Baked Ziti with Three Cheeses (No Sauce)

Forget the red sauce.

This baked ziti is all about the cheese, with a creamy ricotta mixture studded with garlic, fresh parsley, and a hint of nutmeg. Tossed with al dente ziti and topped with melted mozzarella and parmesan, it bakes into a golden, bubbling casserole that’s rich without being heavy.

The egg binds everything together so you get clean slices instead of a sloppy mess, while the nutmeg adds a subtle warmth that makes people ask “what’s that flavor?" It’s the kind of dish that feels fancy but comes together fast enough for a weeknight.

Pro Tips

• Cook the ziti just until al dente (about 1 minute less than package directions). It’ll continue cooking in the oven and you don’t want mushy pasta
• Use whole milk ricotta for the creamiest texture. Part-skim works but won’t be as luscious
• Dusting the pan with a bit of parmesan instead of flour gives the edges extra flavor and a crispy crust
• Let it rest 5 minutes after baking so the cheese sets up and you can cut clean portions

Variations

• Spinach & Artichoke: Stir in 1 cup thawed frozen spinach (squeezed dry) and ½ cup chopped artichoke hearts
• Bacon & Pea: Add ½ cup crispy bacon bits and 1 cup frozen peas to the ricotta mixture
• Spicy Italian: Mix in ½ lb browned Italian sausage and a pinch of red pepper flakes