Family-Style Baked Ziti with Ricotta (Vegetarian)
The classic Italian-American dinner recipe. This baked ziti with ricotta has an unusual combination of five cheeses and sweet tomato sauce that create the perfect family-style dinner recipe. Plus, it has no meat making it the perfect vegetarian baked ziti recipe to serve at your next gathering.
Servings 8
Ingredients
- 1 lb ziti pasta I use Barilla No. 74
- 1 double recipe of tomato with butter sauce sauce recipe here
- ½ lb fresh mozzarella cubed
- 4 oz of fontina grated
- fresh basil leaves finely chopped or julienned
For the ricotta mixture:
- 1 16 oz container of ricotta cheese
- 1 egg
- 3 oz goat cheese
- ½ cup parmesan cheese plus extra for topping.
- Pinch of nutmeg
Instructions
- Preheat the oven to 400°.
- Make a batch of sweet tomato sauce.1 double recipe of tomato with butter sauce
- Cook the pasta in boiling, heavily salted water for 2-3 minutes less than the package directions. Drain and set aside.1 lb ziti pasta
- Whisk the ricotta, egg, parmesan and goat cheese together in a small bowl. Sprinkle in a pinch of nutmeg.1 16 oz container of ricotta cheese, 1 egg, 3 oz goat cheese, ½ cup parmesan cheese plus extra for topping., Pinch of nutmeg
- Toss a ladle or two of sauce with the pasta.Pour 1 ladle of sauce in the bottom of a 9 x 13" baking dish and spread by shaking and moving the pan from side to side to coat the bottom of the pan.Layer on ½ the pasta and then some more sauce. Sprinkle over ½ of the cubed fresh mozzarella cheese. Top with large plops of ricotta mixture (about 6).½ lb fresh mozzarella
- Repeat the layers. Sprinkle over grated fontina and extra parmesan cheese.4 oz of fontina
- Bake at 400˚for 40 minutes or until cheese is melted and golden.
- Serve with extra sauce, finely chopped basil and grated parmesan cheese.fresh basil leaves
Notes
Baking tips
Bake uncovered. If it gets too dark, cover until finished cooking. Broil the top as needed.
Storage
Store leftovers either directly in the baking pan or in an airtight, sealed container in the fridge for up to 3 days.
Make ahead suggestions
Make the sauce separately and either freeze for up to 3 months or refrigerate for up to 3 days. You can mix the ricotta blend together ahead as well and store in an airtight container in the fridge for up to 3 days.
