Equipment Needed
- Large pot for boiling pasta
- Colander
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Mixing spoon or spatula
- Aluminum foil
- Box grater (if shredding your own cheese)
- Measuring cups and spoons
Step-by-Step Instructions
First, I bring a giant pot of well-salted water to a roaring boil—it should taste like the sea. This is our only chance to season the pasta itself, so don’t be shy. While it heats, I preheat my oven to 375°F and get my ricotta mixture ready. In a medium bowl, I combine the ricotta, egg, Parmesan, oregano, garlic powder, salt, and pepper. I mix it until it’s smooth and cohesive. This little step is a powerhouse; it binds everything together and seasons the dish from the inside out.
I add the ziti to the boiling water and cook it for about two minutes less than the package directions call for. This was a game-changer I learned after my first time, when my ziti turned a bit too soft after baking. We want it al dente because it’s going to continue cooking in the oven. Once it’s ready, I carefully drain the pasta in a colander, giving it a good shake. Then, I return the hot, drained ziti to the empty pot or a large bowl and immediately pour in the pasta sauce. I stir it all together until every single tube is gloriously coated, listening to that satisfying shush-shush sound. This ensures every bite is perfectly sauced, with no dry pockets.
I grab my trusty 9×13 dish and start layering. First, I spread half of the saucy ziti evenly in the bottom. Then, using a spoon, I dollop the entire ricotta mixture over the top, gently spreading it into an even layer. I sprinkle one cup of the shredded mozzarella over the ricotta. Next, I pour the remaining saucy ziti over everything, spreading it carefully to cover the cheesy layer beneath. Finally, I blanket the top with the remaining two cups of mozzarella.
I cover the dish tightly with aluminum foil—this crucial step traps steam and gently melts the cheese without over-baking the pasta underneath. I bake it covered for 25 minutes. The wait is torture as the most amazing smells start to escape the oven. Then, I remove the foil, turn the oven to broil for just 3-5 minutes, and watch it like a hawk. This is the moment of magic where the top transforms into a spotty, golden-brown masterpiece. Once it’s perfectly bronzed, I pull it out and let it rest for a solid 10 minutes. This rest period, though difficult, lets everything set so you get clean, beautiful servings.(See the next page below to continue…)