Description

This Creamy Cheesy Baked Ziti is loaded with tender pasta, marinara sauce, and a rich blend of ricotta, mozzarella, and Parmesan cheeses. The creamy béchamel-style sauce takes it over the top, making it extra indulgent and perfect for feeding a hungry crowd or meal prepping for the week.

Ingredients

1 pound ziti pasta
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound ground beef or Italian sausage (optional)
3 cups marinara or pasta sauce
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning

For the creamy sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/2 teaspoon garlic powder
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the ziti according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 more minute.
(Optional) Add ground beef or sausage and cook until browned. Drain excess fat. Stir in marinara sauce and simmer for 5–10 minutes.
In a medium saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream. Add garlic powder, salt, and pepper. Stir until thickened, about 4–5 minutes. Remove from heat.
In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, salt, pepper, and Italian seasoning.
In the baking dish, layer half of the cooked pasta, then spread half of the ricotta mixture, half the meat sauce, and half the creamy sauce. Repeat layers.
Sprinkle remaining 1/2 cup mozzarella on top.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes, until bubbly and golden.

Let rest for 10 minutes before serving.

Notes

Want it vegetarian? Skip the meat and load up on sautéed mushrooms or spinach.
Use penne or rigatoni if you don’t have ziti.
Make ahead and refrigerate for up to 2 days before baking.