Ingredients

For the Pasta:

• 12 ounces ziti pasta (or penne, rigatoni)

• Salt for pasta water

For the Ricotta Mixture:

• 16-24 ounces whole milk ricotta cheese

• 1-2 large eggs

• 2 garlic cloves, minced

• 1 teaspoon Italian seasoning

• 1/4 teaspoon nutmeg (optional)

• 1 tablespoon lemon zest (optional)

• 1 cup shredded mozzarella cheese

• 1/2-1 cup grated Parmesan cheese

• Salt and freshly ground black pepper

For Assembly:

• 3-4 cups marinara or meat sauce

• 2-3 cups shredded mozzarella cheese for topping

• 1/2 cup grated Parmesan cheese for topping

• Fresh basil or parsley for garnish

For Optional Meat Sauce:

• 2 tablespoons olive oil

• 1 cup chopped onion

• 1 tablespoon minced garlic

• 1-2 pounds ground beef or Italian sausage

• 2 (24-ounce) jars marinara sauce

• 3 teaspoons Italian seasoning

Instructions

Prepare the Components:

1. Preheat oven to 350-375°F. Grease a 9×13-inch baking dish with cooking spray.

2. Cook ziti pasta according to package directions until al dente. Drain well and rinse with cool water to stop cooking.

3. In a large bowl, combine ricotta cheese, eggs, minced garlic, Italian seasoning, nutmeg if using, lemon zest if using, 1 cup mozzarella, and Parmesan cheese. Season with salt and pepper and mix until just combined.

Make Meat Sauce (if using):

4. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5-7 minutes.

5. Add garlic and cook for 1-2 minutes until fragrant. Add ground meat and cook until no longer pink, draining excess fat.

6. Stir in marinara sauce and Italian seasoning, simmering for 25-30 minutes. Remove 3-4 cups to cool slightly.

Assemble the Baked Ziti:

7. Spread 1/2 cup sauce on the bottom of the prepared baking dish.

8. Layer Method 1 (Traditional): Spread half the cooked pasta over sauce, then half the ricotta mixture, then half the remaining sauce. Repeat layers, ending with remaining mozzarella and Parmesan on top.

9. Layer Method 2 (Mixed): Toss cooled pasta with ricotta mixture and most of the sauce. Add half to baking dish, dollop with any remaining ricotta, add remaining pasta mixture, and top with cheeses.

Bake and Serve:

10. Cover with foil and bake for 20-40 minutes until heated through and bubbling. Remove foil and bake 10 minutes longer until cheese is golden and melted.

11. Let stand for 15 minutes before serving to allow layers to set. Garnish with fresh herbs.