Ingredients

The following ingredients have 4 Servings
  • 16 ounces box ziti, (see recipe notes for substituting gluten-free pasta)
  • 2 large eggs
  • 15 ounce whole-milk ricotta
  • 3 cups grated mozzarella cheese, (divided)
  • ½ cup grated parmesan cheese
  • 24 ounces jar marinara sauce (or 3 cups homemade), (divided)

Instruction

  • Preheat the oven to 350°F.
  • Bring a large pot of salted water (omit salt for gluten-free pasta) to a boil. Cook the pasta to one minute less than called for al dente. Drain and rinse with cold water to stop cooking.
  • While the pasta is boiling, make the ricotta filling. Whisk the eggs in a medium bowl and then stir in the ricotta, 1 ½ cups mozzarella cheese, and parmesan until well combined.
  • Spread about 1/4 cup marinara on the bottom of a 9X13 baking dish. Add half the pasta, top with all the ricotta mozzarella filling, then spread on a heaping cup of marinara. Top with the remaining pasta, marinara, and mozzarella cheese.
  • Bake, uncovered, for 40-45 minutes, or until bubbly and hot throughout, and the cheese is melted on top. Let stand for 10 minutes before serving.
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