One Pot Baked Ziti with Ricotta – easy cheesy vegetarian pasta casserole made in one pot in 30 minutes!
Italian baked ziti (or other pasta) is the ultimate comfort food for me. It tastes similar to lasagna (which is a huge plus), but, apart from being rich in calories, it can also mean a lot of work and a kitchen left with loads of dirty dishes.
To simplify it maximally, I made vegetarian version of baked ziti with ricotta cheese where protein comes from cheese and not from meat. Extra cheese is always good, right?
TIP: To shorten the cooking time even more, soak pasta in salted water while preparing the sauce.
You can make baked ziti ahead, keep it refrigerated and then pop it in the oven when you’re ready. Any leftovers can be frozen.
Easy cheesy One Pot Baked Ziti with Ricotta casserole is a perfect weeknight meal or a hot dish to bring to your potluck and I’m pretty sure you will love it!
- 230 g (8 oz) ziti or penne or similar pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic
- 3 cups crushed tomatoes with juice
- 1/2 tsp Italian seasoning (oregano, basil and thyme)
- 1 tsp sugar
- 1 Tbsp red wine, optional
- 2 cups water
- salt, black pepper
- 1 cup (230 g) ricotta cheese
- 1/2 cup (60 g) mozzarella, cut into small cubes
- 1/4 cup Parmesan cheese grated
- 1 small egg
OPTIONAL STEP: Soak ziti pasta in salty water while you're preparing the sauce (to shorten cooking time).
Saute onion in olive oil and butter until soft. Add garlic, tomatoes, wine, sugar and seasonings and cook for about 5-10 minutes.
Drain pasta, add it together with 2 cups water to tomato sauce in the pot. Bring to boil, cover and cook on low boil, stirring from time to time, until pasta is tender, about 10-15 minutes.
Combine ricotta, mozzarella, Parmesan cheese and egg. Season with salt. Stir half of the mixture into pasta and dollop remaining on top.
Transfer the pan to the 500 F (260 C) preheated oven. Bake until cheese has melted and starts browning, about 5 minutes.