Q1: What is the absolute, number one secret to a baked ziti or a vegetable lasagna that is not watery?

There are two main secrets! First, and most importantly, if you are adding any high-moisture vegetables like spinach or zucchini, it is crucial to cook them first and squeeze out as much of the excess water as you possibly can . Second, for a super-rich ricotta filling, you can drain your whole milk ricotta in a fine-mesh sieve for a few hours before you use it to remove the watery whey.

Q2: Can I make this baked ziti ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: Do I have to cook my ziti noodles before I bake them?

Yes, for this classic recipe, you must boil the ziti pasta first. They are too thick and sturdy to cook properly just from the moisture in the sauce. Be sure to cook them just until they are very al dente , as they will continue to cook in the oven.

Q4: What is the difference between baked ziti and lasagna?

They are very similar in flavor, but the main difference is the type of pasta used and the assembly . A lasagna uses long, flat lasagna noodles and is always assembled in very neat, distinct layers. A baked ziti , on the other hand, uses a tubular pasta shape like ziti, which is typically tossed with the sauce and then layered more rustically with the ricotta filling.

Q5: What is Pecorino cheese?

Pecorino is a classic, hard, and salty Italian cheese that is made from sheep's milk. It has a sharper, tangier, and saltier flavor than Parmesan cheese.

The Best Cheesy Baked Ziti (Easy Recipe!)

An easy and flavorful vegetarian baked ziti recipe, perfect for a comforting weeknight meal. This casserole features layers of al dente ziti pasta, a simple marinara sauce, and wilted fresh spinach. A creamy and bright filling is made from ricotta cheese seasoned with garlic, lemon zest, and oregano, which is added in dollops between the pasta layers. The entire dish is generously topped with a blend of smoked mozzarella and pecorino cheese and baked until golden and bubbly.

Author: Evelyn

Ingredients

4 cups marinara sauce
2 cups (16 ounces) ricotta cheese
2 garlic cloves, minced
1 tablespoon lemon zest
1 teaspoon oregano
¼ teaspoon red pepper flakes
¾ teaspoon sea salt
Freshly ground black pepper
1 pound ziti pasta
Extra-virgin olive oil, for drizzling
1 pound fresh spinach
1 ½ cups grated smoked mozzarella cheese
¼ cup grated pecorino or Parmesan cheese
Chopped fresh parsley and/or torn basil leaves, for garnish

Instructions

Preheat the oven to 425°F. Spread ½ cup of marinara sauce in the bottom of a 9×13-inch baking dish.
In a medium bowl, combine the ricotta cheese, minced garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon of salt, and several grinds of fresh pepper.
In a large pot of salted boiling water, cook the ziti according to package directions until al dente. Drain the pasta.
Return the empty pot to the stove over low heat. Drizzle with a little olive oil and add the spinach. Toss for 1 to 2 minutes until just wilted. Remove the spinach, gently squeeze out some of the excess water, and coarsely chop it.
Add the drained pasta back to the pot. Add the remaining marinara sauce, most of the chopped spinach, and ¼ teaspoon of salt. Toss everything to combine.
Assemble the Casserole: Add half of the pasta mixture to the prepared baking dish. Top with dollops of the ricotta mixture and the remaining spinach.
Scoop the remaining pasta mixture on top.
Top with the shredded mozzarella and pecorino cheese. Drizzle with olive oil.
Bake for 16 to 22 minutes, until the cheese is browned and the sauce is bubbling.
Garnish with fresh basil or parsley and serve hot.

Notes

Cooking the pasta until it is ‘al dente’ is important, as it will continue to cook in the oven and absorb the sauce without becoming mushy.
Wilting the spinach and squeezing out the excess water is a key step to prevent the final casserole from being too watery.
This is a great ‘Meatless Monday’ or vegetarian main course option.

Find it online: https://cookupjoy.com/cheesy-baked-ziti/