Cheesy Baked Ziti

Ingredients

• 4 cups marinara sauce ((32 ounces))
• 2 cups ricotta cheese ((16 ounces))
• 2 garlic cloves (minced)
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt
• Black pepper, freshly ground
• 1 pound ziti pasta
• Extra-virgin olive oil (for drizzling)
• 1 pound fresh spinach
• 1½ cups grated mozzarella cheese
• ¼ cup grated pecorino or Parmesan cheese
• Chopped fresh parsley and/or torn basil leaves (to garnish)

Method

1. First, set the oven to 425°F. Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.
2. Then, in a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of pepper.
3. Next, in a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
4. After that, return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.
5. Finally, add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and several grinds of pepper and toss until combined.
6. To finish, add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.
7. First, garnish with fresh basil or parsley and serve hot.

Nutrition

Nutrition is estimated per serving from standard food databases and is a guide rather than a measurement — actual values vary with ingredients, brands and portion size.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.