Baked Ziti

Al dente pasta, a robust sauce, ricotta set with egg, and a browned bubbling top — not a mushy one

Serves 6–8 · 25 min

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1 lb ziti or penne
~4 cups tomato sauce (quick or chunky) · optional: ¾ lb sausage or beef, browned in
15 oz ricotta · 1 egg · ½ cup parmesan · salt · pepper
2 cups mozzarella, shredded
basil · red pepper flakes (optional)

What you need

1 lb ziti or penne

~4 cups tomato sauce (quick or chunky) · optional: ¾ lb sausage or beef, browned in

15 oz ricotta · 1 egg · ½ cup parmesan · salt · pepper

2 cups mozzarella, shredded

basil · red pepper flakes (optional)

Boil the pasta very al dente. Oven to 400°F. Salt the water well and cook the ziti 2–3 min under the box time — it keeps cooking in the oven, and this is the single biggest guard against mush. Drain (don't rinse).
Warm the sauce, mix the ricotta. Warm the tomato sauce (brown the sausage/beef into it if using). Stir the ricotta with the egg, parmesan, salt, and pepper — the egg sets it so it holds instead of slumping.
Toss & layer. Toss the drained pasta with most of the sauce so every piece is coated. Layer half in a 9×13, dollop the ricotta, half the mozz; the rest of the pasta, remaining sauce, the rest of the mozz + a little parm.
Bake uncovered. 25–30 min uncovered until bubbling at the edges and the cheese is browned and spotty. (If your oven browns fast, tent foil the first 15, then uncover.)
Rest. 10 min, then basil over and cut. It sets sliceable as it rests.

Steps — tap one to keep your place

1. Boil the pasta very al dente. Oven to 400°F. Salt the water well and cook the ziti 2–3 min under the box time — it keeps cooking in the oven, and this is the single biggest guard against mush. Drain (don't rinse).

2. Warm the sauce, mix the ricotta. Warm the tomato sauce (brown the sausage/beef into it if using). Stir the ricotta with the egg, parmesan, salt, and pepper — the egg sets it so it holds instead of slumping.

3. Toss & layer. Toss the drained pasta with most of the sauce so every piece is coated. Layer half in a 9×13, dollop the ricotta, half the mozz; the rest of the pasta, remaining sauce, the rest of the mozz + a little parm.

4. Bake uncovered. 25–30 min uncovered until bubbling at the edges and the cheese is browned and spotty. (If your oven browns fast, tent foil the first 15, then uncover.)

5. Rest. 10 min, then basil over and cut. It sets sliceable as it rests.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.