Recipe Background
It doesn't get any better or easier than this! The crowd-worthy legend, Meatless Ziti, always aims to please! Don't let the simplicity of this parmesan-and-ricotta-packed pasta fool you, because it definitely has it going on. This saucy dish will quickly become your go-to, get-it-done-right meal! Many good times will be held with Meatless Ziti on the table, and it doesn't get any better than that! You've got this!
It doesn't get any better or easier than this! The crowd-worthy legend, Meatless Ziti, always aims to please! Don't let the simplicity of this parmesan-and-ricotta-packed pasta fool you, because it definitely has it going on. This saucy dish will quickly become your go-to, get-it-done-right meal! Many good times will be held with Meatless Ziti on the table, and it doesn't get any better than that! You've got this!
Ingredients
- 1 pound ziti pasta
- 32 ounces whole milk ricotta cheese
- 16 ounces parmesan cheese shredded
- 2 teaspoon dried oregano plus more, to taste
- 1/4 cup fresh basil chopped
- 1 teaspoon garlic minced
- 2 large eggs beaten
- 1 (45-ounce) jar pasta sauce
- 16 ounces mozzarella cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- In a large pot of salted boiling water, cook the pasta to al dente according to the package directions.
- Drain the pasta and keep it warm until ready to assemble.
- In a large bowl, combine the ricotta, the parmesan, 2 teaspoons of the oregano, the basil, the garlic, and the eggs and mix to combine.
- Spread a thin layer of the pasta sauce onto the bottom of a 13x9-inch casserole dish or large aluminum pan.
- Alternate layers of the cooked noodles, the sauce, the mozzarella, and the ricotta cheese mixture and repeat until all the ingredients are gone or the layers reach the top of the dish.
- Sprinkle the top of the ziti with the extra oregano.
- Bake the ziti until the cheese melts and forms a golden crust, about 45 minutes-1 hour.
- Serve.
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