Baked Ziti with Three Cheeses

This vegetarian baked ziti is the kind of weeknight hero that makes you look like you spent hours in the kitchen when really you just layered pasta, cheese, and sauce.

Ricotta brings that cloud-like creaminess, mozzarella melts into gooey strings, and parmesan adds a salty, nutty punch that ties it all together.

Tomato sauce blankets every layer, bubbling up around the edges and getting slightly caramelized where it hits the pan.

It’s Italian-American comfort food at its finest, the kind of casserole that feeds a crowd without breaking a sweat or your budget.

Chef Tips

• Undercook the ziti by 2 minutes since it continues cooking in the oven
• Use ricotta for creamier texture or cottage cheese for a tangier, lighter option
• Start and end with sauce to prevent pasta from drying out on top
• Let it rest 10 minutes after baking so the layers set and you can slice clean portions

Variations

• Stir fresh spinach or kale into the cheese mixture for added greens
• Add Italian sausage (cooked and crumbled) between layers for a meaty version
• Mix in roasted red peppers or sun-dried tomatoes for extra flavor depth