Ingredients
Scale
- 1 lb ziti pasta
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ½ cup shredded Romano cheese
- ½ cup shredded Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package instructions until al dente. Drain well and set aside.
- In a large mixing bowl, combine the ricotta, mozzarella, provolone, Romano, and Parmesan cheeses. Add Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Preheat your oven to 375°F (190°C). In a greased baking dish, spread a thin layer of marinara sauce. Add half of the cooked ziti, followed by half of the cheese mixture. Repeat the layers, finishing with a generous topping of marinara sauce.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle extra mozzarella on top if desired, and bake for another 10 minutes until bubbly and golden. Garnish with fresh basil before serving.
Notes
- Use freshly grated cheese for better melting and flavor.
- Don’t overcook the pasta—it will soften further while baking.
- Let it rest for 5 minutes after baking for easier serving.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
- Add cooked Italian sausage or ground beef for a meaty twist.
- Swap ziti for penne or rigatoni if needed.
- For extra creaminess, mix in ½ cup of heavy cream with the cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg