Baked Ziti Without Ricotta: A Simple Alternative
A creamy and delicious baked ziti recipe without ricotta, perfect for a family dinner or a cozy gathering. Customizable to fit your preferences and easy to prepare
Equipment
- 9x13-inch baking dish
- Large skillet
- Mixing bowl
- colander
Ingredients
- 12 oz (340g) ziti pasta
- 2 cups (480ml) marinara sauce
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the ziti pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add marinara sauce, heavy cream, oregano, basil, salt, and pepper to the skillet. Stir well and let it simmer on low for 10-15 minutes.
- Combine the cooked pasta with the sauce in a large mixing bowl.
- Transfer half of the pasta mixture to a greased 9x13-inch baking dish. Sprinkle half of the mozzarella and Parmesan cheese on top.
- Add the remaining pasta mixture, followed by the rest of the cheeses.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For a vegan version, use dairy-free cheese and cream.
Add vegetables like spinach, mushrooms, or zucchini for extra nutrition.
Substitute mozzarella with cheddar for a different flavor twist.
To save time, use store-bought marinara sauce.
This dish can be prepared ahead and baked when ready to serve.
Freeze leftovers in an airtight container for up to 2 months.
Garnish with fresh basil for a vibrant touch.
Serve with garlic bread or a side salad for a complete meal.