The Food Lab's No-Boil Baked Ziti Recipe
+3 photos

The Food Lab's No-Boil Baked Ziti Recipe

Our recipe for ziti takes a shortcut for faster prep. We toss soaked pasta with tomato sauce, ricotta, cream, and cubes of mozzarella cheese to form gooey, stretchy pockets.

Ingredients

  • ziti

    penne, or other thick tubular pasta

    1 lb
  • homemade or high-quality store-bought red sauce

    such as rao's

    4 c
  • whole-milk homemade or high-quality ricotta cheese

    see note

    12 oz
  • parmigiano-reggiano

    finely grated, about 11⁄2 cups

    3 oz
  • eggs

    beaten

    2 large
  • heavy cream
    1 c
  • minced fresh parsley
    3 tbsp
  • minced fresh basil
    3 tbsp
  • kosher salt and freshly ground black pepper
  • whole-milk mozzarella cheese

    cut into rough 1/4-inch cubes

    1 lb
  • cooking spray

Directions

  1. 1

    Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C). Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.

    Step 1
  2. 2

    Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine. Season to taste with salt and pepper. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.

    Step 2
  3. 3

    Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes. Remove foil and bake until the cheese beginsto brown, about 15 minutes longer. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.

    Step 3
The Food Lab's No-Boil Baked Ziti Recipe
+3

The Food Lab's No-Boil Baked Ziti Recipe

633 cal

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About this Recipe

Craving that classic, comforting baked ziti experience without the usual fuss? This no-boil baked ziti recipe delivers deeply savory, cheesy layers with a brilliant shortcut that saves you time in the kitchen.

The genius of this recipe lies in its no-boil method, where ziti or other thick tubular pasta is simply soaked before baking. This simple technique ensures the pasta cooks perfectly in the oven, absorbing all the rich flavors of the tomato sauce, ricotta, and cream, resulting in incredibly gooey, stretchy pockets of mozzarella throughout.

Imagine diving into a dish where every forkful is a perfect blend of tender pasta, robust tomato sauce, and a luscious, creamy cheese mixture. You'll find pockets of melted whole-milk mozzarella, offering a delightful stretch with each bite, perfectly balanced by the sharp notes of Parmigiano-Reggiano and the fresh aroma of basil and parsley. This baked ziti with ricotta is pure comfort food, hearty and satisfying, making it an ideal entree for family dinners or gatherings.

Customization & Serving

While this recipe is excellent as written, you can easily adapt it. Consider adding cooked ground beef or Italian sausage to the sauce for a heartier meal. For a vegetarian twist, incorporate sautéed mushrooms or spinach into the ricotta mixture. If you don't have ziti, penne or other thick tubular pasta works beautifully.

This hearty baked ziti is a true crowd-pleaser, perfect for a cozy weeknight dinner or a special occasion when you want to impress with minimal effort. Serve it simply with a fresh green salad and some crusty bread to soak up every last bit of that delicious sauce.

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