1h 5m$16.45Italian-American Baked Ziti
A meatless Italian-American baked ziti layered with marinara, ricotta, mozzarella, Parmesan, and fresh basil. It bakes until the sauce bubbles and the cheese turns golden and melty.
- Cuisine
- Italian-American
- Energy
- 563 calories per serving
- Protein
- 28.8 g per serving
- Carbs
- 59.8 g per serving
- Fat
- 23.8 g per serving
- Sodium
- 1477 mg per serving
Shopping options
extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
black pepper, ground
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
fine salt
2 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
whole-milk ricotta cheese
15 Ounce
Kroger® Whole Milk Ricotta Cheese
100%
vegetarian Parmesan cheese, grated
0.75 Cup
Kroger® Parmesan Grated Cheese
33%
fresh basil, chopped
0.5 Cup
Simple Truth Organic® Basil
70%
whole-milk mozzarella cheese, shredded
3 Cup
Kroger® Whole Milk Mozzarella Shredded Cheese
75%
ziti pasta
1 Pound
Private Selection® Italian Ziti
100%
marinara sauce
4 Cup
Kroger® Marinara Pasta Sauce
76%
large egg
1 Each
Kroger® Grade A Large White Eggs
8%
garlic, minced
3 Count
Simple Truth Organic® Garlic Bulbs
3%
Cost Summary
· only what you use
per serving · 8 servings
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Cook this recipe
- ziti pasta-1 lb
- marinara sauce-4 cups
- whole-milk ricotta cheese-15 oz
- whole-milk mozzarella cheese-3 cups
- vegetarian Parmesan cheese-0.75 cups
- fresh basil-0.5 cups
- large egg-1 each
- extra-virgin olive oil-1 tbsp
- garlic-3 cloves
- fine salt-2 tsp
- ground black pepper-0.5 tsp
Preheat the oven to 375°F and lightly oil the baking dish with 1 tsp extra-virgin olive oil; chop the basil, mince the garlic, and have the cheeses ready.
Bring a large pot of water to a boil, add fine salt, and cook the ziti pasta until 2 minutes shy of al dente; drain well.
Drain the boiling pasta carefully to prevent splashing from the hot water.
In a large skillet, warm the remaining 2 tsp olive oil over medium heat, cook the minced garlic for 30 seconds, then stir in the marinara sauce and simmer for 5 minutes.
In a mixing bowl, combine ricotta cheese, the large egg, 1/2 cup Parmesan, 1 cup mozzarella, black pepper, and half of the basil until evenly mixed.
Wash hands and utensils after handling the raw egg.
Stir the drained ziti with 3 cups of the warm marinara sauce until the pasta is well coated.
Spread 1/2 cup marinara in the baking dish, add half of the sauced ziti, dollop with half of the ricotta mixture, and sprinkle with 1 cup mozzarella.
Repeat the layers with the remaining sauced ziti and ricotta mixture, then top with the remaining marinara, mozzarella, and Parmesan.
Cover tightly with foil and bake for 20 minutes, then uncover and bake for 15 to 20 minutes until the sauce is bubbling and the cheese is lightly golden.
Use oven mitts when handling the hot baking dish and foil.
Lift the foil away from your face to avoid steam burns.
Let the baked ziti rest for 10 minutes before serving, then finish with the remaining fresh basil.
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