Pomodoro Ricotta Baked Ziti
Looking for a delicious weeknight meal that will make your family happy? Try my pomodoro ricotta baked ziti recipe. 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 baked ziti recipe will be on repeat in no time.
About this recipe
This baked ziti 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. It has the and best taste and texture.
When prepping the pasta, be sure to cook it al dente. The pasta will continue to bake in the oven with the sauce. Also, be sure to reserve about 1/4 cup pasta water for the sauce. When you add the pomodoro tomatoes to the sauce, break them down using a wooden spoon. Simply crush them up until they are in smaller bite sized pieces.
When you add the ricotta mixture on top of the pasta, be sure to use even sized dollops over the top. This way the cheese will cook and melt down into the pasta. I also added an extra layer of shredded mozzarella, because you can never have enough cheese. This recipe makes six servings. Please see below for nutritional information.
Store any leftovers covered in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for pasta recipes? Try my homemade vegetable bolognese. It’s easy to make and loaded with veggies.
Pomodoro and Ricotta Baked Ziti
- 10-12 ounces ziti, al dente
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup shallots, diced small
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, left whole
- ¼ cup reserved pasta water
- 1 can whole pomodoro tomatoes, 28 ounces, with juice
- ¼ cup red wine, cabernet or something similar
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons basil , fresh chopped, plus extra as garnish
Ricotta Cheese Topping
- 1 cup whole milk Ricotta cheese
- ½ cup shredded mozzarella cheese, extra for the top
- ¼ cup grated parmesan cheese
- 1 egg
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon dried parsley
- pasta pot
- baking dish
- Preheat the oven to 400 degrees.
- Gently spray a 9×13 baking dish with cooking spray. Set it aside.
- Boil a pot of water and cook the ziti pasta according to the package. Al dente is best because it will continue to bake in the oven. Reserve ¼ cup of pasta water for the sauce. Drain remaining water, drizzle pasta with olive oil and set it aside.
- Next, in a large saucepan add the butter, olive oil, diced shallots, and minced garlic. Cook until lightly browned.
- Next, you’ll add the cherry tomatoes. Once they begin to blister add ¼ cup of pasta water, oregano, salt, pepper, red pepper flakes. Stir well.
- Then, add 1 can of pomodoro tomatoes with juice, along with ¼ cup red wine. Using a wooden spoon, break down the whole tomatoes in the sauce.
- Lastly, add about 2 tablespoons torn or chopped fresh basil. Stir it into the sauce.
- Let everything simmer over low heat for 15-20 minutes.
- While the sauce is simmering, prepare the ricotta cheese.
- In a small mixing bowl, add the ricotta cheese, parmesan, shredded mozzarella, egg, salt, oregano, dried parsley, onion powder, garlic powder and stir until well combined.
Assemble the dish:
- Add the cooked ziti pasta to the pomodoro sauce. Toss together until the ziti is well coated in the sauce.
- Pour the sauce and pasta 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 20-25 minutes. Remove the foil and broil for an additional 2-3 minutes or until the cheese gets lightly browned and bubbly.
- Top with fresh chopped basil and cracked black pepper. Serve immediately and enjoy!