Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ziti (or penne)
- 1 jar (24 oz / 680 g) marinara sauce
- 1 cup (240 ml) reserved pasta water
- 5 oz (142 g) baby spinach
- 1 cup (245 g) ricotta cheese (optional)
- 2 1/2 cups (250 g) shredded mozzarella, divided
- 1/2 cup (50 g) grated Parmesan, divided
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
Do This
- 1) Heat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- 2) Boil salted water; cook ziti 2 minutes less than package says. Reserve 1 cup pasta water, then drain.
- 3) Toss hot pasta with marinara, reserved pasta water, seasonings, and spinach (it wilts fast).
- 4) Spread half into dish; dollop ricotta (optional). Add half the mozzarella and a little Parmesan.
- 5) Add remaining pasta; top with remaining mozzarella and Parmesan.
- 6) Bake 20 minutes covered, then 15 minutes uncovered until bubbling and browned.
- 7) Rest 10 minutes, then scoop and serve.
Why You’ll Love This Recipe
- Uses jarred marinara, so it tastes cozy and homemade with almost no effort.
- One baking dish dinner that feeds a crowd and reheats beautifully.
- Spinach melts right into the pasta for an easy veggie boost without extra pans.
- Flexible: make it extra cheesy, add ricotta, or keep it super simple.
Grocery List
- Produce: 5 oz (142 g) baby spinach
- Dairy: shredded mozzarella (2 1/2 cups / 250 g), grated Parmesan (1/2 cup / 50 g), ricotta cheese (1 cup / 245 g, optional)
- Pantry: ziti pasta (1 lb / 454 g), marinara sauce (24 oz / 680 g), olive oil, Italian seasoning, kosher salt, black pepper
Full Ingredients
Pasta and Sauce
- 1 lb (454 g) ziti (or penne)
- 1 jar (24 oz / 680 g) marinara sauce
- 1 cup (240 ml) reserved pasta water (measured after cooking)
- 1 tbsp olive oil (for greasing the dish)
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt, plus 1 tbsp for salting the pasta water
- 1/4 tsp black pepper
Cheese and Veg
- 5 oz (142 g) baby spinach
- 1 cup (245 g) ricotta cheese (optional)
- 2 1/2 cups (250 g) shredded mozzarella, divided
- 1/2 cup (50 g) grated Parmesan, divided
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 1 tablespoon olive oil.
This recipe is “lazy” in the best way, but greasing the dish is worth the 10 seconds—it keeps the edges from sticking and makes cleanup easier.
Step 2: Cook the pasta just shy of al dente
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt, then add the ziti.
Cook the pasta for 2 minutes less than the package directions call for (it will finish cooking in the oven). Before draining, carefully scoop out and measure 1 cup (240 ml) pasta water. Drain the pasta well.
Step 3: Mix the “lazy” sauce base and wilt the spinach
Return the drained pasta to the pot (off the heat). Add the marinara sauce, the reserved 1 cup pasta water, Italian seasoning, 1/2 teaspoon kosher salt, and black pepper.
Add the baby spinach and stir for 30–60 seconds, just until it begins to wilt into the hot pasta. This is the easiest way to get a veggie boost without having to sauté anything.
Step 4: Assemble the ziti in layers
Spoon half of the pasta mixture into the prepared baking dish and spread it into an even layer.
If using ricotta, dollop it evenly over the pasta (no need to spread perfectly). Sprinkle with 1 1/4 cups (125 g) mozzarella and 1/4 cup (25 g) Parmesan.
Step 5: Top with the remaining pasta and cheese
Add the remaining pasta mixture, smoothing it lightly. Top with the remaining 1 1/4 cups (125 g) mozzarella and the remaining 1/4 cup (25 g) Parmesan.
For a browner top, keep the cheese mostly in an even layer with a few “peaks” where it can caramelize.
Step 6: Bake until bubbling, then brown the top
Cover the dish tightly with foil and bake for 20 minutes.
Remove the foil and continue baking for 15 minutes, or until the sauce is bubbling around the edges and the cheese is browned in spots.
If you want extra browning, you can bake an additional 3–5 minutes uncovered, watching closely so the cheese doesn’t burn.
Step 7: Rest, then serve
Let the baked ziti rest for 10 minutes before serving. This helps it set so you can scoop clean portions (and it’s less likely to burn your mouth).
Scoop into bowls or onto plates and serve warm.
Pro Tips
- Don’t skip the pasta water: Adding exactly 1 cup (240 ml) keeps the ziti saucy after baking (pasta absorbs liquid in the oven).
- Undercook the pasta: Cooking 2 minutes short prevents mushy baked ziti.
- Spinach timing matters: Stir it into the hot pasta mixture so it wilts quickly and distributes evenly.
- Foil first, then uncovered: Covered baking heats everything through; uncovered finishes with browning.
- Cheese strategy: Using mozzarella inside and on top gives you both gooey layers and a golden crust.
Variations
- Extra-creamy version: Use the ricotta and add 2 tablespoons heavy cream (or half-and-half) to the sauce mixture.
- Meaty baked ziti: Stir in 1 lb (454 g) cooked Italian sausage or browned ground beef with the marinara before assembling.
- Spicy, garlicky upgrade: Add 1/2 teaspoon red pepper flakes and 1/2 teaspoon garlic powder to the pasta mixture.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F (175°C) oven for 20–25 minutes (covered with foil). For single servings, microwave with a splash of water or extra marinara for 1–2 minutes, stirring halfway through if possible.
Make-ahead: Assemble the dish (including cheese topping), cover tightly, and refrigerate up to 24 hours. Bake at 375°F (190°C) covered for 30 minutes, then uncovered for 15–20 minutes until bubbly and browned (cold dishes take longer).
Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed (add 5–10 minutes if still very cold).
Nutrition (per serving)
Approximate (based on 6 servings, using ricotta): 520 calories, 26 g protein, 60 g carbs, 18 g fat, 5 g fiber, 980 mg sodium.
Leave a Reply