Pomodoro Ricotta Baked Ziti
Looking for a delicious weeknight meal that will make your family happy? Try my pomodoro ricotta baked ziti. It’s loaded with flavor, easy to make, and incredibly delicious. Perfect for those nights when you just want to throw everything in one dish and bake it to perfection!
This recipe is comfort food at its finest! If you want to add a little protein, try some roasted chicken or my breaded chicken cutlets. Tight on time? Simply bake some frozen breaded chicken tenders instead. Slice the chicken and enjoy it with the baked ziti. I always use Delallo Foods pasta, and love the taste and texture.
If you’re trying to avoid meat, this recipe is perfect! It’s saucy, cheesy and completely satisfying. Toast up a side of garlic bread or for a lighter option, enjoy this baked ziti with a simple side salad. No matter how you serve it, this pomodoro ricotta baked ziti is sure to be a family favorite.
Pomodoro and Ricotta Baked Ziti
- 12 ounces ziti noodles , I used Delallo Foods ziti noodles
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup shallots , diced small
- 3 cloves garlic , minced
- 2 cups cherry or grape tomatoes whole
- 1/3 cup pasta water
- 1 can whole pomodoro tomatoes with juice , 28 ounces
- 1/4 cup red wine
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped or torn fresh basil , extra for garnish
Ricotta Cheese Topping
- 1 cup Ricotta cheese , I used while milk ricotta
- 1/2 cup shredded mozzarella , extra for the top
- 1/4 cup grated parmesan cheese
- 1 egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon dried parsley
- pasta pot
- baking dish
- Preheat the oven to 400 degrees.
- Gently spray a 9×13 baking dish with cooking spray. set aside.
- Boil a pot of water and cook the ziti pasta according to the package. Cook it al dente because it will continue to bake in the oven. Reserve ⅓ cup of pasta water for the sauce. Once cooked, drain the water, rinse it under cold water to stop the cooking, drizzle it with olive oil and set the pasta aside.
- Next, in a large saucepan add the butter, olive oil, diced shallots, and minced garlic. Cook until translucent or lightly browned.
- Next, you’ll add the cherry or grape tomatoes. Let them begin to blister in the pan. Add ⅓ cup of pasta water, oregano, salt, pepper, red pepper flakes. Stir well.
- Then, you’ll add 1 can pomodoro tomatoes, juice too along with ¼ cup red wine.
- Lastly, add about 2 tablespoons torn or chopped fresh basil. Stir it into the sauce.
- Let everything simmer over low heat for 20 minutes.
- While the sauce is simmering, prepare the ricotta cheese topping.
- In a small mixing bowl add the ricotta, parmesan, shredded mozzarella, egg, salt, oregano, dried parsley, onion powder, garlic powder and stir until well combined.
Assemble the dish:
- Add the cooked noodles to the pomodoro sauce. Toss the sauce and noodles together until the ziti is well coated in the sauce.
- Pour the sauce and noodles into the prepared oven safe 9×13 baking dish.
- Top with dollops of the ricotta cheese topping. Sprinkle with some extra shredded mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an additional 2-3 minute, until the cheese gets lightly browned and bubbly.
- Top with fresh chopped basil and cracked black pepper. Serve immediately and enjoy!