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Baked Ziti with Ricotta, Mozzarella, and Garlic Bread with Steamed Broccoli

Baked Ziti with Ricotta, Mozzarella, and Garlic Bread with Steamed Broccoli

Dinner
Prep Time
20min
Cook Time
40min
Servings
4
Calories
685
Chef's Note

To save time on busy weeknights, you can assemble the ziti up to 24 hours in advance and refrigerate covered. Just add 5-10 minutes to the covered baking time if baking straight from the fridge. The key to perfect baked ziti is not overcooking the pasta initially—it will continue cooking in the oven and absorb the sauce beautifully.

Tags
Italian
pasta
kid-friendly
weeknight
comfort-food
cheese
baked
family-meal
Ingredients

  • 1 lb ziti pasta

  • 15 oz ricotta cheese

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 24 oz marinara sauce

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1/2 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 large egg

  • 2 tbsp fresh parsley

  • 1 loaf Italian bread loaf

  • 4 tbsp unsalted butter

  • 4 cloves fresh garlic cloves

  • 1 lb broccoli crowns

  • 1 tbsp olive oil

  • 1 tsp lemon juice

Instructions
  • 1

    Preheat oven to 375°F. Bring a large pot of salted water to a boil for the pasta.

  • 2

    Cook 1 lb ziti pasta according to package directions until al dente (about 9-10 minutes). Drain and set aside.

  • 3

    While pasta cooks, prepare the cheese mixture: In a large bowl, combine 15 oz ricotta cheese, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 egg, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.

  • 4

    Add the cooked ziti to the cheese mixture and stir to coat evenly.

  • 5

    Pour 1 cup marinara sauce into the bottom of a 9x13 inch baking dish. Add the pasta-cheese mixture and spread evenly.

  • 6

    Pour the remaining marinara sauce (about 2 cups) over the pasta, spreading to cover.

  • 7

    Top with remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.

  • 8

    Cover the baking dish with aluminum foil and bake for 20 minutes.

  • 9

    While the ziti bakes, prepare garlic bread: Mince 4 cloves fresh garlic. Melt 4 tbsp unsalted butter in a small saucepan over low heat, add minced garlic, and cook for 1-2 minutes until fragrant. Remove from heat.

  • 10

    Slice 1 loaf Italian bread in half lengthwise. Brush the cut sides generously with the garlic butter mixture.

  • 11

    After the ziti has baked covered for 20 minutes, remove foil and place garlic bread on a separate baking sheet. Return ziti to oven uncovered and add garlic bread. Bake both for 10-12 minutes until cheese is bubbly and garlic bread is golden.

  • 12

    While the ziti and bread finish baking, prepare broccoli: Cut 1 lb broccoli crowns into bite-sized florets. Fill a pot with 2 inches of water and bring to a boil.

  • 13

    Place broccoli florets in a steamer basket over boiling water. Cover and steam for 5-6 minutes until bright green and tender-crisp.

  • 14

    Transfer steamed broccoli to a serving bowl. Drizzle with 1 tbsp olive oil and 1 tsp lemon juice. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently.

  • 15

    Remove ziti and garlic bread from oven. Let ziti rest for 5 minutes before serving.

  • 16

    Garnish ziti with 2 tbsp chopped fresh parsley. Slice garlic bread into pieces and serve alongside the baked ziti and steamed broccoli.

Nutrition Information (per serving)
685
Calories
32g
Protein
78g
Carbs
26g
Fat
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