Baked Ziti

Scrumptious, gooey, cheesy! One of America's favorite Italian classics.

Course Main Course

Cuisine American, Italian

Keyword Baked pasta, casserole, Lacto-Ovo-Vegetarian, Pasta, ziti

Prep Time 10

Cook Time 45

Servings

Calories 589kcal

Author Gayle Lawrence

1 Box Ziti Penne or similar pasta
1 cup Ricotta cheese Full fat
1 cup Pecorino Romano Fresh grated; divided
1 Egg Yolk
1 pinch Nutmeg Generous pinch, freshly grated
⅓ cup Parsley Fresh, chopped
1 tsp Himalayan pink salt or salt of your choice
1 tsp Black pepper Freshly ground
2 cups Pasta tomato sauce A jar of your favorite, or make your own. Divided.
3 cup Mozzarella Low-moisture, shredded

Boil the ziti to al dente. Set aside
Combine in a large bowl the ricotta, egg yolk, ½ cup of the Pecorino Romano, a pinch of nutmeg and the fresh, chopped parsley. Salt and pepper to taste.
Add the cooked pasta to the cheese mixture; toss to mix well.
Mix almost all the pasta tomato sauce into the cheese and pasta, saving about ½ cup for the top.
Mix half of the shredded mozzarella (1½ cup) into the pasta and cheese.
Spread all of the mixture into the greased (I use butter or ghee) baking pan. Spread top with the remaining pasta tomato sauce; the 1½ cup of shredded mozzarella and the remaining ½ cup grated pecorino romano.
Baked at 350℉, uncovered for about 30 - 45 minutes, until lightly browned and cheese is nicely melted.
Let set for 5 - 10 minutes before serving.