toss to combine. Pour mixture into 9x13 baking dish. Top with additional parmesan and remaining mozzarella cheese. Top the ziti with remaining 1 cup of marinara sauce.
4. Tent baking dish with foil that has been lightly sprayed with non-stick cooking spray to avoid cheese from sticking to the top. Cook ziti till slightly browned around the edges and bubbling in the center, about 25 to 30 minutes. Remove the foil and cook till cheese has browned slightly, about 5 to 10 minutes. Let cool slightly before serving.